Open AccessSIFAT ORGANOLEPTIK NAGET AYAM YANG MENGGUNAKAN TEPUNG KEDELAI SEBAGAI PENGGANTIAN SEBAGIAN DAGING
Author(s) -
Yolanda Angel Ratulangi,
S.E. Siswosubroto,
Friets Ratulangi,
John E. G. Rompis
Publication year - 2017
Publication title -
zootec/jurnal zootek
Language(s) - English
Resource type - Journals
eISSN - 2615-8698
pISSN - 0852-2626
DOI - 10.35792/zot.38.1.2018.18566
Subject(s) - organoleptic , food science , aroma , soybean meal , meal , completely randomized design , taste , chicken breast , mathematics , chemistry , biology , zoology , raw material , organic chemistry
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