Pengaruh Penambahan Pasta Daun Pegagan (Centella asiatica L) Terhadap Karakteristik Nugget Ikan Lele (Clarias gariepinus B)


 This study aims to determine the effect of addition Centella leaf paste characteristics catfish nuggets and right that is able produce with best characteristics. The experimental design used Complete Randomized Design (CRD) consisting 6 levels: 0%, 20%, 40%, 60%, 80% 100%. treatment was repeated 3 times obtain 18 units experiment. data obtained were analyzed by Analysis Variance, if had a significant on observed variables then continued Duncan Multiple Range Test (DMRT). results showed very water content, protein antioxidant activity, color (scoring test), no ash crude fiber aroma (hedonik texture (hedonic skoring), overall acceptance (hedonic), also taste (hedonic) nugget. Addition 20% nugget content 53.05%, 1.89%, 24.35%, coarse 11.43%, activities 237800.42 ppm, liked, greenish brown, rather liked bit chewy, liked.