Daya Ikat Air, Keempukan, Kadar Abu, dan Susut Masak Naget Ayam KUB dengan Penambahan Tepung Daun Kelor - Harsita, Pradiptya Ayu; Herlina, Herlina; Najah, Safinatun (State Islamic University of Sultan Syarif Kasim Riau, 2024)
ABSTRAK. Naget merupakan salah satu makanan praktis yang terbuat dari daging ayam yang sudah difillet dengan campuran tepung dan bumbu. Pengolahan ayam Kampung Unggul Balitbangtan (KUB) menjadi naget yang diberi penambahan daun kelor diharapkan dapat meningkatkan nilai nutrisi sekaligus sebagai pangan fungsional. Penelitian ini bertujuan untuk menganalisis perbedaan pengaruh penambahan daun kelor pada naget ayam KUB terhadap daya ikat air, keempukan, kandungan protein, kadar abu, dan susut masak. Analisis parameter penelitian dilakukan di Laboratorium Center for Development of Advanced Science and Technology (CDAST) dan Laboratorium Analisis Pangan, Fakultas Teknologi Pertanian Universitas Jember. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 (empat) perlakuan dan ulangan sebanyak 6 (enam) kali, sehingga terdapat 24 unit perlakuan yang meliputi P0: Naget ayam KUB tanpa penambahan tepung daun kelor (kontrol), P1: Naget ayam KUB dengan penambahan tepung daun kelor 1%, P2: Naget ayam KUB dengan penambahan tepung daun kelor 1,5%, dan P3: Naget ayam KUB dengan penambahan tepung daun kelor 2%. Berdasarkan hasil analisis didapatkan bahwa penambahan tepung daun kelor 1-2% pada naget ayam KUB tidak terdapat perbedaan nyata terhadap daya ikat air, namun terdapat perbedaan nyata terhadap keempukan, kadar abu, dan susut masak naget ayam KUB. Hasil penelitian dapat disimpulkan bahwa penambahan tepung daun kelor 1-2% dapat meningkatkan daya ikat air, keempukan, dan kadar abu pada produk naget ayam KUB.Kata kunci: Naget ayam KUB, tepung daun kelor, daya ikat air, keempukan, susut masak.Water Holding Capacity, Tenderness, Ash Content, and Cooking Loss of KUB Chicken Nuggets with Moringa Leaf Flour AdditionABSTRACT. Nugget are one of the practical foods made from chicken meat that has been filled with a mixture of flour and spices. Processing Kampung Unggul Balitbangtan (KUB) chicken into nugget with added moringa leaves is expected to increase the nutritional value. This study aimed to analized the effect of adding moringa leaves to KUB chicken nagets on water holding capacity, tenderness, ash content, and cooking losses out. The research parameters were analyzed at the Center for Development of Advanced Science and Technology (CDAST) Laboratory and the Food Analysis Laboratory, Faculty of Agricultural Technology Jember University. The research design used a completely randomized design (CRD) with four treatments and six repetitions, so there were 24 treatment units which included P0: KUB chicken nugget without the addition of Moringa leaf flour (control), P1: KUB chicken nugget with the addition of Moringa leaf flour 1 %, P2: KUB chicken nugget with the addition of 1.5% Moringa leaf flour, P3: KUB chicken nugget with the addition of 2% Moringa leaf flour. Based on the results of the research analysis, it was found that nugget adding 1-2% Moringa leaf flour at different levels to KUB chicken nugget did not have a significant difference in water holding capacity. However, there were significant differences in tenderness, ash content, and KUB chicken nugget cooking shrinkage. The study results can be concluded that adding 1-2% of Moringa leaf flour can increase water holding capacity, tenderness and ash content, and cooking loss in KUB chicken nugget products.