Physicochemical and Sensory Properties of Chicken Stock Powder Added with Carrots Extract (Daucus carota, L.)

This research aimed to find out the effects of the comparison levels between chicken feet stocks and carrots extract (Daucus carota, L.) towards the characteristics of instant powder stocks and to get the best formulation of the comparison levels between chicken feet stocks and carrots extract (Daucus carota, L.) towards the characteristics of the instant powder stocks that had been produced. This research used Complete Randomized Design (CRD) that consists of 5 treatments and 3 repetitions. The data were analyzed statistically by using ANOVA test and continued by using Duncan’s New Multiple Range Test (DNMRT) on the real standard 5%. The treatments on this research were the comparison levels between chicken feet stocks and carrots extract that were treatment A (chicken feet stocks 95% : carrots extract 5%), treatment B (chicken feet stocks 85% : carrots extract 15%), treatment C (chicken feet stocks 75% : carrots extract 25%), treatment D (chicken feet stocks 65% : carrots extract 35%), and treatment E (chicken feet stocks 55% : carrots extract 45%). The best product of the instant stocks that had been produced was on treatment E (chicken feet stocks 55% : carrots extract 45%) with the chemical characteristics were water content 6.53%, ash content 3.85%, total nitrogen content 1.15%, protein content 7.20%, nitrogen amino content 0.29%, fat content 2.43%, sodium chloride content 1.56%, total carotene 1.51 g/100g. The physical characteristics were yield 35.50%, soluble time 2.15 minutes and colour with value 0hue 5.92 (red-purple) and based on sensory test, the colour 4.23, aroma 3.57, taste 3.50 and texture 3.23