ANALISA MUTU ORGANOLEPTIK NUGGET AYAM DENGAN VARIASIPENAMBAHAN REBUNG MUNTI (Schizostachyum sp) DAN TARENG (Gigantochloa altroviolancea)

Abstract

This study aimed to determine the effect of adding two types of bamboo shoots, namely "rebung munti" and "rebung tareng", on the quality of chicken nuggets. The method used in this research was an experimental study using a Completely Randomized Design (CRD) with three treatment levels and three replications, namely chicken nuggets without treatment (control), P2; adding "rebung munti", P3; adding "rebung tareng" to chicken nuggets. The quality of the nuggets was analyzed using organoleptic analysis by a panelist. The results showed that the addition of different types of bamboo shoots in making chicken nuggets significantly affected (P>0.05) the aroma and taste parameters of the chicken nuggets produced. However, there was no significant difference in the color and texture parameters. The hedonic test results showed that chicken nuggets with the addition of "rebung munti" and "rebung tareng" were slightly liked on average.