Pustaka Ilmiah Universitas Padjadjaran

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KUALITAS FISIKOKIMIA NAGET AYAM YANG MENGGUNAKAN FILER TEPUNG SUWEG (Amorphophallus campanulatus B1). – Physicochemical Quality Of Chicken Nugget Using Suweg (Amorphophallus Campanulatus B1) Flour As Filler

Penelitian ini bertujuan untuk membandingkan kualitas fisikokimia naget ayam yang menggunakan tepung tapioka dengan naget ayam yang menggunakan tepung suweg. Kualitas fisik didasarkan pada daya ikat air, susut masak, dan keempukan, sedangkan untuk kualitas kimia didasarkan pada kadar air, kadar protein, serta kadar lemak. Penelitian ini dilakukan secara eksperimen dengan Rancangan Acak Lengkap degan empat perlakuan tingkat penggunaan tepung Suweg yaitu P1 = 10%, P2 = 15%, P3 = 20%, P4 = 25%, dan kontrol P0 = 10% tepung Tapioka, masing-masing perlakuan diulang sebanyak empat kali. Hasil penelitian menunjukkan bahwa penggunaan tepung Suweg berpengaruh nyata (P<0,05) terhadap kualitas fisiko kimia naget ayam. Penggunaan tepung Suweg sebanyak 10% memiliki kualitas fisikokimia yang tidak berbeda dengan kontrol yaitu daya ikat air 61,99%; susut masak 1,94%; keempukan 102,92 mm/g/10 detik; kadar air 62,22%; kadar protein 22,86; dan kadar lemak 7,05%.

This study aims was to compare the physicochemical quality of chicken nugget that using tapioca flour with chicken nugget that using Suweg flour. The physical qualities were based on water holding capacity, cooking shrinkage, and tenderness, while the chemical qualities were based on moisture content, protein content, and fat levels. The research was conducted in Completely Randomized Design experiment with four treatments of Suweg flour usage levels as P1 = 10%, P2 = 15%, P3 = 20%, P4 = 25%, and as control was P0 = 10% Tapioca flour. Each treatment was repeated four times. The results showed that the use of Suweg flour had significant effect (P <0.05) on chicken nugget physicochemical quality. The use of Suweg flour as much as 10% had not had significant effect to controls. The physicochemical qualities content were 61.99% water holding capacity; cooking shrinkage 1.94%; tenderness 102.92 mm/g/10 seconds; water content of 62.22%; protein levels 22.86, and 7.05% fat content.