RESEARCH ON PREPARATION OF 'DODOL' DURIAN TO INCREASE ADDED VALUE OF DURIAN FRUIT AND COW'S MILK IN THE TUTUR DISTRICT, PASURUAN REGENCY

‘Dodol’ is a traditional food in Indonesia made from sticky rice flour (as the flour source), coconut milk (as the fat source) and coconut sugar (as the sugar source) in certain combinations, which are then mixed and cooked until they become thick and dull. Tutur district, in the Pasuruan Regency is the production center of both durian and cow’s milk, which are very popular in the province. The use of this fruit and milk for making ‘dodol’ durian can increase their added value during the peak production season. A preliminary study in the laboratory to find the basic material and composition for preparing a recipe to produce ±250 g ‘dodol’ durian had been undertaken with the result being 400 g durian fruit flesh, 330 cc coconut milk (made from 300 g shredded coconut flesh extracted with 300 cc water), 200 g coconut sugar (diluted in 400 g boiling water), 100 g sticky rice flour and 12 g palm butter. To obtain good quality ‘dodol’ durian, a small addition of another kind of flour was needed to improve texture. Cow’s milk could be used as fat source, substituting for the use of coconut milk. The aim of this research was to find the best formulation to prepare ‘dodol’ durian using 1) different kinds of fat source, and 2) different kinds of additional flour to produce ‘dodol’ durian that was preferred by consumers. The research used a randomized block design with fat source as factor 1 and additional flour as factor 2, replicated 3 times. Fat sources which used were a) coconut milk, b) fresh cow’s milk and c) powdered cow’s milk, while the additional flours used were a) sticky rice flour, b) rice flour and c) wheat flour. This research was done in Tutur district in the food laboratory of AIAT East Java in Malang, from June to December 2004. Observations were made of peroxide number, reducing sugar, fat, water content, texture, consumers’ preference and storage life of the ‘dodol’ durian products which were produced. Result showed that the best combination for preparing ‘dodol’ durian was the use of fresh cow’s milk and the addition of wheat flour. Thus, the best formulation for producing ±250 ‘dodol’ durian was 400 g durian fruit flesh, 330 cc fresh cow’s milk, 200 g coconut sugar (diluted in 200 cc boiling water), 100 g sticky rice flour, 12 g palm butter and 20 g wheat flour.