NUTRIENT CONTENT, PROTEIN DIGESTIBILITY, AND ACCEPTABILITY OF SUBSTITUTING TEMPEH GEMBUS NUGGETS WITH TILAPIA FISH

Media Gizi Indonesia

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Title NUTRIENT CONTENT, PROTEIN DIGESTIBILITY, AND ACCEPTABILITY OF SUBSTITUTING TEMPEH GEMBUS NUGGETS WITH TILAPIA FISH
 
Creator Susanti, Ina
Afifah, Diana Nur
Wijayanti, Hartanti Sandi
Rustanti, Ninik
 
Subject Tempeh gembus; Tilapia fish; Nuggets; Nutrient content; Protein digestibility
 
Description Nuggets are protein rich food that is widely; consumed in Indonesia because of its good taste and easy preparation. The substitution of tilapia fi sh in tempeh gembus nugget act as a healthy alternative composition which contain high protein, fi ber, but low in fat. Therefore, this research was aimed to determine the eff ect of substitution of tilapia fi sh on the nutrient content, protein digestibility, and acceptability of tempeh gembus nuggets to obtain a formulation in accordance with the Daily Value (DV) 2150 kcal. A randomized experimental study was carried out on tilapia fi sh in substitution of 0%, 20%, 40%, 80%, and 100%. The protein, fat, carbohydrate, water, ash, and dietary fi ber content analysis were determined using the Kjeldahl, Soxhlet, carbohydrate diff erence, gravimetric, dry ash, and enzymatic-gravimetric methods. Furthermore, the protein digestibility was conducted by in vitro method, while the organoleptic tests were determined using hedonic tests. The organoleptic data was statistically analysed using ANOVA and Friedman tests. The substitution of tilapia fi sh increased the content of protein, water, and dietary fi ber while decreasing fat, carbohydrates, ash, and protein digestibility. The most preferred tempeh gembus nugget formulation by panelists was 80% substitution treatment of tilapia fi sh. In conclusion, the recommended formulations are the substitution of 40% and 80% of tilapia fi sh considering the nutrient content, protein digestibility and acceptability.
 
Publisher Universitas Airlangga
 
Contributor Diponegoro University
 
Date 2021-05-28
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion

 
Format application/pdf
 
Identifier https://e-journal.unair.ac.id/MGI/article/view/21173
10.20473/mgi.v16i2.139-149
 
Source Media Gizi Indonesia; Vol 16, No 2 (2021): JURNAL MEDIA GIZI INDONESIA (National Nutrition Journal); 139-149
2540-8410
1693-7228
 
Language eng
 
Relation https://e-journal.unair.ac.id/MGI/article/view/21173/14064
https://e-journal.unair.ac.id/MGI/article/downloadSuppFile/21173/5871
 
Rights Copyright (c) 2021 Media Gizi Indonesia
http://creativecommons.org/licenses/by-nc-sa/4.0
 

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