Comparing Macronutrient Compositions and Sensory Characteristics of Jackfruit Nugget Formulations and Commercially Available Chicken Nugget

Abstract

Jackfruit (Artocarpus heterophyllus) is well known as good source of carbohydrates and fibers. Jackfruit has high phenolic content which could prevent the onset of cardiovascular disease. Jackfruit has large size and low shelf-life, so modifications are needed to made it commercially available. On the other hand, the high consumption of junk food such made prevalence of non-communicable diseases became steadily increased. This research tried to develop new formulation of nugget which has lower fat content and similar sensory quality compared to the commercially available chicken nugget. This study did macronutrient analysis and sensory evaluation to four Jackfruit nugget formulations and one commercially available nugget. The formulations divided into four ratios of jackfruit/chicken which were F I (1/0), F II (1/3), F III (1/1), and F IV (3/1). All of it were compared to a commercially available nugget which won five times top brand awards in Indonesia. F I had lowest fat and calories content but highest carbohydrate and water content. The F I also had quite similar sensory characteristic and could not be distinguished easily from another formulations. The F IV had lower fat and similar protein content. The sensory characteristics of F IV also closer to the commercially available nugget. Keywords—jackfruit nugget, chicken nugget, lower fat content