Open AccessThe Proportion of Moringa and Cassava Leaves on the Chemical and Sensory Properties of Chicken Nuggets
Author(s) -
Sutrisno Adi Prayitno,
Andi Rahmad Rahim
Publication year - 2021
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1764/1/012032
Subject(s) - moringa , food science , manihot , proximate , nutrient , chemistry , organic chemistry
Several types of chicken meat products that have high protein content. Chicken meat can be used as a processed nugget product which is a healthy food product, for example with the addition of natural ingredients derived from moringa leaves and cassava which have good nutritional content for humans. From the proximate analysis of Moringa and cassava leaves are rich in nutrients that are good for humans. The purpose of this study was to determine and identify the chemical parameters of chicken nugget products enriched by Moringa (Moringa poleifera) and cassava leaves (Manihot utilissima). By using sensory evaluation methods and effectiveness tests. Then the chemical parameters by conducting laboratory analysis. From the results of the study, the best sensory evaluation of the nugget product is the proportion of cassava and Moringa leaves by 50: 50%, with a yield value of 0.68. Chemical analysis shows that the best treatment is also in the ratio of 50: 50%. Chemical parameters such as protein 10.16%, Vitamin C 181.80 mg, Calcium 112.30 mg, crude fiber 9.40%. The addition of moringa and cassava leaves affects chemical parameters (protein, crude fiber, calcium) in chicken nuggets.