SIFAT ORGANOLEPTIK NAGET AYAM YANG MENGGUNAKAN TEPUNG KEDELAI SEBAGAI PENGGANTIAN SEBAGIAN DAGING

Authors

  • Yolanda Angel Ratulangi
  • S.E. Siswosubroto
  • Friets Ratulangi
  • John E. G. Rompis

DOI:

https://doi.org/10.35792/zot.38.1.2018.18566

Abstract

ORGANOLEPTIC CHARACTERISTICS OF CHICKEN NAGET ENRICHED WITH SOYBEAN MEAL AS A PART OF MEAT REPLACER. The present study was designed to determine the utilization of soybean meal as a part of meat replacer on chicken naget characteristics. Materials used in the study were: breast part chicken meat, soybean meal, tapioca meal, milk, as well as spices.  A Completely Randomized Design (CRD) with 4 treatments and 35 replications was used in the present study. Variables measured were: organoleptic characteristics colors, textures, aroma, taste. Tukey test was further employed to analyze treatment differences. Different between treatment(s) was declared at P < 0.05.  Research results showed that soybean meal as a part of meat replacer on chicken naget gave a significant effect (P < 0.01) on colors, textures, aroma, and taste. It can be concluded that the utilization of soybean meal as a part of meat replacer on chicken naget can be used up to 20 g and it is organoleptically accepted.

Key Words: Chicken meat, Chicken naget, Soybean meal, Organoleptic characteristics

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Published

2017-12-29

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Articles