SUBSTITUSI TEPUNG BUAH MANGROVE  (Bruguiera gymnorrhiza) TERHADAP SIFAT FISIKA DAN KIMIA NAGET IKAN KURISI Substitution Oriental Mangrove Flour (Bruguiera gymnorrhiza) against  Physical and Chemical Characteristic of Treadfin bream Fish Nugget

Nabillah Pinka Almira Dhinendra; Eko Nurcahya Dewi; Romadhon Romadhon

doi:10.14710/ijfst.11.1.57-61

SUBSTITUSI TEPUNG BUAH MANGROVE (Bruguiera gymnorrhiza) TERHADAP SIFAT FISIKA DAN KIMIA NAGET IKAN KURISI Substitution Oriental Mangrove Flour (Bruguiera gymnorrhiza) against Physical and Chemical Characteristic of Treadfin bream Fish Nugget

*Nabillah Pinka Almira Dhinendra - Program Studi Teknlogi Hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro, Indonesia

Eko Nurcahya Dewi - Program Studi Teknlogi Hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro, Indonesia

Romadhon Romadhon - Program Studi Teknlogi Hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro, Indonesia

Published: 25 Aug 2015.

BibTex Citation Data :

@article{IJFST11136,
    author = {Nabillah Dhinendra and Eko Dewi and Romadhon Romadhon},
    title = {SUBSTITUSI TEPUNG BUAH MANGROVE  (Bruguiera gymnorrhiza) TERHADAP SIFAT FISIKA DAN KIMIA NAGET IKAN KURISI Substitution Oriental Mangrove Flour (Bruguiera gymnorrhiza) against  Physical and Chemical Characteristic of Treadfin bream Fish Nugget},
    journal = {Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology},
  volume = {11},
    number = {1},
    year = {2015},
    keywords = {},
    abstract = {ABSTRAK   Naget ikan menggunakan bahan pengisi tepung tapioka menghasilkan naget yang keras dan nutrisi yang rendah.Substitusi tepung buah mangrove (Bruguiera gymnorrhiza) terhadap tepung tapioka pada naget ikan diharapkan dapat membantu memperbaiki mutu naget ikan. Penelitian ini bertujuan mengetahui formulasi terbaik dalam pembuatan naget ikan Kurisi dengan substitusi tepung buah mangrove dan mengetahui pengaruh substitusi tepung buah mangrove pada naget ikan terhadap sifat fisika dan kimia meliputi kekerasan, uji gigit, uji organoleptik, kadar air, protein, lemak, dan karbohidrat. Hasil penelitian menunjukkan naget ikan dengan substitusi tepung mangrove  memberikan perbedaan yang nyata (p< 0,05) terhadap seluruh parameter uji kecuali kadar air. Naget ikan Kurisi dengan substitusi tepung mangrove 50% : 50% merupakan produk yang terbaik dengan kriteria mutu: kekerasan (1105,79 g.f); uji gigit 7,13; kadar air 43,53%; protein 21,46%; karbohidrat 4,49;  dan lemak 3,35%. Produk tersebut memenuhi kriteria mutu naget ikan yang setara dengannaget ikan komersial.   Kata kunci : Tepung Mangrove, Substitusi,Naget, Ikan kurisi   ABSTRACT   Fish nugget using tapioca flour fillers produce hard and low nutrient of nugget. Substitution of Oriental Mangrove flour (Bruguiera gymnorrhiza) to tapioca flour in fish nugget expected to improve quality of nugget.The purpose of this research was to find out the best formation in the Treadfin bream fish nugget with Oriental Mangrove flour substitution and determine the effect of Oriental Mangrove floursubstitution on fish nuggets against physical and chemical characteritic include hardness, bite test, organoleptic test, moisture, protein fat, and carbohydrate content.The results showed that the fish nugget with the substitution of mangrove flour gave a significant difference (p<0,05) for all parameters except moisture content. Treadfin bream fish nugget with mangrove flour substitution 50%: 50% was the best product with quality criteria: hardness (1105.79 gf); bite test of 7.13; moisture content of 43.53%; protein content of 21.46%; carbohydrate content of 4.49; and fat content of 3.35%. The best organoleptic appearance values of 8.13; the smell of 8.07; taste of 8.33; texture of 7.2. The product found fulfills the criteria almost equivalent to a commercial fish nugget product.   Keywords : Mangrove flour, Substitution, Nugget, Treadfin bream Fish},
   issn = {2549-0885},   pages = {57--61}  doi = {10.14710/ijfst.11.1.57-61},
    url = {https://ejournal.undip.ac.id/index.php/saintek/article/view/11136}
}

Citation Format:

Article Info

Section: Research Articles

Language: EN

DOI: 10.14710/ijfst.11.1.57-61

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In Vol 11, No 1 (2015): JURNAL SAINTEK PERIKANAN

Statistics: 699 6366

Abstract

ABSTRAK

Naget ikan menggunakan bahan pengisi tepung tapioka menghasilkan naget yang keras dan nutrisi yang rendah.Substitusi tepung buah mangrove (Bruguiera gymnorrhiza) terhadap tepung tapioka pada naget ikan diharapkan dapat membantu memperbaiki mutu naget ikan. Penelitian ini bertujuan mengetahui formulasi terbaik dalam pembuatan naget ikan Kurisi dengan substitusi tepung buah mangrove dan mengetahui pengaruh substitusi tepung buah mangrove pada naget ikan terhadap sifat fisika dan kimia meliputi kekerasan, uji gigit, uji organoleptik, kadar air, protein, lemak, dan karbohidrat. Hasil penelitian menunjukkan naget ikan dengan substitusi tepung mangrove memberikan perbedaan yang nyata (p< 0,05) terhadap seluruh parameter uji kecuali kadar air. Naget ikan Kurisi dengan substitusi tepung mangrove 50% : 50% merupakan produk yang terbaik dengan kriteria mutu: kekerasan (1105,79 g.f); uji gigit 7,13; kadar air 43,53%; protein 21,46%; karbohidrat 4,49; dan lemak 3,35%. Produk tersebut memenuhi kriteria mutu naget ikan yang setara dengannaget ikan komersial.

Kata kunci : Tepung Mangrove, Substitusi,Naget, Ikan kurisi

ABSTRACT

Fish nugget using tapioca flour fillers produce hard and low nutrient of nugget. Substitution of Oriental Mangrove flour (Bruguiera gymnorrhiza) to tapioca flour in fish nugget expected to improve quality of nugget.The purpose of this research was to find out the best formation in the Treadfin bream fish nugget with Oriental Mangrove flour substitution and determine the effect of Oriental Mangrove floursubstitution on fish nuggets against physical and chemical characteritic include hardness, bite test, organoleptic test, moisture, protein fat, and carbohydrate content.The results showed that the fish nugget with the substitution of mangrove flour gave a significant difference (p<0,05) for all parameters except moisture content. Treadfin bream fish nugget with mangrove flour substitution 50%: 50% was the best product with quality criteria: hardness (1105.79 gf); bite test of 7.13; moisture content of 43.53%; protein content of 21.46%; carbohydrate content of 4.49; and fat content of 3.35%. The best organoleptic appearance values of 8.13; the smell of 8.07; taste of 8.33; texture of 7.2. The product found fulfills the criteria almost equivalent to a commercial fish nugget product.

Keywords : Mangrove flour, Substitution, Nugget, Treadfin bream Fish

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