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Abstract
ABSTRAK
Penelitian ini bertujuan untuk menemukan tipe dan komposisi tepung terbaik untuk membuat nugget ikan tuna terhadap performans dan preferensi konsumen. Perbedaan persentase tepung (10%, 30%dan 50%) ditambahkan pada 500 gram fillet tuna kemudian diblender untuk membuat nugget ikan tuna. Nugget ikan tuna diuji dengan menggunakan uji organoleptik dan dianalisis dengan dengan menggunakan skala hedonic menurut Soekarto (1985). Tekstur bugget ikan tuna dianalisis dengan penetrometer (precision 2777 Washington blvd bellwood 60104 used burden of 50 gram). Hasil penelitian menunjukkan bahwa performan terbaik dan yang paling disukai panelis adalah nugget ikan tuna dengan campuran tepung 30% dengan tekstur 5,5333 mm/dt. Tekstur nugget ikan tuna secara nyata menentukan preferensi panelis.
Kata Kunci: nugget, persentase tepung, performans dan tekstur, preferensi konsumen
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