Dharmanto, Ernando Setyo (2024) Pengaruh Penambahan Pasta Tomat terhadap Kualitas Nugget Lele dan Pendugaan Umur Simpan dengan Metode ASLT (Accelerated Shelf-Life Testing) berdasarkan Pendekatan Arrhenius. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Catfish nuggets are a type of processed restructured fish meat, namely catfish meat (Clarias sp), which is ground and seasoned, steamed, then covered with flour adhesive, breadcrumb coating (breading), and fried. In this research, the manufacture of catfish nuggets with the addition of tomato paste was studied. Tomato paste is used to improve color, texture, fiber addition, and the addition of antioxidant compounds in catfish nuggets. The purpose of this study was to determine the effect of the addition of tomato paste on the quality and organoleptic properties of catfish nuggets and to estimate the shelf life of catfish nuggets products with the addition of tomato paste in the best treatment. This study used a single-factor Completely Randomized Design (CRD) with three replications. Where the factor is the concentration of tomato paste added consisting of six levels (0%, 10%, 15%, 20%, 25%, 30% w/b). Data were analyzed using ANOVA and BNT further test at 5% level and organoleptic test using a scoring test with 25 trained panellists. The treatment of adding 30% concentration of tomato paste is the best treatment that produces tomato paste catfish nuggets with a moisture content of 59.974% ± 0.495, ash content of 1.991% ± 0.120, the protein content of 7.840% ± 0.092, the fat content of 1.583% ± 0.271, carbohydrate content 28.612% ± 0.742, crude fibre content 0.413% ± 0.025, vitamin C content 4.713 mg/100g ± 0.042, and organoleptic test colour 4.36 (slightly yellow), texture 4.44 (slightly chewy), aroma 3.84 (slightly pleasant) and taste 3.92 (slightly savoury). The best catfish nuggets with 30% paste addition had a shelf life of 12 days at 25°C, a shelf life of 94 days at 3°C, and a shelf life of 474 days at -12°C.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Ernando Setyo Dharmanto | ||||||||||||
| Date Deposited: | 03 Jun 2024 04:24 | ||||||||||||
| Last Modified: | 03 Jun 2024 04:24 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/23652 |
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