Mutu Kimia Dan Organoleptik Nugget Ikan Tuna Dengan Penambahan Berbagai Kombinasi Tepung Wortel

If'all, If'all; Gobel, Minarny; Fahmi, Fahmi; Pakaya, Irfan

doi:10.30997/jah.v4i1.1128

Cited by 3 publications

(4 citation statements)

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“…Wortel kaya akan kandungan gizi terutama karbohidrat dan serat, serat dapat membantu melancarkan pencernaan dan mencegah penyakit kanker kolon (Wahidah, 2012). Tepung wortel sudah banyak dikembangkan menjadi berbagai produk, pada penelitian Gobel et al (2018) kombinasi tapioka 10%, tepung maizena 5% dan tepung wortel 5%, menghasilkan nugget ikan tuna dengan kadar protein 11,12% dan serat kasar 2,19%. Tepung wortel dapat digunakan untuk meningkatkan kandungan serat pada pembuatan nugget.…”

Section: Pendahuluanunclassified

Addition of Carrot Flour to the Making of Mackerel Nuggets

2023

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The purpose of this study was to obtain the best formulation for the use of carrot flour in the making of mackerel fish nuggets based on the quality standard of SNI 7758-2013. The research method used a completely randomized design with four treatments and four replications. The treatments in the study consisted of KW1 (ratio of mackerel fish and carrot flour 80:20), KW2 (ratio of mackerel fish and carrot flour 70:30), KW3 (ratio of mackerel fish and carrot flour 60:40), and KW4 (ratio of mackerel fish and carrot flour 50:50). The data obtained were analyzed statistically using analysis of variance and continued with the Duncan’s New Multiple Range Test (α = 0.05). The results showed that the ratio of mackerel fish and carrot flour significantly affected moisture, ash, fat, protein crude fiber contents, and descriptive sensory assessments such as outer and inner color, scent, taste, texture, and overall hedonic assessment. The best treatment was KW1 (ratio of mackerel fish and carrot flour 80:20), which fulfilled the quality requirements of fish nuggets in terms of 55.43% moisture content, 2.17% ash, 5.11% fat, 18.13% protein, and 2.57% crude fiber content, with a description of greyish brown color, flavored with mackerel fish, a taste of mackerel fish, and a chewy texture.

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Section: Pendahuluanunclassified

Addition of Carrot Flour to the Making of Mackerel Nuggets

2023

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“…Nugget juga dikenal sebagai makanan beku siap saji sehingga masyarakat modern saat ini sangat menggemari karena kepraktisan dalam mengkonsumsi nugget. Proses pengolahan nugget pada umumnya meliputi penggilingan daging, pencampuran bumbu, pengukusan, pen cetakan, pelumuran tepung, dan pembekuan (Genesa et al, 2018;Fatmawati et al, 2018;If'all et al, 2018;Rijal, 2016;Rieuwpassa, 2016;Utiarahman et al, 2013).…”

Section: Lppm Unmer Malangunclassified

“…Pemanfaatan daging ikan sebagai bahan olahan sudah banyak dilakukan sebelumnya, seperti: (1) Genesa et al (2018) memanfaatkan Ikan Cakalang (Katsuwonus pelamis l) sebagai bahan pembuatan nugget yang dicampur dengan ekstrak buah mengkudu; (2) Aziza et al (2015) memanfaatkan Ikan Tongkol (Euthynnus affi nis) sebagai bahan pembuatan bakso; (3) Yulianti & Mutia (2018) memanfaatkan Ikan Gabus (Ophiocephalus striatus) sebagai bahan pembuatan nugget; (4) If'all et al (2018) memanfaatkan Ikan Tuna (Thunnus sp) sebagai bahan pembuatan nugget. Ikan Alu-alu juga dijadikan sebagai bahan olahan seperti surimi dan bakso ikan (Purwandari et al, 2014), nugget di wilayah Kendari (Sali et al, 2020), namun untuk pemanfaatannya sebagai bahan olahan nugget di wilayah Kecamatan Sorkam belum pernah dilaksanakan.…”

Section: Lppm Unmer Malangunclassified

Utilization of Barracuda Fish (Sphyraena barracuda) as fish nugget in Sorkam District, Central Tapanuli

Rosmasita

Ghazali²,

Manurung³

et al. 2022

ABDIMAS J. Pengabdi. Masy. Univ. Merdeka Malang

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Barracuda Fish in the Central Tapanuli region is known as Teter Fish (Sphyraena barracuda) which is still relatively cheap and easy to get throughout the year. Teter fish has many health benefits, but not everyone likes this fish. Based on this, various processed forms are needed in order to attract other people to continue consuming tethered fish. One of these processed forms is fish nuggets. The purpose of this community service activity is to provide education to the community, especially mothers in the Indonesian Family Welfare Guidance Program or PKK in Sorkam District, Central Tapanuli Regency about the use of Teter Fish meat as a processed material for making fish nuggets. The method used is the delivery of material and direct practice in making fish nuggets. The result of this community service activity is the ability of PKK women to make processed fish nuggets and package the product properly. In the future, fish nuggets can increase family income and are sold as a typical food of Central Tapanuli.

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“…Nugget merupakan salah satu produk olahan daging melalui proses penggilingan dengan penambahan bumbu serta dicampur dengan bahan pengikat kemudian dicetak menjadi bentuk tertentu. Bahan baku yang biasa digunakan untuk pembuatan nugget adalah daging sapi, ayam, dan ikan (If'all et al, 2018).…”

Section: Pendahuluanunclassified

Umur Simpan Nugget Ikan Tuna Substitusi Daun Kelor dan Wortel dengan Metode Extended Storage Studies

Juhartini¹,

Nurbaya²,

Laidi³

2022

JKM

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The nutritional status of under-five children in Indonesia remains low, including in North Maluku province. Based on the results of the 2021 SSGI, the prevalence of stunting among under-five children in this province is 27.5%. This figure is higher than the national prevalence of 24.4%. North Maluku has abundant potential for tuna fish that can be utilized in the development of local food that supports nutritional interventions for children. The recent study reported that as many as 86.7% of children aged 12 – 24 months consumed processed foods like nuggets, sausages, and meatballs. Most consumers (98.67%) also showed a high interest in consuming nuggets that contain higher protein and mineral content. The addition of moringa leaf vegetables and carrots to nuggets will increase the nutritional content of nuggets which can increase nutritional intake for children. This study was an experimental study that aimed to determine the shelf life of tuna fish nuggets substituted with moringa leaves and carrots using the Extended Storage Studies (SES) method. SES method was used to determine the shelf life of tuna fish nuggets substituted with moringa leaves and carrots by looking at the organoleptic quality which includes aroma, color and texture. Observations were made in February-March 2021 for 60 days at the Laboratory of Food Science, Poltekkes Ternate. Changes in quality began to occur on the 35th day of observation, namely the texture of the nuggets began to not be crunchy. While the observation of color and aroma did not change until the 60th day of observation. In conclusion, the shelf life of tuna fish nuggets substituted with Moringa leaves and carrots is up to 30 days.

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Mutu Kimia Dan Organoleptik Nugget Ikan Tuna Dengan Penambahan Berbagai Kombinasi Tepung Wortel

Cited by 3 publications

References 0 publications

Addition of Carrot Flour to the Making of Mackerel Nuggets

Addition of Carrot Flour to the Making of Mackerel Nuggets

Utilization of Barracuda Fish (Sphyraena barracuda) as fish nugget in Sorkam District, Central Tapanuli

Umur Simpan Nugget Ikan Tuna Substitusi Daun Kelor dan Wortel dengan Metode Extended Storage Studies

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