Pengaruh Penambahan Tepung Daun Kelor (Moringa Oleifera) Terhadap Karakteristik Sensori dan Kimia Nuget Ikan Nila (Oreochromis niloticus) - Putri, Mutiara Syadza; Syafitri, Yosi; Talitha, Zada Agna (Universitas Diponegoro, 2025)
Nuget adalah produk olahan daging giling yang telah ditambahkan bumbu dan dilakukan pencetakan, pemasakan, pelapisan dengan telur dan tepung roti, pembekuan serta penggorengan. Nuget pada penelitian menggunakan bahan baku ikan nila yang termasuk ke dalam sumber vitamin, sumber mineral serta sumber pangan rendah lemak. Nuget ikan memiliki kandungan serat yang rendah, sehingga salah satu cara peningkatan tersebut dengan ditambahkan tepung daun kelor. Tujuan pada penelitian ini adalah untuk menganalisis pengaruh penambahan tepung daun kelor terhadap sensori serta kimia (kadar air, kadar abu, kadar serat kasar, kadar protein, kadar lemak dan kadar karbohidrat) nuget ikan nila. Penelitian ini menggunakan 100 g ikan nila pada masing-masing formulasi dan tepung daun kelor (0 g, 5 g, 10 g, 15 g, 20 g). Analisis data menggunakan One-Way Anova dengan signifikansi 5% dan dilanjutkan uji DMRT apabila berbeda nyata. Hasil penelitian menunjukan penambahan tepung daun kelor berpengaruh nyata (p0,05) terhadap kadar abu dengan rentang 4,68%-4,78%, kadar lemak rentang 1,79%-2,77%, kadar protein rentang 22,49%-24,31% dan kadar karbohidrat rentang 12,68%-12,96%. Nuget is a processed ground meat product that has been added with spices and has been molded, cooked, coated with egg and breadcrumbs, frozen and fried. The nuget in the research used tilapia as raw material, which is a source of vitamins, mineral sources and a low-fat food source. Fish nuggets have a low fiber content, so one way to increase this is by adding Moringa leaf flour. The aim of this research was to analyze the effect of adding Moringa leaf flour on the sensory and chemical properties (moisture content, ash content, crude fiber content, protein content, fat content and carbohydrate content) of tilapia fish nuget. This research used 100 g of tilapia in each formulation and Moringa leaf flour (0 g, 5 g, 10 g, 15 g, 20 g). Data analysis used One-Way Anova with a significance of 5% and continued with the DMRT test if it was significantly different. The research results showed that the addition of Moringa leaf flour had a significant effect (p0.05) on ash content in the range 4.68%-4.78%, fat content in the range 1.79%-2.77%, protein content in the range 22.49%- 24.31% and carbohydrate levels range 12.68%-12.96%.e 12.68%-12.96%.