Electronic Theses and Dissertation

Pengolahan makanan semakin berkembang dengan menghasilkan produk-produk olahan yang beragam. Salah satunya yaitu melakukan pengolahan makanan yang menggunakan daging ayam petelur afkir sebagai bahan baku utama. Makanan olahan siap saji yang sering beredar dipasaran yang menggunakan bahan baku utama daging ayam dan sangat di minati oleh konsumen adalah nugget. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung daun kelor terhadap kadar protein dan keempukan nugget ayam ras afkir. Penelitian ini dilaksanakan di Laboratorium llmu dan Teknologi Pengolahan Daging untuk proses pembuatan nugget dan uji keempukan. Analisis protein dilaksanakan di Laboratorium Analisis Pangan dan Hasil Pertanian Prodi Teknologi Hasil Pertanian Fakultas Pertanian Universitas Syiah Kuala, Kopelma Darussalam Kecamatan Syiah Kuala, Kota Banda Aceh. Penelitian ini dilaksanakan pada tanggal 26 Januari 2024.
Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dan 5 ulangan, dengan demikian terdapat 20 unit perlakuan. Perlakuan yang diberikan, yaitu P0 (tanpa penambahan tepung daun kelor), P1 (penambahan 1,5% tepung daun kelor), P2 (penambahan 2,5% tepung daun kelor) dan P3 (penambahan 3,5% tepung daun kelor). Parameter yang diamati adalah kadar protein dan uji keempukan pada nugget. Hasil sidik ragam menunjukkan bahwa penggunaan tepung daun kelor pada level yang berbeda berpengaruh nyata (P0,05) terhadap keempukan pada nugget. Bedasarkan hasil analisis dapat disimpulkan bahwa penambahan tepung daun kelor pada nugget ayam ras afkir dapat meningkatkan nilai kadar protein. Namun tidak meningkatkan pada nilai keempukan.

Food processing is increasingly developing by producing a variety of processed products. One of them is processing food using the meat of rejected laying hens as the main raw material. Ready-to-eat processed foods that often circulate on the market which use chicken as the main raw material and are very popular with consumers are nuggets. This research aims to determine the effect of using Moringa leaf flour on the protein content and tenderness of cull breed chicken nuggets. This research was carried out at the Meat Processing Science and Technology Laboratory for the process of making nuggets and testing tenderness. Protein analysis was carried out at the Food and Agricultural Products Analysis Laboratory, Agricultural Products Technology Study Program, Faculty of Agriculture, Syiah Kuala University, Kopelma Darussalam, Syiah Kuala District, Banda Aceh City. This research was carried out on January 26 2024. This research used a Completely Randomized Design (CRD) consisting of 4 treatments and 5 replications, so there were 20 treatment units. The treatments given were P0 (without adding moringa leaf flour), P1 (addition of 1.5% moringa leaf flour), P2 (addition of 2.5% moringa leaf flour) and P3 (addition of 3.5% moringa leaf flour). The parameters observed were protein content and tenderness test on the nuggets. The results of variance analysis showed that the use of Moringa leaf flour at different levels had a significant effect (P0.05) on the tenderness of the nuggets. Based on the results of the analysis, it can be concluded that the addition of Moringa leaf flour to cull chicken nuggets can increase the protein content value. However, it does not increase the tenderness value.