Introducing Eel Nugget as a Potential Alternative of High-protein Processed Food

Nenni Dwi Aprianti Lubis, Muhammad Ichwan, Irina Keumala Nasution

2018

Abstract

Consumption of healthy and nutritious food is necessary to fulfill one’s need of energy and nutrition. Eel is a potential source of protein and other nutrients, however, its appearance does not look appealing for some consumers. Therefore, processing eel meat into a favourable processed food such as nugget is suggested to increase the utilization of eel as an alternative nutritious food. Nugget is one of the favourite processed food of all ages due to the savoury and palatable taste. Organoleptic test on eel nugget to a panel of respondents (using scale 1 to 5) showed the average score of 4.32, 4.28, 4.53, 4.37 and 4.42 for the color, smell, taste, texture and overall acceptability, respectively. Protein content estimation in eel nugget based on nutrients analysis and chemical analysis was 14,48% and 18.34%, indicating that the product fulfills Indonesian National Standard (SNI) requirement for minimal protein content in nugget (12%). We conclude that the eel nugget is a potential nutritious processed food to increase the consumption of eel meat as a source of protein in the community.

Paper Citation

in Harvard Style

Lubis N., Ichwan M. and Nasution I. (2018). Introducing Eel Nugget as a Potential Alternative of High-protein Processed Food.In Proceedings of the International Conference of Science, Technology, Engineering, Environmental and Ramification Researches - Volume 1: ICOSTEERR, ISBN 978-989-758-449-7, pages 818-820. DOI: 10.5220/0010092008180820

in Bibtex Style

@conference{icosteerr18,
author={Nenni Dwi Aprianti Lubis and Muhammad Ichwan and Irina Keumala Nasution},
title={Introducing Eel Nugget as a Potential Alternative of High-protein Processed Food},
booktitle={Proceedings of the International Conference of Science, Technology, Engineering, Environmental and Ramification Researches - Volume 1: ICOSTEERR,},
year={2018},
pages={818-820},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0010092008180820},
isbn={978-989-758-449-7},
}

in EndNote Style

TY - CONF

JO - Proceedings of the International Conference of Science, Technology, Engineering, Environmental and Ramification Researches - Volume 1: ICOSTEERR,
TI - Introducing Eel Nugget as a Potential Alternative of High-protein Processed Food
SN - 978-989-758-449-7
AU - Lubis N.
AU - Ichwan M.
AU - Nasution I.
PY - 2018
SP - 818
EP - 820
DO - 10.5220/0010092008180820