Dewi, Antonia Maria Kurnia (2019) Pengaruh Penambahan Tepung Kacang Merah (Phaseolus vulgaris L.) dan Karagenan Terhadap Sifat Fisik, Kimia dan Organoleptik Nugget Ayam. Sarjana thesis, Universitas Brawijaya.
Abstract
Kacang merah (Phaseolus vulgaris L.) merupakan komoditas biji – bijian yang sudah umum di Indonesia. Sayangnya, pemanfaatan kacang merah di Indonesia masih terbatas padahal kandungan gizi kacang merah cukup tinggi terutama kandungan protein serta seratnya. Untuk itu, kacang merah dapat ditambahkan ke dalam produk pangan olahan seperti nugget ayam untuk memperluas pemanfaatannya. Kacang merah ditambahkan dalam bentuk tepung untuk mempermudah dalam pengolahannya. Penambahan tepung kacang merah dalam nugget ayam mempengaruhi tekstur nugget sehingga kekenyalannya berkurang. Kekenyalan pada nugget dapat ditingkatkan melalui penambahan karagenan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan karagenan dan tepung kacang merah pada nugget ayam serta mengetahui proporsi terbaik penambahan tepung kacang merah dan karagenan pada nugget ayam. Rancangan percobaan yang digunakan pada penelitian ini adalah Rancangan Acak Kelompok (RAK) yang terdiri dari dua faktor. Faktor I adalah proporsi penambahan tepung kacang merah (5%,10%,15%) dan faktor II adalah proporsi penambahan karagenan (1%,2%,3%). Penambahan karagenan dan tepung kacang merah memberikan interaksi yang berpengaruh nyata terhadap kadar air dan tekstur nugget. Perlakuan terbaik didapatkan berdasarkan karakteristik fisik-kimia dan organoleptik. Berdasarkan karakteristik fisik-kimia, nugget ayam dengan penambahan karagenan 3% dan tepung kacang merah 15% merupakan perlakuan terbaik, dimana diperoleh nilai kadar air 54,35%, kadar serat kasar 6,62%, kadar lemak 7,71%, dan kadar protein 16,80%. Berdasarkan karakteristik organoleptik, nugget ayam dengan penambahan karagenan 3% dan tepung kacang merah 5% merupakan perlakuan terbaik, dimana diperoleh nilai kadar air 57,56%, kadar serat kasar 8,68%, kadar lemak 4,46%, dan kadar protein 14,72%.
English Abstract
Red beans (Phaseolus vulgaris L.) are common grain commodities in Indonesia. Unfortunately, the use of red beans in Indonesia is still limited even though the nutritional content of red beans is quite high, especially the protein and fiber content. For this reason, red beans can be added to processed food products such as chicken nuggets to expand their use. Red beans are added as flour to make it easier to process. The addition of red bean flour in chicken nuggets affects the texture of the nugget so that its elasticity decreases. The elasticity of the nugget can be increased through the addition of carrageenan. The purpose of this study is determine the effect of adding carrageenan and red bean flour on chicken nuggets and knowing the best proportion of addition of red bean flour and carrageenan to chicken nuggets. The experimental design used in this study was a Factorial Randomized Block Design (RBD) consisting of two factors. Factor I is the proportion of red bean flour addition (5%, 10%, 15%) and factor II is the proportion of carrageenan addition (1%, 2%, 3%). The addition of carrageenan and red bean flour give interactions that significantly affected the water content and texture of the nuggets. The best treatment is obtained based on physical-chemical and organoleptic characteristics. Based on the physical-chemical characteristics, chicken nuggets with the addition of 3% carrageenan and 15% red bean flour were the best treatments, which obtained a moisture content of 54.35%, crude fiber content of 6.62%, fat content of 7.71%, and content protein 16.80%. Based on organoleptic characteristics, chicken nuggets with the addition of 3% carrageenan and 5% red bean flour were the best treatments, which obtained a moisture content of 57.56%, crude fiber content of 8.68%, 4.46% fat content, and protein content 14 , 72%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/574/052002681 |
| Uncontrolled Keywords: | karagenan, nugget ayam, tepung kacang merah-carrageenan, chicken nuggets, red bean flour |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.07 Tests, analyses, quality controls |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Agus Wicaksono |
| Date Deposited: | 05 Aug 2020 08:11 |
| Last Modified: | 14 Aug 2020 06:03 |
| URI: | http://repository.ub.ac.id/id/eprint/180197 |
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