NUTRITION SCIENCE STUDY PROGRAM
FACULTY OF HEALTH SCIENCES
MUHAMMADIYAH UNIVERSITY OF SURAKARTA
SCIENTIFIC PAPERS
ABSTRACT
FRISILIA PUTRI YANA, J300120013
THE HARDNESS LEVEL AND ACCEPTABILITY OF CHICKEN NUGGET
SUBSTITUTED BY TOFU DREGS FLOUR
Introduction : Protein energy malnutrition is a malnutrition state caused by low
consumption of energy and protein. To prevent the problem in the society, the
consumtion of the vegetable protein sources should be rised. The tofu dregs can
be substitute the chicken meat in making nugget.
Objective : The purpose of the research was to evaluate the hardness level and
acceptability of chicken nugget substituted by the tofu dregs flour.
Research Method : The research was experimental using with a completely
random design with using four treatments substitution ( 0%, 10%, 20%, and
30%). The hardness level was measured using a testing tool i.e. LIoyd Universal
Testing Machine. The acceptability was using forms tested level of delight. The
density level and acceptability is conducted by using the One Way Anova was
used in statistical test, with the significant level of 95%, followed by Duncan
Multiple Range Test (DMRT).
Result : The result indicated that the hardness level of nugget was not influenced
by the tofu dregs flour as the substitute of chicken meat, with the rate p = 0,667.
The 10 % substitution gives the highest hardness level of nugget. The
acceptability of chicken nugget is affected by the tofu dregs flour with the rate
p = 0,000 on the whole level of delight and the chicken nugget with the
substitution tofu dregs flour level of 10% is liked the most by the panelists.
Conclusion : There is no effect of substitution of tofu dregs flour as the
substitute of chicken meat in making the chicken nugget to the density level.
Meanwhile, there is an effect the tofu dregs flour as the substitute of chicken
meat to the acceptability.
Keywords : tofu dregs flour, density level, acceptability, chicken nugget.
Bibliography : 30 (1996-2014
