Abstract
Dodoro’ is a traditional food of the Makassar tribe that is widely associated with local food culture and is commonly found as a typical souvenir from Malino. The product is made mainly from black glutinous rice flour, palm sugar, and coconut and is characterized by a dark color and a chewy, soft texture. However, its nutrient composition has not been documented in the Indonesian Food Composition Table (TKPI). This study aimed to analyze the nutrient content and energy value of dodoro’ using proximate analysis. The study used a descriptive quantitative design with a laboratory analysis approach. Analyses were conducted from May 20 to 26, 2026, at the Public Health Laboratory in Makassar. The parameters included moisture, ash, protein, fat, carbohydrate, crude fiber, and energy. Moisture was determined by the oven gravimetric method, ash by furnace incineration, protein by the Kjeldahl method, fat by Soxhlet extraction, carbohydrate by difference, and crude fiber by the enzymatic-gravimetric method, referring to SNI 01-2891-1992. The results showed that dodoro’ contained 30.23% moisture, 1.01% ash, 4.34% protein, 0.89% fat, 63.53% carbohydrate, and 6.31% crude fiber. The calculated energy value was 279.49 kcal/100 g. Carbohydrate was the dominant nutrient component, while fat was the lowest. The findings provide an initial nutritional profile of dodoro’ and may support the documentation and further development of Makassar local food products.
