Sensory testing of dodol made from pineapple (Ananas commosus L.) with edible film packaging made from starch of the plant garut (Maranta arundinacea L.)

摘要

This research aims to determine the level of consumer acceptance of pineapple dodol packed with edible film. The benefits of this research are to provide useful scientific information about edible film-based packaging; as a publication media for the use of edible film as environmentally friendly food packaging to the community; and can improve the quality and economic value of pineapple dodol. It employed a research method called the hedonic test (preferences) given to panelists with pineapple dodol plastic packaging as a comparison. It consisted of two stages, namely making edible film to pack pineapple dodol and conducting a organoleptic or sensory test to pineapple dodol with edible film packaging with attributes to be assessed consisting of color, aroma, taste, texture, and aftertaste. Results of the sensory test suggest that pineapple dodol with edible film packaging is generally preferred so that it can be accepted by consumers.