FORMULASI TEPUNG KACANG HIJAU DAN TEPUNG TAPIOKA TERHADAP SIFAT SENSORI NUGGET IKAN SWANGGI (Priacanthus tayenus)

SELLA PUTRI UTAMI , 1514051058 (2019) FORMULASI TEPUNG KACANG HIJAU DAN TEPUNG TAPIOKA TERHADAP SIFAT SENSORI NUGGET IKAN SWANGGI (Priacanthus tayenus). FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.

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Abstrak

Tujuan penelitian adalah untuk mendapatkan formulasi tepung kacang hijau dan tepung tapioka nugget ikan swanggi (Priacanthus tayenus) dengan sifat sensori sesuai SNI-7758-2013. Penelitian disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan satu faktor dan empat ulangan. Perlakuan perbandingan tepung tapioka dan tepung kacang hijau sebanyak 6 taraf, yaitu P1(100:0), P2 (90:10), P3 (80:20), P4 (70:30), P5 (60:40), P6 (50:50). Data dianalisis kesamaan ragam diuji dengan uji Bartlett dan kemenambahan data diuji dengan uji Tuckey. Data dianalisis sidik ragam untuk mendapatkan penduga ragam galat dan uji signifikasi untuk mengetahui pengaruh antar perlakuan. Untuk mengetahui perbedaan antar perlakuan, Data dianalisis lebih lanjut menggunakan uji Beda Nyata Terkecil (BNT) pada taraf 5%. Hasil penelitian menunjukkan bahwa nugget ikan swanggi terbaik yang sesuai dengan SNI 7758:2013 adalah perlakuan penambahan tepung kacang hijau sebesar 30% dan tepung tapioka sebesar 70% (P4) menghasilkan tekstur nugget setengah matang dengan skor 7,07 (padat dan kompak) dan tekstur nugget matang dengan skor 6,56 (agak padat dan kompak), rasa dengan skor 6,70 (khas ikan), aroma nugget setengah matang dengan skor 6,84 (suka) dan nugget matang dengan skor 7,26 (suka), warna dengan skor 7,58 (putih kekuningan) dan penerimaan keseluruhan dengan skor 7,92 (suka). Hasil analisis kimia kadar air nugget ikan swanggi perlakuan terbaik (P4) sebesar 50,02%, kadar abu sebesar 2,98%, kadar protein sebesar 9,83%, dan kadar lemak sebesar 4,17%. Kata kunci : nugget, ikan swanggi, tepung kacang hijau , tepung tapioka. ABSTRACT The aim of this study was to determine the formulation of mung been flour and tapioca flour in swanggi fish nugget which has sensory as characteristic SNI 7755:2013. The research was arranged in a Randomized Complete Block Design (RCBD) with one factor and four replications. Comporison of tapioca flour and mung been flour which consisted of six levels of treatment namely P1 (100:0), P2 (90:10), P3 (80:20), P4 (70:30), P5 (60:40), and P6 (50:50). Data analyzed were similarity tested by the Barllet test and addition by the Tuckey test. Data were analyzed for variance to get error estimation and significance test to assess the effect between the treatments. To find out the differences between the treatments, data then were further analyzed by the least significant difference test (LSD) at the 5% level. The results showed that the best formulation in SNI 7758:2013 was mung been flour 30% and tapioca flour 70% (P4) that had raw nugget texture with characteristic score of 7.07 (dense and compact), cooked nugget texture with score 6,56 (approached dense and compact), flavor with score of 6.70 (typical of fish), raw nugget aroma with score of 6.84 (likes) and cooked nugget aroma with score of 7,26 (likes), color with score 7,58 ( approached yellowish white), and overall acceptance with score of 7,92 (likes). Water content analysis of swanggi nugget at the best treatment (P4) 50,02%, ash content of 2,98 %, protein content of 9,83%, and fat content of 4,17%. Keywords : nugget, swanggi fish, mung been flour, tapioca flour.

Tipe Karya Ilmiah: Skripsi
Subyek: 600 Teknologi
600 Teknologi > 630 Pertanian
Program Studi: Fakultas Pertanian > Prodi Teknologi Hasil Pertanian
Depositing User: 188124953 . Digilib
Date Deposited: 23 Jan 2020 02:24
Last Modified: 23 Jan 2020 02:24
URI: http://digilib.unila.ac.id/id/eprint/60836

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