<![CDATA[Spent laying hens are a potential source of animal protein; however, their utilization remains limited because their meat tends to be relatively tough due to their older slaughter age. Processing spent laying hen meat into nuggets and fortifying it with patikala fruit extract (Etlingera elatior) are expected to improve the utilization and quality of the product. This study aimed to evaluate the effects of fortification with different concentrations of patikala fruit extract on the physical quality of spent laying hen nuggets, including pH, water-holding capacity, and cooking loss. The study employed a completely randomized design consisting of four treatments and three replications. The treatments were P0: 0% patikala fruit extract, P1: 25% patikala fruit extract, P2: 50% patikala fruit extract, and P3: 75% patikala fruit extract. The data were analyzed using analysis of variance to determine the effects of the treatments on the observed variables. The results showed that the pH values of the spent laying hen nuggets ranged from 6.23 to 6.65, the water-holding capacity ranged from 24.77% to 24.82%, and the cooking loss ranged from 10% to 11%. Fortification with patikala fruit extract at concentrations of 25%, 50%, and 75% had no significant effect (P > 0.05) on the pH, water-holding capacity, or cooking loss of spent laying hen nuggets. In conclusion, fortification with patikala fruit extract at concentrations of up to 75% did not significantly alter the physical quality of spent laying hen nuggets.]]>
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