<![CDATA[This study aims were to determine the physical properties and chemical compositions of nuggets made from cured- duck meat in turmeric curcumin extract. The duck meat was cured in 0.3%turmeric curcumin for 10 minutes, and then it was processed into nuggets. The duck-meat nuggets were made with variation on original nugget, nugget with added of carrots and broccoli. This research was conducted to compare descriptively between nugget of duck-meat, nugget of duck-meat plus carrot and nugget of duck-meat plus broccoli. The data obtained were analyzed by descriptive analysis. The observation found that duck-meat nugget with the addition of carrots and broccoli has a brighter color than the duck-meat only. Medium texture plus broccoli was harder than the duck-meat and the added carrots. Based on the results of the study, it can be concluded that the nugget of duck-meat with the addition of carrots and broccoli will enrich the chemical composition, with relatively similar physical properties.]]>
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