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PENGARUH FORMULASI PUREE UBI JALAR KUNING DAN DAGING IKAN CAKALANG TERHADAP KARAKTERISTIK KIMIA NUGET

Jurnal Sains dan Teknologi Pangan · Vol. 8 No. 4 (2023)

DOI
10.33772/jstp.v8i4.27883
ISSN
2527-6271
Published
2023-08-23
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

Tujuan Penelitian ini untuk menentukan formulasi puree ubi jalar kuning dan ikan cakalang untuk pembuatan nugget. Penelitian ini di desain menggunakan Rancangan Acak (RAL) faktor tunggal yaitu formulasi puree ubi jalar kuning dan daging ikan cakalang dengan 4 taraf perlakuan (100%:0%, 90%:10%, 80%:20%, 70%:30%) dan 2 kali ulangan. Hasil penelitian menunjukkan bahwa perlakuan 70% purre dan 30% daging ikan cakalang merupakan formulasi yang tepat dengan sifat kimia yaitu kadar air 53,84%, kadar abu 1,20%, kadar protein 9,03%, kadar lemak 5,30%, dan kadar karbohidrat 30,62%.

Collaboration network of the authors

16 authors · 29 co-authorship links

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  • Thicker line = more joint articles · bigger circle = more articles
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Co-authorOrganisationJoint articles
Sophia G. SipahelutAffiliation unknown2
John PattyAffiliation unknown2
Gleny Merlin OppieAffiliation unknown2
Vita N. LawalataAffiliation unknown1
Riana A TalakuaAffiliation unknown1
Syane PalijamaAffiliation unknown1
Teodora EmrayAffiliation unknown1
La EgaAffiliation unknown1
Fitri Ramadanti ButonAffiliation unknown1
Febby J. PolnayaAffiliation unknown1
Vita LawalataAffiliation unknown1
Priscillia PicaulyAffiliation unknown1

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 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENGARUH FORMULASI PUREE UBI JALAR KUNING DAN DAGING IKAN CAKALANG TERHADAP KARAKTERISTIK KIMIA NUGET</dc:title>
	<dc:creator>Lawalata, Vita Novalina</dc:creator>
	<dc:creator>Tetelepta, Gilian</dc:creator>
	<dc:creator>Kabrahubun, Genoveva</dc:creator>
	<dc:creator>Augustyn, Gelora Helena</dc:creator>
	<dc:description xml:lang="en-US">Tujuan Penelitian ini untuk menentukan formulasi puree ubi jalar kuning dan ikan cakalang untuk pembuatan nugget. Penelitian ini di desain menggunakan Rancangan Acak (RAL) faktor tunggal yaitu formulasi puree ubi jalar kuning dan daging ikan cakalang dengan 4 taraf perlakuan (100%:0%, 90%:10%, 80%:20%, 70%:30%) dan 2 kali ulangan. Hasil penelitian menunjukkan bahwa perlakuan 70% purre dan 30% daging ikan cakalang merupakan formulasi yang tepat dengan sifat kimia yaitu kadar air 53,84%, kadar abu 1,20%, kadar protein 9,03%, kadar lemak 5,30%, dan kadar karbohidrat 30,62%.</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2023-08-23</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/27883</dc:identifier>
	<dc:identifier>10.33772/jstp.v8i4.27883</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 8, No 4 (2023): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v8i4</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/27883/18973</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2023 Jurnal Sains dan Teknologi Pangan</dc:rights>
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