Characteristics of Physical, Chemicals and Organoleptic of Local Rabbit Meat Nuggets (Lepus nigricollis) Using Filler of Tofu Dregs Flour

Abstract

Diversification of rabbit meat products into nuggets is one way to increase consumption of rabbit meat by the public. The filler used generally is wheat flour. However, these filler can be substituted by tofu dregs which have better nutritional content. So it is expected that using filler of tofu dregs flour can improve the quality of rabbit nuggets. The study was conducted to investigate the doses of the use of tofu dregs filler to physical, chemical, and organoleptic properties of local rabbit meat nuggets in laboratory of Animal Husbandry Study Program, Faculty of Agriculture, Majalengka University. The best formulation of flour filler was applied to make rabbit nuggets. The experiment was arranged as a completely randomized design (CRD), consisted of 4 tofu dregs doses (0%, 35%, 70% and 100% of tofu gregs) which was repeated 5 times. Namwhile for chemical properties was done by descriptive analysis. The observed respond are include physical properties (pH and cooking loss of the nuggets), chemical properties (water content, ash content, protein content, and fat content), and organoleptic properties (colour, aroma, texture, and taste). The results showed that the addition of tofu dregs in rabbit nuggets has a significant effect on cooking losses, colour, and texture but does not affect the pH, aroma, and taste of rabbit meat nuggets. The use of tofu dregs in rabbit nugget has a significant effect on the physical quality of cooking losses but does not affect the pH value. The increasing of doses of tofu dregs tended to decrease the water and ash content and increase the fat and protein content. Moreover, the addition of tofu dregs affects the colour and texture but does not affect the aroma and taste of rabbit nuggets. The best dosage of tofu dregs filler for rabbit meat nugget was 70% and 30% of wheat flour. This finding concludes that tofu waste can be applied to making rabbit nuggets as much as 70% replacing wheat flour.

Descriptive analysis of rabbit meat marketing parameters in the north-east of Algeria

“…ready-to-cook, ready-to-eat meals, etc.). Falahudin et al (2020) also confirmed that processed meat products of rabbit meat are still rarely found in the market compared to chicken or beef. In Spain, similar observations were made by Baviera-Puig et al (2017), where the sales by presentation type are usually around 80% in carcass and 20% quartered, as reported by different respondent wholesalers and slaughterhouse managers.…”

“…The results obtained by Nina et al (2020) revealed the main reasons for non-consumption of rabbit meat, which are unavailability (49%), absence in eating habits (22%) and high cost (20%). In Majalengka area (Indonesia), Falahudin et al (2020) argue that the lack of information about the benefits of rabbit meat is one of the reasons people do not consume it.…”

Evaluación de las propiedades fisicoquímicas y sensoriales de Nuggets de conejo usando harina de Okara de garbanzo

“…Atributos como el color, el sabor y la jugosidad del nugget con carne de conejo y OGS fueron mayormente aceptados por los panelistas. Estudios previos han demostrado que la adición de subproductos como la harina de Okara de soya y sobrantes de Tofu de alimentos procesados, pueden influir en la textura y en la aceptación general de cárnicos como nuggets y salchichas, así como en productos de panificación como donas (Falahudin et al, 2020;Lian et al, 2020). En el presente estudio, las…”

“…Por otro lado, esta carne se considera una buena fuente de nutrientes y es saludable por su alto contenido en ácidos grasos poliinsaturados, proteínas y aminoácidos esenciales, valores energéticos moderadamente altos, bajos niveles de grasas y colesterol, importante fuente de vitaminas del grupo B, bajo contenido de sodio, rico en fósforo y selenio (Szendro et al, 2020). Por lo anterior, la carne de conejo destaca por sus potenciales características nutritivas para una sociedad que demanda carnes menos grasosas y más proteicas, dado que la carne de conejo es magra, con más proporción de proteínas que otras carnes (Falahudin et al, 2020).…”

“…La Okara es un subproducto de la producción de bebidas vegetales que contiene gran cantidad de proteínas y fibra. Sin embargo, el aprovechamiento de este subproducto se encuentra reducido, siendo un producto destinado para la alimentación de animales y en ocasiones, para desecharse (Falahudin et al, 2020). No obstante, diversas investigaciones han aprovechado este subproducto para convertirlo en harina y ser utilizado como un reemplazo de la harina de trigo para elaborar gran diversidad de productos de alimenticios.…”