Kusnia, Nikmatul (2018) Pengaruh Substitusi Tepung Tapioka Dengan Mocaf (Modified Cassava Flour) Terhadap Mutu Kadar Protein, Lemak, Abu, Karbohidrat Pada Nugget Ayam. Sarjana thesis, Universitas Brawijaya.
Abstract
Nugget ayam merupakan salah satu produk pangan olahan dari daging yang dikenal baik dan diminati oleh masyarakat. nugget memiliki rasa daging yang khas dan tekstur yang keras, maka diperlukan inovasi yaitu dengan subtitusi mocaf (modified cassava flour) sebagai pengganti tepung terigu untuk membuat tekstur lebih disukai. Penelitian ini dilaksanakan pada bulan Juni 2017 sampai September 2017. Untuk preparasi sampel dilakukan di Laboratorium Teknologi Hasil Ternak Fakultas Peternakan, Universitas Brawijaya danLaboratorium Teknologi Pangan Fakultas Teknologi Pertanian, Universitas Brawijaya Malang. Tujuan dari penelitian ini adalah untuk mengetahui persentasi subtitusi tepung mocaf (modified cassava flour) yang tepat pada nugget ayam yang ditinjau dari kadar protein, kadar lemak, kadar karbohidrat dan kadar abu. Materi penelitian ini adalah nugget ayam dengan subtitusi mocaf. Metode penelitian yang digunakan dalam penelitian ini adalah metode percobaan dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri lima perlakuan dan tiga ulangan. Perlakuan yang diberikan yaitu subtitusi mocaf dengan konsentrasi 0% (P0), 25% (P1), 50% (P2), 75% (P3), dan 100% (P4). Variabel yang diamati adalah kadar protein, kadar lemak, kadar abu, dan kadar karbohidrat. Data yang diperoleh dianalisis dengan menggunakan analisis ragam. Hasil penelitian menunjukkan bahwa subtitusi mocaf pada nugget ayam memberikan pengaruh yang tidak nyata (P>0,05) terhadap kadar protein, kadar lemak, kadar abu dan kadar karbohidrat. Rata-rata kadar protein pada nugget ayam yang dihasilkan pada penelitian ini berkisar 10,55 – 10,99%, kadar lemak 10,40 – 11, 88%, kadar abu 1,71 – 2,00%, dan kadar karbohidrat 24,94 – 26,49%. Kesimpulan dari penelitian ini adalah bahwa nugget ayam terbaik dengan subtitusi mocaf (modified cassava flour)yaitu 50% (P2) yang menghasilkan nilai kadar protein 10,99%, kadar lemak 10,40%, kadar abu 2,00%, dan kadar karbohidrat 25,16%.Berdasarkan hasil penelitian ini, disarankan untuk melakukan penelitian lebih lanjut mngenai lama penyimpanan nugget ayam subtitusi mocaf (modified cassava flour).
English Abstract
The research was started from June 2017 until September 2017 in laboratory of Animal Husbandry of Brawijaya University and the laboratoy of food technology of Agricultural Technology faculty of Brawijaya University. The purpose of this research was to know the achievement of subtitution mocaf (modified cassava flour) which is appropriate to chicken nuggets in terms of protein content, fat content, ash content and carbohydrate levels. The material used was chicken nugget with mocaf substitution. The method used a complete randomized design (CRD) consisting of 5 treatments and 3 replications. The treatment given is mocaf substitution with concentration of 0% (P0), 25% (P1), 50% (P2), 75% (P3), and 100% (P4). The results showed that mocaf substitution on chicken nuggets gave no significant effect (P>0.05) against protein content, fat content, ash content and carbohydrate content. The average protein content in chicken nuggets produced in this study ranges of 10.55–10.99%, fat content 10.40 – 11.88%, ash content 1.71 – 2.00%, and carbohydrate levels 24.94– 26.49%. Respectively the best chicken nugget with mocaf substitution (modified cassava flour) our to 50% (P2) yielding protein content 10.99%, fat content 10.40%, ash content 2.00%, and carbohydrate content 25.16%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2018/8/051800834 |
| Uncontrolled Keywords: | Mocaf (Modified Cassava Flour), chemical levels chicken nuggets |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.36 Meat > 641.365 Poultry (Meat) |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 17 May 2018 01:19 |
| Last Modified: | 22 Oct 2021 02:59 |
| URI: | http://repository.ub.ac.id/id/eprint/10607 |
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