PENGARUH SUBSTITUSI TEPUNG BIJI LOTUS (NELUMBO NUCIFERA) TERHADAP KARAKTERISTIK NUGGET IKAN PATIN (PANGASIUS HYPOPTHALMUS)

LANGI, NIRWANA and Lestari, Susi (2024) PENGARUH SUBSTITUSI TEPUNG BIJI LOTUS (NELUMBO NUCIFERA) TERHADAP KARAKTERISTIK NUGGET IKAN PATIN (PANGASIUS HYPOPTHALMUS). Undergraduate thesis, Universitas Sriwijaya.

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Abstract

NIRWANA LANGI. Effect of Substitution for Lotus Seed Flour (Nelumbo nucifera) on the Characteristics of Pangas Catfish (Pangasius hypopthalmus) Nuggets. (Supervised by SUSI LESTARI) This research aims to determine the effect of substitution of different proportions of wheat flour and lotus seed flour on the chemical, physical and sensory characteristics of catfish nuggets. This research was carried out in the Fishery Products Processing and Chemistry Laboratory, Fisheries Department Building, and the Agricultural Product Technology Biochemistry Laboratory, Agricultural Engineering Department Building, Faculty of Agriculture, Sriwijaya University. Implemented from November 2023 to January 2024. This research method used a Completely Randomized Design (CRD) with 5 treatment levels with repetition 3 times. The treatment factors used are the percentage of wheat flour and lotus seed flour consisting of P1 (100% wheat flour : 0% lotus seed flour), P2 (75% wheat flour : 25% lotus seed flour), P3 (50% wheat flour : 50% lotus seed flour), P4 (25% wheat flour : 75% lotus seed flour), and P5 (0% wheat flour : 100% lotus seed flour). The parameters observed in this study include chemical characteristics (water test, ash test, fat test, protein test, and carbohydrate test), physical characteristics (texture test and color test), and sensory characteristics (duo-trio test: appearance , aroma, texture, taste, and color). Based on the research results, it shows that the concentration of wheat flour and lotus seed flour has a significant effect on the water content, ash content, fat content, protein content, carbohydrate content, texture, lightness, chrome and hue in catfish nuggets. Patin fish nuggets with 100% lotus seed flour (P5) have met the standards for water content, fat content and protein content according to the Indonesian National Standard for fish nuggets and the results of sensory analysis show that there is no difference with nuggets using wheat flour in terms of appearance, aroma, taste, texture, and color. Key words: fish nuggets, lotus seed flour, patin fishNIRWANA LANGI. Pengaruh Substitusi Tepung Biji lotus (Nelumbo nucifera) terhadap Karakteristik Nugget Ikan Patin (Pangasius hypopthalmus). (Dibimbing oleh SUSI LESTARI) Penelitian ini bertujuan untuk mengetahui pengaruh substitusi perbedaan proporsi tepung terigu dan tepung biji lotus terhadap karakteristik kimia, fisik, dan sesnsoris nugget ikan patin. Penelitian ini dilaksanakan di Laboratorium Pengolahan dan Kimia Hasil Perikanan, dan Laboratorium Biokimia Teknologi Hasil Pertanian, Jurusan Teknik Pertanian, Fakultas Pertanian, Universitas Sriwijaya. Dilaksanakan pada November 2023 sampai dengan Januari 2024. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 taraf perlakuan dengan pengulangan sebanyak 3 kali. Faktor perlakuan yang digunakan yaitu persentase tepung terigu dan tepung biji lotus yang terdiri dari P1 (100% tepung terigu : 0% tepung biji lotus), P2 (75% tepung terigu : 25% tepung biji lotus), P3 (50% tepung terigu : 50% tepung biji lotus), P4 (25% tepung terigu : 75% tepung biji lotus), dan P5 (0% tepung terigu : 100% tepung biji lotus). Parameter yang diamati pada penelitian ini meliputi karakteristik kimia (uji proksimat: kadar air, kadar abu, kadar lemak, kadar protein, dan kadar karbohidrat), karakteristik fisik (uji tekstur dan uji warna), dan karakteristik sensoris (uji duotrio: kenampakan, aroma, tekstur, rasa, dan warna). Berdasarkan hasil penelitian menunjukkan bahwa perbandingan konsentrasi tepung terigu dan tepung biji lotus berpengaruh nyata terhadap kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, tekstur, lightness, chroma, hue pada nugget ikan patin. Nugget ikan patin dengan 100% tepung biji lotus (P5) telah memenuhi standar kadar air, kadar lemak, dan kadar protein sesuai Standar Nasional Indonesia nugget ikan dan hasil analisa sensoris menunjukkan bahwa tidak ada perbedaan dengan nugget penggunaan tepung terigu dari segi kenampakan, aroma, rasa, tekstur, dan warna. Kata kunci: nugget ikan, tepung biji lotus, ikan patin

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	nugget ikan, tepung biji lotus, ikan patin
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Nirwana Langi
Date Deposited:	01 Aug 2024 04:49
Last Modified:	01 Aug 2024 04:49
URI:	http://repository.unsri.ac.id/id/eprint/153804

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