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Nutritional Composition and Sensory Evaluation of Dodol Formulated with
Different Levels of Mangrove Fruit Flour (Rhizophora mucronata)
Najwa Athirah Binti Amiruddin
Supervisor: Dr. Azizah Binti Mahmood
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
The young generation do not know whether mangrove fruit (Rhizophora mucronata) is
edible or not, when it comes to the mangrove fruit season the fruit is only be left out
without being used. The approach of this study is to evaluate the effect of incorporating
mangrove fruit flour on physicochemical properties, shelf life and sensory acceptability in
dodol. The flour is prepared by mixing the mangrove fruit flour and glutinous rice flour in
different ratio which is 0:100, 20:60, 40:60 and 60:40. The proximate analysis, pH, total
soluble solid, texture is carried out for physicochemical properties, total plate count is
used to evaluate shelf life and Hedonic scale is used for sensory acceptability. It is
expected that at least one of the formulation will give the most acceptable result of dodol
properties.
1256 | UMT UNDERGRADUATE RESEARCH DAY