?url_ver=Z39.88-2004&rft_id=1514051048&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=KAJIAN+FORMULASI+TEPUNG+UBI+JALAR+KUNING+(Ipomea+Batatas+L)%0D%0ADAN+TEPUNG+TAPIOKA+TERHADAP+KARAKTERISTIK+SIFAT%0D%0AORGANOLEPTIK+DAN+KIMIA+NUGGET+IKAN+RUCAH&rft.creator=Egit+Noviansyah%2C+1514051048&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Tujuan+dari+penelitian+ini+adalah+mendapatkan+formulasi+tepung+ubi+jalar+kuning%0D%0Adan+tepung+tapioka+terbaik+dalam+pembuatan+nugget+ikan+rucah+dengan%0D%0Akarakteristik+sifat+organoleptik+dan+kimia+sesuai+SNI+No.+7758-2013.+Penelitian%0D%0Aini+disusun+dalam+Rancangan+Acak+Kelompok+Lengkap+(RAKL)+dengan+faktor%0D%0Atunggal+yang+terdiri+dari+6+taraf+dengan+4+ulangan.+Faktor+tunggal+yang+digunakan%0D%0Aadalah+formulasi+tepung+ubi+jalar+kuning+dengan+tepung+tapioka+dengan+perlakuan%0D%0AKontrol+(0+%3A+3)%2C+A1+(1+%3A+2)%2C+A2+(1+%3A+1)%2C+A3+(2+%3A+1)%2C+A4+(1+%3A+3)+dan+A5+(3+%3A+1).+Data%0D%0Ahasil+penelitian+di+uji+kesamaan+ragam+dengan+uji+Bartlet+dan+kemenambahan+data%0D%0Adengan+uji+Tukey.+Selanjutnya+data+dianalisis+sidik+ragam+untuk+mengetahui%0D%0Apengaruh+antar+perlakuan.+Apabila+terdapat+pengaruh+yang+nyata%2C+data+di+analisis%0D%0Alebih+lanjut+dengan+Uji+Beda+Nyata+Terkecil+(BNT)+pada+taraf+5%25.+Hasil%0D%0Apenelitian+menunjukkan+bahwa+konsentrasi+tepung+ubi+jalar+kuning+dan+tepung%0D%0Atapioka+yang+berbeda+mempengaruhi+sifat+organoleptik+(warna%2C+tekstur%2C+aroma%2C%0D%0Arasa%2C+dan+penerimaan+keseluruhan)%2C+kekenyalan.+Pada+perlakuan+terbaik+diuji+sifat%0D%0Akimia+dengan+metode+by+different.+Perlakuan+terbaik+terdapat+pada+formulasi%0D%0A%0D%0AEgit+Noviansyah%0D%0Atepung+ubi+jalar+kuning+dan+tepung+tapioka+A2+(1+%3A+1)+dengan+karakteristik+skor%0D%0Awarna+nugget+setengah+matang+sebesar+4.62+(Agak+coklat)%2C+skor+tekstur+sebesar%0D%0A7.48+(agak+padat+dan+agak+kompak)%2C+dan+skor+aroma+sebesar+7.40+(kurang+khas%0D%0Aikan).+Karakteristik+skor+warna+nugget+matang+sebesar+6.59+(kuning+pucat)%2C+skor%0D%0Atesktur+7.24+(agak+padat+dan+agak+kompak)%2C+skor+aroma+6.69+(kurang+khas+ikan)%2C%0D%0Askor+rasa+7.02+(kurang+khas+ikan)%2C+skor+kekenyalan+214.25+gf+(sangat+kenyal)%2C+dan%0D%0Apenerimaan+keseluruhan+7.02+(suka).+Hasil+analisis+proksimat+menggunakan%0D%0Anugget+ikan+rucah+matang+terbaik+telah+memenuhi+persyaratan+SNI+nugget+ikan%0D%0ANo.+7758-2013+yang+menghasilkan+kadar+air+52.89%25+(bb)%2C+abu+1.78%25+(bb)%2C%0D%0Aprotein+6.55%25+(bb)%2C+lemak+13.27%25+(bb)%2C+serat+kasar+3.20%25+(bb)+dan+karbohidrat%0D%0A25.50%25+(bb).%0D%0AKata+kunci%3A+Ikan+rucah%2C+nugget%2C+proksimat%2C+tepung+tapioka%2C+tepung+ubi+jalar+kuning+The+purpose+of+this+study+was+to+obtain+the+best+formulation+of+yellow+sweet%0D%0Apotato+flour+and+tapioca+flour+in+the+manufacture+of+trash+fish+nugget+with%0D%0Aorganoleptic+and+chemical+characteristics+according+to+SNI+No.+7758-2013.This%0D%0Astudy+was+arranged+in+a+Randomized+Complete+Block+Design+(RCBD)+with+a%0D%0Asingle+factor+consisting+of+6+levels+with+4+replications.+The+single+factor+used+was%0D%0Athe+formulation+of+yellow+sweet+potato+flour+with+tapioca+flour+with+Control%0D%0Atreatment+(0%3A+3)%2C+A1+(1%3A+2)%2C+A2+(1%3A+1)%2C+A3+(2%3A+1)%2C+A4+(1%3A+3)+and+A5+(3%3A+1).The%0D%0Aresults+of+the+research+data+in+the+test+of+equality+of+variance+with+the+Bartlet+test%0D%0Aand+the+addition+of+data+with+the+Tukey+test.+Furthermore%2C+data+were+analyzed+by%0D%0Avariance+to+determine+the+effect+between+treatments.+If+there+is+a+significant+effect%2C%0D%0Athe+data+is+further+analyzed+with+the+Smallest+Significant+Difference+Test+(LSD)+at%0D%0Athe+level+of+5%25.+The+results+showed+that+the+different+concentrations+of+yellow%0D%0Asweet+potato+flour+and+tapioca+flour+affected+organoleptic+properties+(color%2C%0D%0Atexture%2C+aroma%2C+taste%2C+and+overall+acceptance)%2C+elasticity.+In+the+best+treatment%0D%0Achemical+properties+are+tested+by+different+methods.+The+best+treatment+was+found%0D%0A%0D%0AEgit+Noviansyah%0D%0Ain+A2formulation+of+yellow+sweet+potato+flour+and+tapioca+flour+(1+%3A+1)+with%0D%0Acharacteristics+of+half-cooked+nugget+color+score+of+4.62+(slightly+brown)%2C+texture%0D%0Ascore+of+7.48+(rather+dense+and+rather+compact)%2C+and+aroma+score+of+7.40+(less%0D%0Atypical+of+fish+)+Characteristics+of+mature+nuget+scores+were+6.59+(pale+yellow)%2C%0D%0A7.24+(rather+dense+and+rather+compact)+score%2C+aroma+score+6.69+(less+fish-specific)%2C%0D%0Ataste+score+7.02+(less+fish-specific)%2C+elasticity+score+214.25+gf+(very+chewy)%2C+and%0D%0Aoverall+acceptance+7.02+(likes).+The+proximate+analysis+results+using+the+best%0D%0Acooked+trash+fish+nugget+have+fulfilled+the+SNI+requirements+for+fish+nugget+No.%0D%0A7758-2013+which+produces+water+content+of+52.89%25+(bb)%2C+ash+content+1.78%25+(bb)%2C%0D%0Aprotein+6.55%25+(bb)%2C+fat+13.27%25+(bb)%2C+crude+fiber+3.20%25+(bb)+and+carbohydrates%0D%0A25.50%25+(bb).%0D%0A%0D%0AKeywords%3ATrash+fish%2C+nugget%2C+proximate%2C+tapioca+flour%2C+yellow+sweet+potato+flour&rft.publishe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