PENINGKATAN KETERAMPILAN PEMBUATAN PRODUK NUGGET UDANG PUTIH

Authors

  • Ety Widiastuti
  • Suharianto Suharianto
  • Wedha Gatra K

Abstract

Nugget is one of the semi-processed frozen processed products made from processed meat with a mixture of spices and frozen and ready to be processed. To produce good nuggets, we need to add binders, fillers, emulsifiers / stabilizers and freezing time. Increased Use of wheat flour in the process of making nuggets is used as a filler with the aim of reducing the cost of formulations. Can improve skills in making shrimp nuggets products. Knowing the exact composition of adding chicken meat to the shrimp nugget that panelists like and increasing the economic value of white shrimp into shrimp nuggets. In the test table of homogeneity variences obtained sig = 0.785 shows that the hedonic sensory results of the data are not homogeneous. From the Anova table data obtained F table = 0.063 with sig = 0.979 so it can be concluded that there are differences in the average hedonic taste sensory results. From the Post Hoct table the sig values obtained for the sample 100,90,80,70> 5% so it can be concluded There is no significant difference between the average hedonic taste. Except for 90 different treatments.

 

Keywords: Ety Widiastuty, Nugget Udang

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Published

11-12-2019