Electronic Theses and Dissertation

ABSTRAK
Tari Maulianti (2023).Evaluasi Komposisi Gizi Dan Organoleptik Nugget Ayam Dengan
Penambahan Daun Kelor (Moringa Oleifera L).
Nugget merupakan makanan cepat saji, mempunyai nilai gizi, dan aman untuk
dikonsumsi. Selama ini nugget terbuat dari daging ayam. Harga daging ayam sebagai bahan
baku yang mahal membuat tidak semua orang dapat menikmatinya, dengan fenomena
seperti ini, diperlukan alternatif penambahan daun kelor untuk mengurangi penggunaan
daging ayam serta dapat menambah nilai gizi. Penelitian ini bertujuan untuk mengetahui
pengaruh kualitas dan kandungan gizi nugget ayam dengan penambahan daun kelor melalui
uji organoleptik. Data dianalisis menggunakan Uji Analisis Varian (ANAVA) dan uji lanjut
berupa Beda Nyata Jujur/ BNJ. Hasil penelitian menunjukkan bahwa terdapat pengaruh
yang signifikan terhadap semua parameter yaitu warna, aroma, tekstur dan rasa pada uji
hedonik dengan nilai Fhitung>Ftabel. Kualitas nugget yang paling disukai panelis adalah
perlakuan kontrol P0 (tanpa penambahan daun kelor). Sedangkan kulitas nugget setelah
penambahan daun kelor paling disukai panelis adalah perlakuan P1 (penambahan daun kelor
15 g) mimiliki nilai kadar air 39,3 %, kadar abu 1,7 %, protein 14,7 %, lemak 15,0% dan
karbohidrat 25,9 %.Dari hasil penelitian yang telah dilakukan, maka dapat disimpulkan
bahwa penambahan daun kelor kedalam nugget dapat meningkatkan kualitas nugget dan
nilai gizi.
Kata kunci: Nugget ayam, daun kelor, organoleptik, proksimat

ABSTRACT Nuggets are fast food, have nutritional value, and are safe for consumption. So far, nuggets are made from chicken meat. The price of chicken meat as an expensive raw material means that not everyone can enjoy it. With a phenomenon like this, an alternative to adding moringa leaves is needed to reduce the use of chicken meat and to increase nutritional value. This study aims to determine the effect of the quality and nutritional content of chicken nuggets with the addition of Moringa leaves through organoleptic tests. Data were analyzed using the Analysis of Variance Test (ANAVA) and further tests in the form of Honest Significant Differences / BNJ. The results showed that there was a significant effect on all parameters, namely color, aroma, texture and taste in the hedonic test with Fcount>Ftable. The quality of the nuggets that the panelists liked the most was the control treatment P0 (without the addition of Moringa leaves). While the quality of the nuggets after the addition of Moringa leaves the most preferred by the panelists was treatment P1 (addition of 15 g of Moringa leaves) which had a moisture content of 39.3%, ash content of 1.7%, protein 14.7%, fat 15.0% and carbohydrates 25 .9%. From the results of research that has been done, it can be concluded that the addition of Moringa leaves to the nuggets can improve the quality of the nuggets and nutritional value. Keywords: Chicken nuggets, moringa leaves, organoleptic, proximate