Effects of Edible Coating Treatment on Physicochemical, Sensory, and Microbial Properties to Prolong the Shelf Life of Arenga pinnata Fruit Dodol

Abstract

Dodol, a chewy and sticky dessert, is a traditional sweet treat from Indonesia with regional variations across the country. Our study investigated the shelf life enhancement of Arenga pinnata fruit dodol produced by the Argo Sumilir group through various coating treatments. The dodol samples, stored at room temperature for 30 days, underwent treatments with sorbate and ginger. We evaluated the physicochemical, sensory, and microbial properties of these samples. The results indicated that the sorbate treatment notably extended the shelf life compared to other treatments. However, the final product exhibited a moisture content exceeding 20%, which is above the recommended limit for dodol. Sensory evaluation showed that, while panelists generally appreciated the product, some found it excessively sweet. Microstructure analysis revealed a smooth but uneven surface with cavities. Overall, Arenga pinnata fruit has potential for use in dodol, but additional refinement is necessary to enhance its shelf life and texture, and to achieve the standard moisture content requirements.