KUALITAS TEKSTUR DAN ORGANOLEPTIK NAGET IKAN TUNA DENGAN BAHAN PENGISI CAMPURAN TEPUNG SAGU DAN TAPIOKA

Abstract

The aim of the research was to analyze the organoleptic quality and texture of tuna naget produced usingmixed ingredients of sago and tapioca flour. Tapioca and sago have low protein content and high carbohydrate content so that suitable for use as a filler on fish nugget. Tapioca has a good effect on gel forming ability whereas sago on consumer prefered. Combination of tapioca and sago used as the treatments with ratio 1:0.25 (A1); 1:0.5(A2); 1:0.75(13); 1:1(A4), 1:1.25(A5). All treatments were also compared with control/A+ (nugget with tapioca and wheat flour as filler). The research was conducted by completely randomized design with 5 treatments and 3 replications. Parameters analyzed were organoleptic characteristics, emulsion stability, microscopic structure and texture.  The result of the research of difference of sago and tapioca starch addition did not give effect to the dough emulsion and texture test but give effect to the specific volume with better result than the control. Nugget microscopic structure shows the difference of oil distribution in each treatment. The result of organoleptic test showed that treatment A2 had the bestreception compared to other treatments including control. The conclusion is tapioca and sago can used as filler on fish nugget and result best quality with ratio 1:0.5 (tapioca : sago).

Key words : Nugget, Organoleptik, Sago flour, Tapioca, Texture