Kadar Serat, Kadar Air, Ketengikan, dan Nilai pH Nugget Ayam KUB dengan Penambahan Tepung Daun Kelor

Abstract

People have started to realize the importance of a healthy lifestyle. KUB chicken nugget products with the addition of moringa leaves can be used as an innovation and an alternative in the development of functional food. Functional food is a processed food that can have a positive effect on health. The purpose of this study was to analyze the effect of adding moringa leaf flour at different levels to KUB chicken nuggets on fiber content, water content, rancidity, and pH. The method used in this study was the experimental method with a completely randomized design (CRD) consisting of four treatments and six replications. The addition of Moringa leaves included 0% (P0), 1% (P1), 1.5% (P2), and 2% (P3). The research data were then analyzed using Analysis of Variance (ANOVA) with a statistical test tool, namely the Statistical Package for the Social Sciences (SPSS) and then continued using Duncan's Multiple Range Test (DMRT) if there were significant differences. The results of this study showed that KUB chicken nuggets added with moringa leaf flour at different levels gave a significant difference (P<0.05) to water content, rancidity, and acidity (pH), whereas fiber content did not show a significant difference (P>0.05). The conclusion is that the higher the level of addition of Moringa leaf flour, the lower the value of water content, rancidity, and pH.