The Physicochemical and Organoleptic Quality of Liver Nuggets with Corn Flour and Sago Flour

The study aims to determine the effect of using corn flour and sago on chicken liver nuggets beef in terms physicochemical organoleptic quality. materials used were liver, flour, eggs, salt, garlic, pepper, breadcrumbs. research method was a laboratory experiment with nested Randomized Block Design (RBD) 4 treatments 5 replications. treatment distinguished by several codes including CC: liver+corn CS: liver+sago BC: BS: + flour. variables analyzed water content, activity (Aw), carbohydrates, texture, tests.