Organoleptic Properties of Dodol with the Addition of Tofu Dregs as an Effort to Optimize the Tourism Icon of Pesisir Selatan Regency, West Sumatra

Abstract

Tofu dregs as waste from tofu production houses in the Pesisir Selatan Regency, West Sumatra are very polluting to the environment. Dodol products that are characteristic of regional tourism icons, need to be optimized for production, profit and appeal for regional promotion. This research aims to increase added value of dodol as regional tourism icons by utilizing tofu dregs waste. The originality of this study is utilization of tofu dregs that are still rich in protein as nutritional fortifying agent for dodol in the Pancung Soal District, Pesisir Selatan Regency, West Sumatra. The method used is to add tofu dregs to dodol dough with treatment A (addition of 150 g), treatment B (addition of 200 g), treatment C (addition of 250 g), and treatment D (without adding tofu dregs). Furthermore, a comparison of organoleptic properties (color, taste, texture and aroma) was carried out. The result showed that treatment B had significant effect on color, taste, texture and aroma of dodol (Anova at a significant level of 5%). The best product was dodol with treatment B (addition of 200 g of tofu dregs). The average value of organoleptic characteristics of dodol is color 4.3, taste 4.4, texture 4.0 and aroma 4.3.