Melola Discovery

← Melola Discovery

Open access Jurnal

Organoleptic Quality of Chicken Nugget with Broccoli (Brassica oleracea L.) and Carrot (Daucus carota L.) Addition

Hasanuddin Journal of Animal Science (HAJAS) · Vol. 5 No. 2 (2024) · pp. 105–116

DOI
10.20956/hajas.v5i2.27820
ISSN
2621-9190, 2621-9182
Published
2024-01-28
Publisher
Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia
Language
en
License
creativecommons.org/licenses/by-nc/4.0

Abstract

This study aimed to determine the effect of cooking and level of vegetable addition and their interaction on the organoleptic quality of chicken nuggets. The research design consisted of 2 factors: the first factor was vegetable cooking treatment (fresh and steamed), and the second factor was vegetable addition level (0%, 5%, 10%, and 15%). The parameters measured were the organoleptic quality of chicken nuggets (color, texture, aroma, taste, t and acceptance/hedonic). The results showed that cooking treatment had no effect (P>0.05) on the organoleptic quality of nuggets, but the level of vegetable addition affected (P<0.05) the organoleptic quality of nuggets. Increasing the level of vegetable addition decreased the color value of L*, a*, but increased the color of b*. Besides, the organoleptic test decreased the attribute scores of color, aroma, taste, and texture but was still accepted by panelists up to 15% vegetable addition level. There was no interaction between cooking treatment and the level of vegetable addition on the organoleptic quality of nuggets. From this study, it can be concluded that the best treatment is using fresh vegetables up to 15% addition level. Keyword: Chicken Meat, Broccoli, Carrot, Chicken Nuggets, Organoleptic

Collaboration network of the authors

23 authors · 52 co-authorship links

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Institut Agama Islam Negeri Kendari
  • Muhammadiyah University of Makassar
  • Universitas Islam Negeri Alauddin Makassar
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Ratmawati MalakaAffiliation unknown3
Kartina KartinaAffiliation unknown3
Hasma HasmaAffiliation unknown2
Effendi AbustamAffiliation unknown2
Hikmah M. AliAffiliation unknown2
Aslina AsnawiAffiliation unknown2
Nur Atikah HandayaniAffiliation unknown2
Charismawan CharismawanAffiliation unknown1
Muh. ShalehInstitut Agama Islam Negeri Kendari1
Waode FirdayantiInstitut Agama Islam Negeri Kendari1
Abdul Khalik MawardiInstitut Agama Islam Negeri Kendari1
Muhamamad TahnurMuhammadiyah University of Makassar1
Suryansah SuryansahAffiliation unknown1
Asmuddin NatsirAffiliation unknown1
Fatma MaruddinAffiliation unknown1
Andi Dharmawan WicaksonoAffiliation unknown1
Wempie PakidingAffiliation unknown1
Khatima KhatimaAffiliation unknown1
Siti NurjannahUniversitas Islam Negeri Alauddin Makassar1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/hajas/oai, first harvested 2 Nov 2026, last seen 2 Nov 2026.
Original metadata (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">Organoleptic Quality of Chicken Nugget with Broccoli (Brassica oleracea L.) and Carrot (Daucus carota L.) Addition</dc:title>
	<dc:creator xml:lang="en">Riskayanti, Riskayanti</dc:creator>
	<dc:creator xml:lang="en">Hikmah, Hikmah</dc:creator>
	<dc:creator xml:lang="en">Said, Muhammad Irfan</dc:creator>
	<dc:creator xml:lang="en">Nahariah, Nahariah</dc:creator>
	<dc:description xml:lang="en">This study aimed to determine the effect of cooking and level of vegetable addition and their interaction on the organoleptic quality of chicken nuggets. The research design consisted of 2 factors: the first factor was vegetable cooking treatment (fresh and steamed), and the second factor was vegetable addition level (0%, 5%, 10%, and 15%). The parameters measured were the organoleptic quality of chicken nuggets (color, texture, aroma, taste, t and acceptance/hedonic). The results showed that cooking treatment had no effect (P&amp;gt;0.05) on the organoleptic quality of nuggets, but the level of vegetable addition affected (P&amp;lt;0.05) the organoleptic quality of nuggets. Increasing the level of vegetable addition decreased the color value of L*, a*, but increased the color of b*. Besides, the organoleptic test decreased the attribute scores of color, aroma, taste, and texture but was still accepted by panelists up to 15% vegetable addition level. There was no interaction between cooking treatment and the level of vegetable addition on the organoleptic quality of nuggets. From this study, it can be concluded that the best treatment is using fresh vegetables up to 15% addition level.
Keyword: Chicken Meat, Broccoli, Carrot, Chicken Nuggets, Organoleptic</dc:description>
	<dc:publisher xml:lang="en">Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia</dc:publisher>
	<dc:date>2024-01-28</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">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/hajas/article/view/27820</dc:identifier>
	<dc:identifier>10.20956/hajas.v5i2.27820</dc:identifier>
	<dc:source xml:lang="en">Hasanuddin Journal of Animal Science (HAJAS); Vol. 5 No. 2 (2023); 105 -116</dc:source>
	<dc:source>2621-9190</dc:source>
	<dc:source>2621-9182</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/hajas/article/view/27820/11235</dc:relation>
	<dc:rights xml:lang="en">http://creativecommons.org/licenses/by-nc/4.0</dc:rights>
</oai_dc:dc>