UJI SENSORIS DAN UJI ANGKA LEMPENG TOTAL (ALT) NUGGET IKAN TONGKOL (Euthynnus affinis) VARIASI PENAMBAHAN AMPAS TAHU

Abstract

The aim of this research is to determine the effect of variations in the addition of tofu waste on sensory characteristics, protein content and Total Plate Number (ALT) in tongkol fish nuggets, variations in the addition of tofu waste. This study used a completely randomized design (CRD) with three treatments and three replications. The first treatment, P0 was control without the addition of tofu waste, the second treatment was P1 with the addition of 50 gr of tofu waste and the third treatment, P2 with the addition of 100 gr of tofu waste. Tests carried out include sensory tests, protein levels and Total Plate Number (ALT) contamination. As a result, the flavor, texture and color were not significantly different while the taste was very significantly different. Based on the hedonic test, the panelists liked the variation 2 (P2) tongkol fish nuggets the most, with the addition of 100 gr of tofu waste, the nugget color was quite gray, the flavor was quite aromatic to tofu waste, the texture was quite chewy, the taste was quite like tofu waste and the Total Plate Number (ALT) of 1.4x 10³.