Chemical Quality of Tuna (Thunnus albacares) Nugget with Addition Purple Cabbage (Brassica oleracea) Flour
نویسندگان
چکیده
Tujuan dari penelitian ini untuk mengetahui pengaruh penambahan tepung kubis ungu dengan menggunakan pengeringan oven terhadap kualitas nugget ikan tuna sehingga menghasilkan yang terbaik. Rancangan percobaan Acak Kelompok factorial dua factor yaitu konsentrasi (0%, 0,7%, 1,4%, 2,1%, dan 2,8%,) hari (0 3 hari). Parameter diamati adalah kadar air, abu, lemak, protein, bilangan peroksida thiobarbituric acid (TBA). Data parameter dianalisis analisa keragaman pada taraf nyata 5% software SPSS 22 apabila terdapat beda dilakukan uji lanjut Tukey. Hasil menunjukkan (Brassica oleracea) lama penyimpanan berpengaruh TBA, tidak lemak. Mutu kimia (Thunnus albacares) terpilih 2,8% tanpa penyimpanan.
منابع مشابه
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ژورنال
عنوان ژورنال: Pro Food: Jurnal Ilmu dan Teknologi Pangan
سال: 2022
ISSN: ['2443-3446', '2443-1095']
DOI: https://doi.org/10.29303/profood.v8i2.261