The Effect of The Addition of Skim Milk Powder to Broiler Liver Nuggets on Physicochemical and Organoleptic Quality

Chicken nuggets are a popular product among the public, but because of relatively high price, not all people can consume them. The development innovation in processed nugget products is increasingly diverse, such as using chicken liver added skim milk powder to improve nutritional quality, physical and consumer preferences. purpose this research was determine effect addition on broiler terms moisture content, water activity (Aw), quality. method laboratory experiment with completely randomized design (CRD) P0 (0%), P1 (5%), P2 (7%), P3 (10%) for differences adding data were analyzed analysis variance or ANOVA. results showed that significantly different (P>0.05) texture, quality yield color (L*, a*, b*), had an (P<0.05) organoleptic (color, taste, odor) some essential amino acids. conclusion 10% used treatment best moister than yield, color, tasteMand L* (brightness), a* (redness) b* (yellowness). As reference further compare other commodity types liver.