Pengaruh Penambahan Rumput Laut terhadap Kekerasan Nugget Ikan

Happy Ika Masita, Sukesi Sukesi
Submission Date: 2015-02-09 12:54:47
Accepted Date: 2015-03-16 09:16:43

Abstract


Pengaruh penambahan rumput laut terhadap kekerasan nugget ikan telah dilakukan. Rumput laut merah (E. spinosum) yang digunakan sebagai bahan pengikat ditambahkan dari 5% hingga 25% pada interval 5% ke dalam lumatan daging ikan. Uji tekstur dengan penetrometer dilakukan untuk mengetahui tingkat kekerasan nugget. Diketahui penambahan rumput laut memberikan kecenderungan peningkatan kekerasan nugget ikan. Tekstur nugget ikan yang paling optimum berapa pada penambahan rumput laut sebanyak 20%, yaitu 8,8 N.

Keywords


Eucheuma denticulatum; Tekstur; Kekerasan nugget; Nugget ikan

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