Abstract
The purpose of this research was to study the effect of catfish and young jackfruit ratio on quality and sensory nuggets. A completely randomized design with four treatments and four replications was conducted in the research. The treatments were PN1 (70 catfish meat: 30 young jackfruits), PN2 (60 catfish meat: 40 young jackfruits), PN3 (50 catfish meat: 50 young jackfruits), and PN4 (40 catfish meat: 60 young jackfruits). Data obtained were statistically analyzed using analysis of variance and continued with Duncan's New Multiple Range Test (DNMRT) at a 5% level. The results showed that the combination ratio of catfish and young jackfruit significantly affected water, ash, fat, protein, and crude fiber content, as well as descriptive sensory assessments such as color, aroma, taste, texture, and hedonic assessment of the nugget. The best treatment was PN1 (70 catfish meat: 30 young jackfruit) which had fulfilled quality requirements of fish nuggets (SNI 7758-2013) i.e. 58.36% moisture content with a maximum value of 60%, 1.81% ash content with a maximum value of 2,5%, 4.94% fat content with a maximum value of 15%, 14.38% protein content with a minimum value of 5%, and 5.14% crude fiber content. The overall sensory assessment of the nugget was a yellow color, flavorful of patins fish aroma, the very taste of patin fish (according to typical raw materials), and rather hard texture.
Highlights
Nugget is a procAesFseEd AfooSdIrBicIhLinITprYoteSinTaUndDfaYt but low in fiber
The purpose of this research was to study the effect of silver catfish meat
four replications was conducted in this research
Summary
Nugget is a procAesFseEd AfooSdIrBicIhLinITprYoteSinTaUndDfaYt but low in fiber. Diversification in raw materials is expected to produce a fiber rich nugget with good sensory characteristics. Pengaruh penambahan nangka muda pada pembuatan nugget ikan patin belum pernah dilaporkan, mengingat ikan patin merupakan salah satu ikan yang kaya akan gizi (protein dan lemak tidak jenuh) dan mudah diperoleh di Indonesia. Pentingnya makanan siap saji yang memenuhi kebutuhan gizi termasuk serat serta memiliki karakteristik sensori yang baik, maka dilakukan penelitian untuk mengkaji pengaruh kombinasi rasio ikan patin dengan nangka muda terhadap mutu dan sensori nugget. Bahan Bahan utama yang digunakan dalam penelitian ini adalah ikan patin jenis siam (Pangasius hypopthalmus) berusia 6 bulan dengan kisaran berat 600-700, dan nangka (Artocarpus heterophyllus) muda yang ditandai dengan kulit berwarna hijau masih berduri, daging buah berwarna putih dan bergetah, kedua bahan ini diperoleh dari Pasar Pagi Arengka Kota Pekanbaru. Perlakuan adalah rasio kombinasi daging ikan patin dan nangka muda dalam 100 g formulasi nugget, yaitu PN1 (70:30). Buah nangka muda kemudian dihaluskan menggunakan food processor agar diperoleh tekstur bubur buah yang lembut seperti pasta
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