Tingkat Kekerasan Dan Daya Terima Nugget Ampas Tahu YangDisubstitusi Tepung Ampas Tahu

• Main Authors: PUTRI YANA, FRISILIA (Author), , Rusdin Rauf, S.TP., M.P (Author), , Pramudya Kurnia, STP, M.Agr (Author)
• Format: Book
• Published: 2015-10-23.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Connect to this object online
• Notes: https://eprints.ums.ac.id/38099/1/HALAMAN%20DEPAN.pdf; https://eprints.ums.ac.id/38099/3/BAB%20I.pdf; https://eprints.ums.ac.id/38099/7/BAB%20II.pdf; https://eprints.ums.ac.id/38099/10/BAB%20III.pdf; https://eprints.ums.ac.id/38099/11/BAB%20IV.pdf; https://eprints.ums.ac.id/38099/12/BAB%20V.pdf; https://eprints.ums.ac.id/38099/13/DAFTAR%20PUSTAKA.pdf; https://eprints.ums.ac.id/38099/14/LAMPIRAN.pdf; https://eprints.ums.ac.id/38099/15/NASKAH%20PUBLIKASI.pdf; https://eprints.ums.ac.id/38099/16/PERNYATAAN%20PUBLIKASI.pdf
• Keywords: R Medicine (General); RN Nutrition

NUTRITION SCIENCE STUDY PROGRAM FACULTY OF HEALTH SCIENCES MUHAMMADIYAH UNIVERSITY OF SURAKARTA SCIENTIFIC PAPERS ABSTRACT FRISILIA PUTRI YANA, J300120013 THE HARDNESS LEVEL AND ACCEPTABILITY OF CHICKEN NUGGET SUBSTITUTED BY TOFU DREGS FLOUR Introduction : Protein energy malnutrition is a malnutrition state caused by low consumption of energy and protein. To prevent the problem in the society, the consumtion of the vegetable protein sources should be rised. The tofu dregs can be substitute the chicken meat in making nugget. Objective : The purpose of the research was to evaluate the hardness level and acceptability of chicken nugget substituted by the tofu dregs flour. Research Method : The research was experimental using with a completely random design with using four treatments substitution ( 0%, 10%, 20%, and 30%). The hardness level was measured using a testing tool i.e. LIoyd Universal Testing Machine. The acceptability was using forms tested level of delight. The density level and acceptability is conducted by using the One Way Anova was used in statistical test, with the significant level of 95%, followed by Duncan Multiple Range Test (DMRT). Result : The result indicated that the hardness level of nugget was not influenced by the tofu dregs flour as the substitute of chicken meat, with the rate p = 0,667. The 10 % substitution gives the highest hardness level of nugget. The acceptability of chicken nugget is affected by the tofu dregs flour with the rate p = 0,000 on the whole level of delight and the chicken nugget with the substitution tofu dregs flour level of 10% is liked the most by the panelists. Conclusion : There is no effect of substitution of tofu dregs flour as the substitute of chicken meat in making the chicken nugget to the density level. Meanwhile, there is an effect the tofu dregs flour as the substitute of chicken meat to the acceptability. Keywords : tofu dregs flour, density level, acceptability, chicken nugget. Bibliography : 30 (1996-2014)