CD Skripsi

Pembuatan Nugget Ikan Nila Dengan Penambahan Tepung Kedelai

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ABSTRACT
This research aimed to get the best combination of tilapia fish and soybean
flour in making nuggets. This study was conducted experimentally using a
completely randomized design with four treatments and four replications. The
treatments consisted of NK1 = tilapia fish : soybean flour (90:10), NK2 = tilapia
fish : soybean flour (85:15), NK3 = tilapia fish : soybean flour (80:20), and NK4
= tilapia fish : soybean flour (75:25). Data obtained were analyzed using variance
analysis and followed by Duncan's new multiple range test (DNMRT) at 5% level.
The results showed that the combination of tilapia fish and soybean flour
significantly affected proximate analysis (water, ash, fat, protein, carbohydrate
contents and crude fiber). Total plate count and descriptive sensory assessment
such as color, aroma, taste and texture and hedonic assessment of nugget are also
significantly affected by this combination. The best treatment was NK1 = tilapia
fish: soybean flour (90:10), which had fulfilled the quality requirements of fish
nuggets (SNI 7758-2013) with 60.03% moisture content, 1.36% ash, 4.27% fat,
11.14% protein, 18.08% carbohydrate content, 2.22% crude fiber and 4.07 × 103
colony/g. The nugget's overall sensory assessment was a white color, outside
golden yellow color, flavorful of tilapia fish aroma, the very taste of tilapia fish
(according to typical raw materials), and a chewy texture.
Keywords : Nuggets, tilapia fish, soybean flour

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 121 (0002)

Penerbit

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

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 121 (0002)

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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