Properties of organoleptic nuggets with basic materials chicken intestine and breadfruit flour

Abstract

The study evaluated the organoleptic properties from chicken intestines nugget with substitution 50% of breadfruit flour and tapioca flour. The treatments in this study consisted of without breadfruit flour (R1), the substitution of breadfruit flour 15% (R2), 25% (R3), 35% (R4), 50% (R5), 65% (R6), 75. % (R7), 85% (R8), 100% (R9). A completely randomized design with 5 replications was used in this study. The substitute of breadfruit flour as a substitute treatment for tapioca flour. Parameters consist of texture, colour, and taste. The results of this study were panellists’ preference for nugget colour with the substitution of breadfruit flour 35% (R4) to 100% (R9) was significantly different (P<0.05) with R1. The aroma of nuggets with breadfruit flour 35% (R4), 50% (R5), 65% (R6), 85% (R8), and 100% (R9) were significantly different (P<0.05) with R1. The taste of chicken intestine nuggets with breadfruit flour substitution 25% (R3) to 100% (R9) was significantly different (P<0.05) than the control. The conclusion in this study substituting tapioca flour to replace breadfruit flour in 50% chicken intestine nuggets has different organoleptic characteristics in aroma, texture, colour, and taste. Substitution of breadfruit flour 50% can be applied to make nuggets made from chicken intestines.