scholarly journals FORMULASI WHOLE BANANA (Musa paradisiaca l. L.) BISKUIT TINGGI SERAT BERPOTENSI MENCEGAH PENYAKIT DEGENERATIF PADA LANSIA

2021 ◽  
Vol 6 (2) ◽  
pp. 160
Author(s):  
Septiani Septiani ◽  
Mia Srimiati
Keyword(s):  
Wheat Flour ◽  
Experimental Research ◽  
The Elderly ◽  
Proximate Analysis ◽  
Banana Peel ◽  
Degenerative Diseases ◽  
High Fiber ◽  
Musa Paradisiaca ◽  
Randomized Design ◽  
Completely Randomized Design

This research aims to analyze the effect of the substitution of the whole banana (Musa paradisiaca l.) High-fiber biscuits to prevent degenerative diseases in the elderly. This experimental research design uses a Completely randomized design (CRD) with one control formula and four substitution levels including F0 (100% wheat flour), F1 (50% wheat flour and 50% kepok banana peel flour), F2 (45% wheat flour and 55 % kepok banana peel flour), F3 (40% flour and 60% banana peel flour) and F4 (35% flour and 65% of banana peel flour). .The results of the proximate analysis of selected whole banana (musa paradisiaca l.) biscuits contain 16.64% fiber, 63.18% carbohydrate, 21.58% fat, 5.64% protein, 469.50 kcal / 100g energy, 6.49% water, and 3.11% ash. This research concludes that the control formula biscuits is significant different from the selected whole banana (musa paradisiaca l.) biscuits formula (p <0.05) in in each analysis (water, ash, fat, protein, carbohydrate, and fiber).

scholarly journals PEMANFAATAN LIMBAH KULIT BUAH PISANG KEPOK (Musa paradisiaca) SEBAGAI BIOSORBEN ZAT WARNA RHODAMIN B

KOVALEN ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 308-314
Author(s):  
Musafira Musafira ◽  
Nurfitrah M Adam ◽  
Dwi Juli Puspitasari
Keyword(s):  
Adsorption Capacity ◽  
Rhodamine B ◽  
Contact Time ◽  
Banana Peel ◽  
Musa Paradisiaca ◽  
Randomized Design ◽  
Rhodamine B Dye ◽  
Completely Randomized Design ◽  
Maximum Contact ◽  
Rhodamin B

The investigation about the utilization of Banana peel (Musa paradisiaca) as biosorbent Rhodamine B dye has been done The purpose of this study was to determine the maximum contact time and to determine the adsorption capacity of kepok banana peel. Completely randomized design (CRD) was used in this research with two variables (the contact time and Rhodamine B concentration. Both variables were done in five levels i.e 10, 30, 60, 90, and 120 min and 2, 4, 6, 8 and 10 ppm respectively. The result showed that the maximum concentration of banana peel in adsorbing Rhodamine B was 6 ppm with 120 of contact time, and Rhodamine B adsorption capacity was  4.55mg/g. Keywords: Banana peel, Rhodamine B, biosorbent

KARAKTERISTIK ORGANOLEPTIK DAN PROKSIMAT MIE BASAH DENGAN PENAMBAHAN TEPUNG TERIPANG PASIR (Holothuria scabra)

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Ona Sri Vatma ◽  
Ansharullah Ansharullah ◽  
Asnani Asnani
Keyword(s):  
Wheat Flour ◽  
Analysis Of Variance ◽  
Confidence Level ◽  
Sea Cucumber ◽  
Proximate Analysis ◽  
Holothuria Scabra ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

ABSTRACTThe purpose of this study was to determine the effect of the addition of sea cucumber flour on the organoleptic and proximate characteristics of wet noodles. This study consisted of four treatments, namely without the addition of sand sea cucumber flour (T0), the addition of 5% sea cucumber flour (T1), the addition of 10% sea cucumber flour (T2), and the addition of 15% sea cucumber flour (T3). The analyzed parameters were organoleptic and physicochemical values. This study used a completely randomized design (CRD). Data were analyzed using Analysis of Variance (ANOVA) and continued with Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The results show that the effect of adding sand sea cucumber flour had a very significant effect on organoleptic assessment in T1 treatment (95% wheat flour: 5% sea cucumber flour) with preference scores of color, aroma, taste, and texture reached 4.03 (like), 4.06 (like), 3.91 (like), and 4.06 (like). Proximate analysis of the best treatment shows that it contained 50.12% water, 1.18% ash, 0.20% fat, 7.23% protein, and 41.75% carbohydrate. The results show that the product met the standard of SNI 01-2987-1992 for ash, fat, and protein contents. Keywords: Sea Cucumber, Wet NoodlesABSTRAKTujuan penelitian ini untuk menentukan pengaruh penambahan tepung teripang pasir terhadap karakteristik organoleptik dan proksimat mie basah. Penelitian ini terdiri dari empat perlakuan yaitu tanpa penambahan tepung teripang pasir (T0), penambahan tepung teripang pasir 5% (T1), penambahan tepung teripang pasir 10% (T2), dan penambahan tepung teripang pasir 15% (T3), lalu dianalisis terhadap nilai organoleptik dan fisikokimia. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL). Data di analisis menggunakan Analysis of Varian (ANOVA) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa pengaruh penambahan tepung teripang pasir berpengaruh sangat nyata terhadap penilaian organoleptik pada perlakuan T1 (tepung terigu 95% : tepung teripang pasir 5%) sebesar warna 4.03 (suka), aroma 4.06 (suka), rasa 3.91 (suka), dan tekstur 4.06 (suka). Analisis proksimat perlakuan terbaik diperoleh nilai kadar air 50.12%, kadar abu 1.18%, kadar lemak 0.20%, kadar protein 7.23% dan kadar karbohidrat 41.75%. Berdasarkan hasil penelitian nilai kadar abu, kadar lemak, dan kadar protein telah memenuhi SNI 01-2987-1992.Kata kunci: Teripang Pasir, Mie Basah

scholarly journals Pengaruh Substitusi Tepung Kelapa Terhadap Kandungan Gizi Dan Sifat Organoleptik Kue Kering; The Effect of Coconut Flour Substitution on Nutrient Content and Organoleptic Properties of Cookies

Buletin Palma ◽  
2018 ◽  
Vol 18 (2) ◽  
pp. 91
Author(s):  
FAHRI FERDINAND POLII
Keyword(s):  
Wheat Flour ◽  
Chemical Properties ◽  
Coconut Oil ◽  
Nutrient Content ◽  
Fiber Content ◽  
Organoleptic Properties ◽  
High Fiber ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Carbohydrate Levels

<p align="center"><strong>ABSTRAK</strong></p><p>Tepung kelapa merupakan salah satu alternatif substitusi tepung terigu dengan kandungan serat yang tinggi dan karbohidrat kompleks yang baik bagi kesehatan terutama untuk penderita diabetes. Tujuan penelitian adalah untuk mengetahui kandungan gizi dan sifat organoleptik kue kering yang diolah menggunakan tepung kelapa. Penelitian dilakukan di Balai Riset dan Standardisasi Industri Manado pada bulan Pebruari-Nopember 2014. Tahapan penelitian, yaitu: pengeringan daging buah kelapa segar, pengepresan minyak/pemisahan minyak kelapa, pembuatan tepung kelapa, pembuatan kue kering serta analisis komposisi kimia dan organoleptik kue kering. Penelitian menggunakan Rancangan Acak Lengkap, perlakuan adalah perbandingan jumlah tepung terigu dan tepung kelapa yang digunakan yaitu pembuatan kue kering. Parameter yang diuji adalah kadar air, abu, protein, lemak, serat kasar, karbohidrat dan organoleptik (rasa, aroma, warna dan tekstur). Hasil penelitian menunjukkan bahwa tepung ampas kelapa memiliki kadar protein dan serat lebih tinggi dibanding tepung terigu. Kadar abu, protein, lemak dan serat kasar cenderung  meningkat  dengan bertambahnya jumlah tepung ampas kelapa yang digunakan, sebaliknya  kadar air dan karbohidrat mengalami penurunan. Tepung kelapa dapat mensubstitusi tepung terigu pada pembuatan kue kering sampai 50% dengan tingkat penerimaan panelis pada kategori rasa cukup suka sampai suka.</p><p> </p><p align="center">ABSTRACT </p>Coconut flour is an alternative substitution of wheat flour with high fiber content and complex carbohydrates that are good for health especially for diabetics. The purpose of this research is to know the nutrient content and organoleptic of cookies processed using coconut flour. The research was conducted at Research Center and Industrial Standardization of Manado on February-November 2014. The research steps were drying of fresh coconut meat, oil pressing/coconut oil separation, coconut flour making, processing of cookies, analysis of chemical properties and organoleptic test. Research using Completely Randomized Design, treatments were the ratio of the amount of wheat flour and coconut flour used in the manufacture of cookies. Parameters tested were moisture content, ash, protein, fat, crude fiber, carbohydrate and organoleptic (flavor, aroma, color and texture). The results showed that the coconut flour had higher protein and fiber content than wheat flour. The content of ash, protein, fat and fiber tends to increase with the increasing amount of coconut flour used, otherwise the water and carbohydrate levels decrease. Coconut flour can substitute wheat flour in processing of cookies up to 50% with panelist acceptance level in taste category quite like until likes.

scholarly journals PENGARUH SUBTITUSI TEPUNG DAUN KELOR (Moringa oleifera Lam.) TERHADAP SIFAT ORGANOLEPTIK DAN KADAR KALSIUM SNACK BAR

2020 ◽  
Vol 4 (2) ◽  
pp. 216
Author(s):  
Nur Fahlia
Keyword(s):  
Wheat Flour ◽  
Moringa Oleifera ◽  
Substitution Effect ◽  
Proximate Analysis ◽  
Test Results ◽  
Randomized Design ◽  
High Calcium ◽  
Completely Randomized Design ◽  
Serving Size ◽  
Moringa Oleifera Lam

The application of moringa leaves flour is finite. This research aims to analyze the substitution effect of Moringa leaves flour on snack bars. This experimental research design uses a Completely Randomized Design (CRD) with three substitution levels including F1 (95% wheat flour and 5% Moringa leaves flour), F2 (90% wheat flour and 10% Moringa leaves flour) and F3 (85% wheat flour and 15% moringa leaves flour). Data from organoleptic test results were analyzed using the ANOVA test if there are significant differences followed by Duncan's further tests. While the results of proximate levels and calcium levels were analyzed using an independent t-test. The organoleptic analysis of the hedonic test showed that the selected snack bar formula was F2. The result of proximate analysis of selected snack bars contains 12.52% water, 1.65% ash, 19.61% fat, 9.23% protein, 56.99% carbohydrate, and 344.14 mg /100g calcium. The contribution of selected snack bar energy is 441.37 kcal per 100 grams and 203.03 kcal per serving size (46 gram). This research concludes that proximate levels in the form of water, ash, fat, protein, carbohydrate have significant differences (p <0.05) in each analysis.  Selected calcium snack bar levels have high calcium claims.      

scholarly journals RETENSI NITROGEN DAN ENERGI METABOLIS RANSUM BROILER YANG MENGANDUNG TEPUNG SILASE KULIT PISANG KEPOK (Musa paradisiaca formatypica).

ZOOTEC ◽  
2018 ◽  
Vol 38 (1) ◽  
pp. 226
Author(s):  
Risanto Siabandi ◽  
B. Bagau ◽  
M. R. Imbar ◽  
M.N. Regar
Keyword(s):  
Nitrogen Retention ◽  
Metabolizable Energy ◽  
Metabolic Energy ◽  
Banana Peel ◽  
N Retention ◽  
Alternative Feed ◽  
Musa Paradisiaca ◽  
Randomized Design ◽  
Key Word ◽  
Completely Randomized Design

NITROGEN RETENTION AND METABOLIC ENERGY BROILER RATIONS CONTAINING SILAGE KEPOK BANANA PEEL MEAL. Banana peel is a potential waste used as feed because their numbers are abundant and have the nutrients needed livestock. This study aims to determine the value of nitrogen retention (NR) and nitrogen corrected metabolizable energy value (AMEN) broiler ration containing silage kepok flour banana peel. This study involved 20 birds of broiler strains of Cobb at 6 weeks old. The completely randomized design was applied using four treatments and five replications for each treatment. The treatments were assigned into ration of 55 % corn without peel silage of kepok banana (R0), ration of 46.75% corn with 8.25% peel silage of kepok banana (R1), ration of 38.5% corn with 16.5% peel silage of kepok banana (R2), ration of 30.25% corn with 24.75% peel silage of kepok banana (R3). Variables measured were including nitrogen retention (NR) and nitrogen adjusted metabolic energy (AMEn). Results of analysis of variance showed that treatment significantly different (P <0.05) on nitrogen retention value and highly significant (P <0.01) against the value AMEn. Based on this study it can be concluded that the banana peel silage kepok flour (Musa paradisiaca formatypica)   can be used as one of alternative feed ingredients in the ration of broiler replace up to 30% corn 16.5% in the ration seen from Value Retention N (69.68%) while viewed from the AMEn (2924.92 kcal/kg) reimbursement to 15% or 8.25% in the ration. Key word: Kepok banana peel silage, N retention, metabolizable energy, broilers.

scholarly journals Pengaruh Substitusi Tepung Ubi Gembili (Dioscorea Esculenta) terhadap Mutu dan Sifat Hedonik Brownies Panggang

2021 ◽  
Vol 1 (2) ◽  
pp. 151-162
Author(s):  
Suci Qolbiah ◽  
Titi Mutiara Kiranawati ◽  
Aisyah Larasati
Keyword(s):  
Wheat Flour ◽  
Experimental Research ◽  
Taste Quality ◽  
Anova Test ◽  
Color Quality ◽  
Randomized Design ◽  
Yam Flour ◽  
Completely Randomized Design ◽  
Range Test

Lesser-yam baked brownies is brownies made of Lesser-yam flour combined with wheat flour using different ratio as the main ingredients. This research aims to investigate the best formula and the hedonic qualities (taste, texture, and color) and the level of preferences (taste, texture, and color) of Lesser yam baked brownies. There are three different treatments of Lesser-yam flour combined i.e., 10,00 percent, 20,00 percent, and 30,00 percent. This experimental research was used Completely Randomized Design. The result data were tested statistically using ANOVA test followed by Duncan’s Multiple Range Test if showed different proceeds. The best formula to make Lesser-yam baked brownies was 10,00 percent of Lesser-yam flour that substitute wheat flour. This formula obtained the highest score of 4,49 (unbitter) in taste quality. 3,86 (rather soft) in texture quality. 3,31 (rather black-browned) in color quality. And the affordance level at taste 4,36 (favorited). 4,41 (rather like) the affordance level at texture, and 4,34 (favorited) the affordance level at color.   Brownies panggang ubi gembili adalah brownies yang dibuat dengan menggunakan tepung terigu dan tepung gembili dengan perbandingan yang berbeda. Tujuan penelitian ini untuk mengetahui formula terbaik dan mengetahui mutu hedonik (rasa, tekstur dan warna), sifat hedonik (rasa, tekstur dan warna) brownies panggang ubi gembili dengan jumlah gembili 10 persen, 20 persen dan 30 persen. Metode penelitian ini adalah penelitian eksperimen menggunakan Rancangan Acak Lengkap (RAL). Data hasil analisis di uji dengan uji statistik menggunakan ANOVA dan dilanjutkan dengan uji DMRT jika terdapat perbedaan yang nyata. Hasil dari penelitian ini menunjukkan bahwa formula terbaik yang diperoleh pada brownies panggang ubi gembili dengan persentase 10 persen, nilai hasil penelitian mutu hedonik dan sifat hedonik brownies panggang ubi gembili 10 persen menunjukkan nilai mutu 4,49 (tidak langu), nilai mutu tekstur 3,86 (agak lembut), nilai mutu warna 3,31 (agak cokelat kehitaman). Sifat hedonik rasa 4,36 (suka), sifat hedonik tekstur 4,41 (suka) dan sifat hedonik warna 4,34 (suka).

scholarly journals Wheat flour as dietary fiber on fresh and preserved beef meatballs

2017 ◽  
Vol 46 (1) ◽  
pp. 35-43
Author(s):  
SI Jamaly ◽  
MA Hashem ◽  
S Akhter ◽  
MA Hossain
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Proximate Analysis ◽  
Cooking Loss ◽  
Treatment Groups ◽  
Overall Acceptability ◽  
Randomized Design ◽  
Tbars Values ◽  
Sensory Tests

Effects of different levels of wheat flour as dietary fiber on the quality of fresh and preserved beef meatballs during storage were explored in this study. Ground beef (Batter) samples were divided into four treatment groups and treated with different level of wheat flour as T1 (control, 0%), T2 (5%), T3 (10%) and T4 (15%). Proximate analysis (dry matter, ash, ether extract and crude fat), sensory tests (color, flavor, tenderness, juiciness, overall acceptability), biochemical analysis (free fatty acids, Thiobarbutiric acid values and peroxide value) and microbiological examination were carried out as responses at the interval of 0, 30 and 60 days during storage at -200C. The experimental design was a 4 × 3 factorial in Completely Randomized Design replicated three times per cell. DM content was increased significantly (p<0.05) with the advancement of storage intervals. CP and EE content of all the treatments were decreased significantly (p<0.05) among the different treatment groups. FFA and TBARs values were differed significantly (p<0.05) at different treatment levels. PVs were decreased significantly (p<0.05) at different treatment levels. Color, cooking loss and overall acceptability were differed significantly (p<0.05) at different treatment levels. Raw and cooked pH were increased significantly (p<0.05) at different treatment levels. The juiciness at different treatment levels were decreased significantly(p<0.05).TVC (logCFU/g), TCC (logCFU/g) and TYMC (logCFU/g) were differed significantly (p<0.05) at different treatment levels. In conclusions, meatballs having 5% wheat flour was better in terms of color, odor, tenderness, juiciness and overall acceptability, cooking loss and microbial qualities.Bang. J. Anim. Sci. 2017. 46 (1): 35-43

scholarly journals Microplastic Depuration on Asaphis Detlorata

2020 ◽  
Vol 1 (2) ◽  
pp. 37-46
Author(s):  
Dian Fatriani Indah Saputri ◽  
Anwar Daud ◽  
Rachman Syah ◽  
Agus Bintara Birawida ◽  
Hasnawati Amqam ◽  
...  
Keyword(s):  
Research Design ◽  
Analysis Of Variance ◽  
Experimental Animal ◽  
Experimental Research ◽  
River Estuary ◽  
Circulation System ◽  
Randomized Design ◽  
Water Circulation System ◽  
Completely Randomized Design ◽  
Post Hoc

Depuration is an effort to reduce/eliminate contamination including microplastics, which one is using a water circulation system. This study aims to determine the effective depuration time to reduce the microplastic content in Asaphis detlorata This study used a quantitative approach with experimental research design with a completely randomized design. There are 450 shells used as an experimental animal where is the treatment consisted of four depuration times, namely 1;2;3; and 4 days with 3 repetitions of each treatment, while the control shells were without depuration. Analysis of variance (ANOVA) was used to see the effect of depuration treatment on the microplastic content. If the effect of the treatment was significantly different, then the post hoc test was continued to determine the differences between treatments. The results showed that Asaphis detlorata obtained from the mouth of the Lakatong river estuary were contaminated with microplastics ranging from 0.6 to 8.1 MPs/shellfish and an average of 3.96 MPs/shellfish. Depuration time significantly affected the microplastic content in shellfish depuration effectiveness. There is a tendency that the longer depuration time is decreased microplastic content in shellfish. The effective depuration time to reduce the microplastic content in Asaphis detlorata was 3 and 4 days. Further research is needed for a more effective depuration for cleaning microplastics in shellfish.

scholarly journals PEMANFAATAN BIJI KETAPANG (Terminalia catappa) SEBAGAI SUMBER PROTEIN DAN SERAT PADA PRODUK MAKANAN STIK

2019 ◽  
Vol 1 (1) ◽  
pp. 27-33
Author(s):  
Eman Darmawan
Keyword(s):  
Water Content ◽  
Wheat Flour ◽  
Test Method ◽  
Snack Food ◽  
Organoleptic Properties ◽  
Seed Flour ◽  
A Value ◽  
Randomized Design ◽  
Yellow Color ◽  
Completely Randomized Design

The purpose of this study was to determine the effect of substitution ketapan seed to chemical and organoleptic properties of  the resulted snack food, knowing the exact level of substitution, so obtain the snack food liked the panelists. The design used in this study was completely randomized design (CRD) with single factor that influences the concentration of seed flour substitution ketapan seed consisting of 5 treatments. Each treatment be repeated 3 times. The data obtained was analyzed by Analysis of Variance (ANOVA), if there was a difference between the treatment of advanced test conducted by Duncan`s Multiple Ranges Test Method (DMRT) at the level of 5%. Substitution of wheat flour with ketapan seed flour  affects the snack food produced, which can reduce the water content of the snack food and increase levels of protein and fiber snack food. Ketapan seed flour substitution preferred by the panelists was substitution ketapan seed flour up to 30% with a value of 3.52 and the criteria snack food produced had a water content of 3.67%, 15.10% db protein content, fiber content of 3.64 % db, brownish yellow color (2.95), a rather tasted wheat flour (3.35), and crispy (3.60).

scholarly journals PENGARUH SUBSTITUSI DAGING KEONG MAS (Pomacea canaliculata L) DAN DAGING AYAM TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI NUGGET

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Siti Nurhadia ◽  
Hermanto Hermanto ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Wheat Flour ◽  
Chicken Meat ◽  
Pomacea Canaliculata ◽  
Apple Snail ◽  
Chicken Nuggets ◽  
Nutritional Values ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Golden Apple Snail ◽  
Completely Randomized Design

ABSTRACTThis study aimed to determine the effect of golden apple snail and chicken meat substitution on the organoleptic characteristics and nutritional values of chicken nuggets. This study used a single factor completely randomized design (CRD), with five levels of treatment, namely P0 (0% golden apple snail meat: 50% chicken meat: 50% wheat flour), P1 (45% golden apple snail meat: 5% chicken meat: 50% flour), P2 (40% golden apple snail meat: 10% chicken meat: 50% flour), P3 (35% golden apple snail meat: 15% chicken meat: 50% flour), and P4 (30% golden apple snail meat: 52% chicken meat: 50% flour). Data were analyzed using Analysis of Variance (ANOVA). The results show that the substitution treatment of golden apple snail (Pomacea canaliculata l.) and chicken meat had a very significant effect on increasing color, taste, aroma, and texture. The P1 treatment (45% golden apple snail meat; 5% chicken meat and 50% wheat flour) was the most preferred treatment by panelists with preference scores of color, aroma, texture, and taste reached 3.74 (like), 3.93 (like), 3.68 (like), and 3.68 (like), respectively. Meanwhile, the analysis of the nutritional values shows that the selected treatment contained 30.68% water, 2.44% ash, 10.24% fat, 9.04% protein, and 47.6% carbohydrates. Based on the standard of SNI 01-6638-2002, the golden apple snail and chicken meat nuggets met the quality standards on water, ash, and protein contents.Keywords: golden apple snail meat, chicken meat, nuggets.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh subtitusi keong mas dan daging ayam terhadap karakteristik organoleptik dan nilai gizi pada pembuatan nugget. Penelitian ini menggunakan Rancangan Acak lengkap (RAL) faktor tunggal, dengan lima Perlakuan P0 (daging keong mas 0% : daging ayam 50% : tepung terigu 50%), P1 (daging keong mas 45% : daging ayam 5% : tepung terigu 50%), P2 (daging keong mas 40% : daging ayam 10% : tepung terigu 50%), P3 (daging keong mas 35% : daging ayam 15% : tepung terigu 50%) dan P4 (daging keong mas 30% : daging ayam 52% : tepung terigu 50%). Data dianalisis menggunakan Analysis of Varian (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan Substitusi daging keong mas (pomacea canaliculata l.) dan daging ayam berpengaruh sangat nyata terhadap peningkatan warna, rasa, aroma dan tekstur.. Perlakuan P1 (daging keong mas 45%; daging ayam 5% dan tepung terigu 50%) merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, aroma, tekstur dan rasa berturut-turut sebesar 3,74 (suka), 3,93 (suka), 3,68 (suka), 3,68 (suka), sedangkan berdasarkan analisis nilai gizi meliputi kadar air, abu, lemak, protein dan karbohidrat berturut-turut sebesar 30,68%, 2,44%, 10,24%, 9,04% dan 47,6%. Berdasarkan standar mutu SNI 01-6638-2002 produk nugget daging keong mas dan daging ayam telah memenuhi standar mutu pada kadar air, kadar abu, dan kadar protein. Sedangkan kadar lemak dan kadar karbohidrat belum memenuhi standar mutu SNI 01-6638-2002Kata kunci: daging keong mas, daging ayam, nugget.

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