Kualitas Nugget Ayam dengan Penambahan Gelatin Kambing Pretreatment L. plantarum dan Asam Asetat

Abstract

ABSTRAKProduk chicken nugget memiliki kontribusi besar dalam penyebaran daging ayam olahan untuk memenuhi kebutuhan gizi masyarakat, sehingga bahan tambahan yang terkandung dalam chicken nugget perlu diperhatikan. Tujuan penelitian ini adalah untuk melihat pengaruh penambahan gelatin kambing pretreatment L. plantarum dan asam asetat terhadap kualitas chicken nugget. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan perlakuan kontrol, chicken nugget dengan penambahan gelatin kulit kambing pretreatment L. plantarum (KLp), chicken nugget dengan penambahan gelatin kulit kambing pretreatmentasam asetat (KAa), chicken nugget dengan penambahan gelatin tulang kambing pretreatmentL.plantarum (TLp), chicken nugget dengan penambahan gelatin tulang kambing pretreatmentasam asetat (TAa), dan chicken nugget komersil. Hasil penelitian menunjukkan bahwa ada pengaruh sangat signifikan (p0,01) antara penambahan gelatin pada produk chicken nugget terhadap ketengikan (TBA) dan kesukaan. Tingkat kesukaan masih di dominasi pada chicken nugget komersil 5,44±0,51, tetapi tidak menunjukkan perbedaan dengan chicken nugget dengan penambahan gelatin tulang kambing pretreatment L. plantarum (TLp). Ketengikan (TBA) terendah pada penambahan gelatin tulang kambing pretreatment L. plantarum (TLp) 0,23±0,02 dan tertinggi pada penambahan gelatin kulit kambing pretreatment L. Plantarum (KLp) 0,33±0,03. Keempukan dan cita rasa tidak menunjukkan pengaruh yang signifikan (p0,05). Kesimpulan dari hasil penelitian menunjukkan ada pengaruh sangat signifikan (p0,01) antara penambahan gelatin pada produk chicken nugget terhadap ketengikan (TBA) dan kesukaan. Keempukan dan cita rasa tidak menunjukkan pengaruh yang signifikan (p0,05). Chicken nugget dengan penambahan gelatin TLp menunjukkan kualitas dari segi fisik dan kimia yang sama dengan chicken nugget komersil.Kata Kunci: chicken nugget, gelatin, kambing, kualitas Quality of Chicken Nuggets with L. plantarum and Acetic Acid Pretreated Goat Gelatin Addition ABSTRACTChicken nugget products have a major contribution to the spread of processed chicken meat to meet the nutritional needs of the community, so that additional ingredients contained in chicken nuggets need to be considered. The purpose of this study was to see the effect of the addition of L. plantarum pretreatment goat gelatin and acetic acid on the physical and chemical quality of chicken nuggets. This study used a completely randomized design (CRD) with control treatment, chicken nuggets with the addition of L.plantarum (KLp) pretreatment goat skin gelatin, chicken nuggets with the addition of acetic acid pretreatment goat skin gelatin (KAa), chicken nuggets with the addition of pretreatment goat bone gelatin. L.plantarum (TLp), chicken nuggets with the addition of acetic acid pretreatment goat bone gelatin (TAa), and commercial chicken nuggets. The results showed that there was a very significant effect (p0.01) between the addition of gelatin to chicken nuggets on rancidity (TBA) and preferences. The level of preference was still dominated by commercial chicken nuggets 5.44 ± 0.51, but did not show any difference with chicken nuggets with the addition of L. plantarum pretreatment goat bone gelatin (TLp). The lowest rancidity (TBA) was in the addition of L. plantarum (TLp) goat bone gelatin of 0.23 ± 0.02 and the highest was in the addition of L. plantarum (K Lp) pretreatment goat skin gelatin of 0.33 ± 0.03. Tenderness and taste did not show a significant effect (p 0.05). The conclusion from the results of the study showed that there was a very significant effect (p0.01) between the addition of gelatin to chicken nuggets on rancidity (TBA) and preferences. Meanwhile tenderness and taste did not show a significant effect (p 0.05). Chicken nuggets with the addition of TLp gelatin showed the same physical and chemical qualities as commercial chicken nuggets.Keywords: chicken nugget, gelatin, goat, quality