Physical and Sensory Quality of Nuggets from Spent Laying Hens Using Durian Seed Flour (Durio Zibethinus Murr)

Kristania Mandagi; Friets S. Ratulangi; Moureen Tamasoleng

doi:10.55927/fjst.v4i11.294

Authors

Kristania Mandagi Sam Ratulangi University
Friets S. Ratulangi Sam Ratulangi University
Moureen Tamasoleng Sam Ratulangi University

DOI:

https://doi.org/10.55927/fjst.v4i11.294

Keywords:

Chicken Nuggets, Durian Seed Flour, Physical and Sensory Quality

Abstract

This study aims to determine the effect of adding durian seed flour on the physical and sensory quality of spent laying hen nuggets. The design used in this study was a completely randomized design with 5 treatments and 4 replicates. The treatments given were the addition of durian seed flour with the following formulations: P0 = nugget mixture + 0% durian seed flour, P1 = nugget mixture + 5% durian seed flour, P2 = nugget mixture + 10% durian seed flour, P3 = nugget mixture + 15% durian seed flour, P4 = nugget mixture + 20% durian seed flour. The parameters measured were physical quality (water binding capacity and cooking shrinkage) and sensory quality (color, aroma, and taste). The tabulated data were then analyzed using analysis of variance, and if there were differences between treatments, Duncan's test was used. The results of the analysis of variance showed that the addition of durian seed flour had a significant effect (P<0.05) on the physical quality of water binding capacity, cooking loss, and sensory color, aroma, and taste of spent laying hen meat nuggets. Conclusion: Adding up to 20% durian seed flour can improve the physical and sensory quality of spent laying hen meat nuggets, making them more palatable.

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