Nilai Organoleptik dan Gizi Nugget Surimi Ikan Rucah Kuniran (Upeneus sulphureus) dan Coklatan (Scolopsis taenioptera)
Septyan Haddad,
Himawan Prasetiyo,
Mad Rudi
Abstract:Penelitian ini mengevaluasi pengaruh komposisi surimi ikan rucah dan tepung tapioka dalam pembuatan nugget ikan. Empat perlakuan diuji, termasuk kontrol nugget komersial (F0), dengan variasi komposisi surimi dan tepung tapioka (F1: 250:100 gr/gr, F2: 300:150 gr/gr, F3: 350:200 gr/gr). Hasil menunjukkan perbedaan yang signifikan pada aroma (p0,05), tetapi tidak signifikan pada kenampakan, rasa, dan tekstur (p0,05). Kandungan protein, abu, dan air sesuai standar SNI, sedangkan lemak dan karbohidrat melebihi stan… Show more
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