Proceedings of the 3rd International Conference on Environmentally Sustainable Animal Industry 2022 (ICESAI 2022)

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The Effect of Adding Green Spinach Flour (Amaranthus tricolor) on Chicken Liver Nuggets in Terms of Yield Quality, Organoleptic Preference, and Color Using a Color Reader

Authors
Lutfiana Retno Chamidah1, Dedes Amertaningtyas1, *
1Faculty of Animal Science, Universitas Brawijaya, 65145, Malang, Indonesia
*Corresponding author. Email: dedesfptub@ub.ac.id
Corresponding Author
Dedes Amertaningtyas
Available Online 8 March 2023.
DOI
10.2991/978-94-6463-116-6_24How to use a DOI?
Keywords
chicken liver nuggets; green spinach flour; yield quality; oraganoleptic; color reader
Abstract

The purpose of this study was to know the effect of addition green spinach flour (Amaranthus tricolor) to chicken liver nuggets in terms of yield quality, oraganoleptic, and color using a color reader. The materials in this research are broiler chicken liver and green spinach flour (Amaranthus tricolor). The research method used four treatments with different concentration of green spinach flour (Amaranthus tricolor) namely P0 (0%), P1 (5%), P2 (10%), and P3 (15%). The experimental design used the Analysis of Variance (ANOVA) and de garmo method for the best treatment. The results showed had no significant effect (P > 0.05) on the yield and color test, however organoleptic quality on each parameter gave significant effect (P < 0.01). The conclusion obtained was the making of chicken liver nuggets with green spinach flour (Amaranthus tricolor) the best treatment was obtained P0 (0%) with an average yield value of 146,76%, organoleptic (color, taste, flavor) respectively 3,68; 4; 4; and color (L*, a, b) respectively 58,97, −0,04; 20; 28. The results further suggested that replacing use of vegetable flour other than green spinach (Amaranthus tricolor) in broiler liver nuggets for the diversity of food products and testing the same variables to find out optimal results.

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 3rd International Conference on Environmentally Sustainable Animal Industry 2022 (ICESAI 2022)
Series
Advances in Biological Sciences Research
Publication Date
8 March 2023
ISBN
10.2991/978-94-6463-116-6_24
ISSN
2468-5747
DOI
10.2991/978-94-6463-116-6_24How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Lutfiana Retno Chamidah
AU  - Dedes Amertaningtyas
PY  - 2023
DA  - 2023/03/08
TI  - The Effect of Adding Green Spinach Flour (Amaranthus tricolor) on Chicken Liver Nuggets in Terms of Yield Quality, Organoleptic Preference, and Color Using a Color Reader
BT  - Proceedings of the 3rd International Conference on Environmentally Sustainable Animal Industry 2022 (ICESAI 2022)
PB  - Atlantis Press
SP  - 185
EP  - 194
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-116-6_24
DO  - 10.2991/978-94-6463-116-6_24
ID  - Chamidah2023
ER  -