Pengaruh Bahan Pengikat Terhadap Sifat Kimia dan Organoleptik Produk Nugget Tempe

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Abstract: The diversification limitation of exploiting tempe as an alternative nugget raw materials, substitution of  meat  and  fish,  and  also  to  optimalize  the  very  abundance  resource,  so  it  is  necessary  to  do  the  right processing to the alternative food resource, which meant to give an additional point. Produce a liked product, also the adjustment of technology, and the cost that reached by the society.  The  aim  of  this  reseach  is to know the kind of glue material which can produce nugget tempe with the best chemical  and organoleptic propertics.  This  research  consit  of  4  treatment;  A1  (tempe  nugget  from  bread  powder),  A2  (tempe  nugget from  tapioca),  A3  (tempe  nugget  from  sagu),  A4  (tempe  nugget  maizena  powder).  Water  convcentration analyse using oven method. Product was tested by organoleptic test (taste, smell, and tecsture).  The  result on water concentration analyse, that the smallest water concentration shown by A2  about 161,55% between from  treatment  A1  abaout 191,75%,  A3  abaout  180,02%  and  A4 182,  45%. The  result  on  organoleptic  the teste of A1 product is the most like (75 %) between A2, A3 and A4 treatment. The smell of A2, A3 and A4 is the must like (67 %). And the best tecsture is all treatment.The result of this research is expected to give benefit in supporting the effort saking the alternative nugget  glue material by using tempe which owning a high nutrition value. This research it is expected to find a kind if nugget tempe with the good glue, good taste and high nutrition value 
Keywords: Glue material, organoleptic, tempe nugget
Penulis: Hartati, A.Faridah Arsal dan Rachmawaty 
Kode Jurnal: jpbiologidd090086

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Jp Biologi dd 2009