KUALITAS DAN NILAI EKONOMIS NUGGET PADA BERBAGAI PROPORSI PENGGANTIAN DAGING AYAM DENGAN TAHU
ABSTRACT: The aim of the
research was observing the effect of substituting chicken meat as main material
in nugget production with tofu on nugget quality and its production cost. The
research was design in Complete Random Design with four compositions of chicken
meat and tofu as nugget production material, i.e., A=100% chicken meat; B= 85%
chicken meat and 15% tofu; C=70% chicken meat and 30% tofu; D = 55% chicken
meat and 45% tofu. Nugget quality tested based on its water content and cooking
loose. The economical value of substituting chicken meat with tofu tested based
on its production cost reduction and Break Event Point at each material
composition. The result showed that substituting chicken meat with tofu was
very significantly affected the nugget water content (P<0.01), and was
significantly affected its cooking loose (P<0.05). Moreover, the production
cost and break event point was lower with the higher proportion of tofu in
material. However, the optimum quality and production cost of the nugget was at
85% chicken meat and 15% tofu.
Key words: Nugget, Chicken
Meat, Tofu
Penulis: Ira SK Puarada, Siti
Ch. Chotimah, Amrih L Killian
Kode Jurnal: jppeternakandd080018
