PENGARUH PENAMBAHAN TEPUNG WORTEL (Daucus carota L) TERHADAP KARAKTERISTIK KIMIA NUGGET IKAN NILA (Oreochromis sp.)

Abstract

Nugget is one of the fast food which is very popular with the wider community, both children and adults. The manufacture of nuggets can also use fish as raw materials, one of the fish that can be used is tilapia. Fish nuggets in general have a weakness in low fiber content so that it is not sufficient for dietary fiber. The aim of the study was to knowing the effect of adding carrot flour to the chemical characteristics of tilapia nuggets. The study used a completely randomized design (CRD) with 4 treatments of carrot flour concentration, namely treatment P0 (0%), treatment P1 (8%), treatment P2 (10%) and treatment P3 (12%). Each treatment was replicated 3 times. Data were analyzed using Analysis of Variance (ANOVA) and Duncan Multiple Range Test (DMRT) at a 95% confidence level. The results showed that tilapia nuggets with the addition of different concentrations of carrot flour gave a significant effect on chemical characteristics (water content, protein content, fat content and crude fiber content). The best treatment for tilapia nuggets with the addition of carrot flour was P3 treatment with water content (58.72%) protein content (12.88%±0.13), fat content (9.81%), and crude fiber content (13.36%).