KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI NUGGET SURIMI IKAN RUCAH

SEPTYAN HADDAD, - (2024) KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI NUGGET SURIMI IKAN RUCAH. S1 thesis, Universitas Pendidikan Indonesia.

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Official URL: https://repository.upi.edu/

Abstract

ABSTRAK Salah satu upaya peningkatan konsumsi ikan yaitu dengan diversifikasi produk perikanan. Inovasi produk dapat diolah menjadi makanan populer seperti nugget. Ikan rucah adalah limbah ikan hasil tangkapan nelayan yang tidak layak untuk dijual di pasaran sehingga cenderung dibagi-bagikan kepada warga masyarakat dekat tempat pendaratan ikan, atau dijual dengan harga sangat murah. Penganekaragaman atau diversifikasi olahan hasil perikanan merupakan salah satu usaha dalam meningkatkan konsumsi ikan di masyarakat. Nugget ikan merupakan salah satu jenis dari sekian banyak produk olahan perikanan. Surimi merupakan istilah dalam bahasa Jepang untuk daging lumat dan jaringan yang akan dicuci.karakteristik kimia pada nugget ikan tuna semua parameter kimia (kadar protein 15.96–17.60%, kadar lemak 3,65–8,35%, kadar abu 1,60–1,90% dan kadar karbohidrat 8,07–14,83%) memenuhi Standar Nasional Indonesia kecuali kadar air (61,60–66,07%). Lalu pada ikan ikan rucah jenis ikan juwi dengan formulasi ikan dan tepung terbaik memiliki kadar air 58.99%, kadar abu 1,5%, kadar lemak 1,11% kadar protein 8,55% dan karbohidrat sebesar 29, 85 Kata kunci: Diversifikasi, Nugget, Organoleptik , Proksimat, Surimi ABSTRACT One effort to increase fish consumption is by diversifying fishery products. Product innovation can be processed into popular foods such as nuggets. Trash fish is waste fish caught by fishermen that is not suitable for sale on the market, so it tends to be distributed to residents near the fish landing site, or sold at very cheap prices. Diversification or diversification of processed fishery products is one effort to increase fish consumption in society. Fish nuggets are one type of many processed fishery products. Surimi is a Japanese term for crushed meat and tissue to be washed. Chemical characteristics of tuna fish nuggets are all chemical parameters (protein content 15.96–17.60%, fat content 3.65–8.35%, ash content 1.60–1 .90% and carbohydrate content of 8.07–14.83%) meets Indonesian National Standards except for water content (61.60–66.07%). Then in the trash fish, juwi fish with the best fish and flour formulation has a water content of 58.99%, ash content of 1.5%, fat content of 1.11%, protein content of 8.55% and carbohydrates of 29.85%. Keyword: Diversification, Nugget, Organoleptic, Proximate, Surimi

Item Type: Thesis (S1)
Additional Information: HIMAWAN PRASETIYO Universitas Pendidikan Indonesia Pendidikan Kelautan dan Perikanan Kampus Serang (S1) SINTA ID : 6745744 MAD RUDI Universitas Pendidikan Indonesia Pendidikan Kelautan dan Perikanan Kampus Serang (S1) SINTA ID : 6746212
Uncontrolled Keywords: KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI NUGGET SURIMI IKAN RUCAH ORGANOLEPTIC CHARACTERISTICS AND NUTRITIONAL VALUE OF TRUCAH SURIMI FISH NUGGETS
Subjects: L Education > L Education (General)
Divisions: UPI Kampus Serang > S1 Pendidikan Kelautan dan Perikanan
Depositing User: septyan haddad
Date Deposited: 23 Apr 2024 03:23
Last Modified: 23 Apr 2024 03:23
URI: http://repository.upi.edu/id/eprint/114593

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