Karakteristik proksimat dan organoleptik nuget ikan gabus dengan penambahan bawang Dayak asal Kalimantan Tengah The proxymate characteristics and organoleptic of snakehead fish nugget with addition of Dayak onion from Central Kalimantan
Abstract
Snakehead fish contain albumin and nutrients that are needed by the body. Dayak onions are a typical Central Kalimantan plant with various benefits. The benefits of adding Dayak onions to snakehead fish nugets have not yet yet been reported. The aim of the study was to determine the best treatment of the addition of Dayak onion (0, 5, 10, and 15%) to snakehead fish nugget based on the chemical and organoleptic (appearance, taste, aroma, and texture) composition parameters. The proximate characteristics of snakehead fish nugets with the addition of Dayak onions showed an ash content of 1.06-1.51%, protein 6.20-7.35%, fat 1.60-2.07%, and carbohydrates 20.80-23.02% meet SNI 7758:2013, while the water content of 67.20-68.58% exceeded SNI 7758:2013. Organoleptic characteristics showed that the average acceptance of the 30 panelists for snakehead fish nuget was 4.93-6.87 (slightly sour-not strong); aroma 5.47-6.40 (musty-less strong); texture 5.40-6.87 (slightly soft-slightly dense); and visibility 5.07-7.13 (slightly wet-less bright).
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