Indah Widoretno, 1654051014 (2022) FORMULASI TEPUNG JAGUNG DAN IKAN LELE DUMBO (Clarias gariepinus) PADA PEMBUATAN NUGGET. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
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.
| Jenis Karya Akhir: | Skripsi |
|---|---|
| Subyek: | 600 Teknologi (ilmu terapan) > 630 Pertanian dan teknologi yang berkaitan |
| Program Studi: | Fakultas Pertanian dan Pascasarjana > Prodi Teknologi Hasil Pertanian |
| Pengguna Deposit: | 2208455869 . Digilib |
| Date Deposited: | 19 Sep 2022 08:03 |
| Terakhir diubah: | 19 Sep 2022 08:03 |
| URI: | http://digilib.unila.ac.id/id/eprint/66147 |
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