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Nugget is a restructured processed meat made from chicken generally. But chicken nuggets on the market generally contain high fat and low fiber so it is not recommended to be consumed continuously and in the long term. Therefore, a healthier diversification of fast food is needed, one of which is by using enoki mushrooms and seaweed. The use of these two materials is expected to be able to improve the physical characteristics and acceptability of healthier diversification of nuggets. This research used completely randomized design with 4 comparisons of seaweed flour and tapioca flour, which are 0 g : 50 g; 5 g : 45 g; 10 g : 40 g; and 15 g : 35 g. Those parameters observed included physical (hardness) and sensory (color, aroma, taste, texture, and overall). Data was processed using SPSS statistical program with confidence level of 95%, if the results were significantly different then the test continued with Duncan's Multiple Range Test (DMRT). Results indicate Kappaphycus alvarezii and Eucheuma spinosum seaweed flour significantly affected physic and sensory characteristics of enoki mushroom nuggets. The best formulation on the physical characteristics of enoki mushroom nuggets with the addition of Kappaphycus alvarezii and Eucheuma spinosum seaweed flour was 15 g : 35 g. The best sensory acceptability characteristics of enoki mushroom nuggets with the addition of Kappaphycus alvarezii seaweed flour is 10 g : 40 g while the enoki mushroom nuggets with the addition of Eucheuma spinosum seaweed flour is 15 g : 35 g.

pro food: jurnal ilmu dan teknologi pangan

PENGARUH PROPORSI TEPUNG RUMPUT LAUT Kappaphycus alvarezii, Eucheuma spinosum, DAN TEPUNG TAPIOKA TERHADAP DAYA TERIMA PANELIS DAN NILAI HARDNESS NUGGET JAMUR ENOKI (Flammulina velutipes)