<![CDATA[Catfish is a widely available freshwater commodity that canbe developed into value added products such as nuggets.The use of local ingredients, including tempeh flour andarrowroot flour, may modify the physical, sensory andtextural charateristics of catfish nuggets. This study aimedto evaluate the effects of different proportions of tempehflour and arrowroot flour on catfish nugget characteristics.Four formulation were prepared F0 (15:0 g), F1 (10:5 g), F2(5:10 g) and F3 (0:15 g) of tempeh flour and arrowroot flour,respectively. Nuggets were steamed and weight and colorwere evaluated before and after steaming. Sensorycharacteristics were evaluated before and after breadcoating, while instrumental texture was analyzed usingTexture Profile Analysis (TPA). All formulation showedweight loss after steaming, ranging from 1,45% to 9,53%with F1 showing the lowest weight loss. Colorcharacteristics varied among formulations after steaming.Bread coating modified sensory characteristics, particularycolor and aroma. TPA showed that F1 had the lowesthardness and gumminess. F3 had the highest hardness andgumminest, and F2 had the highest chewiness (21,25±4,56).Overall, flour proportion influenced the physical, sensory,and textural characteristics of catfish nuggtes.]]>
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