CD Skripsi

Karakteristik Fisikokimia Dan Organoleptik Nuget Ayam Dengan Substitusi Kacang Hijau

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ABSTRACT
Nuggets are processed products made from ground meat mixed with
seasoned flour and coated with egg and breadcrumbs. Nuggets made from animalbased
ingredients are more popular but tend to be high in fat due to their meat-based
ingredients and low in fiber, so these nuggets require plant-based ingredients high
in fiber. Green beans have high protein and fiber content with a low glycemic index.
The use of green beans as a binding agent in nuggets can be achieved by processing
green beans into flour. The purpose of research was to get the best concentration
of mung bean flour in producing good quality chicken nuggets. Treatment of
chicken meat substituted with mung bean flour is NK1 (90:10), NK2 (80:20), NK3
(70:30), and NK4 (60:40). Data were analyzed statistically using analysis of
variance (ANOVA). The research results showed that the ratio of chicken meat and
mung bean flour significantly affected the moisture content, ash, fat, protein, crude
fiber, color test for L* (lightness), a* (redness), b* (yellowness), and sensory
assessment of chicken nuggets. The best treatment was NK2 with an physical
analysis, have an L* value (lightness) of 28.42, an a* value (redness) of 2.94, and
a b* value (yellowness) of 3.09. Chemical analysis results showed a moisture
content of 41.88%, ash content of 1.76%, fat content of 17.81%, protein content of
16.32%, and crude fiber content of 0.77%. The descriptive sensory test showed that
nuggets have a white-yellowish color, had a chicken and green bean aroma, a
chicken and green bean taste, and a chewy texture. Hedonic assessment of nuggets
including color, aroma, taste, chewiness, and overall test were liked by the panelist.
Keywords: chicken nugget, mung bean flour, nuggets.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1906113223

Penerbit

Pekanbaru : Universitas Riau – F.PERTANIAN – TEKNOLOGI PERTANIAN., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1906113223

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

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