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All Journal Jurnal Teknologi Dan Industri Pangan Agrotekno Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Ilmiah Teknologi Pertanian Agrotechno Journal of Veterinary and Animal Sciences
Ni Nyoman Puspawati
Dosen Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Industrial & Manufacturing Engineering Veterinary

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Pengaruh Substitusi Terigu dengan Tepung Talas Beneng (Xanthosoma Undipes K. Koch) Sebagai Bahan Pengisi Terhadap Karakteristik Nugget Ayam Utomo, Najmia Ulil Amriyati; Putra, I Nengah Kencana; Puspawati, Ni Nyoman
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 2 (2024): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2024.v13.i02.p10

Abstract

Nugget production requires a filler. The filler most often used in chicken nugget production is wheat flour. Wheat flour is an imported foodstuff, so domestic demand for wheat flour depends on wheat flour- producing countries. On the other hand, there are several types of local flour in Indonesia that can be used to replace wheat flour, notably Talas Beneng flour. The purpose of this study is to determine the impact of replacing wheat flour with Talas Beneng flour on the characteristics of chicken nuggets, and to create the best possible chicken nuggets. A completely randomized design was employed in this study, with the treatment of wheat flour replacement by Talas Beneng flour comprising 6 levels of treatment, namely: 100%:0%; 80%:20%; 60%:40%; 40%:60%; 20%:80%; 0%:100%. Parameters observed were crude fiber content, protein content, water content, water holding capacity, cooking loss, hardness and sensory analysis, including color, aroma, texture, taste and overall acceptability. The data obtained were tested using analysis of variance (? = 0.05) and, where a significantt effect was observed, it was followed up using Duncan's multiscale test (? = 0.05). The results showed that replacing wheat flour with Talas Beneng flour had a significant effect on water content, protein content, crude fiber content, water-holding capacity, loss on cooking, hardness, color, texture, taste and overall acceptability, but no significant effect on the taste of chicken nuggets. The best nuggets were obtained when treated with a 40% substitution of Talas-Beneng flour, with the following characteristics: crude fiber content 6.10%; protein content 28.37%; water content 49.93%; water retention 17.75%; cooking loss 10.77%; hardness 5.09 N; color is like, aroma, texture, taste and general acceptability are slightly like.
Co-Authors AA. Ngurah Dwi Ariesta Wijaya Putra Agus Selamet Duniaji Alief Akbar Napitupulu Anak Agung Istri Sri Wiadnyani Anak Agung Made Dewi Anggreni Aulia Rahayu Ramadhani Satyaningtyas Sudrajat Dede Robiatul Adawiyah Dewa Gede Eka Prayoga Dewa Ngurah Suprapta Eka Rahmaningtyas Felicia, Michelle Ferino Fuadi I A.A. Anom Jambe I B Yoga I D.P. Kartika Pratiwi I Dewa Gde Mayun Permana I Dewa Made Sukrama I Gusti Ayu Ekawati I Gusti Ayu Lani Triani I Gusti Putu Bayu Bramtarades I M. A.S. Wijaya I M. Nada I Made Sugitha I Nengah Kencana Putra I Nengah Kencana Putra I Putu Suparthana I Wayan Sudiarta I. A Mahatma I. A. G. Bintang Madrini I.W.R Widarta I.W.R. Widarta Ida Bagus Jaya Sukarya Ketut Ayurina Singarsari Diasaputri KOMANG AYU NOCIANITRI Komang Wisesa Diputra Lilis Nuraida Lucia Denok Wihartati M.I. Hapsari A M.S.P. Mahardika Made Juli Antari Made Surya Permana Mahardika N.M. Indri H N.M.I.H. Arihantana Ni Made Indri Hapsari Arihantana Ni Made Indri Hapsari Arihantana Ni Made Yusa Ni Wayan Wisaniyasa Nurgrahadi . NYOMAN SEMADI ANTARA Putu Ari Sandhi W Putu Ari Sandhi Wipradnyadewi Putu Suarya Putu Timur Ina Rina Pratiwi Pudja I. A Sandhika Wahyu Adhinugraha Tanzila Agvadila Utomo, Najmia Ulil Amriyati Vivian Citra Liadi Wayan Sudjatha