PENGARUH PENAMBAHAN PATI BIJI DURIAN TERHADAP KUALITAS KIMIA DAN ORGANOLEPTIK NUGGET AYAM
ABSTRACT: The research aims at
evaluating the effect of durian seed starch addition for chemical and
organoleptic properties of chicken nuggets. Randomized Block Design was used in
this research by using four treatments and five times replication, and
continued with Duncan’s Multiple Range Test Method. Durian seed starch used
with four different levels (0%, 5%, 10%, and 15%) was added to the dough of
chicken nuggets. Chemical quality variables measured were water, fat and
protein content, while the variable was measured on the organoleptic were
texture, taste and flavor. The result showed that durian seed starch was used
with different levels given effects of water content, fat content, texture and
flavor. The best result was chicken nuggets made with added of durian seed
starch 5%, the average percentage of water, fat, protein, preference of
texture, taste and flavor in chicken nugget with the addition of durian seed
starch were 70.59; 2.23; 16.90; 3.31;
3.81; and 4.10 respectively. The conclusion of this research was effect
addition of durian seed starch on chicken nugget decreased contents of water,
fat and protein, value of flavor and taste, but increased the value of texture.
Keywords: chicken nuggets,
durian seed starch
Penulis: Meitta Ageng P,
Djalal Rosyidi, Eny Sri Widyastuti
Kode Jurnal: jppeternakandd130071
