PENGARUH SUBSTITUSI DAGING KEONG MAS (Pomacea canaliculata L) DAN DAGING AYAM TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI NUGGET

ABSTRACT This study aimed to determine the effect of golden apple snail substitution and chicken meat on organoleptic characteristics nutritional values nuggets. used a single factor complete randomized design (CRD), with five treatments P0 (0% meat: 50% flour), P1 (45% 5% 50 wheat flour). P2 (40% 10% P3 (35% 15% P4 (30% 20% Data were analyzed using analysis variance (ANOVA). The results show that (Pomacea canaliculata l.) had very significant increasing color, taste, aroma, texture. treatment flour) was panelist's most preferred average preference rating scores for texture, taste reaching 3.74 (like), 3.93 3.68 respectively. Meanwhile, sample shows it water, ash, fat, protein, carbohydrate contents 30.68%, 2.44%, 10.24%, 9.04%, 47.6%, Based quality standard SNI 01-6638-2002, nuggets products met standards content, protein contents, while fat did not meet standard. Keywords: meat, ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh subtitusi keong mas dan daging ayam terhadap karakteristik organoleptik nilai gizi pada pembuatan nugget. menggunakan Rancangan Acak lengkap (RAL) faktor tunggal, dengan lima Perlakuan (daging 0% : tepung terigu 50%), 45% 40% 35% 50%) 30% 52% 50%). dianalisis Analysis Varian Hasil penelitian menunjukkan bahwa perlakuan Substitusi (pomacea berpengaruh sangat nyata peningkatan warna, rasa, aroma tekstur.. 45%; merupakan yang paling disukai panelis skor penilaian kesukaan tekstur rasa berturut-turut sebesar 3,74 (suka), 3,93 3,68 sedangkan berdasarkan analisis meliputi kadar air, abu, lemak, karbohidrat 30,68%, 2,44%, 10,24%, 9,04% 47,6%. Berdasarkan standar mutu 01-6638-2002 produk nugget telah memenuhi J. Sains Teknologi Pangan Vol. 8, No. 1, P. 5959-5969, Th. 2023 5960 | P g e (JSTP) protein. Sedangkan lemak belum Kata kunci: mas, ayam,