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Physical and chemical characteristics of Chitofudregs nugget in comparison to commercial nugget

International Journal of Advances in Applied Sciences · Vol. 12 No. 2 (2023) · hlm. 188–194

DOI
10.11591/ijaas.v12.i2.pp188-194
ISSN
2722-2594, 2252-8814
Terbit
2023-06-01
Penerbit
Institute of Advanced Engineering and Science
Bahasa
eng
Lisensi
creativecommons.org/licenses/by-sa/4.0

Abstrak

The study aims to compare the physical characteristics (water holding capacity and cooking loss) and chemical characteristics (moisture, protein, fat, ash, carbohydrate content, and total calories) of Chitofudregs nugget with commercial nuggets. Four categories of nuggets which are Fiesta, So Good, Nugget Curah, and Chitofudregs nugget (FT, SG, NC, and Chitofudregs) were determined as treatments in this study with 5 repetitions for each category. The experimental method of this research was a randomized design complete (RDC). Physically, Chitofudregs had the highest water-holding capacity and the lowest cooking loss among all commercial nuggets (p<0.05) so there were not many nutrient losses during the processing. Chemically, Chitofudregs contained higher water content than one of the commercial-NC nuggets while the protein and ash content was lower than the two types of commercial nuggets (FT and SG) with carbohydrate content which was also lower than the NC commercial nuggets (p<0.05). The fat content and total calories of chitofudreg were the lowest among all commercial nuggets (p<0.05). Chitofudregs are combination nuggets whose physical quality is as good as commercial nuggets with specific chemical characteristics and has potency as a diet product because it is low in fat and calories.

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  • Diponegoro University
  • Universitas PGRI Sumatera Barat
  • University of Indonesia
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Rekan penulisOrganisasiArtikel bersama
Yoyok Budi PramonoDiponegoro University3
Rafli Zulfa KamilAfiliasi tidak diketahui2
Fatma Puji LestariUniversity of Indonesia2
Agus SetiadiAfiliasi tidak diketahui2
Budi HartoyoAfiliasi tidak diketahui2
Bambang DwilokaDiponegoro University2
Annisa Shafa Putri AriniAfiliasi tidak diketahui2
Ilma Muliasari RamadhaningrumAfiliasi tidak diketahui2
Elisabeth Febriane Lovita SudjonoAfiliasi tidak diketahui2
Lutviana TiaswuniAfiliasi tidak diketahui2
Yasmin Aulia RachmaAfiliasi tidak diketahui2
Adang Syamsudin SulahaAfiliasi tidak diketahui1
Tri Marhaeni Pudji AstutiAfiliasi tidak diketahui1
Bambang SulistiyantoDiponegoro University1
Sri SumarsihAfiliasi tidak diketahui1
C Imam SutrisnoAfiliasi tidak diketahui1
Istiyan PMAfiliasi tidak diketahui1
Anum DAfiliasi tidak diketahui1
Heni RizqiatiAfiliasi tidak diketahui1
Fahira Adibah ThalibAfiliasi tidak diketahui1
Fariz Nurmita AzizAfiliasi tidak diketahui1
Nurul HasniahAfiliasi tidak diketahui1
Finky Firsya FardiahAfiliasi tidak diketahui1
Giyarto GiyartoAfiliasi tidak diketahui1
Maria BelqisAfiliasi tidak diketahui1
Moch Yusuf IrvantoAfiliasi tidak diketahui1
Fitri SetyoningrumAfiliasi tidak diketahui1
Antonius HintonoAfiliasi tidak diketahui1
Anang Mohamad LegowoAfiliasi tidak diketahui1
Aulia Zalfa NabilaAfiliasi tidak diketahui1
Nisfa Rama Kamila HandokoAfiliasi tidak diketahui1
Ulfah AmaliaAfiliasi tidak diketahui1
Ima WijayantiAfiliasi tidak diketahui1
Widan Adi DarmawanAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) http://ijaas.iaescore.com/index.php/IJAAS/oai, pertama di-harvest 8 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">Physical and chemical characteristics of Chitofudregs nugget in comparison to commercial nugget</dc:title>
	<dc:creator>Susanti, Siti</dc:creator>
	<dc:creator>Setiani, Bhakti Etza</dc:creator>
	<dc:creator>Nurwantoro, Nurwantoro</dc:creator>
	<dc:creator>Al-Baarri, Ahmad Ni’matullah</dc:creator>
	<dc:description xml:lang="en-US">The study aims to compare the physical characteristics (water holding capacity and cooking loss) and chemical characteristics (moisture, protein, fat, ash, carbohydrate content, and total calories) of Chitofudregs nugget with commercial nuggets. Four categories of nuggets which are Fiesta, So Good, Nugget Curah, and Chitofudregs nugget (FT, SG, NC, and Chitofudregs) were determined as treatments in this study with 5 repetitions for each category. The experimental method of this research was a randomized design complete (RDC). Physically, Chitofudregs had the highest water-holding capacity and the lowest cooking loss among all commercial nuggets (p&amp;lt;0.05) so there were not many nutrient losses during the processing. Chemically, Chitofudregs contained higher water content than one of the commercial-NC nuggets while the protein and ash content was lower than the two types of commercial nuggets (FT and SG) with carbohydrate content which was also lower than the NC commercial nuggets (p&amp;lt;0.05). The fat content and total calories of chitofudreg were the lowest among all commercial nuggets (p&amp;lt;0.05). Chitofudregs are combination nuggets whose physical quality is as good as commercial nuggets with specific chemical characteristics and has potency as a diet product because it is low in fat and calories.</dc:description>
	<dc:publisher xml:lang="en-US">Institute of Advanced Engineering and Science</dc:publisher>
	<dc:contributor xml:lang="en-US">Authors would like to give appreciate to the Faculty of Animal and Agricultural Sciences that had been giving us place and support until we finished this research</dc:contributor>
	<dc:date>2023-06-01</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US"></dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ijaas.iaescore.com/index.php/IJAAS/article/view/20671</dc:identifier>
	<dc:identifier>10.11591/ijaas.v12.i2.pp188-194</dc:identifier>
	<dc:source xml:lang="en-US">International Journal of Advances in Applied Sciences; Vol 12, No 2: June 2023; 188-194</dc:source>
	<dc:source>2722-2594</dc:source>
	<dc:source>2252-8814</dc:source>
	<dc:source>10.11591/ijaas.v12.i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ijaas.iaescore.com/index.php/IJAAS/article/view/20671/13038</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2023 Institute of Advanced Engineering and Science (IAES)</dc:rights>
	<dc:rights xml:lang="en-US">http://creativecommons.org/licenses/by-sa/4.0</dc:rights>
</oai_dc:dc>