PENGARUH SUBSTITUSI TEPUNG KENTANG TERHADAP TEKSTUR DAN KADAR PROTEIN NUGGET AYAM

The substitution of flour as a filler is based on the ability of amylopectin to increase elasticity. Potato flour has relatively high levels of amylopectin so it makes the dough stronger and denser, but adding large amounts of potato flour can reduce the protein content in the nuggets. The research method used was an experimental method using a Completely Randomized Design (CRD). The main ingredient used in this research is chicken breast meat which is processed into chicken nugget products by substituting wheat flour for potato starch. This study used 4 samples including P0 (without adding potato starch), P1 (addition of 100 grams of potato starch), P2 (addition of 120 grams of potato starch), P3 (addition of 150 grams of potato starch). The research results showed that texture levels had a significant effect (P<0.05) with the best treatment at P1. The results of thewas not significantly different from treatment P0 which was not given potato starch.
Substituting wheat flour with potato flour has a very significant effect on the texture and protein content. The maximum use of potato flour in chicken nugget mixture is 100 grams because it produces a texture that is not hard and the protein content of chicken nuggets is in accordance with SNI research showed that protein levels had a significant effect (P<0.05) with the best treatment being P1 because it contained 13.07% protein but it