PENGARUH FILLER TEPUNG LOKAL DAN KUNYIT PUTIH (Curcuma mangga) TERHADAP KARAKTERISTIK NUGGET LELE DUMBO (Clarias grapienus)
The government is local food diversification program launched with the aim that the potential of local food can be utilized to the fullest. Carbohydrate source local food (breadfruit flour, arrowroot, canna) and local sources of food protein (C. gariepinus) has the potential to be used as a nugget....
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| Main Authors: | , |
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| 格式: | Theses and Dissertations NonPeerReviewed |
| 出版: |
[Yogyakarta] : Universitas Gadjah Mada
2013
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| 主題: | |
| 在線閱讀: | https://repository.ugm.ac.id/122019/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=62118 |
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| 總結: | The government is local food diversification program launched with the
aim that the potential of local food can be utilized to the fullest. Carbohydrate
source local food (breadfruit flour, arrowroot, canna) and local sources of food
protein (C. gariepinus) has the potential to be used as a nugget. In this study, there
are two factors (F1 and F2), F1 is the effect of using local flour as a filler to the
sensory characteristics of the physical, and chemical. F2 is the effect of adding
saffron white against the antioxidative properties of the resulting nuggets. The
purpose of this study was to determine the characteristics of sensory, chemical
(proximate and antioxidant activity), physical properties (elasticity) of catfish
nuggets using filler breadfruit flour, arrowroot and white canna added turmeric.
Catfish was became fillet then added breadfruit flour / arrowroot /
arrowroot filler (10,15,20%), spices supporters were chopped then. Dough nugget
was moulded, steamed, cut, and added coating materials and panir powder, frozen
in freezing temperatures, and fried. Nugget of the three best filler concentration
varied in white saffran concentrations (1,2,3,4%). Selected nugget which had a
white saffran concentration and type of filler is preferably tested proximate and
antioxidant activity.
The results showed that the panelists liked the catfish nuggets with 10%
breadfruit flour , arrowroot flour canna flour 15% and 15%. Catfish nuggets with
15% canna flour (white turmeric 4%) had a higher preference value. The nugget
characteristics are: physical properties (elasticity) 11.65 mm, had a brownish
yellow color, somewhat chewy, delicate slices of nature, a sense of catfish meat,
60.49% water, 7.35% protein, 4.50% fat, 1.74% ash, and carbohidrate 25.9% and
3.16% antioxidant activity. |
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