Physicochemical Characteristics and Acceptance Test of Chicken Nuggets Using Bitter Gourd Fruit (Momordica Charantia L) as One of the Halal Food Sources

DOI

10.2991/978-2-38476-261-3_16How to use a DOI?

Keywords

Bitter melon; Chicken Meat; Nugget

Abstract

The use of bitter melon in nugget products with the treatment of the ratio of bitter melon and chicken meat is made with the aim of being one of the innovations in the use of bitter melon as an effort to diversify local food-based food to increase the quality value and nutritional content of nuggets. Then to determine the effect of using bitter melon in nugget products, especially chicken nuggets on physicochemical properties and hedonic tests. The research conducted was experimental research and used a completely randomized design (CRD) with a ratio of bitter melon and chicken meat of 40%: 60%, 50%: 50%, and 60%: 40% with two repetitions. The parameters observed were proximate content (water, fat, carbohydrate and crude fiber), physical properties (texture) and hedonic test or taste test (taste, aroma and texture). Data in this study were analyzed using ANOVA and Duncan’s Multiple Range Test (DMRT). The results of the analysis stated that there was a significant effect of using bitter melon in nugget products with a ratio of bitter melon and chicken meat on proximate content, physical properties and hedonic test. The use of bitter melon with the ratio of bitter melon and chicken meat in nugget products can contribute to the fiber content that is not possessed in the nutritional content of chicken nuggets and the average results of the level of liking in nugget products with the most preferred bitter melon and chicken meat ratio treatment is at a ratio of 50%: 50%.

Copyright

© 2024 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Ummi Rohajatien
AU  - Carlania Vindi Nuur Maharani
AU  - Laili Hidayati
AU  - Aly Imron
PY  - 2024
DA  - 2024/06/21
TI  - Physicochemical Characteristics and Acceptance Test of Chicken Nuggets Using Bitter Gourd Fruit (Momordica Charantia L) as One of the Halal Food Sources
BT  - Proceedings of the 4th International Conference on Halal Development (4th ICHaD 2023)
PB  - Atlantis Press
SP  - 173
EP  - 183
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-38476-261-3_16
DO  - 10.2991/978-2-38476-261-3_16
ID  - Rohajatien2024
ER  -