Update Artikelilmiah: 27169

SHARY NOVIA AMAROSE

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Judul Artikel

Abstrak (Bhs. Indonesia)

Tujuan penelitian ini mengetahui pengaruh penambahan daun kelor dalam bentuk bubuk, kering, dan segar terhadap nilai pH dan warna nugget ayam. Bahan-bahan yang digunakan dalam penelitian ini yaitu daging ayam fillet bagian dada yang sudah digiling, daun kelor (dalam bentuk bubuk, kering, dan segar), tepung terigu, tepung panir, telur ayam, bawang putih, garam, merica, minyak. Variabel yang diukur yaitu nilai pH nugget ayam dan warna nugget ayam. Metode penelitian ini yaitu eksperimen dengan rancangan acak lengkap (RAL), 4 perlakuan, 6 kali ulangan, sehingga terdapat 24 unit. Perlakuan terdiri dari A0: nugget ayam + 0% daun kelor, A1: nugget ayam + 2% daun kelor dalam bentuk bubuk, A2: nugget ayam + 2% daun kelor dalam bentuk kering, A3: nugget ayam + 02% daun kelor dalam bentuk segar. Hasil rataan nilai pH nugget ayam sebelum digoreng dengan penambahan daun kelor dalam bentuk bubuk = 6, 76 ; kering = 6, 79 ; segar = 6,75 , dan nilai pH nugget ayam setelah digoreng dengan penambahan daun kelor dalam bentuk bubuk = 6, 90 ; kering = 6, 82 ; segar = 6, 78. Hasil rataan warna nugget ayam L ( Lightness ) dalam bentuk bubuk = 4,78 , kering = 4,97 , segar = 5,06. a* ( Redness ) dalam bentuk bubuk = 11,88, kering = 10,84, segar = 9.66. b* ( Yellowness ) dalam bentuk bubuk = 18,18 , kering = 16,97, segar = 18,85. Hasil penelitian ini menunjukkan penambahan daun kelor ( dalam bubuk, kering, segar ) tidak berpengaruh terhadap nilai pH dan warna nugget ayam, sehingga memiliki nilai pH dan warna yang sama dengan nugget ayam pada umumnya. Kesimpulan penelitian ini yaitu penambahan daun kelor dalam bentuk bubuk, kering, dan segar menghasilkan nilai pH dan warna yang sama.
Kata kunci : nugget ayam, daun kelor, nilai pH, warna

Abtrak (Bhs. Inggris)

The purpose of this study was to determine the effect of adding Moringa leaves in powder, dry and fresh form to the pH value and color of chicken nuggets. Ingredients used in this research are grinded fillet chicken meat, moringa leaves (in powder, dry and fresh form), flour, flour, panir, chicken eggs, garlic, salt, pepper, oil. The measured variables are the pH value of chicken nuggets and the color of chicken nuggets. This research method is an experiment with a completely randomized design (CRD), 4 treatments, 6 replications, so there are 24 units. The treatments consisted of A0: chicken nuggets + 0% moringa leaves, A1: chicken nuggets + 2% Moringa leaves in powder form, A2: chicken nuggets + 2% Moringa leaves in dry form, A3: chicken nuggets + 02% Moringa leaves in the form fresh. The results of the average pH value of chicken nuggets before frying with the addition of Moringa leaves in powder form = 6, 76; dry = 6, 79; fresh = 6.75, and the pH value of chicken nuggets after frying with the addition of Moringa leaves in powder form = 6, 90; dry = 6, 82; fresh = 6, 78. The results of the average color of chicken nuggets L (Lightness) in powder form = 4.78, dry = 4.97, fresh = 5.06. a * (Redness) in powder form = 11.88, dry = 10.84, fresh = 9.66. b * (Yellowness) in powder form = 18.18, dry = 16.97, fresh = 18.85. The results of this study indicate the addition of Moringa leaves (in powder, dry, fresh) does not affect the pH value and color of chicken nuggets, so it has the same pH and color values as chicken nuggets in general. The conclusion of this research is the addition of Moringa leaves in the form of powder, dry, and fresh produce the same pH and color values.
Keywords: chicken nuggets, moringa leaves, pH value, color

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