Substitusi labu kuning (Curcubita moshcata) untuk perbaikan nugget ikan nila (Oreochromis niloticus)

Abstract

The aim of this study was to determine the variation level of a yellow pumpkin and tapioca flour substitution in the formulation of nile tilapia (Oreochromis niloticus) fish nugget. The variation level of tapioca flour and yellow pumpkin used in this study are (50%:0%) treatment A, (37,5%:12,5%) tretment B and (25%:25%) treatment C. The Nile tilapia nugget substituted with yellow pumpkin was analyzed in term of water content, protein content, β-carotene content, folding test and organoleptic test with 20 panelists to determine consumer acceptance of products. This study uses a completely randomized design (CRD) with 3 treatments and 3 replications. The result showed that treatment B is the best formulation in terms of β-carotene content and sensory acceptance.