Research article
Uji tingkat kesukaan nugget ikan madidihang (Thunnus albacares) dengan bahan pengisi yang berbeda
Highlights
Generate NLP AI by Wizdam ID.
Abstract
Nugget ikan merupakan salah satu produk diversifikasi berbahan baku daging ikan yang digiling dengan penambahan bumbu-bumbu dan dicetak, kemudian di lumuri dengan pelapis (coating dan breading) yang dilanjutkan dengan penggorengan. Pada dasarnya Nugget ikan sama dengan Nugget ayam hanya saja perbedaan terletak pada bahan baku yang digunakan. Nugget hasil olahan cita rasa yang enak, aman dan memenuhi kebutuhan zat gizi, sehingga penting untuk melakukan penelitian ini guna mengetahui perubahan mutu Nugget yang terjadi selama proses pengolahan. Penelitian ini dilakukan untuk mengetahui karakteristik terhadap mutu organoleptik Nugget ikan tuna madidihang. Tahapan yang dilakukan dalam penelitian ini adalah 3 (tiga) tahapan yaitu tahap persiapan sampel, tahap pengolahan, dan tahap uji organoleptik. Dari hasil penelitian uji tingkat kesukaan terhadap Nugget ikan madidihang dengan bahan pengisi tepung yang berbeda pada konsentrasi yang sama (30%) memberikan pengaruh nyata terhadap semua parameter uji organoleptik yaitu yang terbaik adalah pada perlakuan tepung terigu dengan nilai rata-rata penampakan ; 8,12, bau ; 8,04, rasa ; 7,90 dan tekstur ; 7,56.
Keywords
Introduction
Section snippets
Material and Methods
Materials and methods from the full-text PDF of this article cannot be displayed.
Results
Results from the full-text PDF of this article cannot be displayed.
Discussion
Discussion from the full-text PDF of this article cannot be displayed.
Conclusions
Conclusions from the full-text PDF of this article cannot be displayed.
Acknowledgment
Acknowledgment from the full-text PDF of this article cannot be displayed.
Funding Information
UMMU
Competing interest
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Conflict of interest
The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
Ethical approval acknowledgements
No ethical approval required for this article. All procedures followed were in accordance with the ethical standards of the responsible committee on human experimentation (institutional and national) and with the Helsinki Declaration of 1975, as revised in 2008 (5)
Supplementary files
Data sharing not applicable to this article as no datasets were generated or analysed during the current study, and/or contains supplementary material, which is available to authorized users.
References (1)
Budiarti A. 1992. Bawang Putih Dataran Rendah. Penebar Swadaya, Jakarta.
Burhan. 2004. Panduan praktis memilih dan menangani produk perikanan. Penerbit PT. Gramedia Pustaka Utama, Jakarta.
de Man TM. 1977. Kimia Pangan Institut Teknologi Bandung, Bandung.
Fahrul. 2004. Pembuatan fish nugget dari ikan mas (Cyprinus carpio). PAPER . Departemen Teknologi Pasca Panen Sekolah Pasca Sarjana Institut Pertanian Bogor.
Hadiwiyoto S. 1993. Teknologi Hasil Perikanan. Jilid 1, Yogyakarta ; Penerbit Liberty. Halaman : 138 – 139.
Ijong FG dan Ohta Y. 1995. Armino Acid Composition of Bakasang, Tradisional Fermented Fish Sauce. Journal of Bioscience and Bioengineering.
Lechninger AL. 1993. Dasar-dasar biokimia. Jilid 2. Thenawidjaja N. Penerjemah. Terjemahan dari Principles of Biochemistry. Jakarta; penerbit Erlangga.
Matz SA. 1978. Cookies and Cracker Tecnology. The AVI Publishing Co. Inc, Westport,¬ Conecticut.
Mesra. 1994. Chicken Nugget dan Shrimp Nugget. Buletin hero, mei 1994. Jakarta.
Rahayu S dan Nasran S. 1995. Ikan Kayu ( Katsuobushi ) Sebagai Penyedap Masakan. Jakarta ; LIPI Prosiding Widya Karya Nasional Khasiat Makanan Tradisional.
Sastrosupadi A. 1994. Rancangan Percobaan Praktek. Untuk Bidang Pertanian.
Soekarto ST dan Hubeis M. 2000. Metodologi Peneletian Organoleptik. Petunjuk Laboratorium, Bogor ; Pusat Antar Universitas Pangan dan Gizi, Program Studi Ilmu Pangan, Institut Pertanian Bogor.
Soekarto ST. 1990. Dasar-dasar Standarisasi dan Pengawasan Mutu Pangan. Pusat Antar Universitas, Institut Pertanian Bogor. Bogor
Winarno FG. 1991. Pangan dan Gizi. Gramedia Pustaka Utama, Jakarta.
-------------. 1997. Dasar Teknologi Pangan. Bogor ; Fakultas Teknologi dan Mekanisasi Pertanian, Institut Pertanian Bogor.
Yuniardo N. 1995. Resep Nugget Ikan. InfoResep.com inforesep.com/resep-Nugget ikan.html - Tembolok - Mirip.
Bibliographic Information
Cite this article as:
-
Submitted
8 January 2011 -
Accepted
8 January 2018 -
Published
20 May 2011 -
Version of record
20 November 2018 -
Issue date
13 May 2011
Keywords
Copyright
Copyright © 2011 The Authors. Sangia Research Media and Publishing. Production and hosting by Sangia (SRM™). 
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Comments on this article
By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.