pH, Cooking Loss, And Yield of Chicken Nuggets with Intestine Substitution

Harapin Hafid, Nuraini Nuraini, Dian Agustina, Fitrianingsih Fitrianingsih, Inderawati Inderawati, Hasnudi Hasnudi

Abstract


This research aims to study of pH, cooking loss and yield of chicken nuggets substituted chicken intestine. Treatment is substitution of chicken meat with chicken intestine consisting of five levels i.e. A0 (0% chicken intestine + 100% chicken meat), A1 (15% chicken intestine + 85% chicken meat), A2 (25% chicken intestine + 75% chicken meat ), A3 (40% chicken intestine + 60% chicken meat), A4 (50% chicken intestine + 50% chicken meat), A5 (65% chicken intestine + 35% chicken meat), A6 (75% chicken intestine + 25% chicken meat), A7 (90% chicken intestine + 10% chicken meat), and A8 (100% chicken intestine + 0% chicken meat). Each treatment was repeated five times. Results showed a different substitution chicken intestines have no significant effect (p>0.05) to pH, cooking loss and yield nuggets produced. PH range nuggets ranged from 6.46 to 6.60. Cooking loss range obtained in this study were between 2.22-20%. The range of yield values generated nugget is between 129.2 to 133.9. It can be concluded that the substitution of chicken intestine showed pH, cooking loss and product yield nuggets are relatively uniform in all treatment combinations were tested. Product nugget with a composition of 50% and 50% chicken intestines chicken meat (A4) preferred by the panelists having a pH of 6:58, cooking loss of 10% and a yield of 129.9%.


Full Text:

PDF

References


Abubakar. (2007). “Inovasi Teknologi Pengolahan Hasil Ternak Itik.” Prosiding Seminar Nasinal Inovasi dan Alih Teknologi Spesifik Lokasi Mendukung Revitalisasi.

Badan Standardisasi Nasional. (2002). Nugget Ayam. SNI 01-6683. Badan Standardisasi Nasional, Jakarta.

Badan Standarisasi Nasional (BSN). (2000). SNI Syarat Mutu Bahan Baku Surimi (SNI 19-1705-2000). Badan Standarisasi Nasional, Jakarta.

Baihaki, M. Ramadhanti, Resta, N. K. Sari, & I. M. Areopagus. (2010). Pemanfaatan usus ayam sebagai upaya pemulihan terhadap akibat flu burung. Jurusan Peternakan, Politeknik Negeri Lampung, Lampung.

Choe, J. H., Kim, H. Y., Lee, J. M., Kim, Y. J. and Kim, C. J. (2013). “Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers.” Meat Sci. 93: 849-854

Hafid, H. & A. Syam. (2007). “Pengaruh daging dan lokasi otot terhadap kualitas organoleptik daging sapi” Buletin Peternakan. 31(4): 209-216.

Lukman, I. N. Huda, N. Ismail. (2013). Physicochemical and Sensory Properties of Commercial Chicken Nuggets. Food Technology Division, School of Industrial Technology University Sains Malaysia, Malaysia.

Soeparno. (2009). Ilmu dan Teknologi Daging. Gadjah Mada University Press, Yogyakarta.

Tanoto, E. (1994). Pembuatan fish nugget dari ikan tenggiri. Skripsi Jurusan Teknologi Pangan dan Gizi. Fakultas Teknologi Pertanian. Institut Pertanian Bogor, Bogor.

Tasse, A.M., I. Nurhinayah, & H. Hafid. (2015). “Nugget ayam afkir tersubstitusi otak sapi komposisi kimia dan organoleptik.” Prosiding Seminar Nasional Swasembada Pangan. Perhepi – Universitas Halu Oleo, Kendari. P. 183-186.


Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.