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Abstract
ABSTRAK
Penelitian ini bertujuan untuk melihat pengaruh penambahan tepung kedelai pada pembuatan nugget ikan gabus (Ophiocephalus Sriatus) terhadap kadar air dan mutu organoleptik. Penelitian ini merupakan penelitian eksperimen dengan menggunakan rancangan acak lengkap (RAL). Hasil penelitian menunjukkan bahwa tidak ada pengaruh penambahan tepung kedelai terhadap kadar air nugget ikan gabus. Tidak ada pengaruh penambahan tepung kedelai dengan mutu organoleptik (atribut warna) (? > 0,05). Serta ada pengaruh terrhadap penambahan tepung kedelai dengan mutu organoleptik (atribut rasa dan tekstur) (? < 0,05). Penelitian ini dapat dilanjutkan dengan pengaruh konsentrasi penambahan tepung kedelai terhadap daya simpan nugget.
Kata Kunci:Nugget, Bahan Pengikat, Kedelai, Ikan Gabus
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