PENGARUH PENAMBAHAN TEPUNG MENJES TERHADAP SIFAT FISIK DAN ORGANOLEPTIK NUGGET AYAM
Abstract: Chicken nugget is a
processed chicken product, cooked made from a mixture of ground chicken meat
were given coating, with or without the addition of other ingredients and
permitted food additives. Chicken nuggets are a popular food product, but
chicken nugget has the disadvantage that has a low fiber content. Lack of fiber
content can be improved by adding menjes flour on chicken nuggets. Menjes flour
have a high fiber content, which is 61.55%, has a savory flavor, widely
available and affordable price. The design of the study is a randomized block
design (RBD) with one factor, seven level of menjes flour concentration of 0%,
1.5%, 3%, 4.5%, 6%, 7.5% and 9 % with three times repeated. Parameter study
include WHC, pH, moisture content, fiber content, texture (hardness,
springiness, cohesiveness, fractubility, gumminess and chewiness), and product
preferences in organoleptic (juiceness, texture and flavor). The data will be
analyzed by Analysis of Variance (ANOVA) at α = 5% and further testing is test
DMRT (Duncan's Multiple Range Test) at α = 5% when there are significant
differences between treatments. The result showed that the difference variation
in addition of menjes flour was significantly affected (α = 5%) against
moisture, WHC, texture (hardness and cohesiveness). Variation in addition of
menjes flour also significantly affected to product organoleptic including
flavor, texture, and juiceness. Larger addition of menjes flour increasing
moisture content and hardness, but decreasing WHC, cohesiveness and panelist
preference. The best treatment was obtained at addition 1.5% menjes flour with
160% WHC, 55.82% moisture content, 9534.204 g hardness, 0.637 cohesiveness, and
2.09% dietary fiber.
Penulis: Ellen Yahya, Thomas
Indarto Putut Suseno, Erni Setijawati
Kode Jurnal: jppertaniandd130524
