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Substitusi Ampas Tahu pada Pembuatan Nugget Ikan Lele sebagai Makanan Jajanan



Sthe Fanny Putri
Tofu pulp substitute for making catfish nuggets as food
Snacks
vi + 47 pages, 11 tables, 5 attachments
ABSTRACT
School children need food that is sufficient in quantity and quality to have good condition or nutritional status. One effort to improve the quality of human resources for school children is by providing nutritious snacks. One form of snack food that is quite a favorite among children is a nugget. Nugget with raw materials of fish, especially catfish, is still not widely found in the market. Judging from the nutritional value of catfish nuggets based on Nutrisurvey the fiber content in catfish nuggets is still lacking. Then the alternative material for adding fiber to catfish nuggets is tofu. The purpose of this study was to determine the organoleptic quality and fiber content of tofu dregs substitute catfish nuggets.
The type of research used was experimental research using Complete Randomized Design (CRD) by giving 3 types of treatment and 1 control in making catfish nuggets. This study will be conducted with 2 repetitions to get the average value of panelists' preference for treated catfish nuggets. The study was conducted in August 2018 - June 2019. Observations were made on the quality of organoleptics in the Laboratory of ITP Poltekkes Kemenkes Padang. Data processing used analysis of variance test (ANOVA) at the level of 5% and if there were differences followed by the DNMRT test level of 5%.
The results of this study indicate that the average panelist acceptance of the color, aroma, taste and texture of tofu dregs substitute catfish nuggets is at the level of preference. From the average it can be concluded that the best treatment is by substituting tofu pulp 14 grams. The statistical test results showed that there were no significant differences in the color, aroma and taste of tofu dregs catfish nuggets and the significant differences in the texture of tofu dregs substitute catfish nuggets were continued with the DNMRT test at the level of 5%. fiber content of pulp substitute catfish nugget knew the best treatment was 19.18%.
It is recommended in the manufacture of catfish nuggets with tofu pulp substitute using the addition of tofu pulp as much as 14 grams because this treatment is most preferred by panelists.

Keywords: catfish nuggets, tofu pulp, organoleptic quality and fiber content.
Bibliography: 33 (1993-2018)


Ketersediaan

KTIGZ.1964064 Sth SKarya Tulis Ilmiah (Karya Tulis Ilmiah)Tersedia - No Loan

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Judul Seri
-
No. Panggil
064 Sth S
Penerbit Politeknik Kesehatan Kemenkes Padang : Padang.,
Deskripsi Fisik
vi, 63 hlm.; 21 x 29 cm
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
NONE
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subyek
Info Detil Spesifik
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