Pengaruh Jenis dan Proporsi Penggunaan Tepung Jagung Terhadap Daya Ikat Air dan Kualitas Organoleptik dari Nugget Ayam Kampung

Abstract

This research aims to observe the effect of different corn flour varieties and proportions in chicken nuggets made of local chicken meat on its water holding capacity (WHC) and organoleptic characteristics. The research was done by using two-factorials completely randomized design with corn flour varieties as the first factor, and corn flour proportions as the second factor. Five corn varieties were used in this research, which were yellow-corn flour (J1); fluffy-corn flour (J2); purple-corn flour (J3); Provit A1-corn flour (J4); and Provit A2-corn flour (J5). Moreover, the corn flour proportions used in this research were 10% (T1); 20% (T2); 30% (T3); and 40% (T4). As much as 20 treatment combinations were determined and done in triplicate. The effect of each treatment on the WHC was analyzed with analysis of variance, and followed with LSD test to observe any significant differences. The organoleptic characteristics which consisted of colour, texture, elasticity, flavour, and acceptability were analyzed descriptively. The result showed that the WHC of chicken nugget made from domestic chicken meat were around 47.75-61.64%, while the J2T3 treatment (Fluffy-corn flour at 30%) showed lowest WHC, and the highest WHC was showed in J5T4 treatment (Provit A2-corn flour at 40%). Furthermore, the organoleptic test showed that the J4T1 treatment (Provit A1-corn flour at 10%) showed the highest score for chicken nugget colour, texture, elasticity, and flavour with the score of 6.43, 5.69, 5.83, and 5.86, respectively. However, the highest acceptability (6.00) was obtained on J5T3 treatment (Provit A2-corn flour at 30%). It can be concluded that the usage of Provit A1-corn flour at 10% yield the best characteristics of chicken nugget made from domestic chicken meat.

Evaluasi Organoleptik Nugget Daging Joper Yang Diberi Pakan Menggunakan Tepung Maggot Selama Pemeliharaan

“…Salah satu asal protein hewani yang paling populer adalah ayam. Hal ini karena selain asam lemak tak jenuh, daging ayam juga mengandung asam amino esensial yg lengkap serta seimbang.Daging ayam pula mengandung mineral seperti natrium, kalium, magnesium, kalsium, besi, fosfor, belerang, klor serta yodium [1]. Konsumen lebih menyukai ayam kampung yg dibubuhi bubuk maggot sebab lebih padat, lebih lezat, rendah lemak atau kolesterol, tinggi protein, serta rendah lemak [2].…”