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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 · 84 co-authorship links · 11 across different organisations · showing the 40 most connected

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

  • Hasanuddin University
  • Universitas Sulawesi Barat
  • Gadarif University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Fatma MaruddinHasanuddin University4
Hikmah HikmahHasanuddin University4
Muhammad Irfan SaidHasanuddin University3
Effendi AbustamHasanuddin University2
Hasma HasmaHasanuddin University2
Kusumandari Indah PrahestiHasanuddin University2
Kartina KartinaHasanuddin University2
Hikmah Muhammad AliHasanuddin University2
Sulmiyati SulmiyatiUniversitas Sulawesi Barat1
Nur Saleh SaidUniversitas Sulawesi Barat1
Deka Uli FahrodiUniversitas Sulawesi Barat1
Sriyanti HaruniAffiliation unknown1
Asmuddin NatsirHasanuddin University1
Hajrawati HajrawatiHasanuddin University1
Andi Dharmawan WicaksonoHasanuddin University1
Kusmandari Indah PrahestiAffiliation unknown1
Sudirman BacoHasanuddin University1
Reynard GondiponAffiliation unknown1
Sudirman BacoHasanuddin University1
Suliman Muhamed Yousof SadamGadarif University1
Jamila MustabiHasanuddin University1
Aslina AsnawiHasanuddin University1
Nur Atikah HandayaniHasanuddin University1
Isnaniah BagendaAffiliation unknown1
MuflihanahAffiliation unknown1
Syarifah Nurul WaqiahHasanuddin University1
Sadam Suliman Mohamed YousofGadarif University1
Riskayanti RiskayantiHasanuddin University1
Wempie PakidingHasanuddin University1
Khatima KhatimaHasanuddin University1
Rista Cahya RofitaAffiliation unknown1
A. T. R WulandariHasanuddin University1
Muhammad KurniaHasanuddin University1
Kasmiati KasmiatiAffiliation unknown1
I. SudirmanAffiliation unknown1
Wahniyathi HattaAffiliation unknown1
Mirnawati Bachrum SudarwantoAffiliation 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 8 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>