The Quality of Chicken Nuggets With Addition Gouda Cheese

Authors

  • Eny Sri Widyastuti Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya
  • Aris Sri Widati Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya
  • Rery Dwi Hanjariyanto Alumni Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya
  • Made Yogik Avianto Alumni Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya

Abstract

The objective of this research was to acquired the best percentage of using cheese in the chicken nuggets  processing. Materials used for this research were nuggets made from chicken meat, Gouda cheese and spices. Experiment done with Random Block Analysis as experiment design by addition Gouda Cheese ( 0% (F0), 5% (F1), 10% (F2), 15% (F3), 20% (F4) ). The results showed that chicken nuggets with  Gouda cheese addition gave  a highly significant effect (P<0.01) on mouisture, fat, protein, ash contents, texture and WHC, and addition gave a non significant effect (P>0.05) on pH and Organoleptic. The best result was nuggets which made with addition of 15 percent of Gouda cheese.The conclusion of this research was the addition of Gouda Cheese to Chiken Nuggets increased fat content, protein content, ash content, WHC and tend to decreased mouistured content, textured.  Result of panelist not trained using cheese in manner chicken nuggets are like made with addition of 15 percent of Gouda cheese. The best result was nuggets which made with addition of 15 percent of Gouda chees

 

Keywords : Chicken nuggets, Chicken meat, Gouda cheese

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Issue

Vol. 5 No. 1 (2010)

Section

Articles

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Copyright (c) 2012 Eny Sri Widyastuti, Aris Sri Widati, Rery Dwi Hanjariyanto, Made Yogik Avianto

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