Rheology of The Glutinous Rice Flour, Coconut Milk, and Palm Sugar Mixed System in A Traditional Food Dodol Ulame

Setiavani, Gusti; Sugiyono, .; Ahza, Adil Basuki; Suyatma, Nugraha Edi

doi:10.18517/ijaseit.9.5.9653

Int. J. Adv. Sci. Eng. Inf. Technol.

2019

DOI: 10.18517/ijaseit.9.5.9653

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Rheology of The Glutinous Rice Flour, Coconut Milk, and Palm Sugar Mixed System in A Traditional Food Dodol Ulame

Gusti Setiavani

. Sugiyono

Adil Basuki Ahza

et al.

Abstract: Triple mixed of glutinous rice flour, coconut milk, and palm sugar paste with ratio of 1.

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2024

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Perubahan Tekstur, Aktivitas Air, dan Sifat Termal Dodol selama Penyimpanan sebagai Pengaruh Proporsi Santan Kelapa dan Suhu Penyimpanan

Setiavani,

Sugiyono,

Suyatma

2024

J. Teknol Industri Pangan

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Dodol is an Indonesia's traditional food made from a certain combination of glutinous rice flour, coconut milk, and palm sugar. Its stability and structure during storage changed greatly due to rheological characteristics, which was dependent on the proportion of raw materials and storage conditions. This study aimed to examine changes in texture (hardness, cohesiveness, springiness, and adhesiveness), water activity, and thermal properties of dodol during storage, as well as the correlation between these parameters. A factorial design was used with two factors (proportion of coconut milk and storage temperatures) and the samples were observed over 15 days. In terms of texture, hardness and adhesiveness rose, while cohesiveness and springiness declined. Such changes were influenced by the two factors studied. Water activity and thermal properties also varied, with enthalpy changes linked to retrogradation, particularly at refrigerator temperatures. A strong correlation was found between enthalpy changes and hardness, but a weak linear correlation between enthalpy and water activity. This study concluded that the proportion of coconut milk and storage temperature became two crucial factors determining the changes in texture, water activity, and thermal properties of dodol during storage.

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Perubahan Tekstur, Aktivitas Air, dan Sifat Termal Dodol selama Penyimpanan sebagai Pengaruh Proporsi Santan Kelapa dan Suhu Penyimpanan

Setiavani,

Sugiyono,

Suyatma

2024

J. Teknol Industri Pangan

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show abstract

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Rheology of The Glutinous Rice Flour, Coconut Milk, and Palm Sugar Mixed System in A Traditional Food Dodol Ulame

Abstract: Triple mixed of glutinous rice flour, coconut milk, and palm sugar paste with ratio of 1.

Cited by 1 publication

References 30 publications

Perubahan Tekstur, Aktivitas Air, dan Sifat Termal Dodol selama Penyimpanan sebagai Pengaruh Proporsi Santan Kelapa dan Suhu Penyimpanan

Perubahan Tekstur, Aktivitas Air, dan Sifat Termal Dodol selama Penyimpanan sebagai Pengaruh Proporsi Santan Kelapa dan Suhu Penyimpanan

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