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Sakul, Sjaloom
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Engineering Public Health Veterinary

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PENGARUH PENGUNAAN BEBERAPA JENIS FILLER TERHADAP SIFAT KIMIA CHICKEN NUGGET AYAM PETELUR AFKIR Komansilan, Sylvia; Sakul, Sjaloom
ZOOTEC Vol 38, No 2 (2018)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (308.961 KB) | DOI: 10.35792/zot.38.2.2018.20322

Abstract

THE INFLUENCE OF THE USE OF VARIOUS FILLERS TOWARDS THE CHEMICAL CHARACTERISTICS OF CHICKEN NUGGET. The objectives in this research is to observe and study the fillers that vary in producing the formulation of chicken nugget which were received by the consumers observed from the physical. This research was conducted at the Laboratory of Animal Science Sam Ratulangi University Manado, The Laboratory of Nutrient Faculty of Animal Science Sam Ratulangi University Manado. The material used in this research was meat and fat of non-productive layer (culled) as much as 6400 gram, devided into 16 samples, each sample weighed 100 gram fat and 300 gram meat. The research was carried out through an experient, a completely randomized design with four replications. The fillers used in this treatment were; T1 (Sago), T2 (Tapioka) T3 (Maizena), T4 (Glutten Rice). The Quality of chicken nugget according to the parameter ini this research was as follows; the chemical characteristic (pH, water, ash, fat, protein, and carbohydrate level). From the result of this research it was concluded that the filler which used tapioca (T2) and Sago (T1), had produced chicken nugget which was much better, compared to the use of maizena (T3), glutten rice flour (T4), and generally accepted by the consumers, supported by their characteristics.Keyword: Filler, Chicken Nugget, chemical characteristic
PENGARUH PENGGUNAAN BEBERAPA JENIS FILLER TERHADAP PALATABILITAS CHICKEN NUGGET AYAM PETELUR AFKIR Sakul, Sjaloom; Komansilan, Sylvia
ZOOTEC Vol 38, No 2 (2018)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (211.13 KB) | DOI: 10.35792/zot.38.2.2018.20455

Abstract

THE INFLUENCE OF THE USE OF VARIOUS FILLERS TOWARDS THE PALATABILITY    OF CHICKEN NUGGET. The objectives in this research is to observe and study the fillers that vary in producing the formulation of chicken nugget which were received by the consumers observed from the physical. This research was conducted at the Laboratory of Animal Science Sam Ratulangi University Manado, The Laboratory of Nutrient Fakulty of Animal Husbandry Sam Ratulangi University Manado. The material used in this research was meat and fat of non-productive layer (culled) as much as 6400 gram, devided into 16 samples, each sample weighed 100 gram fat and 300 gram meat. The research was carried out through an experient, a completely randomized design with four replications. The fillers Used in this treatment are; T1 (Sago), T2 (Tapioka) T3 (Maizena), T4 (Glutten Rice). The Quality of chicken nugget according to the parameter ini this research was as follows; the palatability (Taste, texture, tenderness and general acceptance). From the result of this research it was concluded that the filler which used tapioca (T2) and Sago (T1), had produced chicken nugget which was much better, compared to the use of maizena (T3), glutten rice flour (T4), and generally accepted by the consumers, supported by their characteristics.Keyword: Palatability, Filler, Chicken Nugget, Organoleptic
Peningkatan Kapasitas Produksi dan Pemasaran Kelompok Usaha Wanita Melati melalui Pelatihan Pengolahan Nugget Ayam di Desa Tatelu Warukapas Minahasa Utara Komansilan, Sylvia; Koapaha, Teltje; Sakul, Sjaloom
Jurnal Abdi Masyarakat Indonesia Vol 6 No 1 (2026): JAMSI - Januari 2026
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/jamsi.2292

Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan kapasitas produksi dan pemasaran Kelompok Usaha Wanita Melati di Desa Tatelu Warukapas, Kabupaten Minahasa Utara. Permasalahan utama mitra meliputi keterbatasan pengetahuan dan keterampilan dalam pengolahan produk olahan daging ayam serta rendahnya kemampuan promosi dan pemasaran produk. Melalui program ini, dilakukan pelatihan teknis pengolahan nugget ayam berbasis bahan lokal dengan memperhatikan aspek keamanan pangan, efisiensi produksi, dan peningkatan mutu produk. Kegiatan dilanjutkan dengan pendampingan pengemasan, pelabelan, serta pelatihan strategi pemasaran digital sederhana melalui media sosial. Metode pelaksanaan meliputi tahap sosialisasi, pelatihan, praktik produksi, pendampingan..Hasil evaluasi menunjukkan terjadi peningkatan rata-rata pengetahuan peserta dari 62% sebelum pelatihan menjadi 91% setelah pelatihan, serta peningkatan keterampilan praktik pembuatan nugget ayam sebesar 85% berdasarkan penilaian observasi. Selain itu, sebanyak 80% peserta mulai mampu melakukan pengemasan dan pemasaran produk secara mandiri melalui platform digital lokal.Hasil Kegiatan menunjukkan peningkatan kemampuan teknis mitra dalam produksi nugget sesuai standart mutu pangan serta meningkatnya kesadaran terhadap aspek manajemen dan pemasaran produk. Program ini berdampak pada peningkatan kemandirian ekonomi anggota kelompok serta memperkuat partisipasi masyarakat dlam pengembangan industri pangan rumahan yang berkelanjutan.
Co-Authors Sylvia Komansilan Teltje Koapaha