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Physicochemical Properties of Dangke Nuggets with the Addition of Corn Flour (Zea Mays L.)

Hasanuddin Journal of Animal Science (HAJAS) · Vol. 6 No. 1 (2024) · pp. 68–79

DOI
10.20956/hajas.v6i1.31285
ISSN
2621-9190, 2621-9182
Published
2024-10-13
Publisher
Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia
Language
en
License
creativecommons.org/licenses/by-nc/4.0

Abstract

This study aimed to analyze the effect of dangke nuggets with the addition of corn flour on the physicochemical properties of dangke nuggets. This study used a completely randomized design (CRD) factorial pattern with three replications and three treatments. The first factor was corn flour addition level of 0%, 5%, and 10%, and the second factor was storage time of 0, 14, and 28 days in the freezer. Physicochemical testing included the Cooking Loss test, nugget breakability, water content, protein content, and fiber content. The results showed a correlation between the corn flour addition level and the storage time, which had a significant effect (P 0.05). Based on the study, it can be concluded that the addition of 5% corn flour to the formulation can increase protein content. In comparison, adding 10% corn flour provides the best quality in terms of cooking loss, nugget-breaking power, and water content and increases the fiber content of the nugget. The longer the storage, the lower the water content and protein content, reducing the quality of cooking loss and nugget-breaking power. Keywords: Dangke, nuggets, corn flour, physicochemical properties

Collaboration network of the authors

40 authors · 90 co-authorship links · 2 across different organisations

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  • Universitas Islam Negeri Alauddin Makassar
  • Muhammadiyah University of Makassar
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Sudirman BacoAffiliation unknown3
Hikmah HikmahAffiliation unknown3
Muhammad Irfan SaidAffiliation unknown3
Fatma MaruddinAffiliation unknown3
Hikmah M. AliAffiliation unknown3
Hasma HasmaAffiliation unknown2
Effendi AbustamAffiliation unknown2
Kartina KartinaAffiliation unknown2
Charismawan CharismawanAffiliation unknown1
Nirwana NirwanaMuhammadiyah University of Makassar1
Muhammdiyah AminUniversitas Islam Negeri Alauddin Makassar1
Sulmiyati SulmiyatiAffiliation unknown1
Nur Saleh SaidAffiliation unknown1
Deka Uli FahrodiAffiliation unknown1
Sriyanti HaruniAffiliation unknown1
Asmuddin NatsirAffiliation unknown1
ZulkarnainAffiliation unknown1
Gozali R MoektiAffiliation unknown1
Endah MurpiningrumAffiliation unknown1
HajrawatiAffiliation unknown1
Kusumandari Indah PrahestiAffiliation unknown1
Hajrawati HajrawatiAffiliation unknown1
Andi Dharmawan WicaksonoAffiliation unknown1
Kusmandari Indah PrahestiAffiliation unknown1
Reynard GondiponAffiliation unknown1
Suliman Mohamed Yousof SadamAffiliation unknown1
Jamila MustabiAffiliation unknown1
Aslina AsnawiAffiliation unknown1
Nur Atikah HandayaniAffiliation unknown1
Isnaniah BagendaAffiliation unknown1
MuflihanahAffiliation unknown1
Syarifah Nurul WaqiahAffiliation unknown1
Sadam Suliman Mohamed YousofAffiliation unknown1
Riskayanti RiskayantiAffiliation unknown1
Wempie PakidingAffiliation unknown1
Khatima KhatimaAffiliation unknown1
Rista Cahya RofitaAffiliation unknown1

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) 
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	<dc:title xml:lang="en"> Physicochemical Properties of Dangke Nuggets with the Addition of Corn Flour (Zea Mays L.) </dc:title>
	<dc:creator xml:lang="en">Nurjannah, Siti</dc:creator>
	<dc:creator xml:lang="en">Malaka, Ratmawati </dc:creator>
	<dc:creator xml:lang="en">Nahariah, Nahariah</dc:creator>
	<dc:description xml:lang="en">This study aimed to analyze the effect of dangke nuggets with the addition of corn flour on the physicochemical properties of dangke nuggets. This study used a completely randomized design (CRD) factorial pattern with three replications and three treatments. The first factor was corn flour addition level of 0%, 5%, and 10%, and the second factor was storage time of 0, 14, and 28 days in the freezer. Physicochemical testing included the Cooking Loss test, nugget breakability, water content, protein content, and fiber content. The results showed a correlation between the corn flour addition level and the storage time, which had a significant effect (P&amp;lt;0.01) on the Cooking Loss, water content, protein content, and fiber content of dangke nuggets. At the same time, there was no correlation between the corn flour addition level and the storage time for shear force, which had no significant effect (P&amp;gt;0.05). Based on the study, it can be concluded that the addition of 5% corn flour to the formulation can increase protein content. In comparison, adding 10% corn flour provides the best quality in terms of cooking loss, nugget-breaking power, and water content and increases the fiber content of the nugget. The longer the storage, the lower the water content and protein content, reducing the quality of cooking loss and nugget-breaking power.
Keywords: Dangke, nuggets, corn flour, physicochemical properties</dc:description>
	<dc:publisher xml:lang="en">Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia</dc:publisher>
	<dc:date>2024-10-13</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/31285</dc:identifier>
	<dc:identifier>10.20956/hajas.v6i1.31285</dc:identifier>
	<dc:source xml:lang="en">Hasanuddin Journal of Animal Science (HAJAS); Vol. 6 No. 1 (2024); 68-79</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/31285/12065</dc:relation>
	<dc:rights xml:lang="en">http://creativecommons.org/licenses/by-nc/4.0</dc:rights>
</oai_dc:dc>