%A 1654051014 Indah Widoretno
%T FORMULASI TEPUNG JAGUNG DAN IKAN LELE DUMBO (Clarias
gariepinus) PADA PEMBUATAN NUGGET 
%X ABSTRACT 
 
FORMULATION OF CORN FLOUR  AND AFRICAN CATFISH (Clarias
gariepinus) IN THE MAKING OF NUGGETS  
 
 
By 
 
 
INDAH WIDORETNO 
 
The aim of the study was to determine the effect of the formulations of corn flour
and catfish on the sensory and chemical characteristics of nuggets, and to obtain
the best formulations of corn flour and catfish on fish nuggets. This study was
arranged in a Completely Randomized Block Design with a single factor
consisting of 6 levels and 4 replications. The formulations of corn flour and
catfish in the manufacture of fish nuggets were: P0 (10 g and 190 g as controls),
P1 (10 g and 190 g), P2 (20 g and 180 g), P3 (30 g and 170 g), P4 (40 g and 160
g), and P5 (50 g and 150 g). Observations of sensory properties were carried out
by scoring and hedonic tests and chemical properties tests. The homogeneity of
the data was tested by the Bartlett test, the addition of the data by the Tuckey test.
The data were analyzed by variance to determine the effect between treatments,
further test with the Least Significant Difference (LSD) test at 5% and 1% levels.
The results showed that the formulation of corn flour and catfish significantly
affected the sensory properties (texture, taste, and overall acceptability) and
chemical properties (ash content, fiber content, fat content, protein content, and
carbohydrate content). The best fish nuggets are P3 on cooked nuggets having a
texture score of 7.62 (slightly dense and somewhat compact, taste score 7.08
(typical of fish), color score of 6.64 (brown yellow) aroma score of 6.88 (less
typical of fish) and overall acceptance of 7.27 (likes), as well as the chemical
properties of the best half-cooked nuggets having a moisture content of 74.70%,
ash content of 1.27%, protein content of 8.61%, and 2.08% fat content, fiber
content 1.22% crude and 12.09% carbohydrate content. 

Keywords: catfish, fish nuggets, corn flour
 
 
ABSTRAK 

 
FORMULASI TEPUNG JAGUNG DAN IKAN LELE DUMBO (Clarias
gariepinus) PADA PEMBUATAN NUGGET  

 
Oleh
 
INDAH WIDORETNO
 
Penelitian bertujuan untuk  mengetahui pengaruh formulasi tepung jagung dan
ikan lele terhadap karakteristik sensori dan kimia nugget, serta  mendapatkan
formulasi tepung jagung dan ikan lele terbaik pada nugget ikan. Penelitian ini
disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan faktor
tunggal yang terdiri dari 6 taraf dan 4 kali ulangan.  Formulasi tepung jagung dan
ikan lele dalam pembuatan nugget ikan yaitu : P0 (10 g dan 190 g sebagai
kontrol), P1 (10 g dan 190 g), P2 (20 g dan 180  g), P3 (30 g dan 170 g), P4 (40 g
dan 160 g), dan P5 (50 g dan 150 g).  Pengamatan sifat sensori dilakukan dengan
uji skoring dan uji hedonik serta uji sifat kimia. Homogenitas data diuji dengan uji
Bartlett, kemenambahan data dengan uji Tuckey.  Data di dianalisis sidik ragam
untuk mengetahui pengaruh antar perlakuan, uji lanjut dengan uji Beda Nyata
Terkecil (BNT) taraf 5% dan 1%. Hasil penelitian menunjukkan bahwa formulasi
tepung jagung dan ikan lele berpengaruh nyata terhadap sifat sensori (tekstur,
rasa, dan penerimaan keseluruhan) serta sifat kimia (kadar abu, kadar serat, kadar
lemak, kadar protein, dan kadar karbohidrat). Nugget ikan terbaik adalah P3 pada
nugget matang memiliki skor tekstur 7,62 (agak padat dan agak kompak, skor rasa
7,08 (khas ikan), skor warna 6,64 (kuning kecoklatan) skor aroma 6,88 (kurang
khas ikan) dan penerimaan keseluruhan 7,27 (suka), serta sifat kimia nugget
setengah matang terbaik mempunyai kadar air sebesar 74,70%, kadar abu 1,27%,
kadar protein 8,61%, dan kadar lemak 2,08%, kadar serat kasar 1,22% dan kadar
karbohidrat 12,09%. 
 

Kata kunci: ikan lele dumbo, nugget ikan, tepung jagung.
 
%C UNIVERSITAS LAMPUNG
%D 2022
%I FAKULTAS PERTANIAN
%L eprints66147