PENGARUH CAMPURAN JENIS TEPUNG DAN IKAN TERHADAP SIFAT ORGANOLEPTIK NUGGET
Daftar Isi:
- The objective of this research was to determine the Effect of the Mixture Varieties of Flour and Fish on the Organoleptic Characteristics of Nugget. This research was conducted at Chemistry Laboratory of Agricultural Product and Sensory Laboratory, Agricultural Techonology Department, Faculty of Agriculture, Sriwijaya University, Indralaya, South Sumatera. On January until July 2018. This research used two factors of treatment, each treatment has 3 and 4 levels. Each treatment was repeated three times. Factor A (proportion of tapioca and taro flour (% b/b) that were A0 (100% : 0%), A1 (50% : 50%) and A2 (0% : 100%). Factor B (proportion of catfish and rasbora argyrotaenia (%, b/b) that were B0 (100% : 0%), B1 (90% : 10%), B2 (80% : 20%) and B3 (70% : 30%). Based on the results of hedonic test and hedonic quality test, there were four kinds of treatments with highs score, that were of A0B0 (tapioca formulation 100% and catfish 100%), A0B1 (tapioca formulation 100% and catfish 90% + rasbora argyrotaenia 10%), A1B0 (tapioca formulation 50% + taro flour 50% and catfish 100%) and A1B1 (tapioca formulation 50% + taro flour 50% and catfish 90% + rasbora argyrotaenia 10%). The results of the selected proximate analysis has fulfilled the BSN 2013 that were A0B0 (water content 48.3%, levels of ash 1.60%, fat 6.44%, proteins 6.83% and carbohydrates 36.75%, A0B1 (water content 45.2%, levels of ash 1.64%, fat 7.52%, proteins 7.16% and carbohydrates 38.4%, A1B0 (water content 43.6%, levels of ash 1.65%, fat 6.78%, proteins 7.38% and carbohydrates 40.6% and A1B1 (water content 42.83%, levels of ash 1.68%, fat 8.17%, proteins 7.58% and carbohydrates 39.72%). Fish nuggets can be combined using taro flour 50% and rasbora argyrotaenia 10%.