Properties of organoleptic nuggets with basic materials chicken intestine and breadfruit flour

The study evaluated the organoleptic properties from chicken intestines nugget with substitution 50% of breadfruit flour and tapioca flour. treatments in this consisted without (R1), 15% (R2), 25% (R3), 35% (R4), (R5), 65% (R6), 75. % (R7), 85% (R8), 100% (R9). A completely randomized design 5 replications was used study. substitute as a treatment for Parameters consist texture, colour, taste. results were panellists' preference colour (R4) to (R9) significantly different (P<0.05) R1. aroma nuggets taste intestine (R3) than control. conclusion substituting replace has characteristics aroma, Substitution can be applied make made intestines.