Use of Yellow Cornstarch (Zea Mays L.) Against the Quality of Broiler Nuggets

Abstract

The Use of Manado Yellow Corn Flour (Zea Mays L) Against the Quality of Broiler Nuggets. The study aims to determine the physical and organoleptic physical properties chicken nugget products that use yellow corn flour. The material used in this study consists of meat chicken, yellow corn flour, and other ingredients. Study done by using a completely randomized design (CRD) consisting of 4 treatments and 4 replications and for organoleptic using 30 panelists as a test. Treatment namely P1 10% = chicken meat 500 g + yellow corn flour 50 g, P2 20% = chicken meat 500 g + yellow corn flour 100 g , P3 30% = chicken meat 500 g + yellow corn flour 150 g P4 40% = chicken meat 500 g + yellow corn flour 200 g . The observed variable were pH, water holding capacity, and cooked shrinkage. The organoleptic properties (flavors, aroma, texture, color). The results of the Anova test this study showed that the chicken nugget using yellow corn flour has a significantly different from pH, cooked shrinkage and for organoleptic gave a very different influence on the aroma, color, taste, texture. Based on the results of data analysis and discussion it is concluded that nuggets chickens that use yellow corn flour havenot caused changes to pH, conditions, water- binding power, cooked shrinkage and organoleptic properties in color variables, aroma, taste, and texture