CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF CHICKEN NUGGET BASED ON COMPOSITE FLOUR FROM MOCAF, BROWN RICE AND CORN STARCH

Abstract

One of the most favorite food is nugget which is a fast-food group with meatbased ingredients. In this study, MOCAF, brown rice flour and corn starch were used as an alternative fillers of wheat flour substitution as a means of reducing dependence on wheat flour as an imported product and increasing the nutritional content of nuggets. The purpose of this study was to determine the effect of variations of the formulation of materials on the organoleptic characteristics and to determine chemical content of the nuggets that was preferred by the panelist. This research began with the nugget formulation, followed by organoleptic testing and chemical characterization of the nugget formula that was preferred by the panelists. The average results of the affection test showed that nugget B was preferred to nugget A with the materials formula having a ratio of MOCAF, brown rice flour and cornstarch, namely 4:1:3 (60g:15g:45g). The preferred nugget contains water content as much as 57.553%, fat content of 1.055%, ash content of 1.955%, protein content 29.195%, crude fiber content of 16.064%, and carbohydrates by different of 10.205%. By not using wheat flour as the main materials, these nuggets can be regarded as product with a high in fiber because of the content in carrots, brown rice flour, and MOCAF.