Nugget ayam jamur tiram sebagai makanan siap saji rendah lemak dan tinggi serat

Purbowati, Purbowati; Maryanto, Sugeng; Afiatna, Puji

doi:10.21111/dnj.v4i1.3939

Cited by 4 publications

(3 citation statements)

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“…Nugget ayam merupakan makanan yang mengandung tinggi protein yang berasal dari daging ayam. Meski memiliki kandungan protein yang cukup, namun nugget ayam mengandung lemak yang tinggi dan antioksidan yang rendah (Purbowati et al, 2020). Oleh karena itu, dengan penambahan aloe vera gel diharapkan memberikan keuntungan yaitu mampu mempertahankan konsumsi aloe vera dan mampu meningkatkan keberagaman kandungan gizi nugget ayam tersebut terutama antioksidannya (vitamin A, E dan C), dan sangat bagus dikonsumsi oleh anak usia sekolah.…”

Section: Abstrakunclassified

Shelf Life and Acceptance of Aloe Vera Gel (AVG) Chicken Nuggets as an Alternative Food for School Children

Yuska,

Afriza,

Hasniyati

2024

JIKA

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Aloe vera gel (AVG) chicken nuggets are an alternative food that is very suitable for consumption by school-aged children. These foods contain protein and antioxidants. So that what is consumed is safe and of good quality, it is necessary to measure its shelf life using the total plate count (TPC) parameters and consumer acceptance of the product. This type of research is quasi-experimental for testing shelf life and pre-experimental for testing the acceptability of chicken nuggets among schoolchildren. The shelf life estimation method is ASLT (Accelerated Shelf Life Test). This research was carried out at the Padang Food Ingredient and Baristand Science Laboratory from May to October 2022. Acceptability tests were carried out at the domicile of the selected samples. The parameter used in storing AVG chicken nuggets is ALT. Data analysis was carried out on acceptability using the Wilcoxon test. The research results showed that the storage temperature with the longest shelf life was -200 °C, with a shelf life of 26,65 weeks. The average acceptance of the product by schoolchildren is 99,5%. This research concluded that the lower the temperature, the longer the shelf life of AVG chicken nuggets. School-age children well receive AVG chicken nuggets. Suggestions for storing ground and frozen meat products pay attention to temperature because temperature greatly influences the amount of TPC contamination.

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Section: Abstrakunclassified

Shelf Life and Acceptance of Aloe Vera Gel (AVG) Chicken Nuggets as an Alternative Food for School Children

Yuska,

Afriza,

Hasniyati

2024

JIKA

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“…Persiapan jamur tiram mengacu pada Nurmalia (2011). Jamur tiram dibersihkan dari kotoran dan dicuci dengan air yang mengalir.…”

Section: Persiapan Jamur Tiramunclassified

Chemical and Organoleptic Characteristics of Vegetable Nuggets Based on Oyster Mushrooms and Red Beans

Rahmayuni

Ayu²,

Septian³

2023

Jurnal Sains dan Teknologi Pangan

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Vegetable nuggets are low fat nuggets but have a high protein and fiber content in order to support a vegetarian diet. The purpose of this study was to obtain the best formulation of vegetables nuggets made from oyster mushrooms and red beans in terms of nutritional and sensory characteristics. The research method used a completely randomized design with four treatments and four replications. The treatments consisted of JK1 (95 oyster mushrooms:5 red beans), JK2 (90 oyster mushrooms:10 red beans), JK3 (85 oyster mushrooms:15 red beans), and JK4 (80 oyster mushrooms:20 red beans). The data obtained were statistically analyzed using analysis of variance and continued with Duncan's New Multiple Range Test (DNMRT) at 5% level. The results showed that the combination of oyster mushrooms and red beans significantly affected water, ash, protein, and crude fiber content, as well as descriptive sensory assessments such as color before frying, aroma, elasticity, taste, and overall hedonic assessment. The best treatment was JK4 (80 oyster mushrooms: 20 red beans) which had fulfilled quality requirements of chicken nugget combination (SNI 01-6683-2014) and fish nuggets (SNI 01-7758-2013) with a moisture content of 55.59%, ash content of 1.63%, protein content of 9.49%, and crude fiber content of 4.08%. The overall sensory assessment of the nugget were slightly brown color before frying, yellowness after frying, a little oyster mushroom flavouring before and after frying, a little chewy, and a little red beans taste.

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“…Di pasaran nugget yang dijual biasanya berbahan dasar daging ayam atau daging sapi. Namun produk olahan nugget yang berbahan dasar protein hewani yaitu menggunakan daging ayam dan daging sapi memiliki kandungan lemak yang tinggi dan rendah serat (Purbowati et al, 2020).…”

Section: Pendahuluanunclassified

UJI DAYA TERIMA NUGGET TEMPE DENGAN PENAMBAHAN JAMUR TIRAM (Pleurotus ostreatus) SEBAGAI MAKANAN ALTERNATIF PENGGANTI DAGING

Nurlani Harahap,

Novianty,

Novina Sukapiring

2023

Biogenerasi

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The nuggets sold in the market are usually made from chicken or beef. However, processed nugget products made from animal protein, namely using chicken and beef, have a high fat content and low fiber, therefore it is necessary to innovate by diversifying animal-based foods with plant-based foods in processed nuggets. This study aims to determine the acceptability of tempe nuggets with the addition of oyster mushrooms as an alternative food to replace meat. The method used in this study was a randomized block design (RBD) which consisted of three treatment levels: P0 = 100% tempeh; P1 = 75% tempe : 25% oyster mushrooms; P2 = 50% tempe : 50% oyster mushrooms; P3 = 25% tempe : 75% oyster mushrooms. Tempe nuggets power test with the addition of oyster mushrooms was carried out using an organoleptic test consisting of 20 panelists with a numerical scale of 5 = very like; 4 = likes; 3 = somewhat like (ordinary); 2=dislike and 1=dislike very much. The P2 treatment, namely 50% tempeh and 50% oyster mushrooms, had the panelist's average preference for taste, aroma, texture and friability of tempeh nuget with the highest value. This could be because the composition might be very good when compared to other compositions.

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Nugget ayam jamur tiram sebagai makanan siap saji rendah lemak dan tinggi serat

Cited by 4 publications

References 0 publications

Shelf Life and Acceptance of Aloe Vera Gel (AVG) Chicken Nuggets as an Alternative Food for School Children

Shelf Life and Acceptance of Aloe Vera Gel (AVG) Chicken Nuggets as an Alternative Food for School Children

Chemical and Organoleptic Characteristics of Vegetable Nuggets Based on Oyster Mushrooms and Red Beans

UJI DAYA TERIMA NUGGET TEMPE DENGAN PENAMBAHAN JAMUR TIRAM (Pleurotus ostreatus) SEBAGAI MAKANAN ALTERNATIF PENGGANTI DAGING

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