The Influence Of Chicken Feet Addition To The Nutrition Value And Organoleptic Quality Of The Corn Nugget

1Novian Swasono Hadi, Rahma Labatjo, Denny Indra Setiawan, Indra Domili, Puspita Sukmawati Rasyid, Abdul Rahmat

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Abstract:

Corn and chicken feet have several benefits for the development of food science and can be combined to create highly nutritious food product in the form of corn-chicken feet nugget. This study was an experiment study with three treatments and three replications. The addition of chicken feet into the corn nugget significantly contributes to the nugget’s nutritional value as well as the taste of the chicken feet corn nugget (p value = 0.000). The result of nutritional analysis revealed that the third treatment (incorporation of 30% chicken feet to the corn nugget) are of the highest nutritional value and the most favorable by the panelists.

Keywords:

Nugget, chicken feet, corn, nutritional value, organoleptic

Paper Details
Month5
Year2020
Volume24
IssueIssue 9
Pages1313-1319