The Effect of Fresh Moringa Leaf Substitution (Moringa oleifera) and Grated Carrot (Daucus carota L) on Physical Properties and Organoleptic Quality of Chicken Nugget

Nuggets are one of the processed livestock products made from a mixture of meat and spices that are processed using the restructuring method. Nuggets are typical Indonesian food that is usually served hot and have high nutritional value because they are rich in animal protein. The use of nuggets has experienced many developments from the original nuggets, and some are modified with the addition of vegetables. The results of the study showed that the water-binding capacity of chicken nuggets added with moringa leaves and grated carrots was in the range of 58.94% - 61.86%. The results of the diversity analysis showed that the treatment had an insignificant effect (P> 0.05) on the water binding capacity. The pH of the study showed that chicken nuggets added with moringa leaves and grated carrots were in the range of 6.32 - 6.50, still within normal limits. The results of observations made on the percentage of the average value of the cooking loss of chicken nuggets had a cooking loss of between 1.35 and 4.31%. Meat products with low cooking loss have better quality. The results of the analysis of diversity showed that the treatment had a different but not significant effect (P>0.01) on color. However, the highest color value tended to be in treatment P5, while the lowest color value was in treatment P1. P5 has the highest carrot level, so the carotenoid compound content is higher; automatically, the color of the chicken nuggets looks more attractive than chicken nuggets P1 and P2. The data from the analysis of diversity showed that the treatment had a different but not significant effect (P>0.05) on aroma. However, the lowest aroma value tended to be in treatment P1, while the lowest aroma value was in treatment P4. This shows that the higher the addition of moringa leaf flour, the higher the aroma (P4). The data from the analysis of diversity showed that the treatment had a different but not significant effect (P>0.05) on texture. However, the highest texture value tended to be in treatment P1, while the lowest texture value was in treatment P4. The level of panelists' preference for the texture of chicken nuggets. It was again found that the higher the level of carrots added to the chicken nuggets, the more panelists preferred the texture of the nuggets. Data from the analysis of diversity showed that the treatment had no significant effect (P>0.05) on taste. However, there was a tendency for the highest taste value to be found in treatment P1, while the lowest aroma value was found in treatment P4. The addition of fresh moringa leaves and carrots at 8% (P3) to chicken nuggets not only improved physical quality but also tended to increase the level of panelists' preference for the color, aroma, texture and taste of chicken nuggets