Pembuatan Nugget Ayam dengan Penambahan Puree Ubi Jalar Ungu dan Udang

Randika Lafia Dewi; Niken Purwidiani; Lucia Tri Pangesthi; Andika Kuncoro Widagdo

doi:10.55606/jubpi.v2i2.2934

Randika Lafia Dewi Universitas Negeri Surabaya
Niken Purwidiani Universitas Negeri Surabaya
Lucia Tri Pangesthi Universitas Negeri Surabaya
Andika Kuncoro Widagdo Universitas Negeri Surabaya

DOI: https://doi.org/10.55606/jubpi.v2i2.2934

Keywords: Chicken, Puree Purple Sweet Potato, Shrimp

Abstract

Chicken nuggets with the addition of purple sweet potato puree and shrimp are innovative nuggets made from chicken meat, purple sweet potato, shrimp and spices. The experiment aimed to determine: 1) the best sensory test quality: 2) nutritional content, namely Protein, Fat, Carbohydrate, Antioxidant, Fiber; and 3) selling price 250 grams. research method used experiments to conduct 2 trials to determine best sensory test. Data collection techniques through sensory tests using instrument 30 panelists. Data analysis technique with quantitative descriptive analysis of percentages. results showed: 1) color sensory test results 22 (69%) light purple, 8 (25%) purple and 2 (6%) not purple, shape 16 (53%) love-shaped, 14 (47%) less perfect, aroma 21 (70%) smells combination of chicken and purple sweet potato, 7 (23%) combination of chicken and shrimp, 2 (7%) less flavorful shrimp and purple sweet potato, taste 20 (67%) moderately savory combination of chicken shrimp little sweetness purple sweet potato, 9 (30%) savory combination of chicken, shrimp, 2 (3%) sweet not savory purple sweet potato. Texture 18 (60%) soft chewy solid 12 (40%) solid; 2) laboratory test results content per 100 grams; Protein 12.83%, Carbohydrate 36.56%, Fat 6.05%, Antioxidant 92.88%, Fiber 3.22%; 3) Selling price 250 grams IDR 36.800.

References

Astuti, Nugrahani. 2014 Modul Penelitian Frozen Food. Surabaya: Unesa
Badan Standardisasi Nasional. 2013. Nugget ikan Standar Nasional Indonesia (SNI) 01-7758- 2013. Jakarta
Fadiati, Ari. (2013). Mengelola Usaha Jsa Boga yang Sukses. Bandung: PT Remaja Rosdakarya
http://www.journal.stiemb.ac.id/index.php/mea/article/view/1539
Husna El, N., M. Novita dan S. Royana. 2013. Kandungan antosianin dan aktivitas antioksidan ubi jalar ungu segar dan produk olahannya. Agritech 33(3): 296-302
Jusuf dkk,. 2008. Pengaruh ekstrak air ubi jalar ungu (ipomoea batatas l.,) terhadap jumlah endhotelial progenitor cell (epc) pada tikus wistar (rattus norvegicus) diabetes melitus.
Lanusu, A., S.E. Surtijono, L.C.M. Karisoh, E.H.B. Sondakh. 2017. Sifat organoleptik es krim dengan penambahan ubi jalar ungu (Ipomea batatas L). Jurnal Zootek 37(2): 474 - 482
Maharani. (2020). Pengaruh Harga, Produk, Distribusi Dan Promosi Terhadap Kepuasan Konsumen Dan Dampaknya Pada Loyalitas Pelanggan Pada Kedai Kopi Coffee 19 Café (2020). Jurnal Ilmiah MEA (Manajemen, Ekonomi, & Akuntansi), 5(3), 465–493.
Manan, Abdul, dan Putra Fatchurizal Rama. 2014. Monitoring Kualitas Air pada Tambak Pembesaran Udang Vannamei (Litopenaeus vannamei) di Situbondo, Jawa Timur [Monitoring of Water Quality on Rearing Ponds of Vannamei Shrimp (Litopenaeus vannamei) in Situbondo, Jawa Timur].Jurnal Ilmiah Perikanan dan Kelautan 6.2 :137-142.
Mawati, A., E.H.B. Sondakh, J.A.D. Kalele, R. Hadju, 2017. Kualitas chicken nugget yang difortifikasi dengan tepung kacang kedelai untuk peningkatan serat pangan (dietary fiber). Jurnal Zootek Vol 37 (2): 464 – 473
Michaelsen. Kim. F., Dewey. K. G., Perez. E. A. B., Nurhasan. M., Lauritzen. L., Roos. N. 2011. Food Sources and Intake of n-6 and n-3 Fatty Acids in low-income Countries with Emphasis on Infants, Young Children (6-24 months), and Pregnant and Lactating Women. Department of Nutrition, Program in International and Community Nutrition, University of California, Davis, California, USA. (124-138)
Santoso. W. E. A dan T. Estiasih. 2014. Kopigmentasi ubi jalar ungu. Jurnal pangan dan agroindustri vol.2(4): 121-127
Suarsana, Nyoman. (2007). Siklus Pengadaan Barang: Aplikasi di Perhotelan. Yogyakarta: Graha Ilmu. 22 Februari 2020.
Tahe, S., & Suwoyo, H.S., 2011. Pertumbuhan dan Sintasan Udang Vannamei (Litopenaeus Vannamei) dengan Kombinasi Pakan Berbeda Dalam Wadah Terkontrol. Jurnal Riset akuakultur, 6(1):31–40. DOI: 10.15578/jra.6.1.2011.31-40.
Teknologi Pangan dan Gizi, Inatitut Pertanian Bogor, 2002
Trung. Si T., Thai. P., Phuong. 2012. Bioactive Compounds from By-Products of Shrimp Processing Industry in Vietnam. Faculty of Food Technology, Nha Trang University, Nha Trang. Vietnam. (194-196)
Ulfatul. S. 2012. Substitusi Puree Labu Kuning dalam Pembuatan Cake (Fruit Cup Cake Pumpkin, Tiramisu Pumpkin, dan Pudding Sweety Pumpkin Cake). Skripsi. Universitas Negeri Yogyakarta. Yogyakarta.
Wulandari Eka, Lilis Suryaningsih, dkk. 2016. Karakteristik fisik, kimia, dan nilai kesukaan nugget ayam dengan penambahan pasta tomat. Fakultas peternakan, universitas padjajaran.
Zhao. J., Huang. R. G., Zhang. N. M., Chen. W. W., Jiang. X. J. 2011. Amino Acid Composition, Molecular Weight Distribution and Antioxidant Stability of Shrimp Processing Byproduct Hydrolysate. Department of Food Science, College of Life Sciences, China Jiliang University. American Journal of Food Technology. (643-645)