Susiadi, Indahyati Solichah (2018) Studi Pengaruh Proporsi Nangka Muda Dan Tempe Gembus Serta Penambahan Tapioka Terhadap Sifat Fisik Kimia Dan Organoleptik Produk Nugget. Sarjana thesis, Universitas Brawijaya.
Abstract
Nugget umumnya terbuat dari daging ayam, namun untuk konsumen vegetarian daging ayam dapat diganti dengan menggunakan nangka muda yang memiliki serat dan tempe gembus untuk meningkatkan kandungan protein. Tekstur dapat ditingkatkan dengan pengikat berupa tepung tapioka. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perlakuan proporsi nangka muda dan tempe gembus dengan penambahan tepung tapioka yang berbeda serta interaksi kedua perlakuan tersebut terhadap karakteristrik sifat fisik, kimia dan organoleptik. Rancangan percobaan yang digunakan pada penelitian ini adalah Rancangan Acak Kelompok (RAK) yang tersusun atas dua faktor. Faktor I proporsi nangka muda dan tempe gembus (25:75;50:50;75:25) dan faktor II penambahan tepung tapioka (10%,15%,20%). Perlakuan terbaik diperoleh proporsi nangka muda : tempe gembus (25:75 b/b) dengan penambahan konsentrasi tapioka 20%. Nugget tersebut memiliki karakteristrik: Kadar air 52,79%, kadar protein 5,90%, pati 21,88%, kadar serat kasar 10,23%, lemak 9,13%, daya serap minyak 7,06 dan tekstur 3,40. Sedangkan rata-rata kesukaan organoleptik warna 4,00 (suka), aroma 3,85 (suka), rasa 4,15 (suka), tekstur 3,60 (suka).
English Abstract
Nugget is generally made from chicken meat, but for vegetarians, chicken can be replaced by using young jackfruit which has fiber and tempeh gembus to increase protein content. The texture can be improved by bind it using tapioca flour. The purpose of this study was to determine the effect of the treatment of the proportion of young jackfruit and gaping tempeh gembus with the addition of different tapioca flour and the interaction of these two treatments on the characteristics of physical, chemical and organoleptic properties. The experimental design used in this study was the Randomized Block Design (RBD) which was composed of two factors. The first factor is the proportion of young jackfruit and tempeh gembus (25:75;50:50;75:25) and factor II was of addition of tapioca flour (10%, 15%, 20%). The best treatment is obtained from the proportion of 25 young jackfruit and 75 tempeh gembus with an additional 20% tapioca concentration. The Nugget has characteristics: 52.79% moisture content, 5.90% protein content, 7.99% starch, 10.23% crude fiber content, 9.13% fat, 7.06% oil absorption and 3.40% texture. While the average organoleptic color is 4.00 (like), aroma 3.85 (like), taste 4.15 (like), texture 3.60 (like).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/563/051811162 |
| Uncontrolled Keywords: | nangka muda, tempe Gembus, tepung tapioka, nugget / young jackfruit, tempeh gembus, tapioca flour, nugget. |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.35 Spesific food from plant crops > 641.356 55 Tempeh, Tofu |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 23 Oct 2019 06:46 |
| Last Modified: | 01 Jul 2022 03:14 |
| URI: | http://repository.ub.ac.id/id/eprint/166008 |
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