PENGARUH PENAMBAHAN TEPUNG TEMPE DAN BAYAM MERAH (Amaranthus tricolor L.) TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK NUGGET AYAM

Nugget is one of the processed chicken meat products which in the manufacturing process requires additional materials, namely binders. Tempe flour can be used as a binder and protein source. However, with the increasing percentage of adding tempeh flour, the color of the product produced will be brownish, therefore a raw material is needed that can improve the color of the product, namely red spinach. The purpose of this study was to determine the effect of adding tempeh flour and red spinach on the physicochemical and organoleptic properties of chicken nuggets and to find out the best formulation of the addition of tempe flour and red spinach on the physicochemical and organoleptic properties of chicken nuggets. The research design used in this study was a simple RAK (Randomized Block Design), namely the formulation of nuggets from the use of different concentrations of tempeh flour (TT) and red spinach (BM) so that there were 7 levels namely F0 (0% TT, 0% BM), F1 (10% TT, 15% BM), F2 (10% TT, 20% BM), F3 (10% TT, 25% BM), F4 (15% TT, 15% BM), F5 (15% TT, BM 20%), F6 (TT 15%, BM 25%) with 3 replications. Parameters tested included moisture content, protein, ash, color intensity, antioxidant activity, organoleptic and total anthocyanins. The data were processed by analysis of variance (ANOVA) at α = 5% and followed by a differentiating test, namely the DMRT test. The best treatment was determined using the De Garmo method and continued with the individual parameter significant test (T test). The addition of tempe flour and red spinach to chicken nuggets had a very significant effect on moisture content, ash, protein, color intensity, antioxidant activity, organoleptic and total anthocyanins. The best formulation for chicken nuggets as a whole for the parameters tested was obtained in treatment F2 (TT 10%, DM 20%) with a moisture content of 56.32%, ash 1.62%, protein 18.03% (up 3.43% ), color intensity L 52.96, color a+ 14.56, color b+ 13.4, antioxidant activity 40.6% (up 24.96%), and total anthocyanins 2.80 (up 2.65 mg/L) and organoleptic score of aroma 3.23 (quite unpleasant smell), taste 3.20 (quite good), color 3.53 (quite brown), texture 1.37 (not very strong), preference 3.33 (fairly like)