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ABSTRAK
MAISYARAH PARINDURI. Pengaruh Perbandingan Tepung Kedelai Germinasi Dengan Tapioka dan Perbandingan Daging Ayam Dengan Bubur Rebung Terhadap Mutu Nugget Rebung dibimbing oleh HERLA RUSMARILIN DAN LASMA NORA LIMBONG.
Nugget merupakan makanan cemilan yang disajikan bersama dengan nasi, umumnya dibuat dari bahan pangan hewani kaya protein seperti daging ayam. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu perbandingantepung kedelai germinasi dengan tapioka (T): (20%:80%, 40%:60%, 60%:40%, 80%:20%) dan perbandingan dagingayam dengan bubur rebung (R): (56g:56g, 62g:50 g, 70g:42g, 80g:32g). Parameter yang dianalisa meliputi kadar air(%), kadar abu (%), kadar lemak (%), kadar protein (%), kadar serat kasar (%), uji organoleptik aroma, tekstur, rasa, dan hedonik warna.
Hasil penelitian menunjukkan bahwa interaksi kedua perlakuan memberikanpengaruhyang berbeda nyata (P<0,05) terhadap kadar air (%), uji organoleptik hedonik aroma, dan hedonik tekstur. Peningkatan konsentrasi tepung kedelai germinasi dapat meningkatkan kadar abu (%), kadar lemak(%), kadar protein(%) dan kadar serat kasar (%) tetapi menurunkan kadar air (%), dan penilaian terhadap uji organoleptik. Penurunan konsentrasi bubur rebung dapat menurunkan kadar air (%), kadar abu (%),kadar serat kasar (%), dan uji organoleptik tekstur, tetapi meningkatkan kadar lemak (%) dankadar protein (%). Perbandingan tepung kedelai germinasi dengan tapioka 60%:40% dan perbandingan daging ayam dengan bubur rebung 70g:42g menghasilkan nugget rebung terbaik.
Kata Kunci: Tepung kedelai germinasi, tapioka, dagingayam, bubur rebung, nugget rebung.
ABSTRACT
MAISYARAH PARINDURI. The Effect of Ratio of Germinatic Soybean Flour with Tapioca and Ratio of Chicken with Puree of Bambooshoot on the Quality of Bambooshoot Nugget, supervised by HERLA RUSMARILIN and LASMA NORA LIMBONG.
Nugget isa snack served with the rice that made from animal material rich for protein such as chicken. This research was conducted using completely randomized design with two factors,i.eratio of germinatic soybean flour with tapioca(T): (20%:80%, 40%:60%, 60%:40%, 80%:20%) and ratio of chicken with puree of bambooshoot (R): (56g:56g, 62g:50g, 70g:42g, 80g:32g). Parameters analyzed were moisture content, ash content, fat content, protein content, crude fiber content, organoleptic value of flavor, texture, taste, and color.
The results showed that the interaction between ratio ofgerminatic soybean flour with tapioca and ratio of chicken and puree of bambooshoot had a significant effect (P< 0,05) on moisture content,organoleptic value of flavor, and texture. The increasing concentration of germinatic soybean flourincreased the ash content (%), fat content (%), protein content (%), and crude fiber content (%) but decreased the moisture content (%) and organoleptic values. The decreasing concentration of puree bambooshoot decreased the moisture content (%), ash content (%),crude fiber content (%), and organoleptic value of texture, but increasedthe fat content (%) and protein content (%). The ratio of germinatic soybean flour with tapioca of 60%:40% and ratio of chicken with puree of bamboo shoot of 70g:42g produced the best bamboo shoot nugget.
Keywords: Germinatic soybean flour, tapioca, chicken, puree of bambooshoot, bambooshoot nugget.
