INOVASI PEMBUATAN PRODUK NUGGET ANALOG BERBAHAN DASAR TEMPE DAN JANTUNG PISANG KEPOK SEBAGAI ALTERNATIF SUMBER PROTEIN DAN SERAT

Authors

  • Wida Ayunindya Agustin Program Studi Teknologi Pangan, Fakultas Pertanian Peternakan, Universitas Muhammadiyah Malang, Malang, Indonesia
  • Elfi Anis Saati Program Studi Teknologi Pangan, Fakultas Pertanian Peternakan, Universitas Muhammadiyah Malang, Malang, Indonesia
  • Devi Dwi Siskawardani Program Studi Teknologi Pangan, Fakultas Pertanian Peternakan, Universitas Muhammadiyah Malang, Malang, Indonesia

DOI:

https://doi.org/10.22219/fths.v6i2.28403

Keywords:

nugget, jantung pisang kepok, tempe, protein, serat

Abstract

Abstract. Vegan is a lifestyle of someone who does not consume products derived from animal raw materials. Nuggets are food products made from various types of meat, including fish and chicken meat. The disadvantages of chicken nuggets are that they contain high fat and low fiber. Tempeh and banana blossoms were chosen because they have the advantages of high protein content and high fiber. The research design used in this study was a randomized group design consisting of 6 treatments and 3 replications. The added treatment was the proportion of tempeh and kapok banana blossom with the proportions (100%:0%, 90%:10%. 80%:20%, 70%:30%, 60%:40%, and 50%:50% ). The best treatment proportion was P1 with a ratio of 80% tempe: 10% banana flower with 49.11% water content, 0.89% ash content, 19.33% fat content, 4.29% fiber content, 22.50% carbohydrate content , and protein content 9.05%, organoleptic color 5.72 (bright), aroma 4.64% (fragrant), 4.04 (tasty), texture 4.20 (a bit soft) and preference (like).

Keywords: nuggets, kepok banana heart, tempeh, protein, fiber

 

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Published

2024-09-12

How to Cite

Agustin, W. A., Saati, E. A., & Siskawardani, D. D. (2024). INOVASI PEMBUATAN PRODUK NUGGET ANALOG BERBAHAN DASAR TEMPE DAN JANTUNG PISANG KEPOK SEBAGAI ALTERNATIF SUMBER PROTEIN DAN SERAT. Food Technology and Halal Science Journal, 6(2), 213–230. https://doi.org/10.22219/fths.v6i2.28403

Issue

Vol. 6 No. 2 (2023): Juni

Section

Articles

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Copyright (c) 2024 Wida Ayunindya Agustin, Elfi Anis Saati, Devi Dwi Siskawardani

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