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Processing, composition and sensory properties of chicken breast meat crisps substituted with chicken feet bone crisps as a functional food

By: Luki Amar Hendrawati, Isyunani, Intan Galuh Bintari

Key Words: Chicken floss, Chicken feet bone substitute, Functional food, Chicken meat

Int. J. Agron. Agri. Res. 15(4), 42-46, October 2019.

Certification: ijaar 2019 0202 [Generate Certificate]

Abstract

The research aims to know the potential content of the nutritional value of chicken shank bone and To know the tasty level of chicken floss that has been substituted with chicken feet bone. The research was conducted with the experimental method. The treatment applied to the organoleptic test is the different composition of chicken meat and chicken bone as chicken floss ingredient. Organoleptic test conducted on taste, aroma, color, and texture assessed by a panel of 20 people. Panelist assessment results were analyzed by Honestly Significant Difference Test. The Results of treatment were tested in the laboratory to determine the nutritional content. The test results will be discussed through descriptive analysis. Results of the study: 1) The content of the nutritional value of chicken bone claws mostly are protein 89.64% and fat 22.79%. 2) the formula of 90% cf and 10% cbf is the most preferred one.

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Processing, composition and sensory properties of chicken breast meat crisps substituted with chicken feet bone crisps as a functional food

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Luki Amar Hendrawati, Isyunani, Intan Galuh Bintari.
Processing, composition and sensory properties of chicken breast meat crisps substituted with chicken feet bone crisps as a functional food.
Int. J. Agron. Agri. Res. 15(4), 42-46, October 2019.
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