The Study of Chemical and Organoleptic PropertiesTofu Nugget on Various Percentage In Additionto The Seaweed Porridge (Eucheuma cottoni)

Abstract

Nugget is a form/kind of processed meat product made from ground meat with mold foursquare pieces and coated with seasoned flour. This study aims to determine seaweed porridge s effect on the chemical and organoleptic properties of tofu nuggets. The method used in this study was an experimental method by conducting experiments in the Laboratory. The design that used in this study was a Completely Randomized Design (CRD) with one factor treatment, namely the addition of seaweed pulp with 6 treatments in making tofu nuggets, namely P0 = 0% seaweed pulp (as a control), P1 = 10%, P2 = 20 %, P3 = 30%, P4 = 40%, P5 = 50%. The result of the Data from observational analysis using diversity analysis at a 5% significance level. If there is a significantly different treatment, further tests (BNJ) are carried out at the same real level. The study results show that the concentration of the addition of seaweed porridge significantly influences the chemical properties (water content and ash content) and organoleptic properties (color and taste) while for protein content, texture and aroma did not significantly affect. The best treatment was obtained at P5 treatment with water content (54.33%), ash content (6.53%), protein content (5.94%). In terms of taste and color, the best treatment was obtained at P4 treatment. Whereas in terms of texture and aroma, the best treatment is on the P5 treatment by displaying a soft texture and preferred aroma