ANALISIS FISIKOKIMIA DAN ORGANOLEPTIK NUGGET NABATI BERBAHAN DASAR TEMPE KEDELAI DENGAN SUBTITUSI NANGKA MUDA

Nuggets are generally made from animal ingredients such as chicken, beef, or fish meat which are relatively expensive in the market. Therefore, alternative raw materials are needed to make nuggets as a substitute for meat from vegetable ingredients that contain high protein from tempeh and fibre from young jackfruit. This study aims to determine the effect of the addition of young jackfruit on the physicochemical and organoleptic properties of vegetable nuggets. The research method used was a simple Completely Randomised Design (CRD) with 6 levels of treatment with 3 replications. Treatment F0 = 100% soybean tempeh, F1 = 90% soybean tempeh + 10% young jackfruit, F2 = 80% soybean
tempeh + 20% young jackfruit, F3 = 70% soybean tempeh + 30% young jackfruit, F4 = 60% soybean tempeh + 40% young jackfruit, F5 = 50% soybean tempeh + 50% young jackfruit. Data processing
was done by analysis of variance and further test with Duncan Multiple Range Test (DMRT) at a significant level α = 5%. The results showed that there were significant differences in the tests of water content, crude fibre content, protein content, fat content, texture test and colour intensity. The results obtained in treatment F5 showed the most favourable treatment based on the organoleptic test. Based on the organoleptic test, treatment F5 was most favoured with a score of 3.31, which means it was liked. The results of the highest crude fibre content and moisture content were also in the F5 treatment with 11.20% crude fibre, 37.73% moisture content. The highest protein content was 16.14%, fat content was 11.82%, in the F0 treatment. The highest F0 hardness value and the highest springiness value in treatment F5.