Chemical Quality and Amino Acid Profile of Liver Nuggets Using Different Flours

Abstract Liver is a by-product that can be used as raw material for nuggets because it has the nutrients needed growth especially children. Processing liver into diversification effort. Different flours will produce different final products. The purpose of this research was to determine chemical quality and amino acid profile with filler agents. materials were fresh chicken beef liver, cornstarch sago flour in same formula. There 4 treatments consisting AM (cornstarch liver), AS (sago SA liver) SS Beef liver). variables consisted levels fat, cholesterol, iron, protein acids profile. method an experiment design nested 5 replications. results showed gave highly significant differences (P<0.01) on content some essential acids. best nugget made from using which contain 21.77% 31.42% protein, 8.31mg/100g zinc but 188.64 mg/100g cholesterol.