Sadewa, Geyka Ken (2019) Studi Pembuatan Nugget Campuran Nangka Muda Dan Tempe Bungkil Kacang Tanah Dengan Penambahan Tepung Tapioka. Sarjana thesis, Universitas Brawijaya.
Abstract
Nugget umumnya merupakan produk olahan daging yang memanfaatkan daging kualitas rendah atau daging yang relatif kecil dan tidak beraturan kemudian dibentuk kembali menjadi produk olahan yang ukuran yang lebih besar. Pada penelitian ini nugget yang digunakan berbahan dasar nangka muda dan tempe bungkil kacang tanah sehingga produk ini memiliki keunggulan yaitu dapat dikonsumsi oleh vegetarian. Tujuan penelitian ini adalah untuk mengetahui pengaruh perlakuan proporsi tempe bungkil kacang tanah dan nangka muda dengan penambahan tepung tapioka terhadap karakteristik fisik, kimia, dan organoleptik nugget. Penelitian menggunakan Rancangan Acak Kelompok (RAK) yang disusun secara faktorial, terdiri dari 2 faktor. Faktor 1 yaitu proporsi nangka muda dan tempe bungkil kacang tanah (25:75,50:50,75:25) dan faktor 2 yaitu penambahan tepung tapioka (10%,15%,20%), proporsi tepung tapioka diambil berdasarkan total berat keseluruhan dari bahan adonan per 100gr. Pengulangan dilakukan sebanyak 3 kali. Data yang diperoleh dianalisis menggunakan sidik ragam (ANOVA). Apabila dalam perlakuan terdapat pengaruh nyata dilakukan uji BNT dengan taraf kepercayaan 95% dan dilakukan uji lanjut DMRT (Duncan’s Multiple Range Test) apabila terdapat interaksi pada kedua perlakuan. Uji organoleptik menggunakan uji hedonik. Sementara untuk penentuan perlakuan terbaik dilakukan sesuai dengan prosedur Zeleny. Hasil penelitian menunjukan perlakuan proporsi nangka muda dan tempe bungkil kacang tanah dengan penambahan konsentrasi tapioka berpengaruh nyata (α=0,05) pada kadar protein, pati, lemak, daya serap minyak dan tekstur dan tidak terjadi interaksi. Kombinasi perlakuan terbaik diperoleh dari proporsi nangka muda 75 dan tempe bungkil kacang tanah 25 dengan penambahan tapioka 15%. Nugget tersebut memiliki karakteristrik: kadar protein 5,64%, pati 44,27mg/l, serat kasar 0,16%, lemak 21,02%, daya serap minyak 16,23%, tekstur 4,90 N/cm2, dengan hasil uji sensori warna 3,05 (suka), aroma 2,75 (agak suka), rasa 2,88 (agak suka), tekstur 3,33 (suka)
English Abstract
Nugget is generally a processed meat product that utilizes low quality meat or meat that is relatively small and irregular and then reshaped into a processed product that is larger in size. In this study the nuggets used were made from young jackfruit and peanut press cake tempeh so that this product has the advantage that it can be consumed by vegetarians. The purpose of this study was to determine the effect of the treatment of the proportion of peanut press cake tempeh and young jackfruit with the addition of tapioca flour to the physical, chemical, and organoleptic characteristics of the nugget The study used a randomized block design (RBD) factorially composed, consisting of 2 factors. Factor 1 is the proportion of young jackfruit and peanut press cake tempeh (25: 75.50: 50.75: 25) and factor 2 is the addition of tapioca flour (10%, 15%, 20%), the proportion of tapioca flour is taken based on the total overall weight from the dough per 100gr. Repetition is done 3 times. The data obtained were analyzed using variance analysis (ANOVA). If there is a significant effect in the treatment, a LSD test with a 95% confidence level is carried out and a further DMRT (Duncan's Multiple Range Test) if there is an interaction between the two treatments. Organoleptic test uses hedonic test. Meanwhile, the determination of the best treatment performed according to the Zeleny procedure The results showed the treatment of the proportion of young jackfruit and peanut press cake tempeh with the addition of tapioca concentrations had a significant effect (α = 0.05) on levels of protein, starch, fat, oil absorption and texture and no interaction occurred. The best treatment combination was obtained from the proportion of young jackfruit 75 and peanut press cake tempeh 25 with the addition of 15% tapioca. The Nugget has the characteristics: 5.64% protein content, 44.27mg / l starch, 0.16% crude fiber, 21.02% fat, 16.23% oil absorption, 4.90 N / cm2 texture, with the results of color sensory test were 3.05 (likes), aroma 2.75 (rather likes), taste 2.88 (rather likes), texture 3.33 (likes)
Other obstract
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Item Type: | Thesis (Sarjana) |
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Identification Number: | SKR/FTP/2019/540/052002666 |
Uncontrolled Keywords: | Nugget, Nangka Muda, Tempe Bungkil Kacang Tanah, Nugget, Young Jackfruit, Peanut Press Cake Tempeh |
Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.07 Tests, analyses, quality controls |
Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
Depositing User: | Nur Cholis |
Date Deposited: | 10 Sep 2020 06:51 |
Last Modified: | 24 Oct 2021 02:47 |
URI: | http://repository.ub.ac.id/id/eprint/181622 |
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