Karakterisik Fisik, Organoleptik, dan Proksimat Nugget Ikan Nila Tersubtitusi Tepung Labu Kuning dan Isolat Protein Kedelai

Abstract

Tilapia nuggets are a processed food product with the potential to replace chicken nuggets due to their high protein content. However, they tend to have a soft texture and a fishy odor, making formulation improvement necessary. This study aimed to evaluate the effects of yellow pumpkin flour substitution and isolated soy protein addition on the physical, chemical, and sensory characteristics of tilapia nuggets and to determine the optimum formulation. A two-factor Completely Randomized Design was employed, consisting of yellow pumpkin flour substitution levels of 40%, 50%, and 60%, and isolate soy protein concentrations of 3%, 4%, and 5%, with three replications. The observed parameters included physical characteristics (texture, water-holding capacity, and color), sensory characteristics (color, aroma, taste, and texture), De Garmo's effectiveness analysis, and proximate chemical analysis of the best treatment. Data were analyzed using ANOVA, followed by DNMRT, while sensory data were analyzed using the chi-square test, and proximate using independent sample T-test. The results indicated that yellow pumpkin flour substitution and SPI addition significantly affected (P < 0.05) the physical and sensory characteristics of tilapia nuggets. Based on the effectiveness analysis, the best treatment was the combination of 40% yellow pumpkin flour substitution and 3% isolate soy protein, with an effectiveness value of 0.84. The best treatment was subjected to further testing regarding proximate composition, yielding a moisture content of 58.64%, ash content of 3.19%, fat content of 0.47%, protein content of 14.43%, and carbohydrate content of 23.27%. The analysis results showed that the best treatment met the quality requirements for fish nuggets based on SNI 7758:2013.