PERBAIKAN METODE PENGGORENGAN TERHADAP KUALITAS KIMIA DAN ORGANOLEPTIK NUGGET AYAM KELOR
Abstract
This research aims to determine the efficiency of the right frying method in making nuggets in terms of their chemical and organoleptic properties. This research was conducted from July to December 2019 at the Jember Polytechnic Food Processing, Dietetic and Culinary Laboratory and Biosain Laboratory. The method used in this study is an experimental method using a non-factorial Complete Randomized Design (RAL), 6 treatments, namely pan frying temperature of 170oC, 175oC and 180oC and deep frying temperature of 170oC, 175oC and 180oC. The data obtained were analyzed using diversity analysis and the Honestly Significant Difference test (BNJ). The parameters used are chemical properties (protein content and fat content) and organoleptics (color, taste, texture, aroma and people's liking). The results showed the highest protein content of the Moringa chicken nugget at a deep frying treatment temperature of 170oC was 13,957%, while the lowest protein content in the pan frying treatment was 180oC at 12,162%. The results of the highest fat content of Moringa chicken nuggets in the deep frying frying temperature of 180oC was 16,450%, while the lowest fat content in the pan frying treatment was 170oC at 10,587%. Deep frying has a better level of consumer acceptance (organoleptic color, aroma, taste, texture) when compared to the pan frying method.
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Keywords:, chicken nugget, Moringa leaf, organoleptic, deep frying, pan frying
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