<![CDATA[Background: Chicken nuggets generally use wheat flour as one of the main ingredients, which is currently still imported; meanwhile, there are other ingredients that have the potential to be used as a competitive substitute for wheat flour, namely orange-fleshed sweet potato (OFSP), which is widely cultivated by the community. Objective: This study aims to determine the level of wheat flour replacement with orange sweet potato flour and its effect on the physical quality of chicken meat nuggets. Methods: This study used a completely randomized design (CRD) consisting of 4 treatments and 4 replications. The research treatments involved replacing wheat flour with orange sweet potato flour as follows: 0% orange sweet potato flour: 100% wheat flour (P0), 17% orange sweet potato flour: 83% wheat flour (P1), 33% orange sweet potato flour: 67% wheat flour (P2), and 50% orange sweet potato flour: 50% wheat flour (P3). The physical quality variables observed in this study included pH value, water-holding capacity, cooking loss, and yield. Results: The use of orange sweet potato flour had no significant effect (P>0.05) on the observed variables, with pH values ranging from 5.77 to 5.90, water-holding capacity from 21.50% to 25.90%, cooking loss from 5.62% to 10.17%, and yield from 141% to 145%. Conclusion: The results of this study show that replacing wheat flour with orange sweet potato flour up to 50% does not affect the pH, water-binding capacity, cooking loss, and yield of the chicken nuggets produced, and it can be used as a wheat flour substitute up to the 50% level.]]>
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