KARAKTERISTIK MUTU NUGGET AYAM DENGAN PENAMBAHAN TEMPE

SURBAKTI, COKY P. and Pratama, Filli and Wijaya, Agus (2005) KARAKTERISTIK MUTU NUGGET AYAM DENGAN PENAMBAHAN TEMPE. Undergraduate thesis, Sriwijaya University.

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Abstract

Tujuan penelitian ini adalah untuk mengetahui karakteristik mutu nugget ayam dengan penambahan tempe Penelitian ini dilaksanakan di laboratorium Kimia Hasil Pertanian Jurusan Teknologi Pertanian Fakultas Pertanian Universitas Sriwijaya. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan lima perlakuan yang diulang sebanyak tiga kali. Data yang diamati meliputi kadar air, kadar lemak, kadar protein, warna dan silat organoleptik ( rasa, warna, tekstur) menggunakan uji perbandingan jamak. Penambahan tempe pada pembuatan nugget ayam memberikan pengaruh yang berbeda nyata terhadap kadar lemak dan sifat organoleptik pada rasa, tetapi berbeda tidak nyata terhadap kadar air, kadar protein dan sifat organoleptik pada warna dan tekstur. Nugget dengan penambahan tempe menghasilkan warna grayish yellow (abu-abu kekuningan). Dari data sifat organoleptik (warna dan tekstur) penambahan tempe pada nugget ayam berbeda tidak nyata dengan nugget tanpa penambahan tempe dan dan sifat organoleptik rasa penambahan tempe berpengaruh nyata terhadap nugget tanpa tempe. Nugget dengan formula 900 g ayam dan 100 g tempe mendekati rasa, warna dan kerenyahan nugget ayam tanpa penambahan tempe.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: nugget ayam, tempe
Subjects: S Agriculture > S Agriculture (General) > S544-545.53 Agricultural extension work
Divisions: 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User: Mr Halim Sobri
Date Deposited: 19 Apr 2022 01:19
Last Modified: 19 Apr 2022 01:19
URI: http://repository.unsri.ac.id/id/eprint/69067

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