PENGARUH PENAMBAHAN TEPUNG TERIGU TERHADAP MUTU NUGGET IKAN NILA (Orechromis niloticus)

Abstract

ABSTRAK

Telah dilakukan penelitian tentang pengaruh penambahan tepung terigu terhadap mutu nugget ikan Nila (Oreochromis niloticus). Metode yang digunakan adalah metode eksperimen dan rancangan acak lengkap (RAL) serta dianalisis dengan menggunakan ANAVA dengan 4 perlakuan dan 3 kali ulangan yaitu penambahan tepung terigu 0%, 25%, 30% dan 35%. Parameter yang diamati yaitu  mutu secara proksimat dan organoleptik. Hasil penelitian menunjukkan bahwa secara proksimat  ternyata penambahan tepung terigu tidak berpengaruh terhadap kadar air, abu, protein, lemak dan karbohidrat. Sedangkan hasil penelitian secara Uji orgenoleptik menunjukkan bahwa perlakuan A (persentase tepung terigu 0 % ) lebih disukai panelis dengan rata-rata skor tekstur 5,80, aroma 5,88, rasa 6,16, warna 5,80 dan penerimaan keseluruhan 6,32.

Kata Kunci : nugget, tepung terigu, ikan Nila, proksimat, organoleptik

ABSTRACT

The effect of wheat flour addition on the quality of Tilapia fish (Oreochromis niloticus) nugget was carried out. The method used in this research was an experiment with Completely Randomized Design (CRD) and analized by ANAVA with four treatments and three replicate was addtion of wheat flour 0%, 25%, 30% and 35%. The parameters observed was quality by proximate and organoleptic. The result of proximate test showed that addding wheat flour  was no effect on conditition of  moisture, ash, protein, fat and carbohydrate. While organoleptic test shows was treatment A was preferable by the panelist with teh wheat flour persentation on 0%  mean scord of texture 5,80, aromatic 5,88, taste 6,16, colour 5,80 amd overall acceptance 6,32.

Keywords : Nugget, wheat flour, Tilapia fish, proximate, oragnoleptic