Food Technology Laboratory Research Articles

Application Of Edible Coating Aloe Vera On Langsat Punggur Pontianak To Extend Shelf Life

Langsat Punggur Pontianak has a high economic value in West Kalimantan, because it involves the thousands of workers who win it. Langsat Punggur Pontianak has unique nutritional and organoleptic characteristics. The purpose of this study was to evaluate the effectiveness of using edible coatings from aloe vera in extending the shelf life of Langsat Punggu Pontianak. The research was conducted at the Food Technology and Nutrition Laboratory, Faculty of Agriculture, Tanjungpura University, Pontianak, from June 2022 to September 2022. The parameters for the tests carried out included weight loss, moisture content, TSS, texture, color, taste, aroma. The results showed that the use of edible coatings combined with cold temperatures could extend the shelf life to 15 days, and if Langsat Punggur Pontianak was stored at room temperature the shelf life would reach 10 days

PHYSICAL AND CHEMICAL CHARACTERISTICS OF CATFISH FLOUR BY FREEZE-DRYING METHOD

Introduction: Catfish is a fish that contains high protein and has bioactive fatty acid components that can increase immunity. Catfish is widely available in Indonesia, so it is necessary to make flour to be used in a variety of processed products. Making flour using freeze-drying has the advantage of maintaining various original physical and chemical characteristics. Objectives: The study aimed to determine catfish flour's physical and chemical characteristics by the freeze-drying method Method: This research was conducted in January-October 2022 at the Food Technology Laboratory, Department of Nutrition, Health Polytechnic of the Ministry of Health Bandung and a chemical analysis on catfish flour at Saraswanti Laboratory, Bogor. Catfish flour is made using the freeze-drying method with a freeze-dryer. The Saraswanti Laboratory conducts the chemical analysis of moisture, ash, energy, protein, fat, carbohydrates, iron, dietary fiber content, and shelf life Result: 100 g of catfish flour contains a moisture content of 3,90%, ash content of 3.21%, 396.71 Kcal of energy, 69.95% protein, 10.19% fat, 6.30% carbohydrates, 5.62% dietary fiber, and 1.87 mg of iron with a shelf life of 312 days. The yield of catfish flour is 25.5%. Conclusion: Catfish flour made using the freeze-drying method already meets the requirements of SNI fish flour. Catfish flour can affect the product's physical and chemical characteristics. Catfish flour can increase the product's nutritional value for the better because it contains high protein and is a source of fiber.

Effect of Modified Atmosphere Packaging on Storage Life of Cucumber

Fruits and vegetables are among the most important horticultural products that play an important role in meeting food needs and human health. This group of agricultural products are perishable due to high moisture content and major part of them are destroyed after harvest. According to the recommendations of the World Health Organization, every person should consume 2-4 units of fruits and 3-5 units of vegetables daily. In some regions the climatic changes cause fruits and vegetables not to be produced in all seasons, endangers the health of the people in those areas. Making this important food group available in such conditions improves nutritional status. This research was conducted to investigate the effect of modified atmosphere packaging to increase the storage life of cucumber in the year of 2019 in the Food Technology Laboratory, Faculty of Agriculture, Herat University. Cucumbers packed in different plastic and stored at ambient temperature25 ± 5°C and RH of 35 ± 5%. The result indicated that plastic materials were more efficient in maintaining quality of cucumber by providing microclimate around the products which could increase the storage life of cucumbers up to 18 days compared to unpackaged cucumbers which had only 6 days of storage life. Modified atmosphere packaging acts as an excellent technique in preventing loss and maintaining the quality of these products for long term storage and transportation. By Applying MAP techniques fresh products can be available throughout the year in all regions.

Potential iriadiation of Asam Keumamah as an emergency food alternative

Emergency food is safe and highly nutritious processed food for disaster victims. It is hoped that the various food product assistants provided after the disaster will be able to meet the needs, but some of the food cannot be stored for a long time. This study aimed to determine the potential of irradiated Asam Keumamah as an alternative to emergency food. The experimental study used a completely randomized design to irradiate five doses of Asam Keumamah stored for 30 days. Asam Keumamah was processed in the Food Technology Laboratory, Nutrition Department of the Aceh Polytechnic, in 2022. Data were collected through laboratory examinations including irradiation, total bacteria, and proximate tests. Statistical analysis was performed using ANOVA, Kruskal-Wallis, and Duncan’s tests at 95% CI. The results showed that an irradiation dose of 0-20 kGy had no significant effect on the total bacteria and approximate levels of irradiated Asam Keumamah (p>0,05). Irradiation doses of 30, 40, and 50 kGy significantly affected the fat and carbohydrate levels in Asam Keumamah (p< 0,05). In conclusion, irradiated and vacuumed Asam Keumamah lasts longer; therefore, it can be recommended as an alternative post-disaster emergency food source.

Penambahan tepung mocaf dan bekatul pada kue Bangkit sebagai penambah serat makanan selingan remaja putri

Background: Fiber consumption among adolescents in Indonesia is still low. Efforts can be made to meet fiber consumption by innovating food products that teenagers like. One is adding mocaf flour and rice bran to Bangkit cake, which teenagers like.Objectives: The study aimed to produce the best Bangkit cake formula that is high in fiber and to calculate the contribution of nutrients from Bangkit cake to the nutritional and fiber adequacy of adolescents.Methods: Experimental study using a completely randomized design (CRD) with three treatments and one control. The subjects were 56 untrained panelists in the adolescent age group. Bangkit cake making was carried out in the Food Technology laboratory, and organoleptic tests were carried out in the sensory laboratory of the Palembang Polytechnic Nutrition Department. Nutrient analysis was conducted at Saraswanti Indo Genetech laboratory in Bogor. The research was conducted from July - September 2022. Organoleptic test data were processed by tabulating tested with the Kruskal Wallis test followed by the Mann-Whitney U test with a 95% confidence level.Results: Formula F3 is the best formula with the addition of 45% mocaf flour and 25% rice bran. With 473,07 Kcal/100 g energy, 6,15% protein, 19,71% fat, 67,77% carbohydrate, 2,12% ash, 4,25% water and 15,07% fiber. Each serving of Bangkit cake of as much as 50 grams (7 pieces) contributes 10% energy, 4,86% protein, 13,7% fat, 9,96% carbohydrate, and 23,83% fiber from the Recommended Dietary Allowances (RDA). There was a significant difference between the acceptability of Bangkit cake substituted with mocaf flour and rice bran on taste, texture, aftertaste, and overall (p≤0,05), and there was no difference between the acceptability of Bangkit cake modification on aroma and color (p>0,05).Conclusion: Bangkit cake contributes quite well in fulfilling nutrients, especially fiber. The acceptability of Bangkit cake substituting mocaf flour and rice bran is highly preferred in the taste, texture, aftertaste, and overall. However, the aroma and color are not so preferred.

Fatty Acids Profile of Olive Oil in Response to Nutrient-Based Organic Fertilizer of Olive Tree

This research was conducted in season 2022 in a private farm planted with olive tree var. “Nabali”, in Al-Muqailibah – Damascus countryside, in order to evaluate the impact of certified organic fertilizer named “Chap Liquid” in the oil composition of fatty acids. The orchard is divided in to six experimental plots, in the first four one’s trees received the certified organic fertilizer, at two concentrations 1/50 and 1/100, as a ground fertilizer and foliar application for each rate, as well as two treatments of cow manure and chemical fertilizer. Fatty acids composition in olive oil samples were estimated in the Food Technology Laboratory at Faculty of Agriculture, Damascus University.The results showed that the oil of studied olive variety was affected positively by using certified organic fertilizer, increasing concentration of fertilizer significantly improve the saturated fatty acids contents, however, this was accompanied by a decrease of Oleic acid proportion, so the concentration of 1/100 was the best as the oleic acid was significantly increased in this rate.No significant differences were observed between the method applications of liquid fertilizer on the fatty acids profile. It is very important to benefit from these results in finding alternatives to chemical fertilizers in olive groves, as well as providing the trees nutrients during conversion to produce organic olive oil, especially since it tops the desired products for consumption in foreign markets.

Physicochemical Characterization and Mineral Composition of “UENF SD 08”: A Super-Sweet Corn Hybrid

Sweet Corn (<em>Zea mays L.</em>) is possibly the most important commercial cereal originating in the Americas. Mutant genes are responsible for sweetness. The purpose of this study was to evaluate the physicochemical and mineral composition of the “UENF SD 08” cultivar, super-sweet corn developed at Darcy Ribeiro Northern Rio de Janeiro State University (UENF) and registered in the National Cultivar Register of the Ministry of Agriculture, Livestock, and Supply and to compare its content to commercial super-sweet corn and field corn. Grain analyses were conducted at the Food Technology Laboratory, Phytotechnics Laboratory, and Animal Science Laboratory, UENF. The pH, total soluble solids, proximate composition, and mineral content were determined. In addition to the “UENF SD 08” cultivar, the “Tropical Plus®” cultivar, and the “UENF 506-11”, field corn cultivar were also studied. When comparing the mineral content, we observed there was not a great variability between the two super-sweet corn cultivars (“UENF SD 08” e “Tropical Plus®”). We highlight that both cultivars have higher soluble sugar concentration and less starch content for proximate composition. Therefore, having a cultivar adapted to the Northern Rio de Janeiro climatic conditions and knowing its nutritional characteristics is important for producers and individuals who will consume it, fresh or corn products.

Nutritional Analysis of Sweet Orange Peel Extract for Development of Obesity Treatment

Obesity is a complex chronic disease that becomes the main factor of cardiometabolic diseases such as heart diseases, stroke and diabetes mellitus. Oxidative stress is involved in the obesity pathogenesis. Diet and physical exercise are recommended for obesity treatment but many obese people have low compliance to these treatments. Sweet orange (Citrus sinensis L.) is an Indonesian fruit with high production per year. This fruit pulp contains high vitamin C level, which is widely used as a strong anti oxidant to inhibit oxidative stress. However, sweet orange peel is just thrown in the soil and becomes rubbish. Therefore, the aim of this study was to analyze nutritional contents of sweet orange peel extract (OPE). Fresh orange peels were obtained from a local market at the Surakarta city and the dried orange peels were extracted using ethanol solvent. Carbohydrate, protein, and fat levels were determined using the existing method at the Food Technology Laboratory while vitamin C and Magnesium (Mg) levels were determined using the spectrophotometric and SSA-flame methods respectively. 100g OPE contained 68.88% carbohydrate, 3.23% protein, 3.41% fat, 1556.6 mg vitamin C and 239.74 mg Mg. In conclusion, the OPE is a good source of vitamin C and Mg, which can be developed as a nutraceutical for obesity treatment. Further investigation is required to determine active compounds in the OPE, which enhances the beneficial effects of vitamin C and Mg.

Antibacterial Activity of Star Fruit Extract against Vibrio cholera Isolated from Tuna Fish

Aims: This study aims to determine the effect of ethanol concentration and extraction temperature on the characteristics of star fruit extract, that content of bio active, compounds (polyphenol, flavonoid, alkaloids, saponin, and tannin of star fruit) can inhibit bacterial activity as a preservative for tuna.
 Study Design: This research was carried out in 2 stages, namely: (1) determine the ethanol concentration and temperature to produce the best extract and (2) determine the antibacterial power of the extract against Vibrio cholera - BSFIL Randomized block design (RBD) with two factors, namely 1 (ethanol concentration 96% and 70%) and 2 (temperature extraction 30ºC, 40ºC and 50ºC. and analysis of variance with Tukey’s honestly significant difference was used to analyze the data.
 Place and Duration of Study: This research was conducted at Food Technology laboratory, Faculty of Agriculture Technology, Udayana University on November – April 2022.
 Results: The best quality (P=0.05) of star fruit extract by 96% ethanol at 30ºC, such as: yield (77%), total flavonoid (7.10%), total tannin (0.914 mg QE /g), total acids (34.24%). and with a concentration of 80% the extract was able to inhibit the growth of Vibrio cholera (VC-BSFIL) with very strong criteria (inhibition zone diameter: 20.78 mm).

PENGARUH PENAMBAHAN TEPUNG KACANG MERAH UBI JALAR UNGU TERHADAP SIFAT ORGANOLEPTIK FORMULA INSTAN MP-ASI BAYI USIA 6-12 BULAN

The use of purple sweet potato and kidney beans attempts to increase the efficiency and economic value of purple sweet potato and kidney beans. One of them is the diversity of processed products from purple sweet potatoes and red beans, one of the uses for purple sweet potatoes and kidney beans is added to complementary foods. Purple sweet potatoes are high in carbohydrates and beans are good for vegetable protein. The aim of this research was to see the effect of red bean flour and purple sweet potato 10%, 20%, 30% on organoleptic properties (taste, aroma, texture and color). The research used experimental design with non factorial completely randomized design (CRD) with 3 treatments and 3 repetitions. organoleptic test (taste, aroma, texture and color) in the Food Technology Laboratory of the Department of Nutrition, Poltekkes Kemenkes Aceh. There was a significant effect of adding 10%, 20% and 30% purple sweet potato red bean flour mixture to the organoleptic properties (color, taste, aroma and texture) of MP-ASI with P-value 0.05. In terms of color, panelists preferred FII treatment (20%), in terms of taste of panelists, treatment of FI (10%), in terms of aroma, panelists preferred FII treatment (20%), in terms of panelist texture, FII treatment (20%) with somewhat favorable responses. . Conclusion, the addition of 10%, 20% and 30% red bean flour and purple sweet potato has a significant effect on the organoleptic properties (color, taste, aroma and texture) of the instant MP-ASI formula.Keywords: MP-ASI, red bean flour, purple sweet potato flour

Development and Organoleptic Evaluation of Vegan Honey Tender Bamboo Shoots Murabba

The aim of this study was to make a Bamboo Shoots (Phyllostachys edulis) are regarded as one of the beneficial health foods due to their high protein, carbohydrate, vitamin, fiber, and mineral composition and very low fat content. In the current study, "Value of tender bamboo shoots murabba with cinnamon, cardamom, lemon, vegan honey, jaggery," vegan honey bamboo murabba was made in the food science and technology laboratory of the department of food and nutrition at Babasaheb Bhimrao Ambedkar University in Lucknow. Five different preparation methods for the vegan honey bamboo murabba. This research sought to determine whether vegan honey bamboo murabba was acceptable based on a sensory evaluation test completed at BBA University in India. Tender bamboo shoots, jaggery, vegan honey, cinnamon, cardamom, ginger, juice, lemon juice, and water made up the basic ingredients for bamboo murabba. These ingredients were combined, dissolved, condensed, and made to an80°C (about 50°C) jaggery content. In a glass container, bamboo that had been heated to 50°C was placed. This sample was referred to as a cold-packed bamboo murabba. In order to sterilize it, the hot-pack murabba was heated on low temperature for 20 minutes. The bamboo was sterilized after 20 minutes and allowed to settle at room temperature. The sample that underwent sterilization was referred to as a heated murabba. Each sample was assessed using a Murabba sample, which was graded on a 9-point hedonic scale for flavor, smell, texture, appearance, and general acceptances in the sensory test. The color, sweetness, acidity, taste, and flavor of each sample were also assessed.

INTERACTION OF TEMPERATURE AND EXTRACTION TIME ON THE RENDEMENT AND SOME PROPERTIES OF LIME PECTIN (CITRUS AURANTIFOLIA S)

This study aims to determine the right temperature and extraction time to get the best yield and quality of pectin from lime peel. It is hoped that the results of this study can become a reference for studying and utilizing lime peels as a pectin producer. This research was carried out at the Food Technology Laboratory, Faculty of Agriculture, University of Sam Ratulangi. This study used a completely randomized design (RAL) with 2 factors, namely extraction temperature (60, 70, and 900C) and extraction time (40, 60, 80, and 100 minutes) with 3 replications. The results showed that the yield of orange peel pectin lime ranged from 3.1826% to 5.2211% wet weight. The highest yield of pectin was produced and the extraction temperature was treated at 900C for 100 minutes. The methoxy content ranges from 7.1706% to 8.3534% so that it is classified as a high methoxyl content pectin, the pectin water content ranges from 9.734% to 13.7703% while the ash content ranges from 1.8009% to 2.5339%. From these results it was concluded that the best conditions for extracting lime peel pectin were at 900C with an extraction time of 100 minutes and lime peels could be used for commercial processing of pectin.

Developing Ice Cream for Mucositis Management and Improving the Nutritional Support for Pediatric Cancer Patients

Introduction: Mucositis is one of the main complications of cancer treatment, associated with several nutritional limitations and the ability to cause secondary infections. Cryotherapy is a low-cost treatment consistent with clinical practice guidelines for treating patients with mucositis. Objective: To develop and evaluate the acceptance of ice cream for the prevention and treatment of mucositis and nutritional support of pediatric cancer patients. Method: Based on knowledge about the side effects of chemotherapy (especially in oral and gastrointestinal mucositis) and the nutritional needs of pediatric cancer patients, a literature search for ingredients that could meet the study’s objectives was undertaken. Food Technology Laboratory of the São Paulo State University (Unesp), Botucatu campus, and in partnership with Sorvetes Naturais ice cream shop in the municipality of Botucatu-SP, produced the ice cream. An acceptance test was applied in ten patients undergoing cancer treatment and 30 individuals in the control group using the 5-point mixed facial hedonic scale. Results: The final formula consisted of semi-skimmed lactose-free milk, extra virgin coconut oil, oat flour, honey, chamomile, Fortini® food supplement, demerara sugar, and stabilizer/emulsifier. 90% of patients undergoing cancer treatment rated the final product as “liked” or “loved it,” compared to 63% of the control group. Conclusion: Development of an ice cream that met the objectives of the study was possible through the choice of its composition. Honey and chamomile can favor the prevention of mucositis, and other ingredients offer the caloric density and protein supply.

The Effect of Proportion of Dioscorea alata and Wheat Flour on the Acceptability of Steamed Bolu

Uwi tuber is functional food ingredients than can be flourished to become further food preparations. Uwi tuber is one of the recommended foodstuffs for diabetics with diabetes mellistusas alternative of first food. It is because uwi tuber has lower glicemix index compared to other foodstuffs, such as rice, corn, etc. Based on the potential of the uwi tuber, it is necessary to do further innovation in food processing, one of them is to be processed as another food such as steamed bolu which has low glicemix index. The purpose of this study is to know the effect of uwi tuber flour and wheat flour proportion toward acceptability of steamed bolu. This study was conducted at the Food Technology Laboratory of Nutrition Academy KaryaHusada Kediri on 29 February 2019 by using an experimental method with a Complete Randomized Design with 3 treatments and 3 times replications, namely P0uwi tuber flour : wheat flour (0% : 28%), P2uwi tuber flour : wheat flour (14% : 14%), P3uwi tuber flour : wheat flour (21% : 7%). Statistical analysis of organoleptic test uses Friedman Rank. According to organoleptic test that has been done, it is obtained steamed bolu in the propostion of uwi tuber flour : wheat flour (21% : 7%) can be accepted organoleptically. However, there is a need for research on the differences in handling during the pouring flour process as the basis production of steamed bolu.

Inhibition of ACCO (1-aminocyclopropane 1-carboxylic Acid oxidase) Activity of Mangoby Modified Atmosphere Storage

Inhibition of ACC Oxidase Activity of Mango by Modified Atmosphere Storage is aimed to extend the storage life were carried out at Food Technology Laboratory, University of Mataram from by using Completely Randomized Design and continued with Least Significant Different at five percent significance level. Mangoes were stored at Polyethylene (PE) bags; PE + KMnO4; Polypropylene bags (PP); PP + KMnO4 and unpacked (Control) for three weeks. The physical properties of fruit such as weight loss and decay percentage were determined, while physiological properties such as the rate of respiration, ethylene production including ACCO activity. Inactivation of ACCO occurred to almost half-time of its activity in mango stored at MAS as compared to unpacked mango. Therefore, paralleled the rate of respiration and production of ethylene at MAS leads to extend the storage life of mangoes. Weight loss and decay percentage of mango kept in MAS for 3 weeks were lower than unpacked.

Development and Assessment of Improvised Shredding Machine of Kitchen Waste for Food Technology Laboratory

Development and Assessment of Improvised Shredding Machine of Kitchen Waste for Food Technology Laboratory

Analysis of Nutritional Substances and Acceptance of Tenggiri Fish Nugget Substitute of Moringa Leaf Flour as an Alternative for Preventing Anemia in Adolescent Women

In Indonesia, some plants contain many benefits for public health and contain very high nutrients ranging from macronutrients to micronutrients. These plants include Moringa oleifera L, the Moringa tree, by Indonesian people. However, few people know about the Moringa tree's benefits, so its utilization still needs to improve in society. This study was a pure experimental study consisting of 3 three treatments of mackerel fish nuggets with different substitutions for moringa leaf flour: P1=5, P2=12.5, P3=25. The third step was an organoleptic test at the Pontianak Ministry of Health's Poletkkes Food Technology Laboratory consisting of 25 panelists. Then proceed with nutritional analysis in the Chemistry laboratory at Tanjung Pura Pontianak University. The research design used a completely randomized design (CRD) data and was analyzed using the Freedman statistical test. The results of the study are based on Friedman's statistical test, which is enhanced with Conover with a 95% confidence level, showing that the results of T count > T table (13.6 > 3.175) mean that there is a color difference in the nugget formula, there is a difference in the aroma of the nugget formula with T count > F table (6.03 > 3.175) there is a difference in taste for variations in taste with T count < F table (2.72 < 3.175) Based on test results Laboratory tests on nuggets of moringa leaf flour substitution showed an average protein content of 7.08%, average moisture content of 2.01% average ash content of 5.15%.

DAYA TERIMA DAN KANDUNGAN PROTEIN SERTA ZAT BESI PADA COOKIES DENGAN SUBSTITUSI TEPUNG JEWAWUT (Setaria italica) DAN TEPUNG IKAN KEMBUNG (Rastrelliger Kanagurta L.)

ABSTRACT The availability of nutrients that a person needs can be met from other than main meals and snacks. One of the snacks orsnackswho is becomingtrendiscookies. Cookies generally contain high energy, fat and sodium but lack protein and iron as well as fiber. If cookies are used as a snack that can overcome nutritional problems, for example stunting toddlers, the snack besides containing enough energy also has high protein and iron content. Substitution is done to increase the nutritional value of a product. Sources of food that can be used as snacks that are rich in protein and iron include barley flour and mackerel flour. This manuscript is the result of research that aims to determine the acceptability and content of protein and iron incookieswith the substitution of barley flour and mackerel flour as an alternative healthy snack. This research is an experimental research. The manufacture of cookie products with the substitution of millet flour and mackerel flour was carried out at the Food Technology Laboratory and the acceptability test was carried out in the organoleptic laboratory of the Department of Nutrition, Poltekkes, Ministry of Health, Makassar. Cookies made as many as 4 (four) formulations. Analysis of protein content using the methodMicro Kjedhaland substanceairon using method spectrophotometer. Test resultsKruskal WallisOn acceptability, from the assessment of 25 untrained panelists, the formulation with a concentration of 15% millet flour and 5% mackerel flour was the favorite in the organoleptic test. Protein and iron content in 1 serving (40 g) contains 5.28 g protein and 2.86 mg iron. Further researchers can analyze other nutrients such as fat, folic acid, vitamin B6, vitamin B12, so that these cookies can be used as a snack in overcoming anemia, as well as consumer acceptance tests and shelf life tests. Keywords: Cookies, millet, puffer fish, protein, iron Keywords: Cookies, Iron, Millet, Protein , Puffer fish

FORMULASI BEKATUL, IKAN GABUS DAN TEPUNG KEDELE (SOYA BUSTUL) UNTUK LANSIA

Malnutrition in older people is brought on by a number of circumstances, including dentalissues that restrict food intake. Due to the strong connection between this issue and thenutritional status of the old, it requires careful consideration. As a result, new food productsthat are simple for the elderly to consume but provide a balanced diet are required. This studyis an experimental one conducted in a lab setting with three different treatments and acompletely randomized design. The Food Technology Science Laboratory of the NutritionDepartment of the Health Polytechnic of the Ministry of Health Palembang prepared the SoyaBustul healthy drink and conducted organoleptic tests there, while the Proximate Analysis testwas conducted at the Food Technology Laboratory, Sriwijaya University, Palembang. Thepanelists enjoyed the taste, aroma, texture, and color of the F1 treatment with the addition of25 grams of rice bran, 30 grams of snakehead fish meal, and 35 grams of soybean flour,according to the results of the organoleptic test using the hedonic scale. The overallacceptability of Soya Bustul is more despised the more snakehead fish meal, rice bran, andsoybean flour are added. The overall look of color, scent, taste, and texture has an impact onthis circumstance. The finest Soya Bustul beverage formulation has proximate analysis valuesof 5.20 percent fiber, 75.52% water, 1.10 percent ash, 3.72 percent fat, 5.84 percent protein,and 13.82 percent carbohydrates.Keyword : Elderly, Soybean, Snakehead Fish, Bran

The acceptance of panelists for processed carp nuggets

Carp is one of the types of freshwater fish that has a high economic value and is easy to cultivate. The people are very familiar with Carp. Carp is one of the types of freshwater fish that is favored by the public because of its delicious meat and is rich in protein. One of the problems when harvesting carp is the high damage to fish due to a lack of understanding of fish quality. Fish processing is one of the ways to prevent fish from rotting. One of the efforts to process fish is to make it into fish nuggets. Nuggets are products that have been heated until they are precooked, and then are frozen. This study aims to determine the acceptability of panelists in processing carp nuggets. This research was conducted from March to April 2022. The manufacturing of carp nuggets was carried out at the Food Technology Laboratory, Faculty of Agriculture, Universitas Indonesia Timur, Makassar. The ingredients that were used in making carp nuggets were carp meat, wheat flour, tapioca flour, salt, garlic, pepper, eggs, water, breadcrumbs, and cooking oil. Based on the results and discussion of the average value of treatment for A1 (100% wheat flour) is 2.8, the average value for treatment for A2 (100% tapioca flour) is 3.3, and the average value of treatment for A3 (50:50) is 3.8 so it can be concluded that the panelists are more accepting of carp nuggets with a treatment of A3 which are 360 grams of carp meat, 45 grams of flour, 45 grams tapioca flour.