Influence of sorghum (sorghum bicolor l. Moench) addition on the quality of chicken nugget
Chicken nuggets are a common meat processed product. Addition of different types of flour, starch, and binding agent has been done to produce juicier, higher nutrition, and low cost chicken nugget. In this research the addition of sorghum (Sorghum bicolor L. Moench) was to create a more nutritional, juicer chicken nugget, and to know the best concentration for sorghum addition. Three factors were used: sorghum concentration, time of mixing, and dough treatment, which were steaming and freezing. The parameters examined were texture, color, oil uptake, proximate analysis including content of moisture, ash, fat, protein, and carbohydrate, and sensory analysis. From this research showed that different concentration of sorghum and dough treatment affect the texture, color, oil uptake, and content of moisture, fat, protein, and carbohydrate. All chicken nugget samples results including content of moisture, ash, fat, protein, and carbohydrate fulfilled the requirement of SNI. In conclusion, the best concentration for sorghum addition was 10% addition, it affect the texture, color, moisture content, fat content, protein content, and carbohydrate content.
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