Effect of Liquid Smoke on the Characteristics of Sensory Quality of Chicken Nugget

Various ingredients are used to enhance the quality of processed foods, including chicken nuggets, one of the widely consumed processed poultry meat products. One of the ingredients used in the food industry is liquid smoke, which can serve as an antioxidant and antimicrobial agent, providing a color effect and a distinctive smoke flavor to the product. This study aims to determine the Effect of using liquid smoke on pH and the sensory quality of broiler chicken nuggets. This research was conducted at the Laboratory of Animal Product Processing Technology, Faculty of Animal Husbandry, Halu Oleo University, Kendari. The treatments in this study consisted of four groups: chicken nuggets without 0% liquid smoke (P0), chicken nuggets with 2% liquid smoke (P1), chicken nuggets with 4% liquid smoke (P2), and chicken nuggets with 6% liquid smoke (P3). This study employed a completely randomized design (CRD) with four treatments and four replications. The data obtained were analyzed using analysis of variance (ANOVA). If a significant effect was found, it was followed up with Duncan's multiple range tests (DMRT) to determine differences between treatments. The results showed that the addition of liquid smoke in making chicken nuggets had no significant effect on the color, aroma, texture, or tenderness of the chicken nuggets, but significantly reduced the taste value of the chicken nuggets. This suggests that liquid smoke can improve the sensory quality of chicken nuggets.