Pengaruh Penambahan Bubuk Kedelai Dan Sodium Poliposfat Terhadap Mutu Nugget Ikan Cucut (Sphyraena Barracuda)

Abstract

Mixture of soy powder and cassava flour on various concentration which added on the various concentration of sodium polyphosphate had been applied to prove the effect both the substance to the cucut fish nugget quality. The aim of this research was to investigate the effect of addition soy powder and sodium polyphosphate to the cucut fish nugget quality. The research had been performed using factorial Completely Ramdomizes Design (CRD) with two factor, addition soy powder mixed cassava flour (T) 0% 20%, 5% 20%, 10%-20% and 15% 20%, and sodium polyphosphate concentration (K) 0,1%, 0,2%, 0,3% and 0,4%. Parameter analysed were protein content, fat content, moisture content, volatile reducing substance (VRS) content and organoleptic value (colour, aromatic, taste and texture) The results show that addition mixture of soy powder and cassava flour had highly significant effect on protein content, fat content, moisture content, volatile reducing substance (VRS) content and organoleptic value (colour, aromatic, taste and texture). The concentration of sodium polyphosphate had highly significant effect on protein content, fat content, moisture content, volatile reducing substance

(VRS) content and organoleptic value (colour, aromatic, taste and texture). The combination of addition mixture of soy powder and cassava flour and the concentration of sodium polyphosphate had highly effect on protein content and volatile reducing substance (VRS) content Mixture of soy powder and cassava flour on combination T, (10%-20%) and K. (0,4%), had produced the better value of parameter and value of organoleptic (colour, aromatic, taste and texture)