PENGARUH LAMA PENGUKUSAN TERHADAP DAYA TERIMA DAN KANDUNGAN GIZI NUGGET IKAN

Authors

  • Fitriah Yunita Fakultas Kesehatan Masyarakat, Universitas Nusa Cendana
  • Utma Aspatria Fakultas Kesehatan Masyarakat, Universitas Nusa Cendana
  • Intje Picauly Fakultas Kesehatan Masyarakat, Universitas Nusa Cendana

DOI:

https://doi.org/10.51556/ejpazih.v2i2.96

Keywords:

fish nugget, steaming time, acceptance power and nutrient contents (protein, fat, and water)

Abstract

The processing of tuna fish in East Nusa Tenggara province is still very simple. For this reason, it needs a sort of processing which can increase the economic value and the variety of fishery products as well. One way is to make fish nugget. An experimental study had been applied in this research with steaming time on the fish nugget as treatment of the research. Completely Randomized Design  (CRD) was used and there were 4 (four) treatments for the length of steaming time as followed: 15 minutes, 30 minutes, 45 minutes and 60 minutes respectively. Each treatment has 3 (three) times replication. The parameters of the experiment that had been observed were:  protein, fat and water content, while the organoleptic test was used in order to know the people acceptance of the product in terms of aroma, colour, and texture. Analysis of variance (ANOVA) and Least Real Different test was used to analyze the observed data. Based on the result of Anova and the Least Real Different test showed that the best treatment on the organoleptic test was on 60 minutes steaming time treatment in terms of aroma, colour, and texture

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Published

2010-10-01

How to Cite

Yunita, F., Aspatria, U., & Picauly, I. (2010). PENGARUH LAMA PENGUKUSAN TERHADAP DAYA TERIMA DAN KANDUNGAN GIZI NUGGET IKAN. Jurnal Pangan Gizi Dan Kesehatan, 2(2), 288-297. https://doi.org/10.51556/ejpazih.v2i2.96

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