CD Skripsi

Rasio Tahu Dan Nangka Muda Dalam Pembuatan Nugget

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ABSTRACT
Nugget is one of the most popular ready-to-eat foods for children and adults. This study
aimed to obtain the best formulation of baby jackfruit in the making of tofu nuggets. The
research design was completely randomized (CRD), consisting of five treatments and three
replications. The treatment used was the ratio of tofu and baby jackfruit, namely TN1 (100: 0),
TN2 (85: 15), TN3 (80: 20), TN4 (75: 25), and TN5 (70: 30). The data obtained were
statistically analyzed using analysis of variance and continued with Duncan's multiple range test
(DMRT) at the 5% level. The results showed that the results ratio tofu and young jackfruit
significantly affected moisture, protein, crude fiber content, and descriptive sensory assessments
such as color, aroma, texture, taste, and overall hedonic assessment. The best treatment was TN3
with a description of yellow-colored, having both jackfruit and tofu aroma, slightly chewy
texture, and slightly tofu and jackfruit taste. The water content was 57.13%, protein content was
9.64%, and crude fiber was 1.23%.
Keywords : baby jackfruit, nugget, tofu

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 121 (0064)

Penerbit

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

Deskripsi Fisik

xii, 29 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 121 (0064)

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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