EFFECT OF TEMPEH AND ARROWROOT FLOUR SUBSTITUTION ON THE PHYSICAL AND SENSORY CHARACTERISTICS OF CATFISH NUGGETS
DOI:
https://doi.org/10.47701/h9r1ew35Keywords:
Arrowroots flour, Catfish, Flour, Nuggets, TempehAbstract
Catfish is a widely available freshwater commodity that can
be developed into value added products such as nuggets.
The use of local ingredients, including tempeh flour and
arrowroot flour, may modify the physical, sensory and
textural charateristics of catfish nuggets. This study aimed
to evaluate the effects of different proportions of tempeh
flour and arrowroot flour on catfish nugget characteristics.
Four formulation were prepared F0 (15:0 g), F1 (10:5 g), F2
(5:10 g) and F3 (0:15 g) of tempeh flour and arrowroot flour,
respectively. Nuggets were steamed and weight and color
were evaluated before and after steaming. Sensory
characteristics were evaluated before and after bread
coating, while instrumental texture was analyzed using
Texture Profile Analysis (TPA). All formulation showed
weight loss after steaming, ranging from 1,45% to 9,53%
with F1 showing the lowest weight loss. Color
characteristics varied among formulations after steaming.
Bread coating modified sensory characteristics, particulary
color and aroma. TPA showed that F1 had the lowest
hardness and gumminess. F3 had the highest hardness and
gumminest, and F2 had the highest chewiness (21,25±4,56).
Overall, flour proportion influenced the physical, sensory,
and textural characteristics of catfish nuggtes.
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