CHARACTERISTICS OF TILAPIA FISH NUGGETS WITH THE ADDITION OF DIFFERENT TAPIOCA CONCENTRATIONS

Fisheries

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

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