PENGARUH PENAMBAHAN TEPUNG BERAS TERHADAP MUTU NUGGET IKAN NILA (Oreochromis niloticus)

Abstract

ABSTRAK     

Telah dilakukan penelitian tentang pengaruh penambahan tepung beras terhadap mutu nugget ikan Nila (Oreochromis niloticus). Metode yang digunakan adalah metode eksperimen dengan rancangan acak lengkap  (RAL).  Data dianalisis menggunakan ANAVA, ada empat perlakuan dan tiga kali ulangan, yakni penambahan tepung beras 0%, 20%, 30%, dan 40%. Parameter yang diamati yaitu uji proksimat, dan organoleptik. Hasil analisis uji proksimat menunjukkan bahwa penambahan tepung beras tidak memberikan pengaruh yang nyata terhadap kadar air, kadar lemak, kadar protein, kadar abu, dan karbohidrat  nugget ikan Nila (Oreochromis niloticus). Uji organoleptik menunjukkan bahwa perlakuan B (penambahan tepung beras 20%) lebih disukai panelis dengan rata-rata skor tekstur 5,64, skor aroma 5,76, skor rasa 5,76, skor warna 5,24, dan skor penerimaan keseluruhan nugget ikan Nila (Oreochromis niloticus) 5,96.

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

ABSTRACT

The effect of rice flour addition on the quality test of Tilapia (Oreochromis niloticus) nugget was carried out. The method used in was an experiment with a completely randomized design (CRD) and analized by  ANAVA with for treatmens and three replicate. Addition on rice flour was 0%, 20%, 30%, and 40%. The parameter observased was proximate test and organoleptic. The result of  proximate test showed that adding rice flour was not a significantly effect on condition of moisture, ash, fat,  protein, and carbohydrate. In the Tilapia fish nugget organoleptic test showed that treatmen B (addition of rice flour 20%) was preferable by the panelist mean score of textur 5,64, aromatic 5,76, taste 5,76, colour 5,24, and overall acceptance 5,96.

Keywords : nugget, Tilapia fish, rice flour,  proximat, organoleptic.