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Widuri, Thrisna Arsy
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering

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Pembuatan Nuget Nabati dari Kacang Merah dan Jantung Pisang Widuri, Thrisna Arsy; Ayu, Dewi Fortuna; Fitriani, Shanti
Jurnal Sagu Vol 22, No 2 (2023)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.22.2.p.66-73

Abstract

Tujuan dari penelitian ini adalah untuk mendapatkan pengaruh rasio kacang merah dan jantung pisang terhadap sifat kimia dan sensori nuget serta untuk mendapatkan perlakuan terpilih. Metode penelitian menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan empat ulangan, dilanjutkan dengan uji DNMRT pada taraf 5%. Perlakuan pada penelitian ini adalah rasio kacang merah:jantung pisang dengan rasio; 40:60, 50:50, 60:40, dan 70:30. Parameter yang diamati adalah kadar air, kadar abu, kadar lemak, kadar protein, kadar serat kasar dan evaluasi sensori. Hasil analisis menunjukkan bahwa penambahan kacang merah dan jantung pisang berpengaruh nyata terhadap semua parameter. Hasil perlakuan terbaik yaitu rasio kacang merah dan jantung pisang 70:30 dengan nilai kadar air 43,00%, kadar abu 1,75%, kadar lemak 1,37%, kadar protein 16,76%, dan kadar serat kasar 2,44%, serta memiliki warna krem, tekstur agak kenyal, sangat berasa kacang merah serta beraroma kacang merah.
PEMBUATAN NUGET NABATI DARI KACANG MERAH DAN JANTUNG PISANG Widuri, Thrisna Arsy; Ayu, Dewi Fortuna; Fitriani, Shanti
SAGU Vol. 22 No. 2 (2023): SAGU Journal – Agri. Sci. Tech., September, 2023, Vol. 22 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

The purpose of this study was to obtain the effect of the ratio of red beans and banana blossoms on the chemical and sensory characteristics of the nuggets and to obtain the selected treatment. The research method used a completely randomized design with four treatments and four replications, following the DMRT test at 5% level. The treatment in this study was the ratio between red bean and banana blossom with four levels; 40:60, 50:50, 60:40, and 70:30. Parameters observed were the moisture, ash, fat, protein, crude fiber content, and sensory evaluation. Results of the analysis of variance showed the addition of red bean and banana blossom significantly affected all parameters. The best treatment result is the ratio of red beans and banana heart 70:30 with a moisture content of 43.00%, ash content of 1.75%, fat content of 1.37%, protein content of 16.76%, and crude fibre content of 2.44%, and has a creamy colour, slightly chewy texture, and taste, aroma and overall preferred.
Co-Authors Dewi Fortuna Ayu Shanti Fitriani