PENGARUH PERBANDINGAN TEPUNG KEDELAI GERMINASI DENGAN TAPIOKA DAN PERBANDINGAN DAGING AYAM DENGAN BUBUR REBUNG TERHADAP MUTU NUGGET REBUNG
ABSTRAK: Nugget is a snack
served with the rice that made from animal material rich for protein such as
chicken. The aim of this research was to find the effect of ratio germinatic
soybean flour with tapioca and ratio of chicken with puree of bamboo shoot on
the quality of bamboo shoot nugget. This research was conducted using
completely randomized design with two factors, i.e ratio of germinatic soybean
flour with tapioca (T): (20%:80%, 40%:60%, 60%:40%, 80%:20%) and ratio of chicken
with puree of bambooshoot (R): (1:1, 1:0,8, 1:0,6, 1:0,4). Parameters analyzed
were moisture content, ash content, fat content, protein content, crude fiber
content, organoleptic value of flavor, texture, taste, and color. The results showed
that the interaction between ratio of germinatic soybean flour with tapioca and
ratio of chicken and puree of bambooshoot had a significant effect (P<0,05)
on moisture content, organoleptic value of flavor, and texture. The increasing
concentration of germinatic soybean flour increased the ash content (%), fat
content (%), protein content (%), and crude fiber content (%) but decreased the
moisture content (%) and organoleptic values. The decreasing concentration of
puree bambooshoot decreased the moisture content (%), ash content (%), crude
fiber content (%), and organoleptic value of texture, but increased the fat
content (%) and protein content (%). The ratio of germinatic soybean flour with
tapioca of 60%:40% and ratio of chicken with puree of bamboo shoot of 1:0,6
produced the best bamboo shoot nugget.
Penulis: Maisyarah Parinduri
Kode Jurnal: jppertaniandd160477
