Characteristics of chicken nuggets with breadfruit substitution

Abstract

This study was designed for to produce cheaper chicken nugget with high quality. Also it arranged base on randomized complete with 9 treatments, there are P1 as control 100% tapioca flour, P2 substituted 15% breadfruit flour and 85% tapioca flour, P3 substituted 25% breadfruit flour and 75% tapioca flour, P4 substituted 35% breadfruit flour and tapioca 65%, P5 substituting 50% breadfruit flour and 50% tapioca, P6 substituting 65% breadfruit and 35% tapioca, P7 substituting 75% breadfruit flour and 25% tapioca, P8 substituting 85% breadfruit flour and 15% tapioca and P9 substituting 100% breadfruit flour and 0% tapioca. The result showed significantly nugget with breadfruit 35% (p4) to 100% (p9) has pH lower than without breadfruit flour (p1). cooking loos in nugget with breadfruit flour didn't same from all treatments. Nugget yield with breadfruit flour as substitution 50% (p5) to 100% (p9) significantly different (p< 0.05) with nugget without breadfruit flour (p1). Nugget yield which reached in this study ranged between 119,2-125. So that, the optimal composition was nugget with substitution 50% breadfruit flour and 50% tapioca with pH 6,05, cooking loos 5% and yield 120%.