The acceptability of depik fish nuggets with mocaf flour substitution / Daya terima nugget ikan depik dengan substitusi tepung mocaf

Nuggets are processed meat product that can increase the use and storage values of the meat itself. Making nuggets from depik fish with the substitution of mocaf flour increases the selling values of the depik fish. The aim is to determine the acceptability and hedonic quality and nutritional content of the best formulas vor nugget products. Experimental research using a completely randomized design (CRD) approach to the formulation of the basic material for making nuggets with the addition of depik fish with mocaf flour substitution that is four treatments and two repilications to obtain 8 experimental units, the data were analyzed by One Way ANOVA with Duncan test. The results based on hedonic tests show that F3 (60% Mocaf Flour + 40% Wheat Flour) averaged 3,81 the best-selected formula. Whereas the hedonic quality test showed that F3 was the best formulation with a total value of 3.74 with a grayish-white color clarification, depik fish aroma, savory taste and chewy texture. Water content is 12.24%, ash content is 7.38% and protein content is 5.16%. Conclusion:  the best depik fish nuggets formula is F3 formula.

Nugget merupakan suatu produk olahan daging yang dapat meningkatkan nilai guna daging sendiri. Pembuatan nugget dari ikan depik dengan substitusi tepung mocaf meningkatkan nilai jual ikan depik tersebut. Tujuan untuk mengetahui daya terima dan mutu hedonik serta kandungan gizi formula terbaik terhadap produk nugget. Penelitian eksperimen menggunakan rancangan acak lengkap (RAL) pendekatan formulasi dari bahan dasar pembuatan nugget dengan penambahan ikan depik substitusi yaitu empat perlakuan dan dua kali ulangan sehingga menghasilkan 8 unit percobaan, data dianalisis dengan One Way Anova dengan Uji Duncan. Hasil uji hedonik menunjukan bahwa F3 (Tepung Mocaf 60% + Tepung Terigu 40%) rata-rata 3,81 terpilih terbaik. Uji mutu hedonik menunjukan bahwa F3 nilai rata-rata 3,74 dengan warna putih keabu-abuan, aroma beraroma ikan depik, rasa gurih dan tekstur kenyal. Kadar air 12,24%, kadar abu 7,38% dan kadar protein 5,16%. Kesimpulan: formula nugget ikan depik terbaik adalah formula F3.