Karakteristik Kimia Dan Organoleptik Nugget Ikan Tenggiri Dengan Penambahan Tepung Daun Kelor

Chemical and Organoleptic Characteristics of Tenggiri Fish Nuggets with Moringa Leaf Flour Addition

  • Zikrila M Booy Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura, Jl. Ir. M. Putuhena, Kampus Poka, Ambon 97233 Indonesia
  • Gelora H Augustyn Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura, Jl. Ir. M. Putuhena, Kampus Poka, Ambon 97233, Indonesia
  • Erynola Moniharapon Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura, Jl. Ir. M. Putuhena, Kampus Poka, Ambon 97233, Indonesia
DOI: https://doi.org/10.30598/tsiam.2023.3.2.68
Keywords: Nuggets Mackerel, Moringa Leaves, Hedonic, Quality Hedonic

Abstract

This study aims to determine the chemical and organoleptic characteristics of mackerel fish nuggets with the addition of Moringa lea flour. This study was designed using a completely randomized design with the addition of Moringa leaf flour consisting of 4 treatment levels, namely 0%, 5%, 10%, and 15% with 3 replications. Observation was made on the analysis of the chemical properties of fish nuggets with the addition of Moringa leaf flour, namely ash content, water content, fat content, protein content, and carbohydrate content. Followed by organoleptic testing, organoleptic testing was carried out using hedonic tests and hedonic quality which included color, aroma, taste, and texture. The treatment with the addition of 5% concentration of Moringa leaf flour on mackerel fish nuggets is the best treatment with chemical characteristics, namely the chemical characteristics of mackerel fish nuggets with the addition of Moringa leaf flour, namely ash content of 3,22%, water content 59,30%, fat content 1,61%, protein content 20,71% and carbohydrate content 15,14%. While the hedonic organoleptic characteristics of color 2,15(like), aroma 2,05 (slightly like), taste 2,35 (slightly like), texture 2,3 (somewhat like). The hedonic quality is color 2 (slightly green), aroma 1,7 (no sceny of moringa), taste 1,95 (no taste of moringa), texture 2 (slightly chewy).

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Published
2023-12-30
How to Cite
Booy, Z., Augustyn, G., & Moniharapon, E. (2023). Karakteristik Kimia Dan Organoleptik Nugget Ikan Tenggiri Dengan Penambahan Tepung Daun Kelor. Tropical Small Island Agriculture Management, 3(2), 68-77. https://doi.org/10.30598/tsiam.2023.3.2.68
Issue
Vol 3 No 2 (2023): Tropical Small Island Agriculture Management
Section
Articles

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