KARAKTERISTIK NUGGET IKAN LELE (Clarias batrachus) DENGAN KOMBINASI BAHAN PENGIKAT

MAITRIONO, BAMBANG and Arafah, Elmeizy and Baehaki, Ace (2007) KARAKTERISTIK NUGGET IKAN LELE (Clarias batrachus) DENGAN KOMBINASI BAHAN PENGIKAT. Undergraduate thesis, Sriwijaya University.

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Abstract

The research was aimed to produce catfish nugget with combination of binding agent (wheat flour and commeal flour) whether or not it would influence the characteristicsof the catfish nugget which was produced. The research is conducted at the Chemistry Laboratory of Fishery Products, Tecnology of The Fishery Products of Chemistery Laboratory of Agriculture Products Study Program, Department of Agriculture Products in September up to October 2006 . The research use the randomized group design. This design consisted of five stages of treatments toward the usage of the binding agent (wheat flour and commeal flour) which were combined. Each treatment was repeated thrice. The results of the test showed that the treatment of the binding agent (wheat flour and commeal flour) gave a real influence to the water content and the protein content, and the fat content of the carfish nugget as well. The water content of the catfish nugget has been produced were about 49,046% to 56,01%. The avarage of the water content was 53,66%. The highest water content was occured at treatment of wheat wheat flour of 25% ang cormeal flour of 75% and the lowest one was occured at the treatment of wheat flour of 100%. The meal surement of the ash content of the catfish nugget were about 1,7% to 2,16%. The avarage of the ash content was 1,95%. The highest ash content of the catfish nugget accured at the treatment of wheat flour of 100% and the lowest one was accured at the treatment of commeal flour of 100%. The content of the fat were about 1,11% to 2,15 %. The avarage of the fat content was 1,55%. The highest content of the fat accured at the treatment of wheat flour of 25% and commeal flour of 75%, while the lowest one was accured at the treatment of wheat flour of 100%. While, the was was content of the protein were about 10,65% to 12,02%. The avarage of the protein content of 11,5448%. The highest protein content was accured at the treatment of wheat flour of 100% and the lowest one at the treatment of wheat flour of 25 % and cormeal flour of 75 %. The carbohydrate content of the catfish nugget were about 28,7%' to 36,214%. The highest content of the carbohydratee was acccured at the treatment of wheat flour of 25 % and commeal flour of 75% and the lowest one was accured at the treatment of wheat flour of 100%. The result of measurement of the hardness or solidity of the catfish nugget before the ffying process were about 0,283 to 0,473., its avarage was about 0,378. The highest value was accured at the treatment of commeal flour of 100% and the lowest value was accured at the treatment of wheat flour 100%. The result of variety analysis showed that addition to the binding substances, gave an unreal influence to the solidity of the catfish nugget before the ffying process. While the measurement result of the avarage of catfish nugget solidity after the ffying process were about 0,431 to 0,76 and its avarage was 0,568. the highest value was accured at the treatment of commeal flour of 100% and the lowest value was accured at the treatment of wheat flour of 75% and commeal flour of 25%. The result of variety analysis showed that addition to the binding agent, gave a truly real influence to the solidity of the catfish nugget after the frying process. The organoleptic test catfish nugget very like audiens treatment of of wheat flour of 100% for colour and elasticitas. For a flavour and taste treatment wheat flour of 50% and commeal flour of 50%, wheat flour of 75% and commeal flour of 25%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Nugget Ikan Lele, Bahan Pengikat
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.9-336.5 Fishery processing
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Ichlasyah Aisyah
Date Deposited:	03 Oct 2024 04:26
Last Modified:	03 Oct 2024 04:26
URI:	http://repository.unsri.ac.id/id/eprint/158234

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