Uji Kualitas Kimia Nugget Ayam yang Diberi Tambahan Ekstrak Bawang Batak (Allium chinense G. Don)

Abstract

This study aims to determine how the effect of the use of batak onion extract on the chemical quality of chicken nuggets. The research will be conducted in March 2024 at the Technology Research Laboratory, Faculty of Agriculture, UniversItas Sumatera Utara The design used in this study was RAL (Complete Randomized Design) with 4 treatments, namely P0=0%, P1=5%, P2=10%, P3=15% and 5 repeats. The parameters used in this study are chemical quality tests, namely water content, fat content, protein content. The results of this study showed that Batak onion extract with a concentration of 5%, 10%, 15% had a very real effect (P<0.01) on the water content of chicken nuggets and had a real effect (P<0.05) on the fat and protein content of chicken nuggets. The higher the percentage of batak onion extract used in the nuggets, the higher the chemical quality of the chicken nuggets with the best treatment in the treatment of adding 15% batak onion extract.