Serambi Journal of Agricultural Technology
Vol 2, No 2 (2020): Desember

Effect of Tofu Dregs Flour Substitution and Tongkol Fish (Euthynnus affinis) on Patty Burger Quality

Muhammad Daiyan (Universitas Serambi Mekkah)
Tengku Mia Rahmiati (Universitas Serambi Mekkah)
Amri Amin (Universitas Abulyatama)

Article Info

Publish Date
07 Dec 2020

Abstract

Tongkol fish and tofu dregs have protein that can replace as a beef so that they can be used as a filling for burgers. This research used a completely randomized design (CRD) 2 factorial that used was the addition of cob fish = 150 grams, 200 grams and 250 grams and the addition of tofu dregs flour = 40 grams, 60 grams and 80 grams. The best treatment chosen for the results of this study was the quality burger patty with chemical properties of 78.95% water content, 3.38% ash content, content protein 16.54%,  color organoleptic test 4.06 (likes), taste 4.00 (likes), texture 3.98 (likes), hedonic color  test 4.13 (brownish red), aroma 4.18 (moderate) , texture 3.90 (soft) and unpleasant aroma 3.15 (moderate).

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Journal Info
Serambi Journal of Agricultural Technology
Website

Abbrev

sjat

Publisher

Universitas Serambi Mekkah Aceh

Subject

Agriculture, Biological Sciences & Forestry

Description

The Serambi Journal of Agricultural Tehnology (SJAT) is published twice a year, namely in June and December by the Faculty of Agricultural Technology, Serambi Mekkah University. SJAT contains the results of research in the scope of science which includes: Agriculture Products Technology Agricultural ...