Proceedings of the 2022 Brawijaya International Conference (BIC 2022)

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

Authors
Ria Dewi Andriani1, *, Eny Sri Widyastuti1, Maerry Bunga Mellynia1, Yuli Frita Nuningtyas1, Osfar Sjofjan1, Muhammad Halim Natsir1, Veronica Margareta Ani Nurgiartiningsih1
1Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia
*Corresponding author. Email: riaandriani@ub.ac.id
Corresponding Author
Ria Dewi Andriani
Available Online 30 April 2023.
DOI
10.2991/978-94-6463-140-1_64How to use a DOI?
Keywords
chicken nugget; carrot flour; suweg flour; physicochemical properties
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.

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 2022 Brawijaya International Conference (BIC 2022)
Series
Advances in Economics, Business and Management Research
Publication Date
30 April 2023
ISBN
978-94-6463-140-1
ISSN
2352-5428
DOI
10.2991/978-94-6463-140-1_64How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Ria Dewi Andriani
AU  - Eny Sri Widyastuti
AU  - Maerry Bunga Mellynia
AU  - Yuli Frita Nuningtyas
AU  - Osfar Sjofjan
AU  - Muhammad Halim Natsir
AU  - Veronica Margareta Ani Nurgiartiningsih
PY  - 2023
DA  - 2023/04/30
TI  - Physicochemical Properties of Chicken Nugget with the Addition of Carrot (Daucus carota L.) and Suweg Flours (Amorphophallus campanulatus)
BT  - Proceedings of the 2022 Brawijaya International Conference (BIC 2022)
PB  - Atlantis Press
SP  - 644
EP  - 650
SN  - 2352-5428
UR  - https://doi.org/10.2991/978-94-6463-140-1_64
DO  - 10.2991/978-94-6463-140-1_64
ID  - Andriani2023
ER  -