DAFTAR ISI

Halaman

HALAMAN SAMPUL ....................................................................................... i

HALAMAN JUDUL .........................................................................................ii

HALAMAN PENGESAHAN ..........................................................................iii

HALAMAN PERSETUJUAN ........................................................................ iv

KATA PENGANTAR ...................................................................................... v

DAFTAR ISI......................................................................................................vi

DAFTAR TABEL ..........................................................................................x

DAFTAR GAMBAR .....................................................................................xi

DAFTAR LAMPIRAN ..................................................................................xii

BAB I PENDAHULUAN .................................................................................. 1

1.1 Latar Belakang ........................................................................................... 1

1.2 Rumusan Masalah ...................................................................................... 3

1.3 Tujuan Penelitian ....................................................................................... 3

1.4 Manfaat Penelitian ..................................................................................... 3

BAB II TINJAUAN PUSTAKA.......................................................................6

2.1 Morfologi Tanaman Kelor.................................................................. 6

2.2 Kandungan Gizi Tanaman Kelor……..................................................... 8

2.3 Manfaat Daun Kelor………................................................................. 10

2.4 Jamur Sawit (volvariella Sp).......................................................................11

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 2.5 Reproduksi Jamur Sawit.................................................................... 13

2.6 Manfaat Mengkonsumsi Jamur Sawit....................................................... 14

2.7 Kandungan Gizi Jamur Sawit.............................................................. 14

2.8 Nugget Ayam………………............................................................... 15

2.9 Pembuatan Nugget Ayam.……............................................................... 18

2.9.1Peanggilingan Daging Ayam................................................................ 18

2.9.2 Pembuatan Adonan………................................................................ 18

2.9.3 Pengukusan………………................................................................ 19

2.9.4 Breading dan Better………................................................................ 19

2.9.5 Penggorengan……………................................................................ 19

2.9.6 Pengemasan………………................................................................ 20

2.10 Komposisi Gizi Nugget Ayam................................................................ 21

2.11 Rendemen…………………................................................................ 21

2.12 Tekstur……………………................................................................ 21

2.13 Kadar Air…………………................................................................ 22

2.14 Protein……………………................................................................ 22

2.15 Serat….……………………................................................................ 23

2.16 Lemak.……………………................................................................ 23

2.17 Uji Organoleptik……………................................................................ 24

2.18 Panelis.……………………................................................................ 25

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BAB III METODE PENELITIAN ................................................................ 28

3.1 Bahan ....................................................................................................... 28

3.2 Alat ........................................................................................................... 28

3.3 Waktu dan Tempat Penelitian ................................................................. 28

3.4 Cara Penelitian ......................................................................................... 28

3.5 Perlakuan Penelitian ................................................................................. 31

3.6 Analisis Penelitian.................................................................................... 31

3.7 Rancangan Percobaan .............................................................................. 37

BAB IV HASIL PEMBAHASAN .................................................................. 38

4.1 Analisis Rendemen Nugget Ayam. ...................................................... 38

4.2 Analisis Tekstur Nugget Ayam................................................................. 40

4.3 Analisis Kadar Air Nugget Ayam........................................................... 41

4.4 Analisis Kadar Protein Nugget Ayam....................................................... 42

4.5 Analisis Kadar Serat Nugget Ayam..................................................... 44

4.6 Analisis Kadar Lemak Nugget Ayam....................................................... 46

4.7 Uji Organoleptik ....................................................................................... 48

4.7.1 Warna Nugget Ayam............................................................................... 48

4.7.2 Rasa Nugget Ayam............................................................................... 50

4.7.3 Aroma Nugget Ayam............................................................................. 52

4.7.4 Tekstur Nugget Ayam............................................................................. 53

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 4.9 Pendapatan dan Keuntungan Nugget Ayam.............................................. 55

BAB V KESIMPULAN DAN SARAN ........................................................... 58

5.1. Kesimpulan .............................................................................................. 58

5.2. Saran ....................................................................................................... 59

DAFTAR PUSTAKA ...................................................................................... 60

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 DAFTAR TABEL

Halaman

Tabel 2.1 Kandungan gizi pada daun kelor segar dan kering............................. 9

Tabel 2.2 Kandungan gizi jamur sawit.............................................................. 15

Tabel 2.3 Standar Mutu Pada Nugget Ayam…. ............................................... 17

Tabel 3.1 Perlakuan Sampel…………………................................................... 31

Tabel 4.1 Hasil Analisis Rendemen Nugget Ayam…………………................ 38

Tabel 4.2 Hasil Analisis Tekstur Nugget Ayam……………………................ 40

Tabel 4.3 Hasil Analisis Kadar Air Nugget Ayam……………........................ 42

Tabel 4.4 Hasil Analisis Kadar Protein Nugget Ayam ………......................... 43

Tabel 4.5 Hasil Analisis Kadar Serat Nugget Ayam …………………………..45

Tabel 4.6 Hasil Analisis Kadar Lemak Nugget Ayam…………….................. 47

Tabel 4.71 Hasil Uji Organoleptik Warna Nugget Ayam …………….............. 49

Tabel 4.72 Hasil Uji Organoleptik Rasa Nugget Ayam…................................ 51

Tabel 4.73 Hasil Uji Organoleptik Aroma Nugget Ayam…………................. 52

Tabel 4.74 Hasil Uji Organoleptik Tekstur Nugget Ayam ..………................. 54

Tabel 4.8 Analisis Usaha Nugget Ayam …………………..………................. 56

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 DAFTAR GAMBAR

Halaman

Gambar 2.1 Tanaman Kelor……………………............................................. 6

Gambar 2.2 Jamur Sawit………………………………… ............................. 12

Gambar 2.3 Nugget Ayam………………………………… ...........................17

Gambar 3.1 Diagram Alir Proses Pembuatan Nugget Aya.............................. 30

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 DAFTAR LAMPIRAN

Halaman

Lampiran 1. Rancangan Kegiatan (Time Schedule) ........................................ ..65

Lampiran 2. Prosedur Analisis Fisik…… ........................................................ 67

Lampiran 3. Prosedur Analisis Kimia…….......................................................68

Lampiran 4. ProsedurUji Organoleptik…………............................................. 72

Lampiran 5. Hasil Analisis Rendemen Nugget Ayam..................................... 74

Lampiran 6. Hasil Analisis Tekstur Nugget Ayam…...................................... 76

Lampiran 7. Hasil Analisis Kadar Air Nugget Ayam….................................. .78

Lampiran 8. Hasil Analisis Protein Nugget Ayam…....................................... 80

Lampiran 9. Hasil Analisis kadar Serat Nugget Ayam.................................... 82

Lampiran 10. Hasil Analisis Kadar Lemak Nugget Ayam……………........... 84

Lampiran 11. Uji Organoleptik Warna…......................................................... 86

Lampiran 12. Uji Organoleptik Rasa…........................................................ 90

Lampiran 13. Uji Organoleptik Aroma............................................................. 93

Lampiran 14. Uji Organoleptik Tekstur............................................................ 96

Lampiran 15. Perlakuan Terbaik..……......................................................... 99

Lampiran 16. Analisis Usaha…....................................................................... 100

Lampiran 17. Dokumentasi Uji Organoleptik….............................................. 102

Lampiran 18. Dokumentasi Bahan dan Produk……….................................... 103

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