Electronic Theses and Dissertation

Nugget ayam afkir daun kelor merupakan salah satu produk hasil olahan daging melalui metode Restructured Meat dengan menambahkan tepung daun kelor. Tambahan tepung daun kelor pada nugget ayam afkir mampu meningkatkan nilai nutrisi pada nugget ayam afkir serta memiliki manfaat bagi kesehatan. Daun kelor mengandung berbagai vitamin dan mineral, termasuk vitamin A, vitamamin C, kalsium, dan zat besi. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung daun kelor terhadap nilai kadar lemak dan uji organoleptik pada nugget ayam afkir. Penelitian ini telah dilaksanakan di Laboratorium Ilmu dan Teknologi Pengolahan Daging dan Laboratorium Ilmu Nutrisi dan Teknologi dan Hijauan Pakan Program Studi Peternakan, Fakultas Pertanian, Universitas Syiah Kuala, Darussalam, Banda Aceh selama 2 hari dimulai tanggal 25-26 Januari 2024. Rancangan yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dan 5 kali ulangan setiap perlakuan. 4 perlakuan terdiri dari A0 (kontrol), A1 (1,5% tepung daun kelor), A2 (2,5% tepung daun kelor), dan A3 (3,5% tepung daun kelor). Parameter yang diamati adalah nilai nutrisi meliputi kadar lemak dan uji organoleptik meliputi rasa, warna, aroma, dan tekstur.
Kadar lemak dan uji organoleptik nugget ayam afkir daun kelor dianalisis menggunakan analisis sidik ragam. Perbedaan antar perlakuan diuji dengan Duncan’s Multiple Range Test. Berdasarkan penelitian menunjukkan bahwa penambahan tepung daun kelor tidak berpengaruh signifikan (P>0,05%) terhadap kadar lemak dan berpengaruh sangat nyata (P

Moringa leaf rejected chicken nuggets are a product that is processed meat using the Restructured Meat method by adding Moringa leaf flour. The addition of Moringa leaf flour to cull chicken nuggets can increase the nutritional value of cull chicken nuggets and has health benefits. Moringa leaves contain various vitamins and minerals, including vitamin A, vitamin C, calcium, and iron. This research aims to determine the effect of adding Moringa leaf flour on the fat content and organoleptic tests of cull chicken nuggets. This research was carried out at the Meat Processing Science and Technology Laboratory and the Nutrition and Technology and Forage Science Laboratory, Animal Husbandry Study Program, Faculty of Agriculture, Syiah Kuala University, Darussalam, Banda Aceh for 2 days starting on January 25-26 2024. The design used in This research was a Completely Randomized Design (CRD) consisting of 4 treatments and 5 replications for each treatment. The 4 treatments consisted of A0 (control), A1 (1.5% Moringa leaf flour), A2 (2.5% Moringa leaf flour), and A3 (3.5% Moringa leaf flour). The parameters observed are nutritional value including fat content and organoleptic tests including taste, color, aroma and texture Fat content and organoleptic tests of chicken nuggets removed from Moringa leaves were analyzed using analysis of variance. Differences between treatments were tested using Duncan's Multiple Range Test. Based on research, it shows that the addition of Moringa leaf flour has no significant effect (P>0.05%) on fat content and has a very significant effect (P