Physicochemical Properties of Chicken Nugget with the Addition of Carrot (Daucus carota L.) and Suweg Flours (Amorphophallus campanulatus)

Ria Dewi Andriani (), Eny Sri Widyastuti, Maerry Bunga Mellynia, Yuli Frita Nuningtyas, Osfar Sjofjan, Muhammad Halim Natsir and Veronica Margareta Ani Nurgiartiningsih
Additional contact information
Ria Dewi Andriani: Universitas Brawijaya, Faculty of Animal Science
Eny Sri Widyastuti: Universitas Brawijaya, Faculty of Animal Science
Maerry Bunga Mellynia: Universitas Brawijaya, Faculty of Animal Science
Yuli Frita Nuningtyas: Universitas Brawijaya, Faculty of Animal Science
Osfar Sjofjan: Universitas Brawijaya, Faculty of Animal Science
Muhammad Halim Natsir: Universitas Brawijaya, Faculty of Animal Science
Veronica Margareta Ani Nurgiartiningsih: Universitas Brawijaya, Faculty of Animal Science

A chapter in Proceedings of the 2022 Brawijaya International Conference (BIC 2022), 2023, pp 644-650 from Springer

Abstract: Abstract Chicken nugget is contained of beneficial nutrition and is also reachable but lacks of fibres. Therefore, it required more ingredients to improve the quality of chicken nuggets. In this research, the chicken nugget was added with carrot (Daucus carota L.) and suweg (Amorphophallus campanulatus) flours which aim to increase the fibres also the beneficial nutrition of the chicken nugget. The objective of this research was to determine the physicochemical properties of chicken nugget with the addition of carrot and suweg flours. The method used in this research is experimental using completely randomized design (CRD) with four treatments and four repetitions. The results showed that added carrot and suweg flours didn’t gave significant effect on the water content, crude fibre and organoleptic of chicken nuggets. Moreover, in the conclusion of this research, adding of 6% of carrot flour and 14% of suweg flour (T3) produced a first rate of chicken nugget considered to the water content, crude fibre and texture.

Keywords: chicken nugget; carrot flour; suweg flour; physicochemical properties (search for similar items in EconPapers)
Date: 2023
References: Add references at CitEc
Citations:

There are no downloads for this item, see the EconPapers FAQ for hints about obtaining it.

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:spr:advbcp:978-94-6463-140-1_64

Ordering information: This item can be ordered from
http://www.springer.com/9789464631401

DOI: 10.2991/978-94-6463-140-1_64

Access Statistics for this chapter

More chapters in Advances in Economics, Business and Management Research from Springer
Bibliographic data for series maintained by Sonal Shukla () and Springer Nature Abstracting and Indexing ().