PENGARUH PENAMBAHAN REBUNG BETUNG DALAM PEMBUATAN NUGGET IKAN PATIN (Pangasius hypopthalamus)
Abstract: Catfish nuggets is
one of the products processed using a cut of catfish relatively small and
irregular then be attached to return to the product greater by adding
seasoning, filler and materials fastener. This research aims to know the
influence of the adding of bamboo shoots betung to quality nugget according
SNI-01-6638-2002. Research methods using the complete random design consists of
4 treatments and each treatment was repeated 4 times. Treatment additions
bamboo shoots begin from 0%, 10%, 20%, and 30% from 100 grams of heavy
materials. The data analyzed by statistic using Anova. Organoleptic analysis
with Duncan’s New Multiple Range Test (DNMRT) on 5% level. The result showed
that the best treatment was the addition of bamboo shoot treatment 30%. The product
has a water content of 30,22%, ash content of 1,17%, the protein content of
12,12%, 3,54% fiber content, with color are golden yellow (3,63) and color in
grayish white (4,07), aroma slightly scented fish and slightly scented bamboo
shoots (2,93), rather tasteless fish and a little taste of bamboo shoots
(2,77), texture a bit chewy (2,73) and overall ratings between like to favorite
(4,49).
Penulis: Mastrina Silaban,
Netti Herawati, Yelmira Zalfiatri
Kode Jurnal: jppertaniandd170128
