Tanaman pala (Myristica fragrans Houtt), dalam pengembangannya bertujuan untuk mewujudkan tujuan diversifikasi olahan pangan menjadi produk makanan yang dapat dikonsumsi manusia. Dodol pala merupakan diversifikasi daging buah pala, sehingga daging buah pala yang banyak terbuang dapat dimanfaakan. Dodol pala merupakan produk yang baru, bila dibandingkan dengan manisan pala, selei pala, permen pala dan sirup pala. Penelitian ini bertujuan untuk mengetahui konsentrasi tepung beras ketan yang cocok menghasilkan dodol pala dengan mutu yang baik. Penelitian ini dilaksanakan di Laboratorium Pasca Panen BPTP Maluku dan Laboratorium Teknologi Hasil Pertanian, Fakultas Pertanian-Universitas Patimura, dan Laboratorium Kimia-Universitas Pattimura. yang berlangsung pada bulan Juni sampai bulan Agustus 2007. Kombinasi perlakuan terdiri dari 5 (lima) perlakuan dengan 3 (tiga) ulangan yaitu konsentrasi tepung beras ketan 0 persent, 10 persent, 20 percent, 30 persent dan 40 persent. Data dianalisa statistik dengan rancangan RAL faktorian yang dilanjutkan dengan uji beda BNJ 5 persent. Berdasarkan hasil Penelitian, konsentrasi tepung beras ketan 30 persent menghasilkan mutu dodol pala yang baik, karena dapat memenuhi syarat mutu dodol pala menurut Standar Industri Indonsia (SII). (Effect of Glutinuous Rice Concentrate to The Quality of Nutmeg Taffy. The development of nutmeg (Myristica fragran Hout) is aimed to diversify processed product to create food for human consumption. Nutmeg taffy is a diversified product from nutmeg so that it is could be utilized rather than wasted. Nutmeg taffy is a new product compared to sweetened jam, candy and syrup nutmegs. The objective of this study was to find out the concentration of glutinous rice to produce good quality of nutmeg taffy. This experiment was conducted at post harvest laboratory in BPTP Maluku and Agricultural Product Technology Laboratory, Faculty of Agriculture and Chemical Laboratory, University ofPatimura conducted from June to August 2007. There were five treatments of glutinous rice concentrations were used, 0 percent, 10 percent, 20 percent, 30 percent and 40 percent with three replication for each treatment. Data was analyzed using Complete Randomized Design, and the mean values were further analyzed using 5 percent BNJ different test. The result showed that 30 percent glutinous rice concentration was the best compared to order concentration, because this level has considered as good quality according to Indonesian Industrial Standard).  (oleh : Rumahruputte, B.  Dalam JPPTP  vol. 13(1).  hal 11-19)