Pembuatan Frozen Food (Stuffed Chicken) dengan Penambahan Proporsi Puree Sayuran (Wortel, Jagung Manis, Dan Kacang Polong)

Akira Devy Kauri ; Niken Purwidiani ; Asrul Bahar ; Ila Huda Puspita Dewi
Jurnal Yudistira : Publikasi Riset Ilmu Pendidikan... 📅 2024 Vol 2, No 4 🔗 DOI: 10.61132/yudistira.v2i4.1149
Abstract
Changes in social conditions and lifestyle change people's consumption patterns, so there is a need for innovation in making food by utilizing vegetables to increase nutritional complexity. Stuffed Chicken is a processed product made from the main ingredient of chicken meat with the addition of vegetable puree. These problems became the objectives of this study to determine: 1) Sensory quality results which include shape, color, taste, aroma, texture and level of preference; 2) Nutritional content which includes energy, carbohydrates, protein, fat, fiber, and vitamin A; 3) Selling price of stuffed chicken per 250 gram package. This research used observation method through a sensory quality test with 30 panelists. Data result were processed with a single anova test followed by a Duncan’s test. Nutritional content (energy, carbohydrate, protein, fat, fiber, and vitamin A) was tested in the laboratory. The results showed: 1) the addition of vegetable puree proportion (carrots, sweet corn, and peas) affects the criteria of taste and aroma, while the criteria of shape, color, texture and level of liking have no significant effect. The nutritional content of stuffed chicken is energy of 294.85 kcal, carbohydrates 42.90g, protein 14.96g, fat 7.24g, Fiber 3.23g, and vitamin A 67.10 μg. The selling price of stuffed chicken is known to be Rp.36,500 per package weighing 250 grams.
Keywords
Chicken; Vegetabel Puree; Stuffed Chicken
How to Cite

Akira Devy Kauri, et al. (2024). Pembuatan Frozen Food (Stuffed Chicken) dengan Penambahan Proporsi Puree Sayuran (Wortel, Jagung Manis, Dan Kacang Polong). Jurnal Yudistira : Publikasi Riset Ilmu Pendidikan dan Bahasa, 2(4). https://doi.org/10.61132/yudistira.v2i4.1149

Akira Devy Kauri; Niken Purwidiani; Asrul Bahar; Ila Huda Puspita Dewi, "Pembuatan Frozen Food (Stuffed Chicken) dengan Penambahan Proporsi Puree Sayuran (Wortel, Jagung Manis, Dan Kacang Polong)," Jurnal Yudistira : Publikasi Riset Ilmu Pendidikan dan Bahasa, vol. 2, no. 4, 2024.

Akira Devy Kauri; Niken Purwidiani; Asrul Bahar; Ila Huda Puspita Dewi. "Pembuatan Frozen Food (Stuffed Chicken) dengan Penambahan Proporsi Puree Sayuran (Wortel, Jagung Manis, Dan Kacang Polong)." Jurnal Yudistira : Publikasi Riset Ilmu Pendidikan dan Bahasa, vol. 2, no. 4, 2024.

Akira Devy Kauri; Niken Purwidiani; Asrul Bahar; Ila Huda Puspita Dewi. "Pembuatan Frozen Food (Stuffed Chicken) dengan Penambahan Proporsi Puree Sayuran (Wortel, Jagung Manis, Dan Kacang Polong)." Jurnal Yudistira : Publikasi Riset Ilmu Pendidikan dan Bahasa 2, no. 4 (2024).

Akira Devy Kauri, et al. (2024) 'Pembuatan Frozen Food (Stuffed Chicken) dengan Penambahan Proporsi Puree Sayuran (Wortel, Jagung Manis, Dan Kacang Polong)', Jurnal Yudistira : Publikasi Riset Ilmu Pendidikan dan Bahasa, 2(4). doi: 10.61132/yudistira.v2i4.1149.

Akira Devy Kauri; Niken Purwidiani; Asrul Bahar; Ila Huda Puspita Dewi. Pembuatan Frozen Food (Stuffed Chicken) dengan Penambahan Proporsi Puree Sayuran (Wortel, Jagung Manis, Dan Kacang Polong). Jurnal Yudistira : Publikasi Riset Ilmu Pendidikan dan Bahasa. 2024;2(4).

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