Inovasi Patty Bites Crispy dengan Proporsi Patin:Puree Ubi dan Penambahan Brokoli dengan Karakteristik Sensori
DOI:
https://doi.org/10.61722/jmia.v2i4.6134Keywords:
Patty Bites Crispy, catfish, white sweet potato, broccoli, sensory, nutritionAbstract
Patty Bites Crispy is a nutritious snack made from catfish, white sweet potato, and broccoli. This study was experimental in nature. Data were collected through observation involving five trained panelists and thirty semi-trained panelists using a scoring scale instrument (5–1). The data were analyzed using multiple Analysis of Variance (ANOVA). The results showed that the best formulation was 85% catfish, 15% white sweet potato, and 20% broccoli in terms of sensory characteristics. This combination produced the best attributes, including a pale cream color with green fibers, uniform bite-sized shapes, a crispy exterior with a soft interior, a distinctive aroma, and a balanced flavor. The nutritional content per 100 grams of product includes 54.05% carbohydrates, 13.65% protein, 6.05% fat, and 98 mg/100g beta-carotene. Recommendations for further research include: (1) conducting shelf-life analysis through moisture content, water activity (aw), and sensory observation during storage; (2) performing microbiological testing to ensure product safety during medium to long-term storage; and (3) carrying out production cost analysis and price estimation to assess market feasibility.
References
Badan Standardisasi Nasional. (2018). SNI 8503:2018 Burger Daging. Pp. 2-4.
Chandra-Hioe, M. V., Rahman, H. H., & Arcot, J. (2017). Lutein and β-carotene in selected asian leafy vegetables. Journal of Food Chemistry and Nanotechnology, 3(3), 93–97. https://doi.org/10.17756/jfcn.2017-043
Douglas, S. L., Bernardez-Morales, G. M., Nichols, B. W., Johnson, G. F., Barahona-Dominguez, L. S., Jessup, A. P., … Sawyer, J. T. (2024). Inclusion of Beef Heart in Ground Beef Patties Alters Quality Characteristics and Consumer Acceptability as Assessed by the Application of Electronic Nose and Tongue Technology. Foods, 13(5). https://doi.org/10.3390/foods13050811
Erasmus, & European Union. (2018). Sensory analysis handbook. 44.
Fitriana, N., & Frisella, E. (2024). PENGARUH TEKNIK PENGOLAHAN TERHADAP MUTU BROKOLI The Influence of Processing Techniques to Quality Broccoli Plants. 10(2), 136–146.
Handayani, D. A., & Dwiloka, B. dan nurwantoro. (2017). Mutu Kimia dan Organoleptik Ubi Jalar Putih ( Ipomoea Batatas ) yang Difermentasi dalam Waktu yang Berbeda. Jurnal Aplikasi Teknologi Pangan, 6(1), 48–51.
Mochammad Herlanda Agung, Any Sutiadiningsih, Asrul Bahar, & Ita Fatkhur Romadhoni. (2024). Proporsi Ikan Bandeng dan Puree Kacang Merah dengan Penambahan Daun Bawang pada Produk Milk Fish Taro Crispy. Journal Innovation In Education, 2(3), 328–338. https://doi.org/10.59841/inoved.v2i3.1622
Mottram, D. S. (1998). Flavour formation in meat and meat products: A review. Food Chemistry, 62(4), 415–424. https://doi.org/10.1016/S0308-8146(98)00076-4
Rumondor, D. B. J., & Tinangon, R. M. (2021). Karakteristik fisikokimia dan evaluasi sensori burger daging sapi menambahkan bubuk cengkih (Syzgium aromaticum). Zootec, 41(2), 506. https://doi.org/10.35792/zot.41.2.2021.36882
Sari, N. (2022). Pengembangan Produk Nugget ikan Patin (Pangasius S.P)Dengan Penambahan Tepung Kacang Kedelai (Glycine Max) Sebagai Sumber Zat Gizi Dan Alternatif Pmt Untuk Balita Stunting Di Kabupaten Lima Puluh Kota. Universitas Andalas Padang, 15.
Sinesio, F. (2004). Sensory Evaluation. Encyclopedia of Analytical Science: Second Edition, 283–290. https://doi.org/10.1016/B0-12-369397-7/00561-6
Suhaima, N. R. (2018). Karakter Fisik, Kimia, Dan Organoleptik Patty Burger Ikan Patin (Pangasius pangasius) Dengan Subtitusi Kentang (Solanum tuberosum). Malang.
Taylor, J., Ahmed, I. A. M., Al-Juhaimi, F. Y., & Bekhit, A. E. D. A. (2020). Consumers’ perceptions and sensory properties of beef patty analogues. Foods, 9(1), 1–14. https://doi.org/10.3390/foods9010063
U Cahyawati. (2015). BAB 2 TINJAUAN PUSTAKA 2.1 Tinjauan Tentang Brokoli Hijau (Brassica olerecea L). 5–17.
Ungusari, E. (2015). No Title空間像再生型立体映像の 研究動向. Nhk技研, 151, 10–17.
Utiarahman, G., Harmain, R. M., & Yusuf, N. (2013). Karakteristik Kimia dan Organoleptik Nugget Ikan Layang (Decapterus sp.) yang Disubtitusi dengan Tepung Ubi Jalar Putih (Ipomea batatas L). Jurnal Ilmiah Perikanan Dan Kelautan, 1(3), 1–14.
Vu, G., Zhou, H., & McClements, D. J. (2022). Impact of cooking method on properties of beef and plant-based burgers: Appearance, texture, thermal properties, and shrinkage. Journal of Agriculture and Food Research, 9(September), 100355. https://doi.org/10.1016/j.jafr.2022.100355
Ying, D., Sanguansri, L., Cheng, L., & Augustin, M. A. (2021). Nutrient‐dense shelf‐stable vegetable powders and extruded snacks made from carrots and broccoli. Foods, 10(10). https://doi.org/10.3390/foods10102298
Yusuf, Y. (2018). Modul Sederhana dan Ilmiah Untuk Belajar: Kimia Pangan Dan Gizi. In EduCenter Indonesia.
Badan Standardisasi Nasional. (2018). SNI 8503:2018 Burger Daging. Pp. 2-4.
Chandra-Hioe, M. V., Rahman, H. H., & Arcot, J. (2017). Lutein and β-carotene in selected asian leafy vegetables. Journal of Food Chemistry and Nanotechnology, 3(3), 93–97. https://doi.org/10.17756/jfcn.2017-043
Douglas, S. L., Bernardez-Morales, G. M., Nichols, B. W., Johnson, G. F., Barahona-Dominguez, L. S., Jessup, A. P., … Sawyer, J. T. (2024). Inclusion of Beef Heart in Ground Beef Patties Alters Quality Characteristics and Consumer Acceptability as Assessed by the Application of Electronic Nose and Tongue Technology. Foods, 13(5). https://doi.org/10.3390/foods13050811
Erasmus, & European Union. (2018). Sensory analysis handbook. 44.
Fitriana, N., & Frisella, E. (2024). PENGARUH TEKNIK PENGOLAHAN TERHADAP MUTU BROKOLI The Influence of Processing Techniques to Quality Broccoli Plants. 10(2), 136–146.
Handayani, D. A., & Dwiloka, B. dan nurwantoro. (2017). Mutu Kimia dan Organoleptik Ubi Jalar Putih ( Ipomoea Batatas ) yang Difermentasi dalam Waktu yang Berbeda. Jurnal Aplikasi Teknologi Pangan, 6(1), 48–51.
Mochammad Herlanda Agung, Any Sutiadiningsih, Asrul Bahar, & Ita Fatkhur Romadhoni. (2024). Proporsi Ikan Bandeng dan Puree Kacang Merah dengan Penambahan Daun Bawang pada Produk Milk Fish Taro Crispy. Journal Innovation In Education, 2(3), 328–338. https://doi.org/10.59841/inoved.v2i3.1622
Mottram, D. S. (1998). Flavour formation in meat and meat products: A review. Food Chemistry, 62(4), 415–424. https://doi.org/10.1016/S0308-8146(98)00076-4
Rumondor, D. B. J., & Tinangon, R. M. (2021). Karakteristik fisikokimia dan evaluasi sensori burger daging sapi menambahkan bubuk cengkih (Syzgium aromaticum). Zootec, 41(2), 506. https://doi.org/10.35792/zot.41.2.2021.36882
Sari, N. (2022). Pengembangan Produk Nugget ikan Patin (Pangasius S.P)Dengan Penambahan Tepung Kacang Kedelai (Glycine Max) Sebagai Sumber Zat Gizi Dan Alternatif Pmt Untuk Balita Stunting Di Kabupaten Lima Puluh Kota. Universitas Andalas Padang, 15.
Sinesio, F. (2004). Sensory Evaluation. Encyclopedia of Analytical Science: Second Edition, 283–290. https://doi.org/10.1016/B0-12-369397-7/00561-6
Suhaima, N. R. (2018). Karakter Fisik, Kimia, Dan Organoleptik Patty Burger Ikan Patin (Pangasius pangasius) Dengan Subtitusi Kentang (Solanum tuberosum). Malang.
Taylor, J., Ahmed, I. A. M., Al-Juhaimi, F. Y., & Bekhit, A. E. D. A. (2020). Consumers’ perceptions and sensory properties of beef patty analogues. Foods, 9(1), 1–14. https://doi.org/10.3390/foods9010063
U Cahyawati. (2015). BAB 2 TINJAUAN PUSTAKA 2.1 Tinjauan Tentang Brokoli Hijau (Brassica olerecea L). 5–17.
Ungusari, E. (2015). No Title空間像再生型立体映像の 研究動向. Nhk技研, 151, 10–17.
Utiarahman, G., Harmain, R. M., & Yusuf, N. (2013). Karakteristik Kimia dan Organoleptik Nugget Ikan Layang (Decapterus sp.) yang Disubtitusi dengan Tepung Ubi Jalar Putih (Ipomea batatas L). Jurnal Ilmiah Perikanan Dan Kelautan, 1(3), 1–14.
Vu, G., Zhou, H., & McClements, D. J. (2022). Impact of cooking method on properties of beef and plant-based burgers: Appearance, texture, thermal properties, and shrinkage. Journal of Agriculture and Food Research, 9(September), 100355. https://doi.org/10.1016/j.jafr.2022.100355
Ying, D., Sanguansri, L., Cheng, L., & Augustin, M. A. (2021). Nutrient‐dense shelf‐stable vegetable powders and extruded snacks made from carrots and broccoli. Foods, 10(10). https://doi.org/10.3390/foods10102298
Yusuf, Y. (2018). Modul Sederhana dan Ilmiah Untuk Belajar: Kimia Pangan Dan Gizi. In EduCenter Indonesia.
Downloads
Published
Issue
Section
License
Copyright (c) 2025 JURNAL MULTIDISIPLIN ILMU AKADEMIK
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
