Abstract: This study aims to determine the process of making cake of fruits and vegetables secondly to determine panelist acceptance of the product dodol fruits and vegetables. The preparation process of dodol through several stages from preparation of materials and equipment, cleaning, stripping the skin, cutting, weighing, crushing/refining of meat fruit and vegetables, specifically for pumpkins and squashes carried steaming before the stage of refining the meat, then do the cooking dodol with the addition of sugar and other ingredients or the recipe to get the dough dodol dull. The next stage is the process of cooling and cutting according to taste and the last is the packaging process. Moreover, the results of organoleptic analysis of the level of dodol a panelist on fruits and vegetables that were made showed that the aroma evaluation aspects in general panelists liked the product with code F2, F4, F6, F8, F9 and F10. Aspects of color vote, the panelists were as many as 15 people preferred product code F2, F4, F6, F8, F9 and F10. Aspects of assessment texture throughout the panelists preferred the product code F2, F4, F6, F8, F9 while the assessment of taste panelists preferred the product F2, F4, F6, F8, F9 and F10 compared to the product code F1, F3, F5, F7 and F10. The description proves that the formula recipe 25% meat substitution fruit vegetable preferably cake except in papaya dodol 50% substitution is preferred by panelist. The results of this research is to produce a standard prescription formula of making dodol by utilizing pumpkin, papaya, mango and pineapple as a base material substitution dodol cake.
Sukarsih Andi Pangki and Gufran Darma Dirawan, 2017. Utilization of Fruit and Vegetables for Processing Dodol. The Social Sciences, 12: 1929-1933.