| NIM | D1A015166 |
|---|
| Namamhs | DWI RENI PERTIWI |
|---|
| Judul Artikel | SIFAT ORGANOLEPTIK (KEEMPUKAN, RASA, WARNA, DAN TEKSTUR) NUGGET AYAM DENGAN PENAMBAHAN DAUN KELOR (Moringa oleifera) |
|---|
| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengetahui pengaruh penambahan daun kelor terhadap sifat organoleptik nugget ayam. Materi yang digunakan adalah daging ayam 5 kg, daun kelor segar 25 gram, daun kelor kering 25 gram, dan daun kelor serbuk 25 gram. Metode penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan 4 perlakuan, yaitu A0: tanpa penambahan daun kelor, A1: penambahan daun kelor segar 2%, A2: penambahan daun kelor kering 2%, dan A3: penambahan daun kelor serbuk komersial 2% yang diuji oleh 20 orang panelis semi terlatih. Variabel yang diukur adalah keempukan, rasa, warna, dan tekstur nugget. Data dianalisis menggunakan Analissi Variansi (ANAVA), kemudian dilanjutkan dengan Uji Beda Nyata Jujur (BNJ). Hasil penelitian menyatakan bahwa penambahan daun kelor berpengaruh sangat nyata (P<0.01) terhadap keempukan, rasa, warna, dan tekstur nugget ayam. Keempukan paling empuk diperoleh dengan perlakuan penambahan daun kelor serbuk komersial (1.5 ± 0.69), rasa paling kuat spesifik nugget diperoleh perlakuan tanpa penambahan daun kelor (1.15 ± 0.37), warna paling hijau diperoleh dengan perlakuan penambahan daun kelor serbuk komersial (3.35 ± 0.75), dan tekstur paling padat dan kompak diperoleh perlakuan tanpa penambahan daun kelor (1.25 ± 0.55). Kesimpulannya, nugget dengan penambahan daun kelor segar merupakan perlakuan yang paling direkomendasikan, karena nugget dengan penambahan daun kelor segar masih cukup empuk, memiliki rasa masih cukup kuat spesifik nugget, warna yang kuning kehijauan sehingga lebih menarik, dan tekstur yang agak padat dan kompak, serta mendapatkan manfaat dari daun kelor. |
|---|
| Abtrak (Bhs. Inggris) | This study aims to determine the effect of adding moringa leaves to the organoleptic properties of chicken nuggets. The material used was 5 kg of chicken meat, 25 grams of fresh Moringa leaves, 25 grams of dried Moringa leaves, and 25 grams of powdered Moringa leaves. The research method used was a Randomized Block Design (RBD) with 4 treatments, namely A0: without the addition of moringa leaves, A1: the addition of 2% fresh Moringa leaves, A2: the addition of 2% dry Moringa leaves, and A3: the addition of commercially powdered Moringa leaves 2 % tested by 20 semi-trained panelists. The variables measured were tenderness, taste, color and texture of the nuggets. Data were analyzed using Analysis of Variance (ANOVA), then followed by the Honest Significant Difference Test (BNJ). The results of the study stated that the addition of Moringa leaves had a very significant (P<0.01) effect on the tenderness, taste, color, and texture of the chicken nuggets. The softest taste was obtained by adding commercial powdered Moringa leaves (1.5 ± 0.69), the strongest specific taste of nuggets was obtained without the addition of Moringa leaves (1.15 ± 0.37), the greenest color was obtained by adding commercial powdered Moringa leaves (3.35 ± 0.75), and the densest and most compact texture was obtained without the addition of moringa leaves (1.25 ± 0.55). In conclusion, nuggets with the addition of fresh Moringa leaves are the most recommended treatment, because the nuggets with the addition of fresh Moringa leaves are still quite soft, have a strong enough flavor specific to the nuggets, the color is greenish yellow making it more attractive, and the texture is rather dense and compact, and benefit from moringa leaves. |
|---|
| Kata kunci | organoleptik, nugget ayam, daun kelor |
|---|
| Pembimbing 1 | Prof. Dr. Ir. Triana Setyawardani, S.Pt., M.P., IPU |
|---|
| Pembimbing 2 | Ir. Juni Sumarmono, M.Sc., Ph.D., IPU |
|---|
| Pembimbing 3 | |
|---|
| Tahun | 2023 |
|---|
| Jumlah Halaman | 9 |
|---|
| Tgl. Entri | 2023-02-17 12:29:05.609468 |
|---|