Record Details

Pengaruh Penambahan Tepung Kacang Merah Terhadap Mutu Organoleptik, Fisik Dan Kimia Nugget Ayam Kampung

Jurnal Ilmiah Fillia Cendekia

View Archive Info
 
 
Field Value
 
Title Pengaruh Penambahan Tepung Kacang Merah Terhadap Mutu Organoleptik, Fisik Dan Kimia Nugget Ayam Kampung
Pengaruh Penambahan Tepung Kacang Merah Terhadap Mutu Organoleptik, Fisik Dan Kimia Nugget Ayam Kampung
 
Creator Rahmawati, Nurina
Irawan, Andri Cahya
 
Description This research aims to observe the effect of addition of red peanutlevel on organoleptic quality, physical quality dan chemical quality of domestic chicken nugget.The research was done by completely randomized design with 4 treatment and 6replications. P1 (domestic chicken meat + 5% red peanut flour), P2 (domestic chicken meat + 10% red peanut flour), P3 (domestic chicken meat + 15% red peanut flour) and P4 (domestic chicken meat + 20% red peanut flour). The variables measured include: organoleptic quality, physical quality and chemical quality.The result showed that, the addition of red peanut flour 20% was very significantly affected (P<0.01) to smell and flavor of domestic chicken nugget with score 2.60, the addition of red peanut flour 20% was very significantly affected (P<0.01) to WHC and protein level of domestic chicken nugget with each value 54.73%; 20.01%. The addition of red peanut flour 5% was very significantly affected (P<0.01) to water content of domestic chicken nugget 50.69%. It can be concluded that the best treatment of addition of red peanut flour 20% to smell, flavour, WHC and protein level of domestic chicken nugget.
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung kacang merah terhadap mutu organoleptik, fisik dan kimia nugget ayam kampung. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) terdiri atas 4 perlkuan dan 6 ulangan. Perlakuan penelitian meliputi prosentase penggunaan tepung kacang merah yaitu P1 (daging ayam kampung + 5% tepung kacang merah, P2 (daging ayam kampung + 10% tepung kacang merah), P3 (daging ayam kampung + 15% tepung kacang merah) dan P4 (daging ayam kampung + 20% tepung kacang merah). Variabel yang diukur meliputi: mutu organoleptik, mutu fisik dan mutu kimia. Hasil penelitian menunjukkan, penambahan tepung kacang merah 20% berpengaruh sangat signifikan terhadap aroma dan rasa nugget ayam kampung (P<0.01) dengan skor 2.60. Penambahan tepung kacang merah 20% juga berpengaruh sangat signifikan terhadap daya ikat airdan kadar protein nugget ayam kampung (P<0,01) dengan nilai masing - masing54.73% dan 20.01%. Penambahan tepung kacang merah 5% berpengaruh sangatsignifikan terhadap kadar airnugget ayam kampung (P<0.01)dengan nilai 50.69%.Hasil penelitianmenunjukkan bahwa penambahan tepung kacang merah 20% pada nugget ayam kampungmemberikan hasil terbaik pada aroma, rasa, daya ikat air dan kadar protein sedangkan penambahan tepung kacang merah 5% menghasilkan prosentase tinggi terhadap kadar air.
 
Publisher Universitas Islam Kadiri
 
Date 2021-03-22
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://ejournal.uniska-kediri.ac.id/index.php/FilliaCendekia/article/view/1177
10.32503/fillia.v6i1.1177
 
Source Jurnal Ilmiah Fillia Cendekia; Vol 6 No 1 (2021): Jurnal Ilmiah Fillia Cendekia; 46-53
Jurnal Ilmiah Fillia Cendekia; Vol 6 No 1 (2021): Jurnal Ilmiah Fillia Cendekia; 46-53
2598-6325
2502-5597
10.32503/fillia.v6i1
 
Language eng
 
Relation https://ejournal.uniska-kediri.ac.id/index.php/FilliaCendekia/article/view/1177/1103
 
Rights Copyright (c) 2021 Nurina Rahmawati, Andri Cahya Irawan
http://creativecommons.org/licenses/by-nc-sa/4.0