OPTIMASI BERBAGAI TEPUNG KANJI PADA NUGET IKAN PATIN TERHADAP KARAKTERISTIK SENSORI DENGAN METODE PERMUKAAN RESPONS

Abstract

Optimization of Several Tapioca Flours in Patin Fish Nuget on Sensory Characteristic Through Response Surface Method

Desmelati¹ dan Rita Hayati ²

¹Staf Pengajar UNRI, Pekanbaru

²Staf Pengajar Unsyiah, Darussalam Nanggroe Aceh Darussalam

ABSTRACT

Result of the study showed that optimum region for nugget production using wheat flour, tapioca flour and corn flour were 1.3 – 10.54%, 1.98 – 4.30%, and 1.18 –11.89%, respectively.  Three formulations were selected for validation study.  Two formulation were from acceptance region (F₁=0.37 of wheat flour, 0.46 tapioca flour, 0.17 corn flour, F₂ =0.37 of wheat flour, 0.40 tapioca flour, 0.22 corn flour), and one formulation from rejection region (F₃ =12.5 of wheat flour, 75 tapioca flour, and 12.5 corn flour). The validation of the three optimum points using sensory evaluation showed that formulation F₁ was most acceptable followed by F₂ and F₃. There was significant difference (P≤0.05) between F₁ and F₂ when compared to F₃, thus model equation was able to predict the optimum points.