The Quality of Nugget of Broiler Chicken Meat with Addition of Sago Flour (Metroxylon Sp.)
| Main Authors: | Nurlela, Sitti, Hastuti, H., Suparman, S. |
|---|---|
| Format: | Article info application/pdf Journal |
| Bahasa: | eng |
| Terbitan: |
UNIVERSITAS SEMBILANBELAS NOVEMBER KOLAKA
, 2018
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| Subjects: | |
| Online Access: |
http://usnsj.com/index.php/CJAH/article/view/3.2.67-72 http://usnsj.com/index.php/CJAH/article/view/3.2.67-72/pdf |
Daftar Isi:
- This study aims to determine the quality of broiler chicken nuggets with the addition of sago flour (Metroxylon Sp.) As a binder. This study used a completely randomized design (CRD), with a factorial pattern of 3 x 3 and 3 replications where factor A was broiler chicken meat (A1 = 60%, A2 = 70% and A3 = 80%) and factor B was sago flour (B1 = 30%, B2 = 20% and B3 = 10%). The material used was 4.5 kg of fresh meat broiler chicken and 900 g of sago flour. Based on the results of the study showed that the administration of sago flour as a binder in broiler chicken nuggets dough did not significantly affect (P> 0.05) the quality of broiler chicken nuggets. The conclusion of the study showed that the administration of sago flour to the quality of broiler chicken nuggets had no real effect