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Title: :  CHARACTERISTICS OF TILAPIA FISH NUGGETS WITH THE ADDITION OF DIFFERENT TAPIOCA CONCENTRATIONS
PaperId: :  24779
Published in:   International Journal Of Advance Research And Innovative Ideas In Education
Publisher:   IJARIIE
e-ISSN:   2395-4396
Volume/Issue:    Volume 10 Issue 4 2024
DUI:    16.0415/IJARIIE-24779
Licence: :   IJARIIE is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author NameAuthor Institute
Aulia AndhikawatiDepartment of Fisheries, Tropical Marine Fisheries Study Program, PSDKU UNPAD Pangandaran
Iis RostiniDepartment of Fisheries, Universitas Padjadjaran

Abstract

Fisheries
Tilapia, Organoleptic, Processing, Fish Nuggets, Tapioca Flour
Fish nuggets are one of the diversified products, initially nuggets made from chicken meat, then developed into new products using fish meat. Fish nuggets can be made from various types of fish, both sea fish and freshwater fish. Fresh tilapia tends to be more easily damaged than red meat and experiences a decrease in quality due to a degradation process involving physical, chemical and microbiological aspects. Therefore, it is very important to extend the shelf life of fishery products by processing. The research method used was the addition of different concentrations of tapioca flour. The concentration of tapioca flour added was 20%, 25%, 30%. The raw material used is tilapia fish. The tests carried out were yield tests and organoleptic characteristic tests. The results of the appearance, texture, aroma and taste characteristics of each treatment are different. The higher the concentration of tapioca flour used, the less visible the appearance, texture, aroma and taste will be compared to other concentrations. The addition of tapioca flour concentration in all treatments affected the appearance of the fish nuggets, namely producing the appearance of the nuggets with a layer of dry breadcrumbs, and less bright, specific to the product. The concentration of adding tapioca flour of 20% and 25% produces a dense, compact texture, a strong product-specific aroma, and a strong product-specific taste. Meanwhile, in the treatment of adding a 30% concentration of tapioca flour, the appearance of fish nuggets with a layer of dry bread that was less bright than product specific, and a texture that was rather dense and rather compact

Citations

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IJARIIE Aulia Andhikawati, and Iis Rostini. "CHARACTERISTICS OF TILAPIA FISH NUGGETS WITH THE ADDITION OF DIFFERENT TAPIOCA CONCENTRATIONS" International Journal Of Advance Research And Innovative Ideas In Education Volume 10 Issue 4 2024 Page 2404-2407
MLA Aulia Andhikawati, and Iis Rostini. "CHARACTERISTICS OF TILAPIA FISH NUGGETS WITH THE ADDITION OF DIFFERENT TAPIOCA CONCENTRATIONS." International Journal Of Advance Research And Innovative Ideas In Education 10.4(2024) : 2404-2407.
APA Aulia Andhikawati, & Iis Rostini. (2024). CHARACTERISTICS OF TILAPIA FISH NUGGETS WITH THE ADDITION OF DIFFERENT TAPIOCA CONCENTRATIONS. International Journal Of Advance Research And Innovative Ideas In Education, 10(4), 2404-2407.
Chicago Aulia Andhikawati, and Iis Rostini. "CHARACTERISTICS OF TILAPIA FISH NUGGETS WITH THE ADDITION OF DIFFERENT TAPIOCA CONCENTRATIONS." International Journal Of Advance Research And Innovative Ideas In Education 10, no. 4 (2024) : 2404-2407.
Oxford Aulia Andhikawati, and Iis Rostini. 'CHARACTERISTICS OF TILAPIA FISH NUGGETS WITH THE ADDITION OF DIFFERENT TAPIOCA CONCENTRATIONS', International Journal Of Advance Research And Innovative Ideas In Education, vol. 10, no. 4, 2024, p. 2404-2407. Available from IJARIIE, https://ijariie.com/AdminUploadPdf/CHARACTERISTICS_OF_TILAPIA_FISH__NUGGETS_WITH_THE_ADDITION_OF_DIFFERENT_TAPIOCA_CONCENTRATIONS_ijariie24779.pdf (Accessed : ).
Harvard Aulia Andhikawati, and Iis Rostini. (2024) 'CHARACTERISTICS OF TILAPIA FISH NUGGETS WITH THE ADDITION OF DIFFERENT TAPIOCA CONCENTRATIONS', International Journal Of Advance Research And Innovative Ideas In Education, 10(4), pp. 2404-2407IJARIIE [Online]. Available at: https://ijariie.com/AdminUploadPdf/CHARACTERISTICS_OF_TILAPIA_FISH__NUGGETS_WITH_THE_ADDITION_OF_DIFFERENT_TAPIOCA_CONCENTRATIONS_ijariie24779.pdf (Accessed : )
IEEE Aulia Andhikawati, and Iis Rostini, "CHARACTERISTICS OF TILAPIA FISH NUGGETS WITH THE ADDITION OF DIFFERENT TAPIOCA CONCENTRATIONS," International Journal Of Advance Research And Innovative Ideas In Education, vol. 10, no. 4, pp. 2404-2407, Jul-Aug 2024. [Online]. Available: https://ijariie.com/AdminUploadPdf/CHARACTERISTICS_OF_TILAPIA_FISH__NUGGETS_WITH_THE_ADDITION_OF_DIFFERENT_TAPIOCA_CONCENTRATIONS_ijariie24779.pdf [Accessed : ].
Turabian Aulia Andhikawati, and Iis Rostini. "CHARACTERISTICS OF TILAPIA FISH NUGGETS WITH THE ADDITION OF DIFFERENT TAPIOCA CONCENTRATIONS." International Journal Of Advance Research And Innovative Ideas In Education [Online]. volume 10 number 4 ().
Vancouver Aulia Andhikawati, and Iis Rostini. CHARACTERISTICS OF TILAPIA FISH NUGGETS WITH THE ADDITION OF DIFFERENT TAPIOCA CONCENTRATIONS. International Journal Of Advance Research And Innovative Ideas In Education [Internet]. 2024 [Cited : ]; 10(4) : 2404-2407. Available from: https://ijariie.com/AdminUploadPdf/CHARACTERISTICS_OF_TILAPIA_FISH__NUGGETS_WITH_THE_ADDITION_OF_DIFFERENT_TAPIOCA_CONCENTRATIONS_ijariie24779.pdf
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