Karakteristik Fisikokimia dan Organoleptik Nugget Ikan lele (Clarias batrachus Lin.) dengan Penambahan Tepung Kelapa.

Nugget is one type of fast food that utilizes mashed meat to be processed into various forms. The raw materials in making nuggets come from animal foods such as chicken, beef and fish meat with high protein and fat content. It is necessary to add fiber from coconut flour to increase the nutritional value of nuggets. The purpose of this study was to determine the effect of the addition of coconut flour on the physicochemical and organoleptic characteristics of catfish nuggets and to determine the best treatment for the addition of coconut flour in making catfish nuggets.
This study used a simple randomized complete block design (RCBD) consisting of 6 levels with the addition of coconut flour (0%, 5%, 10%, 15%, 20%, 25%) repeated 3 times.Data analysis using Analysis of Variance (ANOVA) and Duncan Multiple Range Test (DMRT).
Based on the results of the research the best treatment was the addition of (10% coconut flour). The results obtained in the P3 treatment was moisture content of 56.85%, ash content of 1.02%, protein content of 14.09%, fat content of 13.69%, carbohydrate content of 14.34%, crude fiber content of 3.49%, texture of 7.20 N, antioxidant activity of 18.24%, organoleptic aroma of 4.23 (slightly unscented coconut to neutral), organoleptic taste of 6.30 (slightly coconut flavored to coconut flavored), organoleptic color of 6.17 (slightly light to light), organoleptic liking of 7.03 (like).