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Gaol, Ade Usbet Lumban
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Earth & Planetary Sciences

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STUDY OF CONSUMER ACCEPTANCE ONPATIN FISH(Pangasius hypophthalmus) NUGGET WITH DIFFERENT BINDERS Gaol, Ade Usbet Lumban; Sumarto, Sumarto; Sari, N Ira
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACTThis study was aimedto determine the effect of different binders on patin fish nugget on consumer acceptance and the best nutritional value. The method used in this study wasa completely randomized design (CRD) with 4 treatment levels, namely N0(tapioca flour), N1(sago starch flour), N2(tapioca flour + yellow sweet potato flour), N3(sago starch flour + yellow sweet potato flour). Based on the results of thisstudy concluded that patin fish nugget with different  binders had a significant effectonthe organoleptic value (texture,  appearance, aroma), moisturecontent, ash content, fat content, and carbohydrate content.Based on the parameters tested the treatment favored by panelistsin patin fish nugget with different binderswasN3with the addition of sago starch flour and yellow sweet potato flour as many as 74 panelists (92.5%) with the characteristics of yellow sweet potato flour taste (6.76), the texture of very chewy (7.33), brownish yellow appearance (6.65), the aroma of quite yellow sweet potato flour (6.59), while the moisturecontent (47.61%), protein content (13.01%), ash content (2.03%), fat content (11.10%) and carbohydrate content (26.24%). Keywords:Pangasius hypophthalmus, Patin fish nugget, Sago starch flour, Tapioca flour, Yellowsweet potato flour 
STUDY OF CONSUMER ACCEPTANCE ONPATIN FISH(Pangasius hypophthalmus) NUGGET WITH DIFFERENT BINDERS Gaol, Ade Usbet Lumban; Sumarto, Sumarto; Sari, N Ira
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACTThis study was aimedto determine the effect of different binders on patin fish nugget on consumer acceptance and the best nutritional value. The method used in this study wasa completely randomized design (CRD) with 4 treatment levels, namely N0(tapioca flour), N1(sago starch flour), N2(tapioca flour + yellow sweet potato flour), N3(sago starch flour + yellow sweet potato flour). Based on the results of thisstudy concluded that patin fish nugget with different  binders had a significant effectonthe organoleptic value (texture,  appearance, aroma), moisturecontent, ash content, fat content, and carbohydrate content.Based on the parameters tested the treatment favored by panelistsin patin fish nugget with different binderswasN3with the addition of sago starch flour and yellow sweet potato flour as many as 74 panelists (92.5%) with the characteristics of yellow sweet potato flour taste (6.76), the texture of very chewy (7.33), brownish yellow appearance (6.65), the aroma of quite yellow sweet potato flour (6.59), while the moisturecontent (47.61%), protein content (13.01%), ash content (2.03%), fat content (11.10%) and carbohydrate content (26.24%). Keywords:Pangasius hypophthalmus, Patin fish nugget, Sago starch flour, Tapioca flour, Yellowsweet potato flour 
Co-Authors N Ira Sari Sumarto Sumarto