The Effect of The Addition of Skim Milk Powder to Broiler Liver Nuggets on Physicochemical and Organoleptic Quality
| Autor: | Dedes Amertaningtyas, Herly Evanuarini, Sabitha Hikmah Mutia, Lulu Luthfiah Zahra |
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| Jazyk: | indonéština |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 18, Iss 1 (2023) |
| Druh dokumentu: | article |
| ISSN: | 1978-0303 2338-1620 |
| DOI: | 10.21776/ub.jitek.2023.018.01.6 |
| Popis: | Chicken nuggets are a popular product among the public, but because of the relatively high price, not all people can consume them. The development of innovation in processed nugget products is increasingly diverse, such as using chicken liver added skim milk powder to improve nutritional quality, physical quality, and consumer preferences. The purpose of this research was to determine the effect of the addition of skim milk powder on broiler liver nuggets in terms of moisture content, water activity (Aw), and physical quality. The research method was a laboratory experiment with a completely randomized design (CRD) is P0 (0%), P1 (5%), P2 (7%), and P3 (10%) for differences adding skim milk powder and the data were analyzed using analysis of variance or ANOVA. The results showed that the addition of skim milk powder was not significantly different (P>0.05) on moisture content, water activity (Aw), texture, and physical quality of yield and color (L*, a*, b*), but had an effect on significantly (P |
| Databáze: | Directory of Open Access Journals |
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