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Hesti Nur’aini
Program Studi Teknologi Hasil Pertania, Fakultas Pertania, Universitas Dehasen Bengkulu, Indonesia
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EFFECT OF OIL PALM MUSHROOM (Volvariella volvaceae) SUBSTITUTION ON PROTEIN CONTENT, TEXTURE, AND ORGANOLEPTIC PROPERTIES OF CHICKEN NUGGETS Peni Saputra; Hesti Nur’aini; Lina Widawati; Yudian Syahputra; Diah Azhari
Jurnal Saintifik (Multi Science Journal) Vol 24 No 2 (2026): MAY
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58222/js.v24i2.696

Abstract

This study aims to analyze the effect of oil palm mushroom (Volvariella volvaceae) substitution on protein content, texture, and organoleptic properties of chicken nuggets. The study used a Completely Randomized Design (CRD) with one factor, namely the ratio of chicken meat to oil palm mushroom consisting of 5 treatments (K1: 400g:0g; K2: 320g:80g; K3: 280g:120g; K4: 240g:160g; K5: 200g:200g). The results showed that oil palm mushroom substitution significantly affected (p<0.05) protein content, texture, and organoleptic properties of chicken nuggets. Protein content ranged from 15.19% to 18.14%, texture values ranged from 172.12 g/mm² to 380.17 g/mm². All treatments met the SNI 01-6683-2002 standard for minimum protein content of chicken nuggets (12%). Higher substitution of oil palm mushroom decreased protein content, texture hardness, and panelist preference for color, taste, and texture of chicken nuggets
Co-Authors Diah Azhari Lina Widawati Peni Saputra Yudian Syahputra