Article Sidebar

Download
PDF
Statistic
Read Counter : 0 Download : 0

Main Article Content

Abstract

Carp is one of the types of freshwater fish that has a high economic value and is easy to cultivate. The people are very familiar with Carp. Carp is one of the types of freshwater fish that is favored by the public because of its delicious meat and is rich in protein. One of the problems when harvesting carp is the high damage to fish due to a lack of understanding of fish quality. Fish processing is one of the ways to prevent fish from rotting. One of the efforts to process fish is to make it into fish nuggets. Nuggets are products that have been heated until they are precooked, and then are frozen. This study aims to determine the acceptability of panelists in processing carp nuggets. This research was conducted from March to April 2022. The manufacturing of carp nuggets was carried out at the Food Technology Laboratory, Faculty of Agriculture, Universitas Indonesia Timur, Makassar. The ingredients that were used in making carp nuggets were carp meat, wheat flour, tapioca flour, salt, garlic, pepper, eggs, water, breadcrumbs, and cooking oil. Based on the results and discussion of the average value of treatment for A1 (100% wheat flour) is 2.8, the average value for treatment for A2 (100% tapioca flour) is 3.3, and the average value of treatment for A3 (50:50) is 3.8 so it can be concluded that the panelists are more accepting of carp nuggets with a treatment of A3 which are 360 grams of carp meat, 45 grams of flour, 45 grams tapioca flour.

Keywords

Nuggets Carp Organoleptic

Article Details

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

References

  1. Riyantono, Abida IW, Farid A. Tingkat ketahanan kesegaran ikan mas (Cyprinus carpio) menggunakan asap cair. J Kelaut. 2009;2:66–72.
  2. Limbong T, Limbong R. Implementasi metode simple additive weighting dalam pemilihan bibit untuk budidaya ikan mas. JTIK (Jurnal Tek Inform Kaputama). 2018;2:115–22.
  3. Asrawaty, If’all. Perbandingan berbagai bahan pengikat dan jenis ikan terhadap mutu fish nugget. J Galung Trop. Universitas Muhammadiyah Parepare; 2018;7:33–45.
  4. Ginting N, Umar N. Penggunaan berbagai bahan pengisi pada nugget itik air. J Agribisnis Peternak. 2005;1:106–10.
  5. Astawan M. Nugget ayam bukan makanan sampah. Jakarta: PT. Gramedia Pusaka; 2007.
  6. Utiarahman G, Harmain RM, Yusuf N. Karakteristik kimia dan organoleptik nugget ikan layang (Decapterus sp.) yang disubtitusi dengan tepung ubi jalar putih (Ipomea batatas L.). J Ilm Perikan dan Kelaut. 2013;1:126–38.
  7. Syarbini MH. A-Z bakery: referensi komplet fungsi bahan, proses pembuatan roti dan panduan menjadi bakepreneur. Casofa F, editor. Solo: Metagraf; 2013.
  8. Tumion FF, Hastuti ND. Pembuatan nugget ikan lele (Clarias sp) dengan variasi penambahan tepung terigu. AGROMIX. Universitas Yudharta Pasuruan; 2017;8:25–35.
  9. Surawan FED. Penggunaan tepung terigu, tepung beras, tepung tapioka dan tepung maizena terhadap tekstur dan sifat sensoris fish nugget ikan tuna. J Sain Peternak Indones. Badan Penerbitan Fakultas Pertanian (BPFP) Universitas Bengkulu; 2007;2:78–84.
  10. Gusnadi D, Taufiq R, Baharta E. Uji organoleptik dan daya terima pada produk mousse berbasis tapai singkong sebagai komoditi UMKM di Kabupaten Bandung. J Inov Penelit. 2021;1:2883–8.
  11. Lamusu D. Uji organoleptik jalangkote ubi jalar ungu (Ipomoea batatas L.) sebagai upaya diversifikasi pangan. J Pengolah Pangan. Fakultas Pertanian Universitas Alkhariaat; 2018;3:9–15.
  12. Suryono C, Ningrum L, Dewi TR. Uji kesukaan dan organoleptik terhadap 5 kemasan dan produk kepulauan seribu secara deskriptif. J Pariwisata. 2018;5:95–106.
  13. Wahyuningtias D. Uji organoleptik hasil jadi kue menggunakan bahan non instant dan instant. Binus Bus Rev. Universitas Bina Nusantara; 2010;1:116–25.
  14. Kartika B, Hastuti P, Supartono W. Pedoman uji inderawi bahan pangan. Yogyakarta: PAU Pangan dan Gizi Universitas Gadjah Mada; 1988.
  15. Fera F, Asnani, Asyik N. Karakteristik kimia dan organoleptik produk stik dengan subtitusi daging ikan gabus (Channa striata). J Fish Protech. 2019;2:148–56.
  16. Winarno FG. Kimia pangan dan gizi. Jakarta: Gramedia Pustaka Utama; 2002.
  17. Hadiwiyoto S. Hasil-hasil olahan susu, ikan daging dan telur. 2nd ed. Yogyakarta: Liberty; 1983.
  18. Yulianti, Mutia AK. Analisis kadar protein dan tingkat kesukaan nugget ikan gabus dengan penambahan tepung wortel. Gorontalo Agric Technol J. Universitas Gorontalo; 2018;1:37–42.
  19. Amertaningtyas D. Kualitas nugget daging ayam broiler dan ayam petelur afkir dengan menggunakan tapioka dan tapioka modifikasi serta lama pengukusan yang berbeda. Biosain. 2002;1:98–9.
  20. Rochmah MM, Sofa AD, Oktaviys EE, Muflihati I, Affandi AR. Karakteristik sifat kimia dan organoleptik churros tersubtitusi tepung beras dengan tepung ubi. J Pangan dan Gizi. LPPM Universitas Muhammadiyah Semarang; 2019;9:53–64.
  21. Picauly P, Tetelepta G. Uji organoleptik crackers pisang tongka langit. AGRITEKNO J Teknol Pertan [Internet]. Universitas Pattimura; 2016 [cited 2022 Nov 26];5:53–7. Available from: https://ojs3.unpatti.ac.id/index.php/agritekno/article/view/556
  22. Budiaji W, Suherna, Salampessy YLA. Pendugaan standar deviasi untuk sampel kecil dalam penelitian pertanian. J Ilmu Pertan dan Perikan. 2012;1:37–42.
  23. Sugiyono. Metode penelitian kualitatif-untuk penelitian yg bersifat: eksploratif, enterpretif, interaktif dan konstruktif. Bandung: Alfabeta; 2020.