Abstract
Pineapple dodol is a traditional food of Subang; West Java made from glutinous rice flour as raw material. The aim of this study was to determine the effect of mocaf and sugar addition on the quality and level of preference for pineapple dodol.A completely randomized design in factorial experiment was used in this study with mocaf and sugar addition as treatments. There are three levels in the first factor (mocaf addition), i.e. 0, 50 and 100% mocaf addition. While, for the second factor (sugar addition), i.e. 50, 55, and 60% sugar addition based on pineapple puree. The physicochemical properties and preferences of panelists’ tests have been carried out on the pineapple dodol product. The result indicated that the best treatment is the pineapple dodol with 50% mocaf and 50% sugar addition. The physicochemical properties of dodol include hardness, yield, moisture content, and activity water (aw) have the following values 121.67 mm/g/sec, 40.96%, 11.21% and 0.74, respectively. The panelist preference score of taste, flavor, color, hardness, stickiness and overall liking were 5.5 (like moderately), 5.6 (like moderately), 5.3 (like moderately), 5.2 (like moderately), 5.8 (like moderately), and 5.54 (like moderately), respectively.
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