Penggunaan Bahan Pengisi terhadap Mutu Nugget Vegetarian Berbahan Dasar Tahu dan Tempe
Abstract: The purpose of this
study was to compare different sources of flours and protein sources based on
soya bean products in producing vegetarian nugget. Factorial experimental
design with three replications was employed where wheat, sweet potato, sago and
banana flour as one factor, and tempeh and tofu as another factor. Moisture and
raw protein content of vegetarian nuggets produced in this study was in
accordance with the Indonesia Standard (SNI). Moisture was less than 60 percent
and raw protein was above 12 percent. The highest organoleptic test was
obtained from the nugget made of the combination of sago as filler and tofu as
protein source. The nugget contained 60.00, 14.89, 28.89 and 2.00 percent of
moisture, raw protein, raw fat and ash content, respectively. The organoleptic
scores were 2.70, 3.58, 3.50, 3.53 and 3.62 for color, aroma, taste, texture
and springiness, respectively.
Keywords: nugget, vegetarian
nugget, filler
Penulis: Syarifah Rohaya, Nida
El Husna, Khairul Bariah
Kode Jurnal: jppertaniandd130136
