Effect of Liquid Smoke on Characteristics of Sensory Quality of  Chicken Nugget

Harapin Hafid; Siti Herniati; Firman Nasiu; Fadli Ma'mun Pancar; Siti Hadrayanti Ananda

doi:10.14334/jitv.v30i2.3514

Effect of Liquid Smoke on Characteristics of Sensory Quality of Chicken Nugget

Harapin Hafid, Siti Herniati, Firman Nasiu, Fadli Ma'mun Pancar, Siti Hadrayanti Ananda

DOI

https://doi.org/10.14334/jitv.v30i2.3514

Abstract

Various ingredients are used to improve the quality of processed foods including chicken nuggets, which are one of the processed poultry meat products that are widely consumed by the public. One of the ingredients used in the food industry is the use of liquid smoke as a potential phosphate substitute. This study aims to determine the effect of using liquid smoke as a phosphate substitute on the sensory quality of broiler chicken nuggets. This research was conducted at the Laboratory of Animal Product Processing Technology, Faculty of Animal Husbandry, Halu Oleo University, Kendari. The treatments in this study consisted of four groups: chicken nuggets without 0% liquid smoke (P0), chicken nuggets with 2% liquid smoke (P1), chicken nuggets with 4% liquid smoke (P2), and chicken nuggets with 6% liquid smoke (P3). This study was designed using a completely randomized design (CRD) with 4 treatments and 4 replications. The data obtained were analyzed using analysis of variance (ANOVA) and if there was a significant effect, it was continued with Duncan multiple range tests (DMRT) to determine differences between treatments. The results showed that the addition of liquid smoke as a substitute for phosphate in making chicken nuggets did not have a significant effect on the color, aroma, texture, and tenderness of chicken nuggets, but had a significant effect on reducing the taste value of the nuggets produced. This shows that liquid smoke has the potential to be used as an alternative to phosphate replacement in the process of making chicken nuggets, although it is necessary to improve the formula to improve the taste of the final product.

Keywords

Liquid Smoke; Sensory Quality; Chicken Nugget

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