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KarakteristikMutuNuget Ikan Kembung dengan Penambahan Brokoli

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Nugget is a type of fast food with high protein that can be consumed by everyone, from children to the elderly. The purpose of this research was to obtain the best ratio of mackerel and broccoli to produce nuggets according SNI 01-7758-2013. The research method used a completely randomized design with four treatments and four replications. Thetreatments consisted of KB1 (ratio of mackerel and broccoli 90:10), KB2 (ratio of mackerel and broccoli 85:15), KB3 (ratio of mackerel and broccoli 80:20) and KB4 (ratio of mackerel and broccoli 75: 25). The data obtained were analyzed statistically using analysis of variance and followed by Duncan's multiple range test (DMRT) at the 5% level. The results showed that the ratio of mackerel and broccoli significantly affected the moisture, ash, protein and crude fiber contents, as well as sensory descriptive assessments such as color before and after frying, flavor before and after frying, taste after frying, chewiness after frying and overall hedonic assessments. The best treatment was KB4 (ratio of mackerel and broccoli 75:25) which meets the quality requirements for fish nuggets in terms of moisture 60.20%, ash 1.46%, fat 0.59%, crude fiber content 2.39% and protein 16.34%. The overall sensory assessment of nuggets was slightly greenish before and after frying, smells like mackerel and broccoli before and after frying. Nuggets tasted like mackerel and broccoli after frying and the texture was a bit soft.


Keywords : Nugget, mackerel, broccoli, characteristics

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Availability

Detaylı Bilgi

Serinin Başlığı

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Çağrı Numarası

1806113097

Yayıncı

Pekanbaru : Univeristas Riau - F. Pertanian - Teknologi Pertanian., 2024

Karşılaştırma

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Dil

Indonesia

ISBN/ISSN

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Sınıflandırma

1806113097

İçerik Tipi

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Media Tipi

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Taşıyıcı Tipi

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Sürüm

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Konu

TEKNOLOGI PERTANIAN

Özel Detaylı Bilgi

-

Sorumluluk Beyanı

Vina

Diğer Sürüm/İlişkili

Dosya Eki

Yorumlar

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