KACANG MERAH (Phaseolus vulgaris L.) SEBAGAI SUMBER SERAT DAN MINERAL KALIUM DALAM PRODUKSI NUGGET SAPI - Veronica, Stevani; Supriyanti, Florentina Maria Titin; Nuraini, Vidia Afina (Jurnal Teknologi Pangan, 2025)
ABSTRAK Nugget merupakan produk olahan daging, yang dibumbui, dicetak dan dilapisi dengan tepung roti (blending). Selama ini produksi nugget terbuat dari daging ayam, sedangkan pembuatan nugget sapi belum pernah dilakukan. Penelitian ini bertujuan produksi nugget sapi tinggi serat dan mineral kalium dengan penambahan kacang merah, mengetahui kandungan nutrisi (kandungan air, abu, lemak, protein, dan karbohidrat), analisis organoleptik, kandungan serat kasar dan mineral kalium. Metode yang digunakan meliputi produksi nugget sapi sebanyak 4 varian, yaitu NS0, NS1, NS2, dan NS3 dengan penambahan kacang merah (0%, 5%, 7,5%, 10%). Analisis produk nugget sapi meliputi kandungan nutrisi terdiri atas kandungan air (gravimetri); kandungan abu (gravimetri); kandungan lemak (soxhlet); kandungan protein (Lowry); kandungan karbohidrat (Luff-Schoorl), analisis organoleptik, kandungan serat kasar (gravimetri), dan mineral kalium (ICP-OES). Hasil analisis kandungan nutrisi menunjukkan bahwa nugget sapi terfortifikasi kacang merah memenuhi standar mutu SNI 6683:2014 mengenai syarat mutu naget, pada parameter kandungan air, lemak, protein, dan karbohidrat. Hasil analisis organoleptik dengan 30 panelis menunjukkan bahwa persen terbaik pada nugget sapi terfortifikasi kacang merah, didapat pada varian NS3 (penambahan kacang merah 10%) terhadap atribut warna, rasa, aroma, dan penerimaan keseluruhan dengan kandungan serat kasar 1,70% dan mineral kalium 204,11 mg/100g. Kata Kunci: Kacang Merah, Mineral Kalium, Nugget Sapi, Serat   ABSTRACT Nuggets are processed meat products, which are seasoned, molded and coated with breadcrumbs (blending). So far, nugget production has been made from chicken meat, while the production of beef nuggets has never been done. This study aims to produce beef nuggets high in fiber and potassium minerals with the addition of red beans, determine the nutritional content (water, ash, fat, protein, and carbohydrate content), organoleptic analysis, crude fiber content and potassium minerals. The method used includes the production of 4 variants of beef nuggets, namely NS0, NS1, NS2, and NS3 with the addition of red beans (0%, 5%, 7.5%, 10 Analysis of beef nugget products includes nutritional content consisting of water content (gravimetric); ash content (gravimetric); fat content (soxhlet); protein content (Lowry); carbohydrate content (Luff-Schoorl), organoleptic analysis, crude fiber content (gravimetric), and potassium minerals (ICP-OES). Nutritional analysis results showed that beef nuggets fortified with red beans met the quality standards of SNI 6683:2014 regarding the quality requirements of nuggets in the parameters of water, fat, protein, and carbohydrate content. he results of organoleptic analysis with 30 panelists showed that the best percentage of beef nuggets fortified with red beans was obtained in the NS3 variant (10% addition of red beans) for the attributes of color, taste, aroma, and overall acceptance with a crude fiber content of 1.70% and potassium minerals of 204.11 mg/100g. Keyword: Red Beans; Potassium; Beef Nuggets; Dietary Fiber