Chemical Quality (Water Content, Protein, Fiber) and Organoleptic Properties of Chicken Nuggets with Addition of Vegetables

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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Bibliographic Details
Main Authors: Nurhayati Nurhayati, Meisy Rian Parwati, Khusnul Khotimah, Heru Handoko, Nelwida Nelwida, Berliana Berliana
Format: Article
Language:English
Published: Animal Husbandry Department, The Faculty of Agriculture, Syiah Kuala University 2024-10-01
Series:Jurnal Agripet
Subjects:
chicken nuggets
carrot
broccoli
spinach
young corn
Online Access:https://jurnal.usk.ac.id/agripet/article/view/31117
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