Pengaruh Penambahan Singkong (Mahihot utilissima) Sebagai Filler Terhadap Daya Terima dan Kadar Air Nugget Ikan Tuna

Currently, the utilization of cassava is still limited and only used as traditional food preparations. There needs to be innovation in the use of cassava as an ingredient in making products that are liked by many groups and have long durability, one of which is nuggets. This study aimed to determine the effect of cassava addition on water content and receiving capacity on tuna nuggets, tested by hedonic scale test for power test and Thermogravimetri test for moisture content. The organoleptic test was done by Friedman test with sig. = 0,05 and the water content by one-way ANOVA test with sig. = 0.01 using SPSS 16.0, The results of this study showed that the effect of cassava added to the color (sig 0,00), aroma (0,01), and flavor (0,00) on tuna nuggets, but no effect on water content (0,70) and texture ( sig, 0.13). Good products of tuna nuggets are produced from the addition of cassava 15% of with the criteria of bright brown color, fishy aroma not felt, a balanced blend of taste between cassava and tuna fish, then a soft texture. Water content was at least in the product with 0% cassava added (60%). This study had not been studied about the test save power, product innovation with filler with natural ingredients (tubers). It was suggested that further should be done to save the test, product innovation with the addition of filler from natural ingredients, for breading could be done by first dipping in flour dough.