PENGUJIAN SENSORIS NUGGET AYAM FORTIFIKASI DAUN KELOR
Innovation chicken nuggets with fortification Moringa leaves can be expected as a source of protein as well as of other nutritional components needed by the body. Sensory testing nugget products have been set by the National Standardization Agency (BSN) is SNI No. 2346: 2011. The purpose of this stu...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universitas Trunojoyo Madura
2016-11-01
|
| Series: | Agrointek |
| Subjects: | |
| Online Access: | https://journal.trunojoyo.ac.id/agrointek/article/view/2126 |
| _version_ | 1827972045187579904 |
|---|---|
| author | Sri Hastuti Sinar Suryawati Iffan Maflahah |
| author_facet | Sri Hastuti Sinar Suryawati Iffan Maflahah |
| author_sort | Sri Hastuti |
| collection | DOAJ |
| description | Innovation chicken nuggets with fortification Moringa leaves can be expected as a source of protein as well as of other nutritional components needed by the body. Sensory testing nugget products have been set by the National Standardization Agency (BSN) is SNI No. 2346: 2011. The purpose of this study was to determine sensory and preference of chicken nuggets with fresh Moringa leaves and moringa leaf powder 2% fortification. The results showed that the sensory testing of the appearance, smell, taste and texture nuggets still appropriate ISO standard that is above 7. While testing of the texture, taste, color and odor generating value from moderate like to like. |
| first_indexed | 2024-04-09T19:18:07Z |
| format | Article |
| id | doaj.art-8f6dd76afb0f486fa519b75feecaefbb |
| institution | Directory Open Access Journal |
| issn | 1907-8056 2527-5410 |
| language | English |
| last_indexed | 2024-04-09T19:18:07Z |
| publishDate | 2016-11-01 |
| publisher | Universitas Trunojoyo Madura |
| record_format | Article |
| series | Agrointek |
| spelling | doaj.art-8f6dd76afb0f486fa519b75feecaefbb2023-04-06T01:22:54ZengUniversitas Trunojoyo MaduraAgrointek1907-80562527-54102016-11-0191717510.21107/agrointek.v9i1.21261733PENGUJIAN SENSORIS NUGGET AYAM FORTIFIKASI DAUN KELORSri Hastuti0Sinar Suryawati1Iffan Maflahah2Program Studi Teknologi Industri Pertanian UTMProgram Studi Agroteknologi UTMProgram Studi Teknologi Industri Pertanian UTMInnovation chicken nuggets with fortification Moringa leaves can be expected as a source of protein as well as of other nutritional components needed by the body. Sensory testing nugget products have been set by the National Standardization Agency (BSN) is SNI No. 2346: 2011. The purpose of this study was to determine sensory and preference of chicken nuggets with fresh Moringa leaves and moringa leaf powder 2% fortification. The results showed that the sensory testing of the appearance, smell, taste and texture nuggets still appropriate ISO standard that is above 7. While testing of the texture, taste, color and odor generating value from moderate like to like.https://journal.trunojoyo.ac.id/agrointek/article/view/2126nuggets, moringa leaves, sensory |
| spellingShingle | Sri Hastuti Sinar Suryawati Iffan Maflahah PENGUJIAN SENSORIS NUGGET AYAM FORTIFIKASI DAUN KELOR Agrointek nuggets, moringa leaves, sensory |
| title | PENGUJIAN SENSORIS NUGGET AYAM FORTIFIKASI DAUN KELOR |
| title_full | PENGUJIAN SENSORIS NUGGET AYAM FORTIFIKASI DAUN KELOR |
| title_fullStr | PENGUJIAN SENSORIS NUGGET AYAM FORTIFIKASI DAUN KELOR |
| title_full_unstemmed | PENGUJIAN SENSORIS NUGGET AYAM FORTIFIKASI DAUN KELOR |
| title_short | PENGUJIAN SENSORIS NUGGET AYAM FORTIFIKASI DAUN KELOR |
| title_sort | pengujian sensoris nugget ayam fortifikasi daun kelor |
| topic | nuggets, moringa leaves, sensory |
| url | https://journal.trunojoyo.ac.id/agrointek/article/view/2126 |
| work_keys_str_mv | AT srihastuti pengujiansensorisnuggetayamfortifikasidaunkelor AT sinarsuryawati pengujiansensorisnuggetayamfortifikasidaunkelor AT iffanmaflahah pengujiansensorisnuggetayamfortifikasidaunkelor |