Antioxidant, Protein, and Fat of Chicken Nuggets with the Addition of Goat Gelatin
نویسندگان
چکیده
This study aims to determine the antioxidant, protein, and fat content of chicken nuggets through addition goat skin bone gelatin which was previously pretreated with Lactobacillus plantarum 1UHCC acetic acid. Data were processed using a completely randomized design (CRD) tested further Duncan's test treatments including pretreatment (CGSP), acid (CGSA), Plantarum (CGBP), (CGBA) control (without adding gelatin), treatment repeated 4 times. The results this highest antioxidant in nuggets, namely L. gelatin, 20.82%, while protein 57.58%, administration pre-treated 3.41%. concluded that contained higher antioxidants than .
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ژورنال
عنوان ژورنال: Chalaza journal of animal husbandry
سال: 2023
ISSN: ['2548-5504']
DOI: https://doi.org/10.31327/chalaza.v8i1.1931