CD Skripsi

Kombinasi Ikan Tongkol Dan Bayam Hijau Terhadap Mutu Nugget

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ABSTRACT
Nuggets are frozen processed products, made from a mixture of ground beef
which is coated with or without the addition of other ingredients and permitted
food additives. Related to that, the nuggets in the study were made from a
combination of tuna and green spinach. The purpose of this study was to obtain
the best formulation of tuna and green spinach nuggets that met the best sensory
and chemical characteristics. This study used a completely randomized design
(RAL) with five treatments and three replications. The data obtained were
analyzed statically using analysis of variance (ANOVA) and continued with
Duncan’s multiple-distance test (DMRT) at the 5% level. The treatments
consisted of TB1 = tuna : green spinach (90:10), TB2 = tuna : green spinach
(80:20), TB3 = tuna : green spinach (70:30), TB4 = tuna : green spinach (60:40),
TB5 = tuna : green spinach (50:50). The results showed that the combination of
tuna and green spinach had a significant effect on moisture, ash, fiber and protein
content, as well as descriptive and hedonic sensory assessments in the form of
color, aroma, taste and texture of nuggets. The best treatment was TB2 = tuna and
green spinach (80:20), which had a water content of 56.82%, and ash content of
1.44%, a protein content of 13.74% and a 2.45% fiber content, TB2 was preferred
by panelists with a slightly greenish grey color description, distinctive aroma tuna
fish, with the taste of tuna and has a chewy texture.
Keywords: green spinach, nuggets, tuna fish

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 121 (0063)

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian – Teknologi Pertanian., 2021

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 121 (0063)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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