?url_ver=Z39.88-2004&rft_id=1814051068&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+PERBANDINGAN+TEPUNG+MOCAF+(Modified+Cassava+Flour)+DAN+TAPIOKA+SEBAGAI+BAHAN+PENGISI+TERHADAP+SIFAT+KIMIA%2C+FISIK+DAN+SENSORI+NUGGET+IKAN+BAJI-BAJI+(Grammoplites+scaber)%0D%0A&rft.creator=Khoti+Jayanti%2C+1814051068&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=ABSTRAK%0D%0A%0D%0ATepung+mocaf+dan+tapioka+berpotensi+sebagai+bahan+pengisi+dalam+pembuatan+nugget+ikan+baji-baji.++Penelitian+ini+bertujuan+untuk+mengetahui+pengaruh+penambahan+tepung+mocaf+dan+tapioka+terhadap+sifat+kimia%2C+fisik+dan+sensori+nugget+ikan+baji-baji%2C+serta+mendapatkan+perbandingan+tepung+mocaf++dan+tapioka+terbaik+yang+menghasilkan+nugget+ikan+baji-baji+dengan+sifat+kimia%2C+fisik+dan+sensori+terbaik.++Penelitian+ini+menggunakan+Rancangan+Acak+Kelompok+Lengkap+(RAKL)+dengan+faktor+tunggal%2C+dan+4+ulangan.++Perbandingan+tepung+mocaf+dan+tapioka%2Cdilakukan+dengan+6+taraf+yaitu+5%25+%3A+95%25+(P0)%2C+20%25+%3A+80%25+(P1)%2C+35%25+%3A+65%25+(P2)%2C+50%25+%3A+50%25+(P3)%2C+65%25+%3A+35%25+(P4)%2C+dan+80%25+%3A+20%25+(P5).++Data+yang+diperoleh+dianalisis+kehomogenannya+dengan+uji+Barlett+dan+kemenambahan+data+diuji+dengan+uji+Tuckey%2C+selanjutnya+data+dianalisis+sidik+ragam+(ANARA)+untuk+mengetahui+pengaruh+antar+perlakuan.+Apabila+terdapat+pengaruh+yang+nyata%2C+data+dianalisis+lebih+lanjut+dengan+Uji+Beda+Nyata+Terkecil+(BNT)+pada+taraf+5%25.++Hasil+penelitian+menunjukkan+bahwa+penambahan+tepung+mocaf+dan+tapioka+berpengaruh+terhadap+kadar+air%2C+kadar+abu%2C+hardness%2C+cohesiveness%2C+springiness%2C+tekstur+dan+penerimaan+keseluruhan+nugget+ikan+baji-baji.+Nugget+ikan+baji-baji+dengan+konsentrasi+penambahan+tepung+mocaf+dan+tapioka+terbaik+adalah+perlakuan+P2+(35%25+tepung+mocaf+%3A+65%25+tapioka)+dengan+kriteria+kadar+air+(53%2C28%25)%2C+kadar+abu+(2%2C08%25)%2C+hardness+253%2C06+gf%2C+cohesiveness+1.01+gs%2C++springiness+6%2C85+mm%2C+tekstur+8%2C56+(padat%2C+kompak)%2C+rasa+7%2C08+(khas+ikan)%2C+warna+7%2C06+(suka)%2C+penerimaan+keseluruhan+7%2C10+(+suka)%2C+kadar+protein+(14%2C12%25)%2C+dan+kadar+lemak+(10%2C28%25).%0D%0A%0D%0AKata+kunci%3A+nugget+ikan%2C+ikan+baji-baji%2C+tepung+mocaf%2C+tapioka.%0D%0A%0D%0A%0D%0AABSTRACT%0D%0A%0D%0AMocaf+flour+and+tapioca+have+potential+as+filler+in+to+produce+baji-baji+fish+nuggets.+The+purpose+of+this+study+was+to+determine+the+effect+of+adding+mocaf+flour+and+tapioca+on+chemical%2C+physical+and+sensory+characteristcs+of+baji-baji+fish+nuggets%2C+and+to+obtained+the+best+ratio+of+mocaf+flour+and+tapioca+to+produce+baji-baji+fish+nuggets+with+chemical%2C+physical+and+sensory+properties.++The+experiment+used+a+Completely+Randomized+Block+Design+(RCBD)+with+a+single+factor%2C+and+four+replications.++The+factor+used+was+the+comparison+of+mocaf+flour+and+tapioca+which+consisted+of+six+levels%2C+namely+5%25%3A+95%25+(P0)%2C+20%25%3A+80%25+(P1)%2C+35%25%3A+65%25+(P2)%2C+50%25%3A+50%25+(P3)%2C+65%25%3A+35%25+(P4)%2C+and+80%25%3A+20%25+(P5).++The+data+obtained+were+tested+for+homogeneity+with+the+Barlett+test+and+additional+data+were+tested+with+the+Tuckey+test%2C+then+the+data+were+analyzed+for+variance+(ANARA)+to+determine+the+effect+between+treatments.+If+there+is+a+significant+effect%2C+the+data+will+be+analyzed+further+with+the+Least+Significant+Difference+Test+(LSD)+at+5%25+level.++The+results+showed+that+the+addition+of+mocaf+flour+and+tapioca+had+an+effect+on+the+moisture+content%2C+ash+content%2C+hardness%2C+cohesiveness%2C+springiness%2C+texture+and+overall+acceptance+of+baji-baji+fish+nuggets.+The+best+concentration+of+mocaf+flour+and+tapiocaadded+in+baji-baji+fish+nuggets+was+P2+(35%25+mocaf+flour%3A+65%25+tapioca)+with+moisture+content+(53.28%25)%2C+ash+content+(2+%2C08%25)%2C+hardness+253.06+gf%2C+cohesiveness+1.01+gs%2C+springiness+6.85+mm%2C+texture+8.56+(solid%2C+compact)%2C+taste+7.08+(fish-spesialize)%2C+color+7.06+(liked)%2Centirety-+acceptance+7.10+(liked)%2C+protein+content+(14.12%25)%2C+and+fat+content+(10.28%25).%0D%0A%0D%0A%0D%0AKeywords+%3A+fish+nuggets%2C+baji-baji+fish%2C+mocaf+flour%2C+tapioca.%0D%0A&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2022-12-13&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F67602%2F1%2FABSTRACT.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F67602%2F7%2FSKRIPSI%2520FULL.pdf.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F67602%2F8%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf.pdf&rft.identifier=++Khoti+Jayanti%2C+1814051068++(2022)+PENGARUH+PERBANDINGAN+TEPUNG+MOCAF+(Modified+Cassava+Flour)+DAN+TAPIOKA+SEBAGAI+BAHAN+PENGISI+TERHADAP+SIFAT+KIMIA%2C+FISIK+DAN+SENSORI+NUGGET+IKAN+BAJI-BAJI+(Grammoplites+scaber).++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F67602%2F