Jurnal Ilmu dan Teknologi Hasil Ternak
Vol. 3 No. 1 (2008)

The Effects of Using Seaweed (E. Cottonii) on Physical Quality and Organoleptic of Chicken Nuggets

Djalal Rosyidi (Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya)
Aris Sri Widati (Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya)
Joko Prakoso (Alumni Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya)



Article Info

Publish Date
23 Feb 2012

Abstract

This research was experimental method with Completely Random Design.  Seaweed used to chicken nuggets in the vary concentration, namely: 0% (F0), 10% (F1), 20% (F2), 30% (F3), 40% (F4). The observed variables were texture, water holding capacity (WHC), pH, and organoleptic quality of chicken nuggets. Collected data were analyzed using analisys variation method and followed by Duncan analysis if the result on the previous analysis showed significant difference. The  result  showed  that  chicken  nuggets  using  seaweed  gave highly significant effect  (P<0.01) on  texture, WHC, pH, and   organoleptic quality. The best result was chicken nuggets made with used of seaweed  10%;  7.97 N of texture; 4.50% of WHC; 6.16 of pH; 6.98 of texture organoleptic score; and 6.26 of taste organoleptic score. The conclusion of this research was the using of seaweed to chicken nuggets gave a significant effect on  texture, WHC, pH, and organoleptic quality. Based on the result, it suggested that using 10% of seaweed to make chicken nugeets.   Keyword : water holding capacity, chicken nuggets, seaweed

Copyrights © 2008






Journal Info

Abbrev

jitek

Publisher

Subject

Computer Science & IT Other

Description

Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) is published by Department of Animal Product Technology, Faculty of Animal Science, University of Brawijaya, Malang, Indonesia. JITEK is a peer reviewed biannual journal (April and October) that mediate the dissemination of researchers in animal ...