Pengembangan produk fruit nugget berbahan dasar pisang kepok kuning (musa abb)

Wanandi, Stephani (2013) Pengembangan produk fruit nugget berbahan dasar pisang kepok kuning (musa abb). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

The new product development based on yellow kepok banana as a meat replacement in the making of nuggets was studied. It is called fruit nuggets. Yellow kepok banana is known as tropical fruit which is easily found in Indonesia. It has sweet taste and acceptable palatability. Besides, yellow kepok banana is rich in carbohydrates, vitamins and minerals, and also a pretty good source of proteins. The objectives of this research were to determine method of making fruit nuggets, to determine the best type (wheat flour, rice flour, and corn starch) and concentration (5%, 10%, and 15%) of binder, to determine the best type (isolate soy protein and egg white flour) and concentration (3%, 5%, and 7%) of batter, and to determine effect of frozen storage time (1 week, 2 weeks, 3 weeks, and 4 weeks) to the quality of fruit nuggets. The results showed that using 10% rice flour as the binder and 5% egg white flour as the batter to produce a good quality of fruit nuggets, also fruit nuggets can be kept until 4 weeks frozen storage without any significant loss of quality. The best fruit nuggets made with yellow kepok kuning was compared characteristics in term of physical (hardness, chewiness, lighteness, colour, fracturability), chemical (moisture content), microbiology (total plate count) and sensory evaluation (skoring and hedonic method). The characteristics of inside fruit nuggets were neutral hardness, neutral chewiness, neutral moisture content, and also acceptable taste, lightness, and colour. The characteristics of outer fruit nuggets were neutral fracturability, lower moisture content, and also acceptable taste and colour.

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