Pengembangan Produk Nugget Sayur Sebagai Pemanfaatan Sayuran Over Produksi di PT Sumber Agro Semesta Tanjungsari Kabupaten Bogor

Abstract

Nugget merupakan suatu produk olahan daging yang diberi penambahan bumbu yang proses pembuatannya melalui proses pengukusan lalu disajikan dengan cara digoreng. Penelitian ini bertujuan mempelajari pengaruh penambahan pakcoy terhadap sifat organoleptik dan kimia nugget sayur serta mengetahui umur simpan dan mengetahui perubahan mutu nugget sayur selama penyimpanan. Penelitian ini dimulai dari perancangan formula nugget sayur, pemilihan jenis sayuran yang akan digunakan, pembuatan nugget, uji organoleptik, analisis proksimat, penentuan formulasi terpilih, uji organoleptik formulasi terpilih dengan nugget komersial, dan uji umur simpan nugget formulasi terpilih. Metode yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan perlakuan variasi konsentrasi penambahan daging ayam dan sayur pakcoy. Nugget formulasi terpilih yaitu nugget F3 (daging ayam 60%, sayur pakcoy 40%) berdasarkan uji organoleptik dan analisis proksimat dengan kadar air sebesar 50%, kadar protein sebesar 14,92%, kadar lemak sebesar 16,12%, kadar karbohidrat sebesar 4,2%, dan kadar abu sebesar 3,31%. Pada uji umur simpan, suhu -15°C menjadi suhu terpilih untuk menyimpan nugget, karena pada suhu tersebut nugget sayur F3 memiliki umur simpan selama 34 hari berdasarkan parameter tekstur. Berdasarkan analisis biaya yang telah dilakukan menunjukkan bahwa produksi nugget sayur mempunyai keuntungan yang cukup serta memiliki nilai R/C dan B/C > 1 yang menunjukkan bahwa produksi nugget sayur ini layak dijalankan. Kata kunci: analisis biaya, nugget, pakcoy, organoleptik, umur simpan

Nugget is a processed meat product that is given the addition of spices, the manufacturing process is through a steaming process and then served by frying. This study aims to study the effect of the addition of pakcoy on the organoleptic and chemical properties of vegetable nuggets and to determine the shelf life and to determine changes in the quality of vegetable nuggets during storage. This research started from designing the vegetable nugget formula, selecting the type of vegetable to be used, making nuggets, organoleptic testing, proximate analysis, determining the selected formulation, organoleptic testing of the selected formulation with commercial nuggets, and testing the shelf life of the selected formulation nugget. The method used was Completely Randomized Design (CRD) with various concentrations of treatment with the addition of chicken meat and pakcoy vegetables. The selected formulation of nugget was nugget F3 (60% chicken meat, 40% pakcoy vegetable) based on organoleptic test and proximate analysis with water content of 50%, protein content of 14.92%, fat content of 16.12%, carbohydrate content of 4.2%, and ash content of 3,31%. In the shelf life test, a temperature of -15°C was chosen as the temperature for storing nuggets, because at that temperature F3 vegetable nuggets had a shelf life of 34 days based on texture parameters. Based on the cost analysis that has been done, it shows that the production of vegetable nuggets has sufficient profit and has an R/C and B/C value > 1 which indicates that the production of vegetable nuggets is feasible. Keywords: cost analysis, nuggets, pakcoy, organoleptic, shelf life