PERBANDINGAN BERBAGAI BAHAN PENGIKAT DAN JENIS IKAN TERHADAP MUTU FISH NUGGET

Abstract

One urban community needs at the moment is the availability of a practical food ingredients, that are ready to cook and ready to eat. Ready to cook only means of takes less time to prepare meals. One form of food that ready to cook is a nugget. This research aims was to know the comparison various of fish and types of binder were different in producing quality fish nuggets with the quality of the physical, chemical, and organoleptic quality was good. This study used a factorial design with the basic design of Randomized complete, which consists of two factors. The first factor was the type of binder materials, include: wheat flour; Tapioca Flour; Cornstarch, and potato flour. The second factor were the type of fish: Tuna and Mackerel Fish. Each treatment was repeated twice. The observed variables include moisture, fat, protein, ash, coarse fibre, carbohydrate, and hardness test. To see the comparison then do the observations against the nuggets before and after fried. In addition, it conducted observations on organoleptic and oil absorption test. Observation data were analyzed using the F test then followed by the Tukey Honestly Significant Difference test (Tukey- HSD) at the 5% level. The results showed the use of cornstarch and mackerel fish favored by panelists (having physical properties of tender and low oil absorption) and chemical properties (KA 56.80%,Protein 19.54%, fat levels 4.55%, and carbohydrates 17.58%) eligible quality Nuget IndonesianNational Standard no. 01-6683-2002.