Journal
Effect of Using Different Meats of Barracuda Fish (Sphyraena Barracuda) on the Sensory Quality, Level of Taste and Protein Content of Nugget
Food Science and Culinary Education Journal · Vol. 13 No. 2 (2024) · pp. 100–109
- ISSN
- 2829-355X, 2252-6587
- Published
- 2024-11-30
- Publisher
- Universitas Negeri Semarang
- Language
- eng
Abstract
Nugget is a processed product with fish raw materials that are mashed, then mixed with adhesive flour and complementary spices with a half-cooked steamed process and then breaded. Fish as a raw material for nuggets is very important to develop, the use of Barracuda fish meat is an alternative effort in creating the best quality nuggets. This study aims to determine the effect of using different weight of Barracuda fish meat on the sensory quality, liking and protein content of nuggets. The independent variable in this study was the use of Barracuda fish meat weight, namely 250 grams, 300 grams and 200 grams with the control being 250 grams of Dori fish. The dependent variable in this study is the sensory quality of the indicators of color, aroma, taste and texture, the level of public preference and protein content. The control variables in this study are the condition of the ingredients, the amount of ingredients, equipment, processing process. The method used was single-factor complete randomized design with analysis of variance F count, then if there is an effect then Tukey test with 95% confidence level. The results of the study can be concluded that the best treatment in sensory quality on color indicators is 250 grams of Dori fish meat nuggets. On the aroma indicator, the flavor is Barracuda fish meat nuggets with 300 grams. While the texture indicator is 200 grams of Barracuda fish meat nuggets. The treatment with the highest average on the level of public liking is Barracuda fish meat with a ratio of 300 grams from indicators, aroma, taste and texture while from the color of the treatment with the highest average is Barracuda fish with a ratio of 250 grams. While in laboratory results using the tetrimetric method, the treatment that has the highest protein content is Barracuda fish with a ratio of 300 grams with an average of 14.77%. The suggestion in this research is that nuggets need to be socialized to the public and can be traded because nuggets with a weight ratio of 300 grams of Barracuda fish meat get the highest value for the sensory test and the highest value for liking.
Keywords
Collaboration network of the authors
40 authors · 113 co-authorship links · 2 across different organisations · showing the 40 most connected
Hover or tap a name to highlight its co-authors. Double-click to open the author's page.
- Tadulako University
- Universitas Trisakti
- Sunan Kalijaga State Islamic University Yogyakarta
- Affiliation unknown
- Different organisations
- Same organisation
- Affiliation unknown
- Thicker line = more joint articles · bigger circle = more articles
Show as table
| Co-author | Organisation | Joint articles |
|---|---|---|
| Siti Fathonah | Affiliation unknown | 6 |
| Rosidah Rosidah | Affiliation unknown | 3 |
| Wahyuningsih Wahyuningsih | Tadulako University | 3 |
| Muhammad Ansori | Affiliation unknown | 3 |
| Pudji Astuti | Universitas Trisakti | 2 |
| Rosidah | Affiliation unknown | 2 |
| Ambar Sari | Affiliation unknown | 2 |
| Sarwi | Affiliation unknown | 1 |
| Romiyatun Mijiling A | Affiliation unknown | 1 |
| Angga Pratiwi | Affiliation unknown | 1 |
| Lia Maretiana Safitri | Affiliation unknown | 1 |
| Laela Rahma Agustin | Affiliation unknown | 1 |
| Yeri Sutopo | Affiliation unknown | 1 |
| Ade Novi Nurul Ihsani | Affiliation unknown | 1 |
| Dewi Masruroh | Affiliation unknown | 1 |
| Lilis Marselina | Affiliation unknown | 1 |
| Nursanti Izzatullaili Adnani | Affiliation unknown | 1 |
| Saptariana Saptariana | Affiliation unknown | 1 |
| Nur Aini Halimah Yulianti | Affiliation unknown | 1 |
| Siti Fatonah | Sunan Kalijaga State Islamic University Yogyakarta | 1 |
| Valeria Zebua | Affiliation unknown | 1 |
| Meutia Jeihan Ardi Fariera | Affiliation unknown | 1 |
| Khansa Sofriana | Affiliation unknown | 1 |
| fifi agdani | Affiliation unknown | 1 |
| Hanifa Rianti | Affiliation unknown | 1 |
| Bambang Sugeng | Affiliation unknown | 1 |
| Annisa Azzahra | Affiliation unknown | 1 |
| Narumi Sekar Distiana | Affiliation unknown | 1 |
| Saptariana | Affiliation unknown | 1 |
| Ananda Syafila | Affiliation unknown | 1 |
| Nindyaninggar Al Gupita Sari | Affiliation unknown | 1 |
| Ailan Romadhon | Affiliation unknown | 1 |
| Hannifah Rizky Amaliani | Affiliation unknown | 1 |
| Bambang Sugeng Supriyatna | Affiliation unknown | 1 |
| Yohana Margareta Natalia | Affiliation unknown | 1 |
| Karsinah Karsinah | 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.