Effect of Using Different Meats of Barracuda Fish (Sphyraena Barracuda) on the Sensory Quality, Level of Taste and Protein Content of Nugget

Abstract

Nugget is a processed product with fish raw materials that are mashed, then mixed with adhesive flour and complementary spices with a half-cooked steamed process and then breaded. Fish as a raw material for nuggets is very important to develop, the use of Barracuda fish meat is an alternative effort in creating the best quality nuggets.  This study aims to determine the effect of using different weight of Barracuda fish meat on the sensory quality, liking and protein content of nuggets. The independent variable in this study was the use of Barracuda fish meat weight, namely 250 grams, 300 grams and 200 grams with the control being 250 grams of Dori fish.  The dependent variable in this study is the sensory quality of the indicators of color, aroma, taste and texture, the level of public preference and protein content. The control variables in this study are the condition of the ingredients, the amount of ingredients, equipment, processing process. The method used was single-factor complete randomized design with analysis of variance F count, then if there is an effect then Tukey test with 95% confidence level. The results of the study can be concluded that the best treatment in sensory quality on color indicators is 250 grams of Dori fish meat nuggets. On the aroma indicator, the flavor is Barracuda fish meat nuggets with 300 grams. While the texture indicator is 200 grams of Barracuda fish meat nuggets. The treatment with the highest average on the level of public liking is Barracuda fish meat with a ratio of 300 grams from indicators, aroma, taste and texture while from the color of the treatment with the highest average is Barracuda fish with a ratio of 250 grams. While in laboratory results using the tetrimetric method, the treatment that has the highest protein content is Barracuda fish with a ratio of 300 grams with an average of 14.77%. The suggestion in this research is that nuggets need to be socialized to the public and can be traded because nuggets with a weight ratio of 300 grams of Barracuda fish meat get the highest value for the sensory test and the highest value for liking.