PENGARUH PENAMBAHAN TEPUNG TULANG IKAN TUNA (Thynnus thunnus) TERHADAP PENILAIAN ORGANOLEPTIK DAN NILAI GIZI NUGGET AYAM

Harlia, Harlia; Hermanto, Hermanto; wahab, djukrna

doi:10.33772/jstp.v3i4.5185

Jurnal

PENGARUH PENAMBAHAN TEPUNG TULANG IKAN TUNA (Thynnus thunnus) TERHADAP PENILAIAN ORGANOLEPTIK DAN NILAI GIZI NUGGET AYAM

Jurnal Sains dan Teknologi Pangan · Vol. 3 No. 4 (2018)

DOI: 10.33772/jstp.v3i4.5185
ISSN: 2527-6271
Published: 2018-12-16
Publisher: JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language: eng

Abstract

ABSTRACT The purpose of this study was to determine the effect of tuna fishbone flour addition on the organoleptic assessment of chicken nuggets. This study used a completely randomized design (CRD) consisting of three treatments. There were fourconcentrations of tuna fishbone addition, namely PO = (0 g of tuna fishbone addition), P1 = (0 g of tuna fishbone addition), P2 = (15 g of tuna fishbone addition), and P3 = (20 g of tuna fishbone addition). The addition of tuna fishbone flour to chicken nugget had a very significant effect on organoleptic assessment. The product most preferred by panelists was the P2 treatment (15 g of tuna fishbone addition) with favorite rating scores of color, texture, aroma, and taste reached 3.66 (like), 3.71 (like), 3.82 (like), and 3.53% (like), respectively.Proximate content of the selected nugget with the tuna fishbone flouraddition shows the result of 12.08% fat content, 21.39% protein content, 9.49% carbohydrate content, 0.39 % calcium levels, and 1.79% ash content. Nugget products with the addition of tuna fish meal were favored by panelists. Keywords: bone tuna, chicken nuggetABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan tepung tulang ikan tuna pada pembuatan nugget ayam, terhadap penilaian organoleptik produk nugget.Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan. pada penelitian ini adalah penambahan tepung tulang ikan tuna, yaitu P0= (Penambahan tepung tulang ikan tuna 0 g), P1= (Penambahan tepung tulang ikan tuna 10 g), P2= (Penambahan tepung tulang ikan tuna 15 g) P3= (Penambahan tepung tulang ikan tuna 20 g ). Penambahan tepung tulang ikan tuna pada pembuatan nugget ayam berpengaruh sangat nyata terhadap penilaian organoleptik warna, aroma, rasa dan tekstur,dimana perlakuan terpilih diperoleh pada perlakuan P2 = (15 g tepung tulang ikan tuna) dengan nilai organoleptik warna 3,66 (suka), aroma 3,82 (suka), rasa 3,53 (suka) dan tekstur 3,71 (suka). Kandungan proksimat pada nuggetdengan penambahan tepung tulang ikan tuna, diperoleh komposisi terpilih pada perlakuan P2 = (tepung tulang ikan tuna 15 g) dengan nilai kadar lemak yaitu 12,08% dan kadar protein 21,39%, dengan maksimal kadar karbohidrat pada nuggetyaitu 25%. Kadar karbohidrat pada perlakuan P2 dengan rerata sebesar 9.49 %, kadar kalsium sebesar 0.39 % dan kadar abu sebesar 1.79%. Produk nuggetdengan pernambahan tepung tulang ikan tuna dapat di terima (disukai) oleh panelis. Keywords: tepung tulang tuna, nugget ayam

Collaboration network of the authors

40 authors · 122 co-authorship links · 1 across different organisations · showing the 40 most connected

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Universitas Halu Oleo
Universitas Muhammadiyah Buton
Affiliation unknown

Different organisations
Same organisation
Affiliation unknown
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Show as table

Co-author	Organisation	Joint articles
Tamrin Tamrin	Universitas Halu Oleo	16
Ansharullah Ansharullah	Universitas Halu Oleo	9
SRI WAHYUNI	Affiliation unknown	6
LA KARIMUNA	Universitas Halu Oleo	5
SRI REJEKI	Universitas Halu Oleo	4
Muhammad Zakir Muzakkar	Affiliation unknown	4
Muhammad Syukri Sadimantara	Universitas Halu Oleo	3
Abdu Rahman Baco	Affiliation unknown	3
Suwarjoyowirayatno Suwarjoyowirayatno	Affiliation unknown	3
Kobajashi Togo Isamu	Affiliation unknown	3
RH Fitri Faradilla	Affiliation unknown	3
La Rianda	Affiliation unknown	2
Djukrana Wahab	Affiliation unknown	2
Sakir Sakir	Affiliation unknown	2
Nur Asyik	Universitas Halu Oleo	2
Wa Ode Ratna	Universitas Halu Oleo	1
GEDE AGUS SANJAYA	Universitas Halu Oleo	1
Nurhaliza Nurhaliza	Universitas Halu Oleo	1
MARIANI MARIANI	Universitas Halu Oleo	1
ADAM MALIK	Universitas Halu Oleo	1
H. Abdu Rahman Baco	Affiliation unknown	1
Hamrin Hamrin	Affiliation unknown	1
Bayu Harisakti	Affiliation unknown	1
Mizan Reski Arsandi	Affiliation unknown	1
Mustamin Anggo	Universitas Halu Oleo	1
Kodirun Kodirun	Universitas Halu Oleo	1
Wayan Somayasa	Affiliation unknown	1
La Pimpi	Affiliation unknown	1
Karmila Dawista	Affiliation unknown	1
Tresia Natalia	Affiliation unknown	1
Sukma Sukma	Universitas Muhammadiyah Buton	1
Wulandari Wulandari	Affiliation unknown	1
Maysuci Ayunir	Affiliation unknown	1
Jumadin Jumadin	Affiliation unknown	1
Iin Widiastuti	Affiliation unknown	1
Dita Puspita Ayu	Affiliation unknown	1
Hardin Muhammad	Affiliation unknown	1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.

Original metadata (oai_dc)

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	<dc:title xml:lang="en-US">PENGARUH PENAMBAHAN TEPUNG TULANG IKAN TUNA (Thynnus thunnus) TERHADAP PENILAIAN ORGANOLEPTIK DAN NILAI GIZI NUGGET AYAM</dc:title>
	<dc:creator>Harlia, Harlia</dc:creator>
	<dc:creator>Hermanto, Hermanto</dc:creator>
	<dc:creator>wahab, djukrna</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT                      The purpose of this study was to determine the effect of tuna fishbone flour addition on the organoleptic assessment of chicken nuggets. This study used a completely randomized design (CRD) consisting of three treatments. There were fourconcentrations of tuna fishbone addition, namely PO = (0 g of tuna fishbone addition), P1 = (0 g of tuna fishbone addition), P2 = (15 g of tuna fishbone addition), and P3 = (20 g of tuna fishbone addition). The addition of tuna fishbone flour to chicken nugget had a very significant effect on organoleptic assessment. The product most preferred by panelists was the P2 treatment (15 g of tuna fishbone addition) with favorite rating scores of color, texture, aroma, and taste reached 3.66 (like), 3.71 (like), 3.82 (like), and 3.53% (like), respectively.Proximate content of the selected nugget with the tuna fishbone flouraddition shows the result of 12.08% fat content, 21.39% protein content, 9.49% carbohydrate content, 0.39 % calcium levels, and 1.79% ash content. Nugget products with the addition of tuna fish meal were favored by panelists. Keywords: bone tuna, chicken nuggetABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan tepung tulang ikan tuna pada pembuatan nugget ayam, terhadap penilaian organoleptik produk nugget.Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari  3 perlakuan. pada penelitian ini adalah penambahan tepung tulang ikan tuna,  yaitu P0= (Penambahan tepung tulang ikan tuna 0 g), P1= (Penambahan tepung tulang ikan tuna 10 g), P2= (Penambahan tepung tulang ikan tuna 15 g) P3= (Penambahan tepung tulang ikan tuna 20 g ). Penambahan tepung tulang ikan tuna pada pembuatan nugget ayam berpengaruh sangat  nyata terhadap penilaian organoleptik warna, aroma, rasa dan tekstur,dimana perlakuan terpilih diperoleh pada perlakuan P2 = (15 g tepung tulang ikan tuna) dengan nilai organoleptik warna 3,66 (suka), aroma 3,82  (suka), rasa 3,53 (suka) dan tekstur 3,71 (suka). Kandungan proksimat pada nuggetdengan penambahan tepung tulang ikan tuna, diperoleh komposisi terpilih pada perlakuan P2 = (tepung tulang ikan tuna 15 g)  dengan nilai kadar lemak yaitu 12,08% dan  kadar protein 21,39%, dengan maksimal kadar karbohidrat pada nuggetyaitu 25%. Kadar karbohidrat pada perlakuan P2 dengan rerata sebesar 9.49 %, kadar kalsium sebesar 0.39 % dan kadar abu sebesar 1.79%. Produk nuggetdengan pernambahan tepung tulang ikan tuna  dapat di terima (disukai) oleh panelis.       Keywords: tepung tulang tuna, nugget ayam</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
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	<dc:date>2018-12-16</dc:date>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/5185</dc:identifier>
	<dc:identifier>10.33772/jstp.v3i4.5185</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 3, No 4 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
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	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/5185/3860</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2018 Jurnal Sains dan Teknologi Pangan</dc:rights>
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