STUDI PEMBUATAN NUGGET BERBAHAN DASAR TAHU DENGAN TAMBAHAN SAYURAN

Nuansa Journal of Arts and Design

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Field Value
 
Title STUDI PEMBUATAN NUGGET BERBAHAN DASAR TAHU DENGAN TAMBAHAN SAYURAN
 
Creator Khatimah, Nurul; Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
Kadirman, Kadirman; Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
Fadilah, Ratnawaty; Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
 
Subject Nugget, Tofu, Broccoli
 
Description This study aims to determine the effect of using basic ingredients of tofu with additional vegetables for nugget quality, as well as the level of fondness for nuggets. The type of this research is quantitative research with experiment approach using randomized block design consisting of control 100% of chicken meat, 90% tofu and 10% broccoli, tofu 85% and broccoli 15%, tofu 80% and broccoli 20%. The results showed that the highest water content was 90% tofu and 10% broccoli, while the highest protein content was 85% tofu and 15% broccoli. The results of organoleptic test showed that the best treatment on color, aroma, taste, and texture indicator was tofu 85% and broccoli 15%
 
Publisher Universitas Negeri Makassar
 
Contributor
 
Date 2018-10-02
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://ojs.unm.ac.id/ptp/article/view/6913
10.26858/jptp.v4i0.6913
 
Source Jurnal Pendidikan Teknologi Pertanian; Vol 4 (2018): September Suplemen; S59-S68
2614-7858
2476-8995
 
Language eng
 
Relation http://ojs.unm.ac.id/ptp/article/view/6913/3933
 
Rights Copyright (c) 2018 Jurnal Pendidikan Teknologi Pertanian
 

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