Pemanfaatan pati biji alpukat (Persea americana) pada pengolahan makanan tradisional (dodol)

Application of avocado seed (Persea americana) starch in traditional food (dodol)

Abstract

Avocado is a tropical plant and has big seef that have not been used and only disposed as organic waste. avocado seed contain high starch (80.1%). Therefore it is considered  as an alternative source of starch and can be used as a material in food processing eq dodol. The aimed of this research is to study the use of avocado seed starch in dodol which is preferred by consumers and meets dodol's standart quality requirements. The study was conducted using a factorial completely randomized design (CRD) method with 2 factors: the effect of avocado seed starch substitution (P) consisted of 3 levels (P1 = 200gram, P2 = 250 gram, P3 = 300 gram) and the addition of glutinous rice flour (L) consisted of 3 levels (L1 = 50%, L2 = 60%, and L3 = 80%). The data obtained were processed using ANOVA variance analysis and continued with the Least Significant Difference (BNT) test. Dodol was analyzed with water content, ash content and organoleptic tests. The best treatment in this study was performed by 300 gram of avocado seed starch and 50% of glutinous rice flour.  Organoleptic texture test is 3.94 (like), aroma 3.87 (like), taste 4.18 (like) and color 3.85 (like). The addition of avocado seed starch has a significant effect (P≤0.05) on water content and ash content, and no significant effect (P> 0.05) on the organoleptic texture, color, taste, aroma.