Vol 8 No 4 (2025): Oktober-Desember 2025
Akses Terbuka
Peer Reviewed

Dodal Lala: Pemanfaatan ampas pembuatan minyak sumbawa sebagai bahan pangan

Penulis

Aliefman Hakim , Jackson Siahaan , I Nyoman Loka , Senly Apriani , Riska Dia Sapitri

DOI:

10.29303/jpmpi.v8i4.13727

Diterbitkan:

2025-12-03

Unduhan

Abstrak

Sumbawa oil is a traditional medicine renowned for its efficacy in treating various ailments. This oil continues to be produced today using a variety of spices. Most of the production residue comes from coconut milk curd (blondo). The caramelization process of blondo produces a sweet flavor. This residue is then processed into high-value snack products. Dodal is tested organoleptically to ensure the taste, color, and aroma of the spices in the product are pleasant to consume. This testing is conducted to ensure the quality of the dodal due to high-temperature heating. Dodal is packaged in ready-to-eat packaging, making it convenient for use and storage. This processing ensures that the oil residue (in the form of dodal) has a long shelf life for extended storage and adds economic value to the local community.

Kata Kunci:

Dodal Herbal; Sumbawa Oil Residue; Organoleptic

Referensi

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Biografi Penulis

Aliefman Hakim, Universitas Mataram

Asal Penulis : Indonesia

Jackson Siahaan, Universitas Mataram

Asal Penulis : Indonesia

I Nyoman Loka, Universitas Mataram

Asal Penulis : Indonesia

Senly Apriani, Universitas Mataram

Asal Penulis : Indonesia

Riska Dia Sapitri, Universitas Mataram

Asal Penulis : Indonesia

Cara Mengutip

Hakim, A., Siahaan, J., Loka, I. N., Apriani, S., & Sapitri, R. D. (2025). Dodal Lala: Pemanfaatan ampas pembuatan minyak sumbawa sebagai bahan pangan. Jurnal Pengabdian Magister Pendidikan IPA, 8(4). https://doi.org/10.29303/jpmpi.v8i4.13727