Abstract:
The aim of this research were to find the optimum quantity of using palm sugar, to know
Consumer preference test and self life of dodol made from banana's syrup waste. The design was
Non factorial randomized block design, with 4 (four) levels of palm sugar, i.e. 500 g,1000 g,
1500 g and 2000 g for each dodot dough. The parameters measured were moisture content,
Sucrose content, ph, dodol sheft life through appeared of mold and sensoric evaluation of colour,
Taste, flavour, texture and overall consumer preferenre test. The results indicated that the
Treatments showed signifrcantty influence for water content, suc/ose content, ph, total mold, and
Sensoric characteristics of dodol such as colaur, taste, texture, flavaor and overall consumer
Preference test. The optimum treatment was found by adding 2000 g sugar palm, which gave
26.5%
Moisture content, 18.70% sucrose content, 4.87 ph, and the longest dodol product shelf life
Was 20 days. Overall consumer preference fest of dodol is good, panelis like the sweet tasfe of
Dodol, very brown colour, texture of dodol which balance between hard and soft, and stfong
Flavoured of banana
