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All Journal Jurnal Komunikasi Pembangunan Jurnal Ecosolum Journal TABARO Agriculture Science JCES (Journal of Character Education Society) MATAPPA: Jurnal Pengabdian Kepada Masyarakat Poltekita : Jurnal Ilmu Kesehatan To Maega: Jurnal Pengabdian Masyarakat JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Jurnal Pengabdian kepada Masyarakat Nusantara Perbal : Jurnal Pertanian Berkelanjutan Jurnal Agrisistem Anjoro : International Journal of Agriculture and Business Indonesian Collaboration Journal of Community Services (ICJCS) COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Journal of Social Science, Humanitis and Humaniora Adpertisi Journal of Training and Community Service Adpertisi Jurnal Indonesia Sosial Teknologi ILTEK : Jurnal Teknologi Sabangka Abdimas Jurnal Pengabdian Masyarakat Sabangka Jurnal Pengabdian Masyarakat Berkarya Eco Forest Journal Al Iman: Jurnal Keislaman dan Kemasyarakatan
Nurul Mukhlishah
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Journal : Anjoro : International Journal of Agriculture and Business

 1 
The acceptance of panelists for processed carp nuggets Mukhlishah, Nurul
Anjoro: International Journal of Agriculture and Business Vol 3 No 2 (2022): Anjoro
Publisher : Agribusiness Department, Agriculture and Forestry Faculty, Universitas Sulawesi Barat, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31605/anjoro.v3i2.1778

Abstract

Carp is one of the types of freshwater fish that has a high economic value and is easy to cultivate. The people are very familiar with Carp. Carp is one of the types of freshwater fish that is favored by the public because of its delicious meat and is rich in protein. One of the problems when harvesting carp is the high damage to fish due to a lack of understanding of fish quality. Fish processing is one of the ways to prevent fish from rotting. One of the efforts to process fish is to make it into fish nuggets. Nuggets are products that have been heated until they are precooked, and then are frozen. This study aims to determine the acceptability of panelists in processing carp nuggets. This research was conducted from March to April 2022. The manufacturing of carp nuggets was carried out at the Food Technology Laboratory, Faculty of Agriculture, Universitas Indonesia Timur, Makassar. The ingredients that were used in making carp nuggets were carp meat, wheat flour, tapioca flour, salt, garlic, pepper, eggs, water, breadcrumbs, and cooking oil. Based on the results and discussion of the average value of treatment for A1 (100% wheat flour) is 2.8, the average value for treatment for A2 (100% tapioca flour) is 3.3, and the average value of treatment for A3 (50:50) is 3.8 so it can be concluded that the panelists are more accepting of carp nuggets with a treatment of A3 which are 360 grams of carp meat, 45 grams of flour, 45 grams tapioca flour.
Co-Authors Agus Salim Syam ahmad yani Amiruddin Saleh Amran Amran Amran Amran Amran Amran Amri, Andi Andi Asikin Muchtar Andi Hafidah Asjulia Asjulia, Asjulia Aswar Aswar Dwi Sadono Faizah Mahi Faizah Mahi Gregorius F Kawe Hakim Hakim Hamson, Zulkarnain Harlina Harlina Harlina Harlina Hasan, Hasnah Helda Ibrahim Herawati Herawati Herawaty Herawaty , Herawaty Herawaty Herawaty Herawaty, Herawaty Jusmin, Jusmin Krisnasari, Sendhy Kurnia, Akhmad Kurnia Mahi , Faizah Mahi, Faizah Mahi, Faizah Mahi Mas’ud Muchtar, Andi Asikin Muru’atul Afifah Nurdin, Nani Harlinda Nurul Mawaddah Patui, Nurhaya S. Rahmawati Rahmawati Rahmawati Rahmawati Rasyika Nurul Fadjriah Risal, Darmawan Rosmiati Rosmiati Rosmiati Rosmiati Salim Syam, Agus Sitti Radhiah Sultan, Dian Mirnawaty Suradi Suradi Syam, Agus Salim Tribowo, Rahayu Nengsih Yessi Ratnasari