TUGAS AKHIR

PRAKTEK PRODUKSI (PP)

PEMBUATAN NUGGET TEMPE SAYUR
TugasAkhirUntukSebagianPersyaratanGunaMemperolehGelar
AhliMadya (A.Md) di FakultasPertanian
Program Studi Diploma III TeknologiHasilPertanian
UniversitasSebelasMaret
Surakarta

OLEH :
JESICA ANGGRAHENI
H3111037
PROGRAM DIPLOMA III TEKNOLOGI HASIL PERTANIAN
FAKULTAS PERTANIAN
UNIVERSITAS SEBELAS MARET
SURAKARTA
2014

HALAMAN PENGESAHAN
TugasAkhirBerjudul :
PraktekProduksiPembuatan Nugget Tempe Sayur
DisusunOleh :
JesicaAnggraheni (H3111037)
TelahdipertanggungjawabkandanDiterima
Oleh Tim Penguji
PadaTanggal .
Pembimbing I

Pembimbing II

Siswanti S.TP, M.Sc

Dimas RahadianA.M S.TP.,M.Sc

NIK. 1986043020130201

NIP. 198602112010121007

Mengetahui
DekanFakultasPertanian
UniversitasSebelasMaret

Prof. Dr. IrBambangPujiasmanto, MS

NIP. 1950225 1986011 001

KATA PENGANTAR
Pujisyukursayapanjatkankehadirat

Allah

SWT

yang

telahmelimpahkanrahmatdanhidayahNyasehinggasayadapatmenyelesaikanlaporanTu
gasAkhirinidenganbaik.TugasAkhirPraktekProduksiinidisusununtukmelengkapiTugas
AkhirkulishdansebagaisyaratkelulusanuntukmeraihgelarAhliMadya.
Denganselesainyapenyusunanlaporanini, sayaucapkanterimakasihkepada:
1. Prof. Dr. Ir. BambangPujiasmanto M.S selakuDekanFakultasPertanian UNS.
2. Ir. ChoiroelAnam, M.P, M.T selakuKetua Program Studi D III THP.
3. Dian Rachmawati S.TP., M.P selakuKomisiTugasAkhir Program Studi D III
4.
5.
6.
7.
8.

THP.
Siswanti S.TP., M.Scselakupembimbing I PraktekProduksi.
Dimas Rahadian A.M, S.TP.,M.Scselakupembimbing II PraktekProduksi.
Kedua orang tua yang selalumemberikandukungan spiritual danmateri.
Rekan-rekanmahasiswa D III THP 2011.
Semuapihak

yang

telahmembantuterselesainyalaporanTugasAkhirPraktekPrduksiini.
SayasebagaipenulismenyadaribahwalaporanTugasAkhirinimasihbanyakkekur
angandanjauhdarisempurna,

olehkarenaitukritikdan

saran

membangundarisemuapihaksangatsayaharapan

yang
demi

perbaikanlaporanTugasAkhirPraktekProduksiselanjutnya.
SemogalaporanTugasAkhirPraktekProduksiinibermanfaatbagisemuapihak.

Surakarta, Juni 2014

Penyusun
Persembahan

TugasAkhirinikupersembahkankepada

Allah

SWT

telahmemberikankenikmatankepadaku,

keduaorangtuaku

telahmemberikandukunganbaikmotivasidanmateri,
khususnya

Bu

Siswantidan

Pak

yang
yang

dosen
Dimas

THP
yang

telahmemberimasukandalampenyelesaianTugasAkhirini, mas Iwan

yang

selalumenyemangatiku,mbakkutersayang,

Dinda,

bulikku,

dantugasakhirinikupersembahkanuntukBondan, sahabat-sahabatku
yang

selalumemberisemangat,

Anjani,

Neli,

Susi,

Risto,

dukungandanmasukan

Rima,

Hanik,

Friska,

Sintya,

(Getok,
Laila)

sertateman-teman THP 2011.

MOTO
Berdirikokoh di atasprinsipkebenaran,
tidakselaumembawakebahagiaan.Bahkankadangterasapahitd
angetirsekali.
Tapidapatdipastikan,

kebahagiaansejatihanyadanhanyabersumberdarikebenaran.Ti
dakakandatangdaridusta, aniaya, dantopengkehidupan
Denganberfikirpositifkitabiamelewatisamuderaluaspenuhdeng
anbadai, meskihanyamenaikiperahukecil.
Jika kalian tidakbisaikutgolongan yang memperbaiki,
makasetidaknya, janganlahikutgolongan yang merusak.Jika
kalian tidakbisaberdiridi depanmenyerukankebaikan,
makaberdirilah di belakang. Dukung orang orang yang
mengajakpadakebaikandengansegalaketerbatasan.Itulebihbai
k.
(TereLiye)

DAFTAR ISI
HALAMAN JUDUL.....................................................................................

HALAMAN PENGESAHAN....................................................................... ii
KATA PENGANTAR.................................................................................... iii
PERSEMBAHAN.......................................................................................... iv

MOTO ...........................................................................................................

DAFTAR ISI.................................................................................................. vi
DAFTAR TABEL.......................................................................................... ix
DAFTAR GAMBAR.....................................................................................

ABSTRAK..................................................................................................... xi
ABSTRACT................................................................................................... xii
BAB I PENDAHULUAN
A. Latar Belakang.............................................................................

B. Rumusan Masalah........................................................................

C. Tujuan .........................................................................................

D. Manfaat .......................................................................................

BAB II TINJAUAN PUSTAKA

A. Tempe..........................................................................................

B. Nugget.........................................................................................

C. Kandungan Gizi...........................................................................

D. Bahan Tambahan.......................................................................... 10
1.

Wortel .............................................................................
......

2.

10
Bawang

Putih ..................................................................................... 12
3.
Pala .................................................................................
......

13
Garam .............................................................................

.....

.......................................................................13
Gula ................................................................................

.....

.......................................................................14
Merica .............................................................................

.....

.......................................................................15
Tepung

4.
5.
6.
7.

Panir .................................................................................15

8.

Minyak

9.

Goreng .............................................................................15
Tepung

10.

Tapioka ............................................................................17
Bawang

Bombay ............................................................................17
11.
Daun
Bawang ............................................................................18
E. Proses Pembuatan........................................................................ 18
F. Analisa Organoleptik ................................................................... 20
G. Analisa Ekonomi ......................................................................... 21
H. Pengemasan ................................................................................. 28
BAB III METODE PENELITIAN
A. Waktu dan Tempat Pelaksanaan................................................... 30
B. Alat Bahan dan Cara Kerja ......................................................... 30
1.

Alat .................................................................................
......

30
Bahan ..............................................................................

......

30
Cara

2.
3.

Kerja ................................................................................31
C. Analisa Kimia dan Sensori Nugget Tempe Sayur....................... 36
D. Analisa Ekonomi .......................................................................... 36
BAB IV HASIL DAN PEMBAHASAN
A. Analisa Organoleptik .................................................................. 38
1.
2.
3.
4.
5.

Warna ...................................................................................
Rasa ......................................................................................
Aroma ...................................................................................
Tekstur ..................................................................................
Overall ..................................................................................

38
39
39
39
40

B. Analisa Kimia ............................................................................. 40

1. Analisa Kadar Protein .......................................................... 41

2. Analisa Kadar Lemak .......................................................... 41
C. Desain Kemasan.......................................................................... 42
1. Bungkus ............................................................................... 42
2. Labelling ............................................................................... 43
D. Analisa Kelayakan Usaha............................................................ 43
BAB V KESIMPULAN DAN SARAN
A. Kesimpulan.................................................................................. 51
B. Saran 51
DAFTAR PUSTAKA.................................................................................... 53
LAMPIRAN................................................................................................... 56

DAFTAR TABEL
Tabel 2.1 Persyaratan Mutu Tempe Kedelai SNI 3144-2009..........................

Tabel 2.2 Persyaratan Mutu Nugget menurut SNI 01-6683-2002 .................

Tabel 2.3 Kandungan Nilai Gizi dan Kalori dalam Umbi Wortel per 100 gr. 12
Tabel 2.3Komposisi Kimia Bawang Putih per 100 gr.................................... 13
Tabel 2.4 Standar Nasional Indonesia Minyak Goreng.................................. 16
Tabel 3.1 Formulasi Bahan Nugget Tempe Sayur........................................... 36
Tabel 3.2 Analisa Kimia dan Sensori Nugget Tempe Sayur........................... 36
Tabel 4.1Hasil UjiSkoring Nugget Tempe Sayur............................................ 38
Tabel 4.2Hasil Analisa Protein dan Lemak Nugget Tempe Sayur.................. 41
Tabel 4.3TabelBiaya Usaha............................................................................. 43
Tabel 4.4TabelAmortisasi............................................................................... 43
Tabel 4.5 TabelPenyusutan (Depresiasi) Peralatan......................................... 44
Tabel 4.6TabelBiayaBahan Baku danBahanPembantu................................... 45
Tabel 4.7 TabelBiayaBahanBakardanEnergi................................................... 45
Tabel 4.8 TabelBiayaPerawatandanPerbaikan................................................ 45
Tabel 4.9 TabelBiayaKemasan........................................................................ 46

DAFTAR GAMBAR
Gambar 2.1 GambarWortel............................................................................. 10
Gambar 3.2Diagram AlirPembuatan Nugget Tempe Sayur............................ 35
Gambar 4.1 Kemasan Nugget Tempe Sayur................................................... 42

Proses ProduksiPembuatan Nugget Tempe Sayur

JesicaAnggraheni1
SiswantiS.TP., M.Sc2 Dimas Rahadian AM, S.TP.,M.Sc2

ABSTRAK

10

TujuandaripelaksanaanPraktekProduksi

Nugget

Tempe

Sayuradalahuntukmengetahui proses produksi nugget tempesayur, mengetahui

formula nugget tempesayur yang disukaipanelis, mengetahuikandungan protein
danlemak di dalam nugget tempesayur, sertamelakukananaliakriteriakelayakanusaha
nugget tempesayur. KegiatanpraktekproduksidilaksanakanmulaibulanMaret-Juli 2014
di

LaboratoriumRekayasa

Proses

danPengolahanHasilPertanianJurusanTeknologiHasilPertanianUniversitasSebelasMar
et Surakarta. Nugget tempesayurterbuatdaritempekedelai, wortel, daunbawang,
bawangputih,

bawangbombay,

garam,

merica,

pala,

gulapasir,

tapioka,

tepungpanirdengan 3 formula yaitu f1 (450 gr tempe, 50 gr tapioka, 100 gr sayur); f2

(400 gr tempe, 100 gr tapioka, 100 gr sayur); f3 (350 gr tempe, 150 gr tapioka, 100 gr
sayur). Dari hasilanalisissensoriketiga formula tersebutdiperolehhasil f2 yang paling
disukaipanelissebagaisampel yang digunakanuntukanalisakimia.Analisakimia yang
dilakukanyaituanalisauji protein danlemak. Dari hasilanalisakimiadiperolehhasil ratarata kadar protein sebesar 10,08 %, rata-rata kadarlemaksebesar 7,10%. Dari
hasilkelayakanusaha, nugget tempesayurdalamkemasan 200 gr/kemasandiproduksi 60
kemasan/hariatau

1500

kemasan/bulandijualdenganhargaRp

9.000,00/kemasanmemperolehlababersihsebesarRp 2.708.313,808/bulan. Produksi

nugget tempesayurakankembali modal danmendapatkankeuntunganbersihseteleh
proses produksiselama 3,73bulandengantingkatproduksi minimal 939 kemasan/bulan.
Dan produksi nugget tempesayurlayakdijalankankarenanilai Net B/C lebihdari 1 yaitu
1,26.
Kata Kunci: Nugget, nugget tempesayur, protein, lemak
Keterangan :
1. MahasiswaJurusanTeknologiHasilPertanianUniversitasSebelasMaret
Mandasari H3108056
2. Dosenpembimbing/penguji

Surakarta

dengannama

Production Practices of Tempeh Vegetable Nuggets

Jesica Anggraheni1
SiswantiS.TP., M.Sc2 Dimas Rahadian AM, S.TP., M.Sc2

11

Rika

ABSTRACT
The purpose of the implementation of Tempeh Nugget Vegetable Production
Practices is to investigate the process of production of tempeh vegetable nuggets,
tempeh nuggets to discover the formula panelists preferred vegetable, knowing the
content of protein and fat in the vegetable tempeh nuggets, as well as conduct
feasibility criteria analysis tempeh vegetable nuggets. Event production practices
implemented starting in March-July 2014 in the Laboratory and Process Engineering
of Agricultural Products Processing Department of Agricultural Technology
University March Surakarta. Vegetable tempeh nuggets made from soy tempeh,
carrots, scallions, garlic, onions, salt, pepper, nutmeg, sugar, tapioca, flour panir with
3 formulas that f1 (450 g tempeh, 50 g tapioca, 100 grams of vegetables) ; f2 (400 g
tempeh, 100 gr tapioca, 100 g of vegetables); f3 (350 g tempeh, 150 gr tapioca, 100
grams of vegetables). From the results of the sensory analysis of the obtained results
of the three formulas f2 most panelists favored as the sample used for chemical
analysis. Chemical analysis done of test analysis of proteins and fats.From the results
of the chemical analysis of the results obtained by the average protein content of
10.08%, the average fat content of 7.10%.From the results of the feasibility, tempeh
nuggets of vegetables in containers of 200 gr / packaging produced 60 packs / day or
1,500 packs / month sold at Rp 9,000.00 / packaging net profit of Rp 2,708,313.808 /
month. Production of vegetable tempeh nuggets will return capital and net profit
during the production process seteleh 3.73 months with a minimum production level
packaging 939 / month. Production of vegetables and tempeh nuggets eligible to run
because the value of Net B / C more than 1 is 1.26.
Keywords: Nugget, tempeh nuggets vegetables, proteins, fats

Description:
1. The Student Department of Agricultural Product Technology University March Surakarta with the name
JesicaAnggraheni H3111037
2. Supervisor / testers

12