PENGARUH JENIS BAGIAN BABI DAN PENAMBAHAN TEPUNG TERIGU TERHADAP SIFAT FISIKOMIA PORK NUGGET

Abstract

Parts of pork, such as shoulder, loin, and leg had a different character such as color, texture and chemical composition which might affect the quality of pork nuggets. The other factors are proportion and type of filler used in the preparation on the pork nuggets. The objective of this study was to know the effects of different part of pork and different wheat flour proportion on the physicochemical and sensory characteristics of pork nuggets. A Randomized Nested Design has been determined with four levels of wheat flour concentration i.e. 10%, 15%, 20%, 25%; each proportion was subjected to three part of pork i.e. shoulder, loin and leg, respetively. The parameters including moisture content, Water Holding Capacity (WHC), fat content, protein content, hardness, cohesiveness, and sensory characteristics were determined. The results showed that proportion of wheat flour gave significant effect on the quality parameters of the nugget expect WHC and cohesiveness. Pork nugget with 15% of wheat flour and shoulder part, 10% wheat flour and loin, as well as 10% wheat flour and leg were the best products.