Effect of Proportion of Catfish Meat (Clarias sp) With Corn Flour (Zea Mays spp) on Catfish Nuggets Characteristics
Pengaruh Proporsi Daging Ikan Lele (Clarias sp) Dengan Tepung Jagung (Zea Mays spp) Terhadap Karakteristik Nugget Lele
DOI:
https://doi.org/10.21070/ups.8144Keywords:
Fish Nugget, Catfish (Clarias sp), Corn Flour (Zea Mays spp)Abstract
This study aims to determine the effect of the proportion of catfish meat with corn flour on the characteristics of catfish nuggets. This study used a single-factor Randomized Group Design (RAK) with 6 treatments repeated 4 times for a total of 24 experimental units. Observational variables observed were sensory tests (color, aroma, taste, texture). The results of organoleptic research found that the proportion of catfish meat with corn flour had no significant effect on organoleptic characteristics. In organoleptic analysis of color, the highest treatment preferred by panelists was in the DJ5 treatment (60% : 40%) at 4.17, in organoleptic analysis of aroma, the highest treatment preferred by panelists was in the DJ6 treatment (70% : 30%) at 3.50, in organoleptic analysis of taste, the highest treatment preferred by panelists was in the DJ6 treatment (70% : 30%) at 3.23, while in texture there was a DJ6 treatment of 3.10.
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