The Diversification of Processed Chayote (Sechium edule) into Dodol to Improve Its Added Value Ratna Wylis Arief, Soraya, RD Tambunan
Lampung Assessment Institute for Agricultural Technology (AIAT), Indonesia
Abstract
Chayote (Sechium edule) or often called jipang or Labu Siam in Indonesian, is generally consumed by the public as a vegetable. If the harvest is abundant, the chayote^s price will be low- thus, many of the chayotes are left alone or thrown away or become livestock feed. The chayote processing into ^dodol^ is an alternative to overcome the abundance of chayote during the harvest season so that the chayote farmers still have a decent income from their chayote farming. This research was conducted in Bernung Village, Gedong Tataan District, Pesawaran Regency, Lampung Province, from October to December 2018. The parameters observed were water content, ash content, crude fiber content, fat content, protein content, carbohydrate content, vitamin C content, energy levels, consumer preference (color, flavor, taste, and elasticity), and analysis of the chayote dodol farming. The results of this research showed that the chayote dodol contain complete nutritional content, i.e., water content (20.07%), ash (1.26%), crude fiber (1.18%), fat (3.09%), protein (2.15%), carbohydrate (72.24%), vitamin C (0.46 mg/g), and energy (701.03 cal/g). Moreover, consumer acceptances for the color, flavor, taste, and elasticity are excellent, with an average score of > 4 (very like) and very feasible to develop into commercial, with a B/C ratio of 1.95
Keywords: Chayote, dodol, added value
Topic: Sustainable Agriculture and Rural Development
