Penggunaan Metode Peggorengan Deep Frying dan Penambahan Wortel Terhadap Kualitas Fisik Kimia dan Organoleptik Nugget Ayam Kelor

Abstract

The method used in this research is the deep frying method with a frying temperature of 175^oC. The parameters used were physical, chemical (moisture, protein, fat, carabohydrate, and calcium) and organoleptic (color, taste, texture and aroma). Research on Moringa chicken nuggets added with carrots is expected to be a fast food product that contains a lot of vitamins and protein that the body needs. The results of the chemical test research obtained the following results: 14,256% protein content, 59,308% water content, 5,216% total fat, 19,787% carbohydrates and 25,108 mg / 100 gr calcium. The creation of new products requires organoleptic tests so that they can be well received by the community. Deep frying with a temperature of 175^oC has the best level of consumer acceptance (organoleptic color, aroma, taste, texture). The results of this study are also implications of the work method guide for the processing of general materials on a laboratory scale, especially in the Food Technology practicum for the Clinical Nutrition Students of Jember State Polytechnic.