KAJIAN FORMULASI PEMBUATAN NUGGET ANALOG BERBASIS TEMPE DAN BROKOLI DENGAN PENAMBAHAN TEPUNG TAPIOKA SEBAGAI BAHAN PENGISI

Nuggets are generally made from meat such as chicken nuggets with high protein content but low in fiber and high in fat. Efforts are needed to increase the fiber content in the presence of analog nuggets. Analogs nuggets are nuggets that have an inconsistency with the definition of a nugget. Tempe and broccoli are sources of protein and fiber that have the potential to be processed into analog nuggets. To improve the texture of analog nuggets, a filler in the form of tapioca flour is needed. This study aims to determine the interaction between the proportions of tempe and broccoli with the concentration of tapioca flour on the physical, chemical, and organoleptic properties of analog nugget. This study used a Factorial Randomized Complete Block Design (RCBD). The first factor is the proportion of tempe (%) and broccoli (%) namely (100:0, 80:20, 60:40). The second factor is the addition of tapioca flour concentration (%) namely (10, 20, 30). Observation parameters include moisture content, ash, crude fiber, protein, fat, color, texture, and organoleptic test. The data is analyzed with a variety analysis then continued with a 5% DMRT test. The results showed that there were interactions in each treatment on moisture content, protein, and crude fiber of analog nugget. The best treatment was obtained in treatment A1B2, namely the proportion of tempe and broccoli 80%: 20% with a concentration of 30% tapioca flour in accordance with SNI with a moisture content of 43.13%, ash 1.58%, protein 9.61%, fat 13.15%, crude fiber 4.05%, texture 12.16 N, brightness (L) 66.33, greenish level (a-) 2.77, yellowness level (b+) 19.60, appearance 5.41 (somewhat interesting), taste 4.56 (neutral), aroma 4.85 (neutral), and liking 4.81 (neutral)