Karakterisasi Penambahan Tepung Tempe pada Pembuatan Nugget Daging Ayam

The demand for nutritious fast food is increasing, especially those containing protein and antioxidants. Chicken nuggets are one of the popular products that can be enhanced in nutritional value through the addition of tempeh flour. This study aims to evaluate the effect of adding tempe flour on the physicochemical and organoleptic characteristics of chicken nuggets. The research used a Randomized Block Design with nine nugget formulations based on variations in tempe flour concentration, ranging from 30g to 70g. The analysis was conducted on water content, protein content, fat content, texture, antioxidant activity, and organoleptic properties. The results showed that the addition of tempe flour significantly affected protein content, fat content, and antioxidant activity. The formulation with 70g of tempeh flour produced the best results for protein content (48.77%), water content (24.85%), fat content (24.42%), antioxidant activity (86.39%), and the hardest texture (1582.34 N). However, from an organoleptic perspective, the panelists preferred the nuggets with the addition of 30g of tempe flour. Therefore, the addition of tempe flour can enhance the nutritional content without significantly reducing organoleptic quality.