KOMBINASI PATI SAGU DAN MODIFIED CASSAVA FLOUR (MOCAF) DALAM PEMBUATAN NUGGET IKAN GABUS
Abstract: The purpose of this
study is to find the best mix combination of sago starch and modified cassava
flour (mocaf flour) to make fish cork nugget, which meets chemical standards
and sensory assessment. The study was conducted by Non-factorial Fully
Randomized Design, with five treatments with four repetition. Treatments were
indicated by PT1 (sago starch 15, mocaf flour 0), PT2 (sago starch 10, mocaf
flour 5), PT3 (sago starch 7.5, mocaf flour 7.5), PT4 (sago starch 5, mocaf
flour 10), PT5 (sago starch 0, mocaf flour 15). Changing in water, ash, fat,
protein and carbohydrate percentage was observed and sensory assessment (descriptive
and hedonic) in food color, aroma, taste and texture was also applied. Data was
analyzed by ANOVA and DNMRT with 5% error. The result indicated that the
treatments was significance. The best treatment is PT4 (sago starch 5 and mocaf
flour 10) that gives 51.86% water, 2.23 % ash, 13.38% fat, 17.29% protein and
15.24% carbohydrate.
Penulis: Elfrida Agustina
Simanjuntak, Raswen Effendi, Rahmayuni
Kode Jurnal: jppertaniandd170306
