Melola Discovery

← Melola Discovery

Journal

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 · 123 co-authorship links · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Tamrin TamrinAffiliation unknown18
Ansharullah AnsharullahUniversitas Halu Oleo9
SRI WAHYUNIAffiliation unknown8
La KarimunaAffiliation unknown6
SRI REJEKIUniversitas Halu Oleo5
Abdu Rahman BacoAffiliation unknown4
Muhammad Zakir MuzakkarAffiliation unknown4
Nur AsyikUniversitas Halu Oleo3
Kobajashi Togo IsamuAffiliation unknown3
RH Fitri FaradillaAffiliation unknown3
Djukrana WahabAffiliation unknown2
Franciskus Faa Duhu HuluAffiliation unknown2
Edi PurwantaAffiliation unknown2
La RiandaAffiliation unknown1
Mustamin AnggoUniversitas Halu Oleo1
Kodirun KodirunUniversitas Halu Oleo1
Wulandari WulandariAffiliation unknown1
Maysuci AyunirAffiliation unknown1
Jumadin JumadinAffiliation unknown1
Muhammad Syukri SadimantaraUniversitas Halu Oleo1
Iin WidiastutiAffiliation unknown1
Dita Puspita AyuAffiliation unknown1
Hardin MuhammadAffiliation unknown1
Mariani. LAffiliation unknown1
Didit YurdiansyahAffiliation unknown1
Fenny Mustina SariAffiliation unknown1
Parwansyah ParwansyahAffiliation unknown1
Evi Yuningsih AngriAffiliation unknown1
Nur Waqiyah BasriAffiliation unknown1
Ikko Putri AmandaAffiliation unknown1
Nur SalminAffiliation unknown1
Sitti RahmawatiAffiliation unknown1
Zarnila ZarnilaAffiliation unknown1
Wa Ode Siti Nur AnnisaAffiliation unknown1
Jusniati JusniatiAffiliation unknown1
La Ode HermanAffiliation unknown1
Nelly WahyuniAffiliation 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 Oct 2026, last seen 8 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<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>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2018-12-16</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<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>
	<dc:source>10.33772/jstp.v3i4</dc:source>
	<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>
</oai_dc:dc>