Diversification of Healthy Chicken Nuggets Which Rich in Antioxidants and Dietary Fiber Through the Utilization of Vegetable Broccoli (Brassica oleracea L.) and Carrot (Daucus carota L.)
Diversification of Healthy Chicken Nuggets Which Rich in Antioxidants and Dietary Fiber Through the Utilization of Vegetable Broccoli (Brassica oleracea L.) and Carrot (Daucus carota L.)
Riskayanti Riskayanti1, Hikmah Hikmah2*, Muhammad Irfan Said2, Nahariah Nahariah2
ABSTRACT
Nuggets have a high protein content, but are poor in dietary fiber and antioxidant activity. The lack of vegetables is one of the weaknesses of nugget products. Therefore, diversification of processed chicken nugget products with the addition of vegetables is needed. This research aimed to analyze the effect of cooking treatment and vegetable addition level on antioxidant activity, dietary fiber, pH and cooking loss of chicken nuggets. The research design consisted of two factors, the first factor was vegetable cooking treatment (fresh and steamed) and the second factor was vegetable addition level (0%, 10%, 20% and 30%). Parameters measured were dietary fiber content (%), antioxidant activity (%), IC50 (ppm), pH and cooking loss of chicken nuggets. The outcomes showed that dietary fiber content and antioxidant activity were higher (P<0.01) in fresh vegetables than in steamed vegetables with 7.84% and 44.49%, respectively. The IC50 value was higher (P<0.05) in the steamed vegetable treatment (150 ppm) compared to fresh vegetable (143 ppm) so then the pH and cooking loss were not different. Increasing the level of vegetable addition increased the dietary fiber content and antioxidant activity but decreased the IC50 value and pH of the nuggets. There was an interaction between cooking treatment and the level of vegetable addition (P<0.05) on dietary fiber content and antioxidant activity of nuggets. It was concluded that the use of fresh vegetables at a 30% level outcomeed in higher dietary fiber content and antioxidant activity, while decreasing IC50 and pH values.
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