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Characteristics of chicken nuggets with breadfruit substitution

2019; IOP Publishing; Volume: 1360; Issue: 1 Linguagem: Inglês

10.1088/1742-6596/1360/1/012020

1742-6596

Harapin Hafid, Nabila Nur’aini, D Agustina, F Fitrianingsih, I Inderawati, Siti Hadrayanti Ananda, Fitri Nurhidayati,

Protein Hydrolysis and Bioactive Peptides

Abstract This study was designed for to produce cheaper chicken nugget with high quality. Also it arranged base on randomized complete with 9 treatments, there are P1 as control 100% tapioca flour, P2 substituted 15% breadfruit flour and 85% tapioca flour, P3 substituted 25% breadfruit flour and 75% tapioca flour, P4 substituted 35% breadfruit flour and tapioca 65%, P5 substituting 50% breadfruit flour and 50% tapioca, P6 substituting 65% breadfruit and 35% tapioca, P7 substituting 75% breadfruit flour and 25% tapioca, P8 substituting 85% breadfruit flour and 15% tapioca and P9 substituting 100% breadfruit flour and 0% tapioca. The result showed significantly nugget with breadfruit 35% (p4) to 100% (p9) has pH lower than without breadfruit flour (p1). cooking loos in nugget with breadfruit flour didn’t same from all treatments. Nugget yield with breadfruit flour as substitution 50% (p5) to 100% (p9) significantly different (p< 0.05) with nugget without breadfruit flour (p1). Nugget yield which reached in this study ranged between 119,2-125. So that, the optimal composition was nugget with substitution 50% breadfruit flour and 50% tapioca with pH 6,05, cooking loos 5% and yield 120%.