Electronic Theses and Dissertation

Penelitian ini bertujuan untuk menentukan perbandingan tempe dan tepung mocaf serta konsentrasi bayam merah untuk menghasilkan nugget analog yang memiliki karakteristik kimia, fisik dan sensori yang baik. Penelitian menggunakan Rancangan Acak Kelompok (RAK) faktorial 3x3 dengan tiga ulangan. Faktor pertama adalah perbandingan tempe dan tepung mocaf (2:1, 3:1, 4:1), dan faktor kedua adalah konsentrasi bayam merah (10%, 15%, 20% per 300 gram adonan). Analisis yang dilakukan meliputi kimia (kadar air, lemak, serat, protein), fisik (susut masak, warna L*, a*, b*), dan sensori (warna, rasa, aroma, tekstur, keseluruhan). Perlakuan terbaik dianalisis lebih lanjut untuk kadar abu, karbohidrat, aktivitas antioksidan dan total plate count (tpc). Tempe dan tepung mocaf dapat menggantikan ayam dan tepung terigu sebagai bahan baku pembuatan nugget. Nugget analog memiliki kadar air 60,67%, kadar lemak 2,93%, kadar serat 14,96%, kadar protein 32,81%, susut masak 19,00%, warna 2,98 (netral), aroma 3,25 (netral), tekstur 3,17 (netral), rasa 3,41 (netral), penerimaan keseluruhan 3,32 (netral), warna yaitu L*65,92 (terang), a*3,46 (merah) dan b*29,45 (kuning). Formulasi nugget analog terbaik yaitu diperoleh oleh nugget analog dengan perlakuan P3K3 (perbandingan tempe dan tepung mocaf 4:1 dengan konsentrasi 20% bayam merah) yang menghasilkan kadar abu 1,3%, kadar karbohidrat 2,29%, aktivitas antioksidan (IC50) 42,39 ppm, total plate count (˂30).
Kata Kunci: nugget, analog, tempe, mocaf, bayam merah, karakteristik

This study aims to determine the ratio of tempeh and mocaf flour as well as the concentration of red spinach to produce analog nuggets that have good chemical, physical and sensory characteristics. The study used a 3x3 factorial Group Random Design (RAK) with three replicates. The first factor is the ratio of tempeh and mocaf flour (2:1, 3:1, 4:1), and the second factor is the concentration of red spinach (10%, 15%, 20% per 300 grams of dough). The analysis carried out included chemical (moisture content, fat, fiber, protein), physical (shrinkage, color L*, a*, b*), and sensory (color, taste, aroma, texture, whole). The best treatment was further analyzed for ash content, carbohydrate, antioxidant activity and total plate count (tpc). Tempeh and mocaf flour can replace chicken and wheat flour as raw materials for making nuggets. Analog nuggets had a moisture content of 60.67%, a fat content of 2.93%, a fiber content of 14.96%, a protein content of 32.81%, a shrinkage of 19.00%, a color of 2.98 (neutral), a flavor of 3.25 (neutral), a texture of 3.17 (neutral), a taste of 3.41 (neutral), an overall acceptance of 3.32 (neutral), a color of L*65.92 (light), a*3.46 (red) and b*29.45 (yellow). The best analog nugget formulation is obtained by analog nuggets with P3K3 treatment (4:1 ratio of tempeh and mocaf flour with a concentration of 20% red spinach) which produces an ash content of 1.3%, carbohydrate content of 2.29%, antioxidant activity (IC50) of 42.3 ppm, total plate count (˂30). Keywords: nuggets, analogues, tempeh, mocaf, red spinach, characteristics