
Vitamin C Content and Antioxidant Activities in Chicken Nuggets with Additions Brokoli and Purple Cabbage
Author(s) -
Qorry Aina,
Alvia Nur Layli,
Yenny Putri Arisandy
Publication year - 2020
Publication title -
journal of tropical food and agroindustrial technology
Language(s) - English
Resource type - Journals
ISSN - 2541-5816
DOI - 10.21070/jtfat.v1i01.201
Subject(s) - organoleptic , food science , antioxidant , vitamin c , dpph , aroma , chemistry , taste , vitamin , ascorbic acid , vitamin e , biochemistry
This study aims to determine the content of vitamin C and antioxidant activity in chicken nuggets added with broccoli and purple cabbage through organoleptic testing. This type of research is a quasi experiment with a complete randomized design with 4 types of treatment namely B1K1 = 15% : 15%, B1K2 = 15% : 30%, B2K1 = 30% : 15%, B2K2 = 30% : 30%. Organoleptic test data collection techniques using a questionnaire on 28 panelists rather trained nutritional undergraduate students STIKES Surabaya. Vitamin C content test was carried out by spectrophotometry method and antioxidant activity by DPPH method in the best treatment of chicken nugget products and control 3 repetitions. Kruskal Wallis test results showed significant values of color (p = 0.117), aroma (p = 0.039), taste (p = 0.028), texture (p = 0.169), preference level (p = 0.043) while the results of paired t-test showed significant value of vitamin C content (p = 0,000) and antioxidant activity (p = 0,000). The best treatment of chicken nuggets is B1K1 chicken nuggets. The results of the average content of vitamin C control chicken nuggets of 1.472 mg / 100gr lower than the B1K1 chicken nugget of 9,805 mg / 100gr. The average result of antioxidant activity of control chicken nuggets was 27.06% lower than B1K1 chicken nuggets of 54.96%. The conclusion of this study is the content of vitamin C and antioxidant activity in nuggets with the addition of broccoli and purple cabbage with nuggets without the addition of different broccoli and purple cabbage.