Mempelajari Pengaruh Penambahan Hidrokoloid Terhadap Karakteristik Nugget Tempe

Abstract

Tempe nugget is one of solutions to increase the value of tempe and diversification in making process. Texture is an important quality specification in meat product because it will determine consumer acceptance. Therefore, this research used hydrocolloid as binding material to improve the texture. The aims of this research are determination for proper formulation of tempe nugget added chicken meat based on organoleptic test, investigation for characteristics of tempe nugget using hydrocolloid, and raw material cost analysis for the choose product. This research was divided into two parts. The first part is trial for tempe nugget and determining the best formulation. The second part was adding three types of hydrocolloids (sodium alginate, CMC and guar gum) with conc. 0%, 0.5% and 1% against the best formulation and analyzing the quality. The results showed that the best formulation of tempe nugget based on organoleptic test was nugget tempe with 60 part of tempe and 40 of chicken meat. Tempe nugget with hydrocolloid added based on physic analysis was having pick up predust (5.19±0.44)-(5.82±0.19)%, pick up batter (20.16 ±1.18)-(23.57±0.12)%, pick up breader (12.27±0.56)-(14.58 ±0.15)%, cooking loss (1.40±0.03)-(2.18±0.22)%, hardness (2607.43±42.67)- (4926.70±77.15) gf, and elasticity (0.68±0.01)-(0.73±0.01). The breader loss of samples was high in the 1st cycle and decreasing in 2nd to 5th cycle. The most preferable tempe nugget based on organoleptic test is tempe nugget with CMC 1% added. The proximate analysis for the choosen product was 49.47% moisture, 1.84% ash, 12.62% protein, 15.51% fat, and 20.57% carbohydrate. From raw material cost analysis got the tempe nugget price lower than chicken nugget.