Properties of organoleptic nuggets with basic materials chicken intestine and breadfruit flour

Abstract

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.

Organoleptic Analysis, Quality Requirement, And Color Determination of Tilapia Nuggets with Eleutherine palmifolia Extract Coating

“…Good fish nuggets have a dry and bright layer of breadcrumbs (BSN, 2013). Color is one of the essential attributes of meat products because it is directly related to consumer acceptance (Hafid et al, 2021). Adding Dayak onion extract with various concentrations to tilapia nugget coating potentially improves its color, appearance, and antimicrobial ability.…”