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TRANFORMASI PINDANG IKAN TONGKOL MENJADI NUGGET BERSERAT PANGAN DENGAN PENAMBAHAN AMPAS TAHU, MAIZENA DAN RUMPUT LAUT E. cotonii

Jurnal Sains dan Teknologi Pangan · Vol. 9 No. 2 (2024)

DOI
10.33772/jstp.v9i2.47462
ISSN
2527-6271
Terbit
2024-04-30
Penerbit
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Bahasa
eng

Abstrak

‘Tongkol’ fish boiled (‘pindang’) is one of the traditional processed fish products that is popular in lower middle class communities with various weaknesses such as not being able to be consumed by all groups and age groups and not being widely distributed in the modern market. The aim of this research is to determine the type and concentration of binder that is suitable for transforming ‘tongkol pindang’ and okara into fish nuggets that are acceptable to consumers and of good quality. The research method used is an experimental method carried out in two experimental stages. Phase 1st research was designed using a 2-Factor Completely Randomized Design consisting of the binder type factors of wheat flour (A1) and cornstarch (A2) and the binder concentration factors of 10% (B1), 20% (B2), and 30% (B3) ( b/b) on ‘pindang’ meat and okara. The second stage of the research was designed using a simple completely randomized design with E cottonii seaweed substitution treatment 0% (C1), 15% (C2), 30% (C3), 45% (C4), 60% (C5), 75% (C6 ) for the best binder in stage 1st. The data were analyzed for varians and Tukey's test using SPSS 24. The results showed that the type and concentration of treatment had a significant effect (p

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Yuniwaty HalimAfiliasi tidak diketahui1
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Sumber metadata: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, pertama di-harvest 1 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">TRANFORMASI PINDANG IKAN TONGKOL MENJADI NUGGET BERSERAT PANGAN      DENGAN PENAMBAHAN AMPAS TAHU, MAIZENA DAN  RUMPUT LAUT E. cotonii</dc:title>
	<dc:creator>Hardoko, Hardoko</dc:creator>
	<dc:creator>Thaufani, Mohammad Ovan</dc:creator>
	<dc:creator>Sulistiyati, Titik Dwi</dc:creator>
	<dc:creator>Puspitasari, Yunita Eka</dc:creator>
	<dc:description xml:lang="en-US">‘Tongkol’ fish boiled (‘pindang’) is one of the traditional processed fish products that is popular in lower middle class communities with various weaknesses such as not being able to be consumed by all groups and age groups and not being widely distributed in the modern market. The aim of this research is to determine the type and concentration of binder that is suitable for transforming ‘tongkol pindang’ and okara into fish nuggets that are acceptable to consumers and of good quality. The research method used is an experimental method carried out in two experimental stages. Phase 1st research was designed using a 2-Factor Completely Randomized Design consisting of the binder type factors of wheat flour (A1) and cornstarch (A2) and the binder concentration factors of 10% (B1), 20% (B2), and 30% (B3) ( b/b) on ‘pindang’ meat and okara. The second stage of the research was designed using a simple completely randomized design with E cottonii seaweed substitution treatment 0% (C1), 15% (C2), 30% (C3), 45% (C4), 60% (C5), 75% (C6 ) for the best binder in stage 1st. The data were analyzed for varians and Tukey's test using SPSS 24. The results showed that the type and concentration of treatment had a significant effect (p</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>2024-04-30</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/47462</dc:identifier>
	<dc:identifier>10.33772/jstp.v9i2.47462</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 9, No 2 (2024): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v9i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/47462/20079</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2024 Jurnal Sains dan Teknologi Pangan</dc:rights>
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