Penggunaan tepung talas pada penelitian ini masih memberikan hasil yang kurang memuaskan pada kenampakan dan warna produk serta rendahnya persentase cooked yield. Oleh karena itu, perlu adanya penelitian yang dapat meningkatkan kualitas warna pada tepung talas serta kajian peningkatan persentase cooked yield melalui pemakaian bahan tambahan alami seperti hydrokoloid dari produk hasil perikanan.
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Lampiran 1 Form uji organoleptik
Tabel 1 Form uji organoleptik formulafillernugget
Tanggal :
Nama Panelis :
Jenis Contoh : Nugget Ikan
Instruksi : Nyatakan penilaian anda dan berikan skor (skala 1-9) seperti yang tercantum di bawah tabel, sesuai dengan penilaian Saudara.
Kode Contoh PENILAIAN
Tekstur Aroma Rasa Warna
653 485 763 804 426 923 564 317 692 287 396 518 749 972 388 470 595 886 349 754 Kriteria Penilaian :
1. Amat sangat tidak suka 2. Sangat tidak suka 3. Tidak suka 4. Agak tidak suka 5. Netral
6. Agak suka 7. Suka 8. Sangat suka 9. Amat sangat suka KOMENTAR :
Tabel 2 Form uji organoleptik formulabatter
Tanggal :
Nama Panelis :
Jenis Contoh : Bahan Pelapis dan Kenampakan Keseluruhan Nugget Ikan Instruksi : Nyatakan penilaian anda dan berikan skor (skala 1-9) seperti
yang tercantum di bawah tabel, sesuai dengan penilaian Saudara.
Kode Contoh
Penilaian Bahan Pelapis (Coater) Nugget
Tekstur Warna Rasa Aroma Kenampakan
BIU1 B2U1 B3U1 B4U1 B5U1 B6U1 Kriteria Penilaian :
1. Amat sangat tidak suka 2. Sangat tidak suka 3. Tidak suka 4. Agak tidak suka 5. Netral
6. Agak suka 7. Suka 8. Sangat suka 9. Amat sangat suka
Tabel 3 Form uji organoleptik penentuan masa simpan
Tanggal :
Nama Panelis :
Jenis Contoh : Uji skor kadaluarsa
Instruksi : Nyatakan penilaian anda dan berikan skor (skala 1-9) seperti yang tercantum di bawah tabel, sesuai dengan penilaian Saudara.
Kode Contoh
Penilaian
Tekstur Aroma Rasa Warna
563
Kriteria Penilaian :
1. Amat sangat tidak suka 2. Sangat tidak suka 3. Tidak suka 4. Agak tidak suka 5. Netral
6. Agak suka 7. Suka 8. Sangat suka 9. Amat sangat suka
Lampiran 2 Form uji QDA (Quantitative Descriptive Analysis)
Nama : Tanggal : Kode :
NUGGET IKAN
Instruksi :
Tandai dengan menggunakan garis berbentuk vertikal pada garis horizontal yang ada yang dianggap mewakili atribut pada contoh.
Homogenitas Warna Rendah Tinggi Fish Taste Rendah Tinggi Rasa Gurih Rendah Tinggi Aroma ikan Rendah Tinggi Aroma nugget Rendah Tinggi Crunchiness Rendah Tinggi Juiciness Rendah Tinggi Oiliness Rendah Tinggi Chewiness Rendah Tinggi
Rubbery Texture Rendah Tinggi Kekenyalan Rendah Tinggi Kekerasan Rendah Tinggi Kelengketan Rendah Tinggi Batter Thickness Rendah Tinggi Batter hardness Rendah Tinggi KOMENTAR :
Lampiran 3 Analisis ragam (ANOVA) dan uji Duncan pada nilai rendemen Tabel 1 Analisis ragam (ANOVA) pada nilai rendemen Sumber Keragaman Jumlah Kuadrat Derajat bebas Kuadrat Tengah F Nilai p Pencucian 1778,072 3 592,691 602,772 0,000 Galat 3,933 4 0,983 Total 1782,005 7
Tabel 2 Hasil uji lanjut Duncan pada nilai rendemen
Perlakuan N Subset A B C Pencucian 3 kali (P3) 2 63,12 Pencucian 2 kali (P2) 2 65,70 Pencucian 1 kali (P1) 2 68,87 Pencucian 0 kali (P0) 2 100
Lampiran 4 Analisis ragam (ANOVA) dan uji Duncan pada nilai pH Tabel 1 Analisis ragam (ANOVA) pada nilai pH Sumber Keragaman Jumlah Kuadrat Derajat bebas Kuadrat Tengah F Nilai p Pencucian 0,020 3 0,007 1,419 0,361 Galat 0,019 4 0,005 Total 0,038 7
Tabel 2 Hasil uji lanjut Duncan pada nilai pH
Perlakuan N Subset A Pencucian 0 kali (P0) 2 6,65 Pencucian 1 kali (P1) 2 6,71 Pencucian 2 kali (P2) 2 6,77 Pencucian 3 kali (P3) 2 6,77
Lampiran 5 Analisis ragam (ANOVA) dan uji Duncan pada nilai PLG
Tabel 1 Analisis ragam (ANOVA) pada nilai PLG Sumber Keragaman Jumlah Kuadrat Derajat bebas Kuadrat Tengah F Nilai p Pencucian 3,017 3 1,006 21,077 0,007 Galat 0,191 4 0,048 Total 3,207 7
Tabel 2 Hasil uji lanjut Duncan pada nilai PLG
Perlakuan N Subset A B Pencucian 0 kali (P0) 2 3,84 Pencucian 1 kali (P1) 2 4,39