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Abstract:
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Substitution of soybean flour in the manufacture of fish nugget will increase the nutritional value, especially protein. Tuna is one of the marine fish that has a high protein content needed to meet the nutritional needs of the body. Organoleptic quality is a test carried out to assess the quality of a food or drink using the human senses. This study aims to determine the effect of the addition of soy flour on the organoleptic quality and protein content of tuna tuna. The type of design in this study was a completely randomized design (CRD) with the proportions of P1 : Mackerel 100% : Soybean Flour 0%, P2 : Mackerel 90% : Soybean Flour 10%, P3 : Mackerel 80% : Soybean Flour 20%, P4 : Tuna 70% : Soybean Flour 30%, P5 : Mackerel 60% : Soybean Flour 40%, with 3 repetitions. Statistical data analysis used the ANOVA test to see the effect on the treatment between treatment groups, if it showed a real effect then the DMRT (Duncan's Multiple Range Test) was continued. The results of statistical tests showed that the addition of soybean flour to tuna fish nugget had a significant effect on color, aroma, texture and taste, this could be seen from the p value = 0.000. The results showed that tuna tuna with the addition of soy flour contained 39.54 protein content, 49.32% water content, 1.8% ash content, and 3.82% fat content. The results of this study showed that there was a significant effect of the addition of soy flour on the organoleptic quality (color, aroma, taste, & texture) and protein content of tuna. |