KAJIAN PEMBUATAN NUGGET DARI JANTUNG PISANG DAN TEPUNG KEDELAI DENGAN PENAMBAHAN IKAN GABUS (Opiocephalus striatus)
Abstract: The aim of this
research was to obtain the formulation of the banana heart and soybean flour
best to obtain nuggets which the meet the quality of Indonesian National
Standard (SNI) No. 01-6638-2002. This study was conducted experimentally using
completely random design with 4 treatments and 4 replicates. The ratio between
the banana, soybean flour and common snakehead fish treatment were JK1
(40:30:30), JK2 (45:25:25), JK3 (50:20:30) and JK4 (55:15:30). Chemical
analysis show that the water content ranged from 48,84% to 52,05%, the protein
11,56%-14,52%, fat 22,43%-22,55%, fiber content 5,46%-6,07%, ash content of
1,89-2,01 levels and carbohydrate content of 10,54%-11,96%. Results of cluster
analysis (AHC) on hedonic test and PCA analysis on descriptive test then
analyzed using prefference mapping to determine the level of acceptance and
satisfaction of panelists. The best treatment that gives the impression of
acceptance and satisfaction of the most high was JK3 which ranged from 90% to
descriptive characteristics nugget dominant was flavorful banana, taste of banana,
taste of common snakehead and compact texture. So the results of the research
show that the best treatment was JK3 (50 banana: 20 soy flour: 30 common
snakehead fish) which the meet the quality of Indonesian National Standard
(SNI) No. 01-6638-2002 and gives most high acceptance of panelists, ranged 90%.
Keywords: Nugget, banana’s
heart, soybean meal, AHC, PCA, preference mapping
Penulis: Monica Valentina
Therescova Simbolon, Usman Pato, Fajar Restuhadi
Kode Jurnal: jppertaniandd160119
