Chicken Nuggets Quality Affected by the Egg White Addition
One of the binding agent which could be used in the production of chicken nuggets is egg white. The different frying temperature and time will result in different physical, chemical and nutritional quality. The aim of this study was to find out the effect of addition egg white to the nuggets' q...
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| Format: | Article |
| Language: | Indonesian |
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University of Brawijaya
2012-04-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Online Access: | http://jitek.ub.ac.id/index.php/jitek/article/view/94 |
| _version_ | 1811267440695312384 |
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| author | Herly Evanuarini |
| author_facet | Herly Evanuarini |
| author_sort | Herly Evanuarini |
| collection | DOAJ |
| description | One of the binding agent which could be used in the production of chicken nuggets is egg white. The different frying temperature and time will result in different physical, chemical and nutritional quality. The aim of this study was to find out the effect of addition egg white to the nuggets' quality. This research consisted of one level of experiment was designed in Fully Randomized Design. The experiment result showed that the best product was produced by adding 10 % egg white. This product had hardness value of 30.10 N, Cutting stress: of 5.13 N, elasticity of 0.333 s/g, and the organoleptic score for texture and taste were 6.50 and 6.44 respectively.
Keywords: Chicken nuggets, egg white |
| first_indexed | 2024-04-12T21:02:39Z |
| format | Article |
| id | doaj.art-7ea66b8fd1c441f2bb3f3246f12234fb |
| institution | Directory Open Access Journal |
| issn | 1978-0303 2338-1620 |
| language | Indonesian |
| last_indexed | 2024-04-12T21:02:39Z |
| publishDate | 2012-04-01 |
| publisher | University of Brawijaya |
| record_format | Article |
| series | Jurnal Ilmu dan Teknologi Hasil Ternak |
| spelling | doaj.art-7ea66b8fd1c441f2bb3f3246f12234fb2022-12-22T03:16:48ZindUniversity of BrawijayaJurnal Ilmu dan Teknologi Hasil Ternak1978-03032338-16202012-04-01521722155Chicken Nuggets Quality Affected by the Egg White AdditionHerly Evanuarini0Teknologi Hasil Ternak Fakultas Peternakan Universitas BrawijayaOne of the binding agent which could be used in the production of chicken nuggets is egg white. The different frying temperature and time will result in different physical, chemical and nutritional quality. The aim of this study was to find out the effect of addition egg white to the nuggets' quality. This research consisted of one level of experiment was designed in Fully Randomized Design. The experiment result showed that the best product was produced by adding 10 % egg white. This product had hardness value of 30.10 N, Cutting stress: of 5.13 N, elasticity of 0.333 s/g, and the organoleptic score for texture and taste were 6.50 and 6.44 respectively. Keywords: Chicken nuggets, egg whitehttp://jitek.ub.ac.id/index.php/jitek/article/view/94 |
| spellingShingle | Herly Evanuarini Chicken Nuggets Quality Affected by the Egg White Addition Jurnal Ilmu dan Teknologi Hasil Ternak |
| title | Chicken Nuggets Quality Affected by the Egg White Addition |
| title_full | Chicken Nuggets Quality Affected by the Egg White Addition |
| title_fullStr | Chicken Nuggets Quality Affected by the Egg White Addition |
| title_full_unstemmed | Chicken Nuggets Quality Affected by the Egg White Addition |
| title_short | Chicken Nuggets Quality Affected by the Egg White Addition |
| title_sort | chicken nuggets quality affected by the egg white addition |
| url | http://jitek.ub.ac.id/index.php/jitek/article/view/94 |
| work_keys_str_mv | AT herlyevanuarini chickennuggetsqualityaffectedbytheeggwhiteaddition |