Kualitas kimia dan organoleptik nugget ikan gabus melalui penambahan tepung kacang merah

Anggraini, Leni; Andriani, Andriani

doi:10.30867/gikes.v2i1.429

Cited by 3 publications

(3 citation statements)

References 9 publications

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“…Carrot flour is high in fiber and low in calories, thus it can improve the nutritional value of food products. Similar research conducted by Yulianti et al (2018), Anggraini et al (2021), andAyu et al (2022), it also showed that the addition of carrot flour to fish nuggets can increase the protein and fiber content of the product, as well as increase the liking level of consumers towards the product.…”

Section: Introductionsupporting

confidence: 78%

Effect of Adding Carrot Flour (Daucus carota L) to The Nutritional Value and Organoleptic Snakehead Fish Nuggets (Channa striata)

Islamy

Senas

2023

jppipa, pendidikan ipa, fisika, biologi, kimia

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Nuggets are one of the results of fishery diversification as a practical and fast food. The aim of this study to determine the effect of adding carrot flour (Daucus carota L) on the nutritional value and organoleptic of snakehead fish nuggets (Channa striata). The research method used a completely randomized design (CRD) with 4 treatments and 3 replications. The best test results for the nutritional value of snakehead fish nuggets were the Addition of 75 grams of carrot flour to a weight of 500 grams of snakehead fish meat which had a water content of 33.36%, protein content of 25.30%, ash content of 2.45%, fat content of 19.09% and carbohydrate content of 19.79%. The best organoleptic test results were the Addition of 75 grams of carrot flour to a weight of 500 grams of snakehead fish meat based on preference and willingness on the average nugget taste of 5.8, average nugget color 5.8, average nugget aroma 5.9 and average nugget texture 5.9 . The best result of the nugget effectiveness index test was the Addition of 75% carrot flour to the weight of 500 grams of snakehead fish meat with an effectiveness index value of 0.57.

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Section: Introductionsupporting

confidence: 78%

Effect of Adding Carrot Flour (Daucus carota L) to The Nutritional Value and Organoleptic Snakehead Fish Nuggets (Channa striata)

Islamy

Senas

2023

jppipa, pendidikan ipa, fisika, biologi, kimia

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“…Merisna et al, (2016) menjelaskan bahwa fungsi bahan pengikat adalah memperbaiki stabilitas emulsi, menurunkan penyusutan akibat pemasakan, memberikan warna yang terang, meningkatkan elastisitas produk, membentuk tekstur yang padat dan menarik air dalam adonan. Bahan pengikat yang biasanay digunakan untuk menyatukan adonan antara lain tepung tapioka, tepung beras, tepung maizena, tepung sagu dan tepung terigu (Andriani et al, 2023;Anggraini & Andriani, 2021).…”

Section: Hasil Dan Pembahasanunclassified

Efektivitas Daya Simpan dan Uji Organoleptik Nugget Ikan Gabus

Rumaseb,

Tampubolon,

Suprayitno

2023

jharma

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The problem of malnutrition in Papua is caused by economic factors and parents' limited knowledge about nutrition. The impact of malnutrition on children under five causes growth and development to be hampered and can interfere with productivity. Providing food with high protein is an alternative to improve the nutritional status of children under five with infectious disease problems. One of the foods that contains high protein and albumin which is a local food and is easy to obtain in the Papua region is snakehead fish. Objective: To determine the effectiveness of storage and organoleptic tests on snakehead fish nuggets. Methods The research design used in this study used the factorial analysis method. The research design used in this study used the factorial analysis method by comparing the four treatments with three repetitions for each treatment. The four treatments are looking for processing results without using preservatives stored in open spaces and in refrigerators and processing results using preservatives stored in open spaces and in refrigerators. In each treatment three repetitions were carried out to obtain valid conclusions, namely the 1st test (first day), 2nd test (third day) and 3rd test (fifth day). The data analysis used was the mean comparison between treatments without preservatives in the open space and in the refrigerator and using preservatives in the open space and in the refrigerator. The significance test used the Kruskall Wallis test followed by the Friedman test. Results: The difference test for snakehead fish nuggets without preservatives showed a significant difference compared to fish nuggets without preservatives with a p value <0.05. Conclusion: The most optimal storage time for cork fish nuggets without preservatives or with preservatives in an open space or normal temperature can last up to the 3rd day.

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“…Kebanyakan masyarakat mengkonsumsi ikan air laut dibanding air tawar meskipun ikan air tawar juga memiliki nilai gizi yang cukup tinggi. Pengolahan ikan sudah banyak dilakukan dengan menjadikan produk yang mempunyai daya simpan yang lama salah satunya abon ikan (Anggraini & Andriani, 2020).…”

Section: Pendahuluanunclassified

Pemanfaatan sukun muda untuk peningkatan nilai gizi abon ikan tongkol

Fitriyaningsih

2021

gikes

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Background: Using young breadfruit to increase the breadfruit usability and economic value, one of the efforts is through the enrichment of the type of processed breadfruit products, breadfruit provides nutritional value that is beneficial to health, one of the help of breadfruit is increasing breadfruit for shredded products.Objectives: This study aims to find out how to improve young breadfruit 20%, 30%, 40% of the chemical properties (carbohydrate, protein, and fiber) of shredded tuna.Methods: This study used an experimental design with a non-factorial Completely Randomized Design (CRD) with three preparations and three repetitions. Then the chemical tests (carbohydrate, protein, and fiber) at the Laboratory of Animal Nutrition and Feed Technology of the Faculty of Agriculture, Syiah Kuala University, Banda Aceh.Results: The study results showed actual participation in young breadfruit 20%, 30%, and 40% of the chemical properties (carbohydrate, protein, and fiber) in shredded tuna with a p-value < 0.05.Conclusion: Agreeing that 20%, 30%, and 40% of young breadfruit were approved for shredded tuna's chemical properties (carbohydrate, protein, and fiber).

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Kualitas kimia dan organoleptik nugget ikan gabus melalui penambahan tepung kacang merah

Cited by 3 publications

References 9 publications

Effect of Adding Carrot Flour (Daucus carota L) to The Nutritional Value and Organoleptic Snakehead Fish Nuggets (Channa striata)

Effect of Adding Carrot Flour (Daucus carota L) to The Nutritional Value and Organoleptic Snakehead Fish Nuggets (Channa striata)

Efektivitas Daya Simpan dan Uji Organoleptik Nugget Ikan Gabus

Pemanfaatan sukun muda untuk peningkatan nilai gizi abon ikan tongkol

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