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The purpose of this study was to determine the effect of the type of thickener on the quality of edible coatings, the effect of the concentration of thickener types on the quality of edible coatings applied to dodol, and find the best treatment of edible coatings that can increase the shelf life of dodol. The research was arranged in a Nested Randomized Design method that consisting of two factors. First factor that became the nest was variation of thickener (P) with treatment level (Pati, Pectin and CMC) and second factor that became nested namely variation of thickener concentration (K) with treatment level (1%, 1.5% and 2% ). The results showed that addition of pectin 2% as the best treatment has a viscosity of 238.2 cP and the ability to protect dodol on the 6th day storage can be observed at water content of 26.98% which is close to SNI which is equal to 20%, TPC (Total Plate Count) 4.9 × 104Cfu / g which is close to the TPC number on SNI of 1 × 104Cfu / g, FFA (Free Fatty Acid) of 1.06% which does not exceed the SNI limit of 10.5%, texture of 8.18 N / mm, the aroma score of 3.53 is a bit rancid, the appearance score is 5.23 which means neutral and the preferences score is 6.07 which means a little like. Keyword: CMC, dodol, edible coating, pectin, thickening, starch PENDAHULUAN Aren adalah tanaman perkebunan yang sangat potensial untuk mengatasi kekurangan pangan. Hasil produksi tanaman aren yang dapat dimanfaatkan, seperti buah aren muda diolah menjadi kolang-kaling. Pemanfaatan kolangkaling masih sangat terbatas. Kolang-kaling dapat dijadikan sebagai dasar pembuatan edible coating karena memiliki kandungan serat yang tinggi mencapai 10,524%. Selain itu, karbohidrat yang terkandung dalam biji aren adalah galaktomanan yang terkandung sebesar 4,15% (Tarigan, 2009). Sehingga dengan adanya pemanfaatan kolang-kaling sebagai bahan dasar edible coating, diharapkan mampu untuk meningkatkan nilai ekonomi dari kolang-kaling. Edible coating merupakan lapisan tipis terbuat dari bahan yang dapat dimakan dan memiliki fungsi untuk memberikan perlindungan yang selektif terhadap gas, air serta kerusakan mekanis. Penelitian yang telah dilakukan oleh

food technology and halal science journal

Kajian Edible Coating Berbasis Kolang-Kaling dengan Penambahan Bahan Pengental dari Sumber Alami (Pati dan Pektin) dan Sintetis (CMC) yang Diaplikasikan pada Dodol