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Physicochemical Properties of Chicken Nugget with the Addition of Carrot (Daucus carota L.) and Suweg Flours (Amorphophallus campanulatus)

In: Proceedings of the 2022 Brawijaya International Conference (BIC 2022)

Author

Listed:
  • Ria Dewi Andriani

    (Universitas Brawijaya, Faculty of Animal Science)

  • Eny Sri Widyastuti

    (Universitas Brawijaya, Faculty of Animal Science)

  • Maerry Bunga Mellynia

    (Universitas Brawijaya, Faculty of Animal Science)

  • Yuli Frita Nuningtyas

    (Universitas Brawijaya, Faculty of Animal Science)

  • Osfar Sjofjan

    (Universitas Brawijaya, Faculty of Animal Science)

  • Muhammad Halim Natsir

    (Universitas Brawijaya, Faculty of Animal Science)

  • Veronica Margareta Ani Nurgiartiningsih

    (Universitas Brawijaya, Faculty of Animal Science)

Abstract

Chicken nugget is contained of beneficial nutrition and is also reachable but lacks of fibres. Therefore, it required more ingredients to improve the quality of chicken nuggets. In this research, the chicken nugget was added with carrot (Daucus carota L.) and suweg (Amorphophallus campanulatus) flours which aim to increase the fibres also the beneficial nutrition of the chicken nugget. The objective of this research was to determine the physicochemical properties of chicken nugget with the addition of carrot and suweg flours. The method used in this research is experimental using completely randomized design (CRD) with four treatments and four repetitions. The results showed that added carrot and suweg flours didn’t gave significant effect on the water content, crude fibre and organoleptic of chicken nuggets. Moreover, in the conclusion of this research, adding of 6% of carrot flour and 14% of suweg flour (T3) produced a first rate of chicken nugget considered to the water content, crude fibre and texture.

Suggested Citation

  • Ria Dewi Andriani & Eny Sri Widyastuti & Maerry Bunga Mellynia & Yuli Frita Nuningtyas & Osfar Sjofjan & Muhammad Halim Natsir & Veronica Margareta Ani Nurgiartiningsih, 2023. "Physicochemical Properties of Chicken Nugget with the Addition of Carrot (Daucus carota L.) and Suweg Flours (Amorphophallus campanulatus)," Advances in Economics, Business and Management Research, in: Yusfan Adeputera Yusran & Femiana Gapsari Madhi Fitri & Titin Andri Wihastuti & Fajar Ari Nugroho & (ed.), Proceedings of the 2022 Brawijaya International Conference (BIC 2022), pages 644-650, Springer.
    • Handle: RePEc:spr:advbcp:978-94-6463-140-1_64
    DOI: 10.2991/978-94-6463-140-1_64
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