Chemical Quality (Water Content, Protein, Fiber) and Organoleptic Properties of Chicken Nuggets with Addition of Vegetables
This study aimed to assess the chemical quality (moisture content, protein, and fiber) and organoleptic properties of chicken nuggets with the addition of vegetables. The materials used included chicken breast, wheat flour, tapioca flour, bread crumbs, eggs, pepper, salt, ice water, carrots, broccol...
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| Format: | Article |
| Language: | English |
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Animal Husbandry Department, The Faculty of Agriculture, Syiah Kuala University
2024-10-01
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| Series: | Jurnal Agripet |
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| Online Access: | https://jurnal.usk.ac.id/agripet/article/view/31117 |
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| author | Nurhayati Nurhayati Meisy Rian Parwati Khusnul Khotimah Heru Handoko Nelwida Nelwida Berliana Berliana |
| author_facet | Nurhayati Nurhayati Meisy Rian Parwati Khusnul Khotimah Heru Handoko Nelwida Nelwida Berliana Berliana |
| author_sort | Nurhayati Nurhayati |
| collection | DOAJ |
| description | This study aimed to assess the chemical quality (moisture content, protein, and fiber) and organoleptic properties of chicken nuggets with the addition of vegetables. The materials used included chicken breast, wheat flour, tapioca flour, bread crumbs, eggs, pepper, salt, ice water, carrots, broccoli, spinach, and young corn. Five treatments were applied: P0 (no vegetable addition), P1 (carrot addition), P2 (broccoli addition), P3 (spinach addition), and P4 (young corn addition). The research employed a Completely Randomized Design (CRD) for analyzing chemical quality and a Randomized Block Design (RBD) for examining organoleptic properties. Preferences were tested using the Kruskal-Wallis test. The chemical quality measurements included moisture content, protein, and crude fiber, while the organoleptic measurements assessed color, aroma, texture, taste, and preference. The results showed that the addition of vegetables significantly (P0.05) affected moisture content but had no significant effect (P0.05) on protein and fiber content. Furthermore, the addition of vegetables significantly (P0.05) influenced the color, aroma, and taste of the nuggets, but did not significantly affect (P0.05) texture and preference. It was concluded that incorporating 10% vegetables into chicken nuggets increased moisture content without affecting protein and fiber levels or overall preference. The addition of carrots yielded the highest scores for aroma and taste preference. |
| format | Article |
| id | doaj-art-ccf457da3db541b0a3b8266d18d9b97c |
| institution | OA Journals |
| issn | 1411-4623 2460-4534 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | Animal Husbandry Department, The Faculty of Agriculture, Syiah Kuala University |
| record_format | Article |
| series | Jurnal Agripet |
| spelling | doaj-art-ccf457da3db541b0a3b8266d18d9b97c2025-08-20T02:14:54ZengAnimal Husbandry Department, The Faculty of Agriculture, Syiah Kuala UniversityJurnal Agripet1411-46232460-45342024-10-0124219620110.17969/agripet.v24i2.3111718923Chemical Quality (Water Content, Protein, Fiber) and Organoleptic Properties of Chicken Nuggets with Addition of VegetablesNurhayati Nurhayati0Meisy Rian Parwati1Khusnul Khotimah2Heru Handoko3Nelwida Nelwida4Berliana Berliana5Universitas JambiUniversitas JambiUniversitas JambiUniversitas JambiUniversitas JambiUniversitas JambiThis study aimed to assess the chemical quality (moisture content, protein, and fiber) and organoleptic properties of chicken nuggets with the addition of vegetables. The materials used included chicken breast, wheat flour, tapioca flour, bread crumbs, eggs, pepper, salt, ice water, carrots, broccoli, spinach, and young corn. Five treatments were applied: P0 (no vegetable addition), P1 (carrot addition), P2 (broccoli addition), P3 (spinach addition), and P4 (young corn addition). The research employed a Completely Randomized Design (CRD) for analyzing chemical quality and a Randomized Block Design (RBD) for examining organoleptic properties. Preferences were tested using the Kruskal-Wallis test. The chemical quality measurements included moisture content, protein, and crude fiber, while the organoleptic measurements assessed color, aroma, texture, taste, and preference. The results showed that the addition of vegetables significantly (P0.05) affected moisture content but had no significant effect (P0.05) on protein and fiber content. Furthermore, the addition of vegetables significantly (P0.05) influenced the color, aroma, and taste of the nuggets, but did not significantly affect (P0.05) texture and preference. It was concluded that incorporating 10% vegetables into chicken nuggets increased moisture content without affecting protein and fiber levels or overall preference. The addition of carrots yielded the highest scores for aroma and taste preference.https://jurnal.usk.ac.id/agripet/article/view/31117chicken nuggetscarrotbroccolispinachyoung corn |
| spellingShingle | Nurhayati Nurhayati Meisy Rian Parwati Khusnul Khotimah Heru Handoko Nelwida Nelwida Berliana Berliana Chemical Quality (Water Content, Protein, Fiber) and Organoleptic Properties of Chicken Nuggets with Addition of Vegetables Jurnal Agripet chicken nuggets carrot broccoli spinach young corn |
| title | Chemical Quality (Water Content, Protein, Fiber) and Organoleptic Properties of Chicken Nuggets with Addition of Vegetables |
| title_full | Chemical Quality (Water Content, Protein, Fiber) and Organoleptic Properties of Chicken Nuggets with Addition of Vegetables |
| title_fullStr | Chemical Quality (Water Content, Protein, Fiber) and Organoleptic Properties of Chicken Nuggets with Addition of Vegetables |
| title_full_unstemmed | Chemical Quality (Water Content, Protein, Fiber) and Organoleptic Properties of Chicken Nuggets with Addition of Vegetables |
| title_short | Chemical Quality (Water Content, Protein, Fiber) and Organoleptic Properties of Chicken Nuggets with Addition of Vegetables |
| title_sort | chemical quality water content protein fiber and organoleptic properties of chicken nuggets with addition of vegetables |
| topic | chicken nuggets carrot broccoli spinach young corn |
| url | https://jurnal.usk.ac.id/agripet/article/view/31117 |
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