Abstract
This study aimed to obtain the best quality of chicken nuggets by adding gelatin from goatskin and bones pretreated with L.plantarum and acetic acid. The research method was used a completely randomized design (CRD) with the following treatments: (1)control; (2) goatskin gelatinL.plantarumpretreatment(GsgLp); (3) goatskin gelatin acetic acid pretreatment (GsgAa); (4) goat bone gelatinL.plantarumpre-treatment (GbgLp); (5) goat bone gelatin acetic acid pre-treatment (GbgAa). The results showed a very significant effect (P<0.01) on pH, nugget shear force, brightness L*, reddish a* and yellowish b*. The chicken nuggets added with GbgLp showed the highest of pH value and brightness L* color, but the nugget shear force showed the lowest value. The chicken nuggets added by GbgAa showed the highest a* reddish color value, as did chicken nuggets with the addition of GsgLp showed the highest yellowish color value. Conclusion, the chicken nuggets added with GbgLp showed better quality.
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