Chemical and Physical Properties of Using Cassava as a Substitute for Chicken Meat in Nugget Products

Abstract

The objectives of this research are 1) to study the appropriate amount of cassava by substituting chicken meat in nugget products 2) to study the physical properties. and chemistry of the cassava nugget product instead of chicken meat. 3) To study consumer acceptance of the product cassava nuggets instead of chicken meat. From the experiment it was found that Study of the appropriate amount of cassava to be added to nugget products. The acceptability of 40 testers was tested using a 9-point hedonic scale using cassava instead of chicken meat in the product. It was found that cassava nuggets replaced chicken meat. Testers gave acceptance at the level of 75 percent (p<0.05) regarding the nutritional value of the nugget product. It was found that cassava nuggets replaced 75 percent of chicken meat with a moisture value of 51.68 percent, fat value of 6.47 percent, dietary fiber. 1.63 percent, 2.10 percent ash and 17.98 percent protein. However, the use of cassava in place of chicken meat in nugget products Can be substituted but should take into account that the amount of protein will be reduced but the amount of dietary fiber will be increased. and affects physical characteristics such as aroma, flavor and texture. Nugget product color Increasing the amount of cassava results in an increase in brightness (L*), red value (a*) and yellow value (b*). These characteristics have an impact on product acceptability. Results of the study of consumer acceptance towards the product cassava nuggets as a substitute for chicken meat From 100 respondents, regarding their feelings towards the acceptance of the cassava nuggets product instead of chicken meat, it was found that consumers expressed satisfaction with the cassava nuggets product instead of chicken meat at a moderate level of preference. By giving an impression of the product's characteristics, appearance, color, smell and taste. At the moderate level of liking.