Vitamin C Content and Antioxidant Activities in Chicken Nuggets with Additions Brokoli and Purple Cabbage

Q. Aina, Alvia Nur Layli, Yenny Putri Arisandy
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Abstract

This study aims to determine the content of vitamin C and antioxidant activity in chicken nuggets added with broccoli and purple cabbage through organoleptic testing. This type of research is a quasi experiment with a complete randomized design with 4 types of treatment namely B1K1 = 15% : 15%, B1K2 = 15% : 30%, B2K1 = 30% : 15%, B2K2 = 30% : 30%. Organoleptic test data collection techniques using a questionnaire on 28 panelists rather trained nutritional undergraduate students STIKES Surabaya. Vitamin C content test was carried out by spectrophotometry method and antioxidant activity by DPPH method in the best treatment of chicken nugget products and control 3 repetitions. Kruskal Wallis test results showed significant values ​​of color (p = 0.117), aroma (p = 0.039), taste (p = 0.028), texture (p = 0.169), preference level (p = 0.043) while the results of paired t-test showed significant value of vitamin C content (p = 0,000) and antioxidant activity (p = 0,000). The best treatment of chicken nuggets is B1K1 chicken nuggets. The results of the average content of vitamin C control chicken nuggets of 1.472 mg / 100gr lower than the B1K1 chicken nugget of 9,805 mg / 100gr. The average result of antioxidant activity of control chicken nuggets was 27.06% lower than B1K1 chicken nuggets of 54.96%. The conclusion of this study is the content of vitamin C and antioxidant activity in nuggets with the addition of broccoli and purple cabbage with nuggets without the addition of different broccoli and purple cabbage.
添加西兰花和紫甘蓝的鸡块中维生素C含量及抗氧化活性
本研究旨在通过感官试验测定添加西兰花和紫甘蓝的鸡块中维生素C的含量和抗氧化活性。本研究为准实验,采用完全随机设计,处理方式为B1K1 = 15%: 15%, B1K2 = 15%: 30%, B2K1 = 30%: 15%, B2K2 = 30%: 30%。利用问卷调查对28名小组成员进行感官测试数据收集技术,而不是训练有素的营养本科学生。采用分光光度法测定其维生素C含量,DPPH法测定其抗氧化活性,并对照3次重复进行最佳处理。Kruskal Wallis检验结果显示,颜色(p = 0.117)、香气(p = 0.039)、口感(p = 0.028)、质地(p = 0.169)、偏好水平(p = 0.043)显著;配对t检验结果显示,维生素C含量(p = 0000)和抗氧化活性(p = 0000)显著。处理鸡块最好的是B1K1鸡块。结果表明,对照鸡块中维生素C的平均含量为1.472 mg / 100g,低于B1K1鸡块的9805 mg / 100g。对照鸡块的抗氧化活性平均比B1K1鸡块的54.96%低27.06%。本研究的结论是添加花椰菜和紫甘蓝的鸡块中维生素C的含量和抗氧化活性与不添加不同的花椰菜和紫甘蓝的鸡块相比。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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