The Quality of Nugget of Broiler Chicken Meat with Addition of Sago Flour (Metroxylon Sp.)

Chalaza Journal of Animal Husbandry

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Title The Quality of Nugget of Broiler Chicken Meat with Addition of Sago Flour (Metroxylon Sp.)
 
Creator Nurlela, Sitti
Hastuti, H.
Suparman, S.
 
Subject Ilmu Peternakan
Broiler chicken meat, sago flour, cooking shrinkage, organoleptic test
 
Description This study aims to determine the quality of broiler chicken nuggets with the addition of sago flour (Metroxylon Sp.) As a binder. This study used a completely randomized design (CRD), with a factorial pattern of 3 x 3 and 3 replications where factor A was broiler chicken meat (A1 = 60%, A2 = 70% and A3 = 80%) and factor B was sago flour (B1 = 30%, B2 = 20% and B3 = 10%). The material used was 4.5 kg of fresh meat broiler chicken and 900 g of sago flour. Based on the results of the study showed that the administration of sago flour as a binder in broiler chicken nuggets dough did not significantly affect (P> 0.05) the quality of broiler chicken nuggets. The conclusion of the study showed that the administration of sago flour to the quality of broiler chicken nuggets had no real effect
 
Publisher UNIVERSITAS SEMBILANBELAS NOVEMBER KOLAKA
 
Contributor
 
Date 2018-12-30
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://usnsj.com/index.php/CJAH/article/view/3.2.67-72
10.31327/chalaza.v3i2.875
 
Source Chalaza Journal of Animal Husbandry; Vol 3, No 2 (2018): Chalaza Journal of Animal Husbandry (CJAH); 67-72
2548-3803
2548-5504
10.31327/chalaza.v3i2
 
Language eng
 
Relation http://usnsj.com/index.php/CJAH/article/view/3.2.67-72/pdf
 
Rights Copyright (c) 2018 Sitti Nurlela
http://creativecommons.org/licenses/by/4.0
 

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