Quality and organoleptic test of beef nuggets with tempeh flour substitution

Abstract

Nugget is one of the processed meat products made from meat, adhesives, spices and ice cubes. Processing meat into nuggets is one way to extend the shelf life of meat, to save the nutritional value and taste of meat because the nutrients in meat are generally easily damaged during storage and distribution. Making nuggets with tempeh flour substitution aims to determine the effect of tempeh flour substitution on water holding capacity, fat content, protein content and organoleptic in beef nuggets and the resulting nuggets are expected to improve the quality and quality of processed beef and tempeh flour products. The study used a completely randomized design (CRD) with five treatments, each treatment consisting of four replications so that 20 experimental units were obtained. The treatments were P0 (0% tempeh flour, 100% beef), P1 (10% tempeh flour, 90% beef), P2 (20% tempeh flour, 80% beef), P3 (30% tempeh flour, 70% beef), P4 (40% tempeh flour, 60% beef). Parameters measured include water holding capacity, fat content, protein quality and organoleptic. The results showed that substitution of tempeh flour in beef nuggets had a significant effect (P<0.05) on water holding capacity, while it had a very significant effect (P<0.01) on fat content and protein quality. Furthermore, giving tempeh flour to levels of 30% and 40% can reduce the organoleptic taste, texture, aroma, color and preference of beef nuggets. Therefore, the substitution of tempeh flour meets the Indonesian National Standard (INS). Based on the results of the study, it can be concluded that substitution of tempeh flour with different percentages in beef nuggets increased the fat content, protein quality, and water holding capacity of the resulting nuggets.