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Jurnal Sains dan Teknologi Pangan Pub Date : 2022-01-03 DOI:10.33772/jstp.v6i6.22852

Siti Nurhadia, H. Hermanto, Suwarjoyowirayatno Suwarjoyowirayatno

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引用次数: 0

摘要

摘要本研究旨在探讨金苹果螺蛳和鸡肉替代对鸡块感官特性和营养价值的影响。本研究采用单因素完全随机设计(CRD)，共设P0(0%金苹果螺蛳肉:50%鸡肉:50%小麦粉)、P1(45%金苹果螺蛳肉:5%鸡肉:50%面粉)、P2(40%金苹果螺蛳肉:10%鸡肉:50%面粉)、P3(35%金苹果螺蛳肉:15%鸡肉:50%面粉)、P4(30%金苹果螺蛳肉:52%鸡肉:50%面粉)五个水平处理。数据采用方差分析(ANOVA)进行分析。结果表明，金苹果螺与鸡肉的替代处理对提高鸡肉的色、味、香、质均有显著的改善作用。P1处理(45%金苹果螺蛳肉;5%鸡肉和50%小麦粉)是小组成员最喜欢的处理，颜色，香气，质地和味道的偏好得分分别达到3.74 (like)， 3.93 (like)， 3.68 (like)和3.68 (like)。同时，营养价值分析表明，所选处理的含水30.68%，灰分2.44%，脂肪10.24%，蛋白质9.04%，碳水化合物47.6%。根据SNI 01-6638-2002标准，金苹果螺蛳和鸡块的水分、灰分和蛋白质含量均符合质量标准。关键词:金苹果螺蛳肉，鸡肉，鸡块摘要:penelitian ini bertujuan untuk mengetahui pengaruh subtitusi keong mas dan dagaging ayam terhadap karakterisisk organoltitik dannilai gizi pada penbuatan nugget。peneltian ini menggunakan Rancangan Acak lengkap (RAL) factor on - tungal, dengan lima Perlakuan P0(大江水0%:大江水50%:特丰泰利古50%)，P1(大江水45%:大江水5%:特丰泰利古50%)，P2(大江水40%:大江水10%:特丰泰利古50%)，P3(大江水35%:大江水15%:特丰泰利古50%)和P4(大江水30%:大江水15%:特丰泰利古50%)。数据分析:方差分析(ANOVA)。[英文][中文][中文][中文][中文][中文][中文][中文][中文]Perlakuan P1 (daaging keong mas 45%;Daging ayam 5% Dan tepung terigu 50%) merupakan perlakuan Yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, aroma, tekstur Dan rasa berturut-turut sebesar 3,74 (suka)， 3,68 (suka)， 3,68 (suka)， sedangkan berdasarkan分析nilai gizi meliputi kadar air, abu, lemak, protein Dan karbohidrat berturut-turut sebesar 30,68%， 2,44%， 10,24%， 9,04% Dan 47,6%。Berdasarkan标准木浆SNI 01-6638-2002产品金块木浆，木浆，木浆，木浆，木浆，木浆，木浆，木浆。Sedangkan kadar lemak dan kadar karbohidrat belum memuhi standard mutu SNI 01-6638-2002Kata kunci: daaging keong mas, daaging ayam, nugget。

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PENGARUH SUBSTITUSI DAGING KEONG MAS (Pomacea canaliculata L) DAN DAGING AYAM TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI NUGGET

ABSTRACTThis study aimed to determine the effect of golden apple snail and chicken meat substitution on the organoleptic characteristics and nutritional values of chicken nuggets. This study used a single factor completely randomized design (CRD), with five levels of treatment, namely P0 (0% golden apple snail meat: 50% chicken meat: 50% wheat flour), P1 (45% golden apple snail meat: 5% chicken meat: 50% flour), P2 (40% golden apple snail meat: 10% chicken meat: 50% flour), P3 (35% golden apple snail meat: 15% chicken meat: 50% flour), and P4 (30% golden apple snail meat: 52% chicken meat: 50% flour). Data were analyzed using Analysis of Variance (ANOVA). The results show that the substitution treatment of golden apple snail (Pomacea canaliculata l.) and chicken meat had a very significant effect on increasing color, taste, aroma, and texture. The P1 treatment (45% golden apple snail meat; 5% chicken meat and 50% wheat flour) was the most preferred treatment by panelists with preference scores of color, aroma, texture, and taste reached 3.74 (like), 3.93 (like), 3.68 (like), and 3.68 (like), respectively. Meanwhile, the analysis of the nutritional values shows that the selected treatment contained 30.68% water, 2.44% ash, 10.24% fat, 9.04% protein, and 47.6% carbohydrates. Based on the standard of SNI 01-6638-2002, the golden apple snail and chicken meat nuggets met the quality standards on water, ash, and protein contents.Keywords: golden apple snail meat, chicken meat, nuggets.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh subtitusi keong mas dan daging ayam terhadap karakteristik organoleptik dan nilai gizi pada pembuatan nugget. Penelitian ini menggunakan Rancangan Acak lengkap (RAL) faktor tunggal, dengan lima Perlakuan P0 (daging keong mas 0% : daging ayam 50% : tepung terigu 50%), P1 (daging keong mas 45% : daging ayam 5% : tepung terigu 50%), P2 (daging keong mas 40% : daging ayam 10% : tepung terigu 50%), P3 (daging keong mas 35% : daging ayam 15% : tepung terigu 50%) dan P4 (daging keong mas 30% : daging ayam 52% : tepung terigu 50%). Data dianalisis menggunakan Analysis of Varian (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan Substitusi daging keong mas (pomacea canaliculata l.) dan daging ayam berpengaruh sangat nyata terhadap peningkatan warna, rasa, aroma dan tekstur.. Perlakuan P1 (daging keong mas 45%; daging ayam 5% dan tepung terigu 50%) merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, aroma, tekstur dan rasa berturut-turut sebesar 3,74 (suka), 3,93 (suka), 3,68 (suka), 3,68 (suka), sedangkan berdasarkan analisis nilai gizi meliputi kadar air, abu, lemak, protein dan karbohidrat berturut-turut sebesar 30,68%, 2,44%, 10,24%, 9,04% dan 47,6%. Berdasarkan standar mutu SNI 01-6638-2002 produk nugget daging keong mas dan daging ayam telah memenuhi standar mutu pada kadar air, kadar abu, dan kadar protein. Sedangkan kadar lemak dan kadar karbohidrat belum memenuhi standar mutu SNI 01-6638-2002Kata kunci: daging keong mas, daging ayam, nugget.

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Jurnal Sains dan Teknologi Pangan

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