Pengaruh Penggunaan Beberapa Jenis Filler Terhadap Palatabilitas Chicken Nugget Ayam Petelur Afkir

Abstract

THE INFLUENCE OF THE USE OF VARIOUS FILLERS TOWARDS THE PALATABILITY OF CHICKEN NUGGET. The objectives in this research is to observe and study the fillers that vary in producing the formulation of chicken nugget which were received by the consumers observed from the physical. This research was conducted at the Laboratory of Animal Science Sam Ratulangi University Manado, The Laboratory of Nutrient Fakulty of Animal Husbandry Sam Ratulangi University Manado. The material used in this research was meat and fat of non-productive layer (culled) as much as 6400 gram, devided into 16 samples, each sample weighed 100 gram fat and 300 gram meat. The research was carried out through an experient, a completely randomized design with four replications. The fillers Used in this treatment are; T1 (Sago), T2 (Tapioka) T3 (Maizena), T4 (Glutten Rice). The Quality of chicken nugget according to the parameter ini this research was as follows; the palatability (Taste, texture, tenderness and general acceptance). From the result of this research it was concluded that the filler which used tapioca (T2) and Sago (T1), had produced chicken nugget which was much better, compared to the use of maizena (T3), glutten rice flour (T4), and generally accepted by the consumers, supported by their characteristics.Keyword: Palatability, Filler, Chicken Nugget, Organoleptic

PENGARUH JENIS PATI DAN KONSENTRASI KARAGENAN ‎TERHADAP KARAKTERISTIK FISIKOKIMIA BAKSO IKAN PATIN ‎‎(Pangasius hypophthalmus)‎

“…Kadar air yang semakin menurun menunjukkan produk yang dihasilkan mempunyai kemampuan menahan air yang semakin baik (Siregar et al, 2016). Menurut Sakul & Komansilan (2018), salah satu faktor yang menentukan kemampuan penyerapan air adalah bergantung ukuran granula pati. Ukuran granula pati yang besar menyebabkan banyaknya air yang diserap granula pati semakin meningkat.…”

The Effect of Tempeh Substitution and Carrot (Daucus carota L.) Addition on The Acceptance and Nutrition of Lempuk Nugget (Gobiopterus sp.) as A Snack for PEM Patient

“…According to [22], the proportion of wheat flour affects the occurrence of cracks in the dough in that a higher proportion of wheat flour results in a more homogeneous dough. Meanwhile, [23] contend that the use of tapioca flour can improve the texture of chicken nuggets because this type of starchy flour has large starch granules, which slows down the gelatinization process and affects the texture of chicken nuggets produced.…”

Pengaruh Substitusi Tepung Beras Ketan dan Tapioka Terhadap Kualitas Fisik Nugget Itik

“…Hal ini disebabkan karena adanya amilosa dan amilopektin dalam pati tepung tapioka dan tepung beras ketan yang menyebabkan kecendrungan menyerap air serta sifat gelatinisasi yang baik. Sifat ini ditandai oleh tidak larutnya granula pati dalam air dingin namun dapat mengembang dalam air hangat [17].…”