Pengaruh Substitusi Tepung Tapioka dengan Tepung Biji Durian (Durio zibenthinus Murr) Terhadap Kualitas Kimia dan Organoleptik Pada Nugget Daging Sapi

Abstract

Dependence on imported flours such as tapioca has driven the search for nutritious local alternatives. This study aimed to evaluate the effect of substituting tapioca flour with durian seed flour on the chemical and organoleptic quality of beef nuggets. The treatments consisted of five substitution levels (0%, 5%, 10%, 15%, and 20%) arranged in a Completely Randomized Design. Parameters observed included carbohydrate, protein, fat, and moisture content, as well as organoleptic tests (hedonic and hedonic quality) on color, texture, aroma, and taste The results showed that durian seed flour substitution had a significant effect on carbohydrate, protein, and fat content (P<0.05), but not on moisture content (P>0.05). The substitution also significantly affected all organoleptic attributes based on the Mann-Whitney test. The P4 treatment (20% durian seed flour) yielded the highest protein and fat levels, while P2 (10%) showed the highest carbohydrate content. Although P0 had the highest sensory preference scores, P1 and P2 were still within the favorable category. This study concludes that durian seed flour has the potential to be used as a partial functional substitute for tapioca flour in beef nugget production, with an optimal concentration ranging from 5% to 10%.