The study aims to evaluate nuggets substituted with chicken intestine and breadfruit flour. The treatment consisted of 100% topica flour (P1), and substitution with breadfruit flour each of 15% (P2), 25% (P3), 35% (P4), 50% (P5), 65% (P6), 75% (P7), 85% (P8), 100% (P9). The study showed that the water content of P4 nugget to 100% (P9) was significantly lower than the control (P1). 100% ash content substitution nugget (P9) breadfruit flour was significantly higher than the control. The substitution of breadfruit flour does not affect protein and fat. It was concluded that the substitution of breadfruit flour with tapioca in the manufacture of the nugget was significantly different in water content and ash, but protein and fat content of the resulting nugget were relatively the same. The composition of 50% substitution nugget tapioca flour and breadfruit 50% (P5) contains 61.5% water, 1.65% ash, 17.55% protein, and 17.72% fat.

Meatballs can be identified as a good product if they had chewy property. To make the meatballs chewy, meatballs producers try to add natural and artificial additives. This research aimed to study the addition effect of the natural gelling agents on organoleptic characteristics of chicken meatballs. This research using a completely randomized design with 4 treatments and 25 trained panelists as replication. The treatments were an additional level of gelatin and they controlled without gelatin (P0), the addition of 1% gelatin of meat weight (P1), the addition of 2% gelatin of meat weight (P2), and addition of 3% gelatin of meat weight (P3). The result showed that addition gelatin as a natural gelling agent up to 3% on chicken meatballs making process did not give any significant effect (P<0,05) on color, aroma, flavor, texture and chewy. It can be concluded that the gelatin addition up to 3% is still lacking and need to be added to give a better chewy sensation.

Durian (Durio zibethinus Linn.) has been shown to have toxicity effect on acute toxicity in vivo. Objective: This study aimed to determine the acute toxicity of the Durian Mesocarpium Ethanol Extracts (EEMD), various doses of Durian Mesocarpium Ethanol Extracts (EEMD) by examining in vivo to the healthy mice experimentally. The toxic effects appeared in a short time after 24 hours by oral administrations of the dosages. This study used completely randomized design. The animals used in this study were mice (Swiss Webster), with criteria are healthy, male, and the range of the ages were 2 -3 months with the body weight 20 -30 g. The various dosages of Durian Mesocarpium Ethanol Extracts (EEMD) were divided into six experimental groups to determine the LD50 there are K-(NaCMC); P1 (100 mg/KgBW); P2 (200 mg/KgBW); P3 (400 mg/KgBW); P4 (800 mg/KgBW); P5 (1600 mg/KgBW). The result showed that Durian Mesocarpium Ethanol Extracts (EEMD) has LD50 400 mg/KgBW which included in moderate toxicity with effect like tremor which is one of type acute toxicity due to healthy mice. Conclusion: Based on these results, Durian (Durio zibethinus Linn.) have moderate toxicity after 24 hours oral administration dosages.

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The study evaluated the organoleptic properties from chicken intestines nugget with substitution 50% of breadfruit flour and tapioca flour. The treatments in this study consisted of without breadfruit flour (R1), the substitution of breadfruit flour 15% (R2), 25% (R3), 35% (R4), 50% (R5), 65% (R6), 75. % (R7), 85% (R8), 100% (R9). A completely randomized design with 5 replications was used in this study. The substitute of breadfruit flour as a substitute treatment for tapioca flour. Parameters consist of texture, colour, and taste. The results of this study were panellists’ preference for nugget colour with the substitution of breadfruit flour 35% (R4) to 100% (R9) was significantly different (P<0.05) with R1. The aroma of nuggets with breadfruit flour 35% (R4), 50% (R5), 65% (R6), 85% (R8), and 100% (R9) were significantly different (P<0.05) with R1. The taste of chicken intestine nuggets with breadfruit flour substitution 25% (R3) to 100% (R9) was significantly different (P<0.05) than the control. The conclusion in this study substituting tapioca flour to replace breadfruit flour in 50% chicken intestine nuggets has different organoleptic characteristics in aroma, texture, colour, and taste. Substitution of breadfruit flour 50% can be applied to make nuggets made from chicken intestines.