Substitusi Pati Garut Terhadap Sifat Kimia dan Tekstur Nugget Ikan Mujair
| Dublin Core | PKP Metadata Items | Metadata for this Document | |
| 1. | Title | Title of document | Substitusi Pati Garut Terhadap Sifat Kimia dan Tekstur Nugget Ikan Mujair |
| 2. | Creator | Author's name, affiliation, country | Fatkhun Nur; Program Studi Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Widya Dharma Klaten; Indonesia |
| 2. | Creator | Author's name, affiliation, country | Aniek Wulandari; Program Studi Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Widya Dharma Klaten; Indonesia |
| 3. | Subject | Discipline(s) | |
| 3. | Subject | Keyword(s) | tilapia fish; nuggets; arrowroot starch |
| 4. | Description | Abstract | Arrowroot tubers can be used as an alternative food by utilizing the starch source as a filler or substitution in tilapia fish nuggets. This study aims to determine the effect of substitution of arrowroot starch as a bahan pengisi on the chemical properties and texture of tilapia fish nuggets. This study used a completely randomized design with 4 treatment formulations, namely P1 = arrowroot starch: tapioca (0 g :15 g), P2 = arrowroot starch: tapioca (5 g : 10 g), P3 = arrowroot starch: tapioca (10 g : 5 g) and P4 = arrowroot starch: Tapioca (15 g : 0 g). The results showed that arrowroot starch substitution had a significant effect on the water content and texture of tilapia fish nuggets, while the fat and protein content did not show a significant effect. Arrowroot starch substitution of 15 g gave the best value from all treatments with a moisture content of 56.63%; protein 11.64%; fat 12.63% and texture 9.52 N.
Umbi garut dapat digunakan sebagai pangan alternatif dengan memanfaatkan sumber patinya sebagai bahan pengisi atau substitusi pada nugget ikan mujair. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi pati garut sebagai bahan pengisi terhadap sifat kimia dan tekstur nugget ikan mujair. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 4 formulasi perlakuan, yaitu P1=Pati garut : Tapioka (0 g :15 g), P2 =Pati garut : Tapioka (5 g : 10 g), P3=Pati garut : Tapioka (10 g : 5 g) dan P4=Pati garut:Tapioka (15 g : 0 g). Hasil penelitian menunjukkan substitusi pati garut memberikan pengaruh nyata terhadap kadar air dan tekstur nugget ikan mujair, sedangkan kadar lemak dan proteinnya tidak menunjukkan pengaruh yang nyata. Substitusi pati garut 15 g memberikan niai terbaik dari semua perlakuan dengan kadar air 56,63%; protein 11,64 %; lemak 12,63 % dan tekstur 9,52 N. |
| 5. | Publisher | Organizing agency, location | Program Studi Teknologi Pangan |
| 6. | Contributor | Sponsor(s) | Universitas Widya Dharma Klaten |
| 7. | Date | (YYYY-MM-DD) | 2022-01-02 |
| 8. | Type | Status & genre | Peer-reviewed Article |
| 8. | Type | Type | |
| 9. | Format | File format | |
| 10. | Identifier | Uniform Resource Identifier | https://journal.upgris.ac.id/index.php/jiphp/article/view/9219 |
| 10. | Identifier | Digital Object Identifier (DOI) | https://doi.org/10.26877/jiphp.v5i2.9219 |
| 11. | Source | Title; vol., no. (year) | Jurnal Ilmu Pangan dan Hasil Pertanian; Vol 5, No 2 (2021) |
| 12. | Language | English=en | en |
| 13. | Relation | Supp. Files | |
| 14. | Coverage | Geo-spatial location, chronological period, research sample (gender, age, etc.) | |
| 15. | Rights | Copyright and permissions |
Copyright (c) 2021 Jurnal Ilmu Pangan dan Hasil Pertanian This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |