Electronic Theses and Dissertation

The purpose of this research was to study the making of tofu nugget sutilizing seaweed (eucheuma cottonii) and breadfruit flour. this research was conducted using a randomized block (rak) factorial design consisting of two factors. the first factor was the concentration of breadfruit flour (s), consisting of three levels, s1 = 10%, s2 = 15%, and s3 = 20%. the second factor was the seaweed (b) consisting of two levels, b1 = 10% and b2 = 15%. the combined treatments in this research was 3 × 2 = 6 combined treatments using three repetitions, in order to obtain 18 individual experiments. the results showed that the addition of breadfruit flour in a concentration (s1) of 10% and the concentration of seaweed (b1) at 10% in the protein analysis of tofu nuggets tended to be high (33.43%). protein tends to be low (26.32%) when the addition of breadfruit flour (s3) is 20% and seaweed (b1) is 10%. analysis of crude fiber content in the tofu nuggets tended to be high (3.87%) when obtained from a sample at concentrations of breadfruit fruit (s2) at 15% and seaweed (b1) at 10%. crude fiber tends to be lower (2.34%) when the percentage obtained of breadfruit (s3) is 20% and the percentage addition of seaweed (b1) 10%. the addition of breadfruit flour and seaweed was highly significant (p?0,01) on water content and organoleptic taste of tofu nuggets while the addition of breadfruit flour on organoleptic taste is significant (p 0.05) on the organoleptic color, aroma, texture and elasticity of nuggets. keywords: nuggets, tofu, seaweed, breadfruit flour