Characteristics Of Fish Nugget with Tapioca Flour and Carrot Flour (Daucus carota L): Karakteristik Naget Ikan dengan Bahan Pengisi Tepung Tapioka dan Tepung Wortel (Daucus carota L)

Rejerusalem ; Prischilla G A Rera ; Nuraini ; Vivi ; Karyantina ; Merkuria
Agrobioteknologi 📅 2024 Vol 1, No 2 🔗 DOI: 10.33061/agrobiotek.v1i2.9826
Abstract
Nugget is processed mashed meat. Several types of fish such as tuna, tilapia, and snapper have the potential to increase sales value and can be used as raw material for nuggets, because apart from having quite high proteins, they also have thick flesh. Carrot flour has high levels of fiber and also high levels of beta-carotene. The purpose of this study was to determine the characteristics of fish nuggets which were high in fiber and beta-carotene with variations in the addition of carrot flour, tapioca flour and to find out the highest level of preference for fish nuggets. research using a completely randomized design (CRD) 2 factors with a comparison of carrot flour and tapioca flour and variations of fish species. The best chemical test results were the comparison of carrot flour: tapioca flour (40%:20%) with tuna fish with beta-carotene content of 6.69 μg/g, crude fiber content of 36.54%. The highest preference sensory test result is the comparison of carrot flour with tapioca flour (40%: 20%) with the type of tilapia meat with a color test result of 3.14 (likes), taste test 3.18 (likes), aroma test 3.20 (likes), texture test 3.29 (likes), and overall preference test 3.82 (likes). ). Fish nuggets made from tapioca flour and carrot flour can be a food that has high levels of crude fiber and beta-carotene.
Keywords
Carrot flour nuggets tapioca flour tilapia fish top fish tuna fish
How to Cite

Rejerusalem, et al. (2024). Characteristics Of Fish Nugget with Tapioca Flour and Carrot Flour (Daucus carota L): Karakteristik Naget Ikan dengan Bahan Pengisi Tepung Tapioka dan Tepung Wortel (Daucus carota L). Agrobioteknologi, 1(2). https://doi.org/10.33061/agrobiotek.v1i2.9826

Rejerusalem, Prischilla G A Rera; Nuraini, Vivi; Karyantina, Merkuria, "Characteristics Of Fish Nugget with Tapioca Flour and Carrot Flour (Daucus carota L): Karakteristik Naget Ikan dengan Bahan Pengisi Tepung Tapioka dan Tepung Wortel (Daucus carota L)," Agrobioteknologi, vol. 1, no. 2, 2024.

Rejerusalem, Prischilla G A Rera; Nuraini, Vivi; Karyantina, Merkuria. "Characteristics Of Fish Nugget with Tapioca Flour and Carrot Flour (Daucus carota L): Karakteristik Naget Ikan dengan Bahan Pengisi Tepung Tapioka dan Tepung Wortel (Daucus carota L)." Agrobioteknologi, vol. 1, no. 2, 2024.

Rejerusalem, Prischilla G A Rera; Nuraini, Vivi; Karyantina, Merkuria. "Characteristics Of Fish Nugget with Tapioca Flour and Carrot Flour (Daucus carota L): Karakteristik Naget Ikan dengan Bahan Pengisi Tepung Tapioka dan Tepung Wortel (Daucus carota L)." Agrobioteknologi 1, no. 2 (2024).

Rejerusalem, et al. (2024) 'Characteristics Of Fish Nugget with Tapioca Flour and Carrot Flour (Daucus carota L): Karakteristik Naget Ikan dengan Bahan Pengisi Tepung Tapioka dan Tepung Wortel (Daucus carota L)', Agrobioteknologi, 1(2). doi: 10.33061/agrobiotek.v1i2.9826.

Rejerusalem, Prischilla G A Rera; Nuraini, Vivi; Karyantina, Merkuria. Characteristics Of Fish Nugget with Tapioca Flour and Carrot Flour (Daucus carota L): Karakteristik Naget Ikan dengan Bahan Pengisi Tepung Tapioka dan Tepung Wortel (Daucus carota L). Agrobioteknologi. 2024;1(2).

Artikel Terkait

Characteristics of red sorgum flour ice cream cones (Sorghum bicolor L) and seaweed puree (Eucheuma cottonii): Karakteristik cone es krim tepung sorgum merah (Sorghum bicolor L) dan puree rumput laut (Eucheuma cottonii)

Kusumawati, Latifa Jihan; Nuraini, Vivi; Mustofa, Akhmad

Effect of inulin as thickener agent and purple sweet potato extract on the characteristics of Aloe vera jam : Pengaruh konsentrasi pengental inulin dan ekstrak ubi jalar ungu terhadap karakteristik selai lidah buaya (Aloe vera)

Wahyu Sasono; Karyantina, Merkuria; Suhartatik, Nanik

Correlation between junk food consumption and caffeinated beverages on the nutritional status among college on food technology student in Slamet Riyadi University, Indonesia : Hubungan pola konsumsi junk food dan minuman berkafein terhadap status gizi mahasiswa teknologi pangan di Universitas Slamet Riyadi, Indonesia

Cantikawanti, Aninda Putri; Widanti, Yannie Asrie; Suhartatik, Nanik

Fortification of elephant ginger extract (Zingiber officinale var Roscoe) in the production of mochi with variations of glutinous rice flour – white sweet potato flour (Ipomea batatas L): Fortifikasi ekstrak jahe gajah (Zingiber officinale var Roscoe) dalam pembuatan mochi dengan variasi tepung ketan-tepung ubi jalar putih (Ipomea batatas L)

Anggraini, Nanda; Nuraini, Vivi; Karyantina, Merkuria

Burger bun with a mocaf flour (modified cassava flour) substitution and puree bit (Beta vulgaris L) as a source of dietary fiber: Roti burger dengan substitusi tepung mocaf (modified cassava flour) dan penambahan puree bit (Beta vulgaris L) sebagai sumber serat

Annganing, Elysa Dwi; Widanti, Yannie Asrie; Nuraini, Vivi

Effect of corn extract percentage (Zea mays L.) and variation of nitrogen sources on the quality of nata de corn: Pengaruh konsentrasi ekstrak jagung (Zea mays L.) dan variasi sumber nitrogen terhadap kualitas nata de corn

Priyanti, Dita Cahya; Widanti, Yannie Asrie; Karyantina, Merkuria
Tren Sitasi Jurnal