Optimasi formula dan karakterisasi dodol buah salak dengan tepung singkong termodifikasi sebagai bahan pengisi

Snake fruit is generally consumed in the form of fresh fruit, but if it left too ripe, cracked skin can be seen, making less attractive. Alternative processing salak to process into lunkhead. Dodol produced using glutinous rice flour. In this study, another alternative was found, namely use modified cassava flour as a substitute for This study used response surface method with an experimental design CCD (Central Composite Design) two factors, puree and The results were optimum dodol formula highest desirability value 0.663 15.73 % 11.3 5% sensory test show that increase proportion pure zalacca causes flavor decrease chewiness, stickiness, hardness, white color preferences. color, liking. It flavor. average chemical results, product has higher difference water content, 7.15 %, ash content 0.42 protein 0.28 fat 2.02 energy 8.4 than control products. Meanwhile, carbohydrate lower 2.73 compared product.