Chicken Nugget Products with the Addition of Purple Sweet Potato Flour (Ipomoea Batatas L) as Health Food for Children with Cancer

Friets S. Ratulangi; Erwin H.B. Sondakh; Siane C. Rimbing

doi:10.55927/fjst.v4i12.323

Authors

Friets S. Ratulangi Sam Ratulangi University
Erwin H.B. Sondakh Sam Ratulangi University
Siane C. Rimbing Sam Ratulangi University

DOI:

https://doi.org/10.55927/fjst.v4i12.323

Keywords:

Physical and Sensory Quality, Chicken Nuggets, Purple Sweet Potato Flour

Abstract

This study aims to determine the physical and sensory quality of free-range chicken nuggets with added purple sweet potato flour as a health food for children with cancer. This study was conducted using a completely randomized design (CRD) consisting of 4 treatments and 5 replicates for physical quality variables (water-holding capacity, cooking loss) and sensory quality was tested by 16 panelists consisting of children with cancer as replicates. The treatments in this study were formulated as follows: P₁ = 400 g of free-range chicken dough + 5% purple sweet potato flour; P₂ = 400 g free-range chicken nuggets + 7.5% purple sweet potato flour; P₃ = 400 g free-range chicken nuggets + 10% purple sweet potato flour; P₄ = 400 g free-range chicken nuggets + 12.5% purple sweet potato flour. The results of the analysis of variance of the treatment of adding purple sweet potato flour had a significant effect (P<0.05) on the water binding capacity and cooking shrinkage of free-range chicken nuggets but had no significant effect (P>0.05) on the aroma, color, taste, and texture of free-range chicken nuggets. Conclusion: The addition of purple sweet potato flour up to 10% produced good physical quality with sensory properties of aroma, color, taste, and texture of free-range chicken nuggets that were preferred.

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