Physical and Organlopetic Properties of Nuggets from Domestic Chicken (Gallus domesticus) Meat with Different Corn Flours as Filler
The research aims to understand the physical and organoleptic properties of the Indonesian domestic chicken (Gallus domesticus) nugget made with different corn flours as filler. The research was done in two research steps. The first step was to observe the physical properties of the chicken nugget t...
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| Format: | Article |
| Language: | English |
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University of Brawijaya
2019-12-01
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| Series: | Research Journal of Life Science |
| Subjects: | |
| Online Access: | https://rjls.ub.ac.id/index.php/rjls/article/view/316 |
| _version_ | 1818849236006993920 |
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| author | Wahidah Ma'ruf Djalal Rosyidi Lilik Eka Radiati Purwadi Purwadi |
| author_facet | Wahidah Ma'ruf Djalal Rosyidi Lilik Eka Radiati Purwadi Purwadi |
| author_sort | Wahidah Ma'ruf |
| collection | DOAJ |
| description | The research aims to understand the physical and organoleptic properties of the Indonesian domestic chicken (Gallus domesticus) nugget made with different corn flours as filler. The research was done in two research steps. The first step was to observe the physical properties of the chicken nugget through a completely randomized design, where five different corn flours were used and measured for six times each. The second step was to observe the organoleptic properties of the chicken nugget through two-factorials completely randomized design, where five different panellists (P1, P2, P3, P4, and P5) were the first factor and different corn flours were the second factor. The corn flours used in this research were yellow-corn (J1); fluffy-corn (J2); purple-corn (J3); Provit A1-corn (J4); and Provit A2-corn (J5) flour. The measured variables include cooking loss, flavor, aroma, texture, and color of the chicken nugget. The results showed that J1 chicken nugget had the lowest cooking loss at 1.27%, while the organoleptic measurements showed that J4 chicken nugget had the best organoleptic properties. The research concluded that the usage of Provit A1-corn (J4) flour would give the best overall physical and organoleptic properties of chicken nugget made from domestic chicken meat. |
| first_indexed | 2024-12-19T06:30:01Z |
| format | Article |
| id | doaj.art-74795f4ef6a845d4b86fbbfac5f1f604 |
| institution | Directory Open Access Journal |
| issn | 2355-9926 |
| language | English |
| last_indexed | 2024-12-19T06:30:01Z |
| publishDate | 2019-12-01 |
| publisher | University of Brawijaya |
| record_format | Article |
| series | Research Journal of Life Science |
| spelling | doaj.art-74795f4ef6a845d4b86fbbfac5f1f6042022-12-21T20:32:26ZengUniversity of BrawijayaResearch Journal of Life Science2355-99262019-12-016316217110.21776/ub.rjls.2019.006.03.2140Physical and Organlopetic Properties of Nuggets from Domestic Chicken (Gallus domesticus) Meat with Different Corn Flours as FillerWahidah Ma'ruf0Djalal Rosyidi1Lilik Eka Radiati2Purwadi Purwadi3Universitas BrawijayaUniversitas BrawijayaUniversitas BrawijayaUniversitas BrawijayaThe research aims to understand the physical and organoleptic properties of the Indonesian domestic chicken (Gallus domesticus) nugget made with different corn flours as filler. The research was done in two research steps. The first step was to observe the physical properties of the chicken nugget through a completely randomized design, where five different corn flours were used and measured for six times each. The second step was to observe the organoleptic properties of the chicken nugget through two-factorials completely randomized design, where five different panellists (P1, P2, P3, P4, and P5) were the first factor and different corn flours were the second factor. The corn flours used in this research were yellow-corn (J1); fluffy-corn (J2); purple-corn (J3); Provit A1-corn (J4); and Provit A2-corn (J5) flour. The measured variables include cooking loss, flavor, aroma, texture, and color of the chicken nugget. The results showed that J1 chicken nugget had the lowest cooking loss at 1.27%, while the organoleptic measurements showed that J4 chicken nugget had the best organoleptic properties. The research concluded that the usage of Provit A1-corn (J4) flour would give the best overall physical and organoleptic properties of chicken nugget made from domestic chicken meat.https://rjls.ub.ac.id/index.php/rjls/article/view/316domestic chicken nuggetnuggetcorn floursfillerorganoleptic properties |
| spellingShingle | Wahidah Ma'ruf Djalal Rosyidi Lilik Eka Radiati Purwadi Purwadi Physical and Organlopetic Properties of Nuggets from Domestic Chicken (Gallus domesticus) Meat with Different Corn Flours as Filler Research Journal of Life Science domestic chicken nugget nugget corn flours filler organoleptic properties |
| title | Physical and Organlopetic Properties of Nuggets from Domestic Chicken (Gallus domesticus) Meat with Different Corn Flours as Filler |
| title_full | Physical and Organlopetic Properties of Nuggets from Domestic Chicken (Gallus domesticus) Meat with Different Corn Flours as Filler |
| title_fullStr | Physical and Organlopetic Properties of Nuggets from Domestic Chicken (Gallus domesticus) Meat with Different Corn Flours as Filler |
| title_full_unstemmed | Physical and Organlopetic Properties of Nuggets from Domestic Chicken (Gallus domesticus) Meat with Different Corn Flours as Filler |
| title_short | Physical and Organlopetic Properties of Nuggets from Domestic Chicken (Gallus domesticus) Meat with Different Corn Flours as Filler |
| title_sort | physical and organlopetic properties of nuggets from domestic chicken gallus domesticus meat with different corn flours as filler |
| topic | domestic chicken nugget nugget corn flours filler organoleptic properties |
| url | https://rjls.ub.ac.id/index.php/rjls/article/view/316 |
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