Pengaruh Bahan Pengikat Terhadap Sifat Kimia dan Organoleptik Produk Nugget Tempe
Abstract: The diversification
limitation of exploiting tempe as an alternative nugget raw materials,
substitution of meat and
fish, and also
to optimalize the
very abundance resource,
so it is
necessary to do
the right processing to the
alternative food resource, which meant to give an additional point. Produce a
liked product, also the adjustment of technology, and the cost that reached by
the society. The aim
of this reseach
is to know the kind of glue material which can produce nugget tempe with
the best chemical and organoleptic propertics. This
research consit of 4 treatment;
A1 (tempe nugget
from bread powder),
A2 (tempe nugget from
tapioca), A3 (tempe
nugget from sagu),
A4 (tempe nugget
maizena powder). Water
convcentration analyse using oven method. Product was tested by
organoleptic test (taste, smell, and tecsture).
The result on water concentration
analyse, that the smallest water concentration shown by A2 about 161,55% between from treatment
A1 abaout 191,75%, A3
abaout 180,02% and A4
182, 45%. The result
on organoleptic the teste of A1 product is the most like (75
%) between A2, A3 and A4 treatment. The smell of A2, A3 and A4 is the must like
(67 %). And the best tecsture is all treatment.The result of this research is
expected to give benefit in supporting the effort saking the alternative
nugget glue material by using tempe
which owning a high nutrition value. This research it is expected to find a
kind if nugget tempe with the good glue, good taste and high nutrition
value
Penulis: Hartati, A.Faridah
Arsal dan Rachmawaty
Kode Jurnal: jpbiologidd090086
