ANALISIS IMPAK CARA PENYAJIAN SUHU TINGGI TERHADAP MUTU NUGGET AYAM SIAP KONSUMSI

Abstract

The purpose of this study was to determine the effect of different served methods on the quality of ready-to-eat nugget. The research used Randomized Block Design (RAK) with 4 treatments and 5 replications as follows: P1 Frying (T : 160ºC, t : 3 min), P2 Roasting (T : 190ºC, t : 20 min), P3 Boiling (T : 100 ºC, t : 5 min), and P4 Steaming (T = 90 ºC, t = 10 min). The parameters which observed in this study were chemical quality (water content, fat content, protein content) and organoleptic quality (aroma, taste, texture). The data were analyzed by Co-Stat application using Analysis of Varience methods at the 5% level and followed by using HSD (Honestly Significant Difference) test for significant difference data. The result of this study showed that different served methods gave significantly different effect on water content, fat content, protein content, aroma (hedonic), taste (hedonic & scoring), and texture (hedonic & scoring), however not on aroma (scoring) of ready-to-eat nugget. Chemically, steaming methode gave the best result with 45,07% of water content, 19,58% of fat content and 7,21% of protein content, however it didn’t preferred in terms of consumer acceptance of organoleptic way. Organoleptically, frying methode gave the best result with hedonic score 4,20 and skoring score 3,40, however it didn't came up with good nutrition.