The Use Nanoparticles Tomatoes Flour As Source of Fiber on Chicken Nuggets

The purpose of this research was to determine the use nanoparticle tomatoes flour as source fiber increased quality chicken nuggets. materials used in are nuggets made from meat with optional ingredient other tapioca, pepper, onion white, salt, sugar and bread flour. addition nanoparticles tomato on by treatment carried out. Experimental method laboratory a test laboratory. Completely Randomized Design an experimental design 4 treatments 5 replications. control that is without (P0), P1 (addition 1%), P2 (2%), P3 (3%) total used. variables measured protein content, pH value, sensory (color, taste, aroma, texture, acceptance). (Lycopersicum esculentum Mill) gives highly significant effect (P<0.01) fiber, color, acceptance. Protein content produced range between 13.1 – 16.17. average rate 0.79 1.04%. Chicken value 5.86 6.16. Panelists score organoleptic color 3.15 4.50, taste ranges 3.25 4.65, aroma 3.20-4.55 texture 4.60 dan acceptance 3.40 4.70. conclusion form could improved additions 3 percent make best quality.