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All Journal Hasanuddin Journal of Animal Science (HAJAS) Jurnal SAGO Gizi dan Kesehatan Jurnal Ilmiah Agribios
Riskayanti, Riskayanti
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences

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Journal : Hasanuddin Journal of Animal Science (HAJAS)

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Organoleptic Quality of Chicken Nugget with Broccoli (Brassica oleracea L.) and Carrot (Daucus carota L.) Addition Riskayanti, Riskayanti; Hikmah, Hikmah; Said, Muhammad Irfan; Nahariah, Nahariah
Hasanuddin Journal of Animal Science (HAJAS) Vol. 5 No. 2 (2023)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v5i2.27820

Abstract

This study aimed to determine the effect of cooking and level of vegetable addition and their interaction on the organoleptic quality of chicken nuggets. The research design consisted of 2 factors: the first factor was vegetable cooking treatment (fresh and steamed), and the second factor was vegetable addition level (0%, 5%, 10%, and 15%). The parameters measured were the organoleptic quality of chicken nuggets (color, texture, aroma, taste, t and acceptance/hedonic). The results showed that cooking treatment had no effect (P>0.05) on the organoleptic quality of nuggets, but the level of vegetable addition affected (P<0.05) the organoleptic quality of nuggets. Increasing the level of vegetable addition decreased the color value of L*, a*, but increased the color of b*. Besides, the organoleptic test decreased the attribute scores of color, aroma, taste, and texture but was still accepted by panelists up to 15% vegetable addition level. There was no interaction between cooking treatment and the level of vegetable addition on the organoleptic quality of nuggets. From this study, it can be concluded that the best treatment is using fresh vegetables up to 15% addition level. Keyword: Chicken Meat, Broccoli, Carrot, Chicken Nuggets, Organoleptic
Co-Authors Astuti, Erlina Dilfa, Muhammad Hapzah, Hapzah Hikmah Hikmah Husein, Firdaus Monasdir, Monasdir Muhammad Irfan Said Nahariah Nahariah, Nahariah Najdah, Najdah Nisfimawardah, Lailatun Nurbaya Nurbaya, Nurbaya Yudianti, Yudianti