CODEN (USA): IJCRGG, ISSN: 0974-4290, ISSN(Online):2455-9555 Vol.11 No.09, pp 135-141, 2018
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Abstract : This study has analyzed chemicallyand physically the type and proportion of corn flour used in making native chicken nuggets. The main materials used in the study were ativechicken meat and various types of corn flour (yellow corn, purple corn, pulen corn, provit A1 corn and provit A2 corn). While the supporting materials used are bread flour, skim milk powder, ice cubes, cooking oil, corn oil, and spices included: salt, garlic, and pepper. Research has been carried out using the proximate analysis anda completely randomized design (CRD), where in this research consisting of 2 factors, the first factor is the type of corn flour and the second factor is the percentage of corn flour to the weight of local chicken meat that is used. The first factor is the type of corn starch that consists of 5 levels and the second factor is the percentage of corn flour to the weight of meat consisting of 4 levels.From these two factors, 20 treatment combinations were obtained, in which each treatment combination was repeated 3 times. The data collected were analyzed using analysis of variance (ANOVA). The results showed that the interaction between the type and the level of corn flour, influenced the physical-chemical condition, and the quality characteristics of native or local chicken nugget. The use of provit A1 corn flour 40 g gives the best characteristic of native chicken nugget quality, because with maximum moisture content 60,147%, protein 15,92%, starch level 11,28% which fulfill Indonesian national standard, with β-sufficient carotene with water holding capacity of 53.69% and cooking shrinkage of 1.48%. The treatment that gives the nuggets almost as good as the use of provit A2 cornfor 40 g.
Keywords : NativeChicken, Corn Flour, Nuggets.
Chicken meat and its products are best available sources of quality protein in human diet and offers eating satisfaction to consumers due to their desirable flavor and texture. Among the meat based comminuted products, chicken nuggets are more acceptable world wide and occupy a predominated place due to its characteristic flavour and pronounced chewy texture. Chicken nugget is a cooked and fried product suitable as a snack food as well as an adjunct to the routine meals. It is a ready to eat food with reasonably good shelf life under refrigerated and frozen storage conditions[1].
Wahidah Maruf et al /International Journal of ChemTech Research, 2018,11(09): 135-141
Commercial, ready-to-fry and frozen chicken nuggets were purchased from a major local manufacturer.For chicken nuggets, surface appearance and texture are the most significant factors for acceptability, and for fried chicken nuggets, surface appearance and texture are the most significant factors for acceptability[2].
In the now era, the model of food consuming is changing in the world; tendency to fast foods has been increased. Regarding to this fact that nuggets having suitable properties which improves consumers taste[3]. And application of suitable fast foods are increasing due to their unique flavor[4].
Now, nuggets are usually mademade from different meats (poultry, pork, fish), and cuts such as whole muscle, grount meat, chunks of white and dark meat, as well as ground meat with and without the inclusion of mechanically deboned meat and skin[5].Sani et al was tested to evaluate the influences of two different maize starches (native, modified with sonication) replacement in batter coating on rheological properties of batter ,water absorption and solubility index of maize starch and quality parameters (color, pick up, texture, cooking yield, porosity and sensory properties) of chicken nugget during frying[6].
Native or local chicken is a source of tasty and healthy chicken meat, wherenative chickens have existed in Indonesia, mainly live in rural areas in natural environments[7].And for this research, nuggets made from native or local chicken meat, for analyzed chemical and physical based on the types and proportion of corn flour used in making native or local chicken nugget.
This study has analyzed chemicallyand physically the type and proportion of corn flour used in making nativechicken nugget. The analysis has been done in Agricultural Technology Laboratory, Faculty of Animal Husbandry, Bogor Agricultural University (IPB) Bogor, and Laboratory of Research Institute of Spices and Medicinal Plants, Bogor Agricultural University (IPB) Bogor.
The main materials used in the study were native chicken meat and various types of corn flour (yellow corn, purple corn, pulen corn, provit A1 corn and provit A2 corn).While the supporting materials used are bread flour, skim milk powder, ice cubes, cooking oil, corn oil, and spices included: salt, garlic, and pepper.
The tools used for the proximate analysis include concentrated H2SO4 solution, 1.25% H2SO4, 1.25% NaOH, 0.02 N HCl, water (H2O), boric acid (H3BO3), NaOH 50%, red metal 0.2% in alcohol, 0.2% blue metal in alcohol, chloroform and ethanol (1: 2).
The equipment used for the manufacture of nuggets consists of a grinding device (food processor), scales, freezers, stoves, fryers, bowls, baking pan, wrapping plastic and other cookware.While the tools for chemical analysis consists of porcelain cup, metal plate, metal, oven, desiccator, fat extraction unit, Kjeldahl flask, erlenmeyer, measuring cup, filter paper, Soxhlet extract, pipette, electric furnace, burette and test tube.
Research has been carried out using a completely randomized design (CRD), where in a CRD the treatments can be either crossed or nested [8]. In this research consisting of 2 factors, the first factor is the type of corn flour and the second factor is the percentage of corn flour to the weight of local chicken meat that is used.
The first factor is the type of corn starch that consists of 5 levels:
J1 = yellow corn J4 = provit A1 corn J2 = pulen corn J5 = provit A2corn J3 = purple corn
The sec ond factor is the percentage of corn flour to the weight of meat consisting of 4 levels
T1=10% T3 =20% T2=15% T4= 25%
From these two factors, 20 treatment combinations were obtained, in which each treatment combination was repeated 3 times.
Implementation of research
The five types of corn that will be used in research, first used as corn flour. The method used in the manufacture of cornmeal is the dry grinding method. The corn flour used in the study is a flour that passes a 100 mesh sieve.
The nugget-making method uses the application of Tanoto[9], using corn flour on local chicken nugget. The local chicken meat of 300 g was ground, then added flakes of ice, salt and STPP, then added sugar, pepper, garlic, skim milk, corn oil. The type of corn flour and the percentage of corn flour on the nuggets used in accordance with each treatment. All the ingredients are stirred into a homogeneous dough. The dough nuggets are formed in an aluminum baking dish and plated with plastic, then steamed. The steaming is carried out until the internal temperature of the dough reaches 60 to 700C for about 30 minutes, after it has been steamed, the cooled nuggets dough at room temperature is then put into the refrigerator for 30 minutes. Solid dough is then cut into pieces of approximately 4 x 4 cm with a thickness of one centimeter, then dough covered with flour (batter) adhesives made from a mixture of 80 g of cornstarch and 100 ml of water, then smeared with bread and flour with eggs and smeared back with bread flour. Then the initial frying using oil submerged for 30 seconds at 1700C temperature. Nugget packed in plastic and stored in the freezer and then performed the final fryer that is fried nugget for 4 minutes at 1700C.
The data collected were analyzed using analysis of variance (ANOVA). If from the analysis of variance there is a significant difference between the treatments examined, then tested further with the test of the least significant difference (LSD) at the level of 5% and 1%[10] .
The aim of this research is to get the type and proportion of corn flour on nugget that can produce local chicken nugget with good physical, chemical and organoleptic properties. The results of chemical composition analysis of various types of corn flour used in making chicken nugget, including moisture content, ash content, carbohydrate, fat content, fiber, β-carotene, P and Ca minerals, and pH, are presented in Table 1.
Table 1. Types and Chemical Composition of Corn Flour
Sample Type | Test Type | Test Result * | ||||
---|---|---|---|---|---|---|
Yellow corn | Pulen corn | Purple corn | Provit A1 corn | Provit A2 corn | ||
--------------% ---------------- | ||||||
Corn fluor | Water content | 14.84 | 15.72 | 15.87 | 10.70 | 10.70 |
Ash : | 2.40 | 1.37 | 1.78 | 1.98 | 1.42 | |
-Starch | 51.99 | 55.88 | 56.84 | 58.32 | 54.83 | |
-Protein | 11.88 | 10.13 | 9.95 | 11.87 | 8.48 | |
-Fat | 6.68 | 4.74 | 3.58 | 6.15 | 5.80 | |
-Fiber | 3.70 | 3.24 | 4.08 | 4.15 | 4.46 | |
-β-Karoten | 0.22 | 0.19 | 0.22 | 0.29 | 0.26 | |
-P | 0.42 | 0.30 | 0.35 | 0.35 | 0.28 | |
-Ca | 0.03 | 0.023 | 0.03 | 0.02 | 0.01 | |
-pH | 5.30 | 5.28 | 5.10 | 6.24 | 6.13 |
*) Analysis result from Laboratory of Research Institute of Spices and Medicinal Plants, IPB, Bogor (Feb-Mar 2015)
Corn is the main source of carbohydrate food, but also has a fairly important protein content. The main nutrient content of maize is starch (72-73%), with amylose and amylopectin ratio 25-30%: 70-75%, but on waxy maize 0-7%: 93-100%. Simple sugar content of maize (glucose, fructose, and sucrose) ranges from 1-3%. Corn protein (8-11%) consists of five fractions, namely: albumin, globulin, prolamin, glutelin, and nonproteinnitrogen[11] .
Data on the effect of treatment interaction on moisture content, protein content, starch content, βcarotene content, water holding capacity and shrinkage of local chicken nugget were presented in Table 2. Analysis of variance in a row showed an interaction between type and corn flour (P <0.01) to water content, protein content, β-carotene level, water holding capacity and shrinkage of local chicken nugget. While other results showed no significant effect (P> 0,05) from treatment interaction to starch content, but separately the treatment of corn type and corn level had a very real effect (P <0,01) on local chicken nugget starch content.
Table 2a. Effect of treatment interaction on water content, protein, starch, β-carotene, local chicken nugget
Interaction | Water content (%) | Protein (%) | β-Caroten (%) | |||
---|---|---|---|---|---|---|
Mean | LSD Test | Mean | LSD Test | Mean | LSD Test | |
1 | 2 | 3 | 4 | 5 | 6 | 7 |
J1T1 | 62,60 | cde | 13.96 | g | 0.118 | i |
J1T2 | 64,48 | abc | 13.82 | g | 0.127 | i |
J1T3 | 61,58 | efg | 13.64 | g | 0.170 | f |
J1T4 | 61,62 | efg | 13.50 | g | 0.200 | d |
J2T1 | 62,81 | cd | 15.53 | b | 0.118 | i |
J2T2 | 62,05 | def | 14.86 | ef | 0.143 | hi |
J2T3 | 62,24 | cde | 14.41 | f | 0.177 | ef |
J2T4 | 64,91 | ab | 13.58 | g | 0.203 | d |
J3T1 | 66,11 | a | 13.80 | g | 0.125 | i |
J3T2 | 64,09 | bc | 13.54 | g | 0.167 | fg |
J3T3 | 62,11 | def | 13.29 | g | 0.192 | de |
J3T4 | 65,10 | ab | 12.80 | g | 0.233 | ab |
J4T1 | 60,17 | g | 15.92 | a | 0.155 | gh |
J4T2 | 60,14 | g | 15.21 | cde | 0.207 | cd |
J4T3 | 60,35 | g | 14.62 | f | 0.237 | a |
J4T4 | 60,77 | efg | 14.32 | f | 0.250 | a |
J5T1 | 61,32 | efg | 15.77 | ab | 0.142 | abcdefghi |
J5T2 | 61,19 | efg | 14.97 | de | 0.197 | d |
J5T3 | 61,41 | defg | 14.60 | f | 0.217 | bc |
J5T4 | 61,34 | defg | 14.55 | f | 0.247 | a |
Table 2b. Effect of type and level of corn on local chicken nugget starch content
Type of corn treatment | Mean | LSD Test | Level of corn treatment | Mean | LSD Test | |
---|---|---|---|---|---|---|
J1 | 12.18 | a | T4 | 12.43 | a | |
J2 | 12.03 | a | T3 | 11.97 | b | |
J3 | 11.30 | b | T2 | 11.22 | c | |
J5 | 11.29 | b | T1 | 10.84 | d | |
J4 | 11.28 | b |
Note : J : Corn type (J1=Yellow corn; J2=Pulen corn; J3=Purple corn; J4= pro-A1 corn; J5= pro-A2 corn); T :Corn level (T1=40 g; T2=60 g; T3=80 g; T4=100 g) Different superscripts in the same column show a significant difference (P<0,01; P<0,05)
The results showed that the water content of local chicken nugget was in the range of 60.14 -66.11%, where the lowest moisture content was found in the J4T2 combination treatment (ieprovit A1 maize of 60 g), while the highest water content on the combination treatment of J3T1 (purple maize using 40 g).
Based on the smallest significant difference test, there were 10 treatment combinations containing moisture content, between 60.14 -61.62%, ie: J4T2, J4T1, J4T3, J4T4, J5T2, J5T1, J5T4, J5T3, J1T3, and J1T4, where the water content was significantly different (P <0.01) lower than that of the combination of treatments J3T1, J3T4, J2T4 and J1T2, was also different (P <0.05) lower than the treatment of J3T2, the treatment did not show any significant difference (P> 0.05). Meanwhile, there are 4 (four) treatments having water content between 64.48
66.11 which in addition are very significantly different (P <0.01) higher than the above ten treatments, are also significantly different from the combination of treatments J2T2, J3T3, J2T3, J1T1, J2T1 and J3T2, but the four treatments were not significantly different (P> 0.05) from each other.
One of the important properties of the meat protein is its ability to bind water and fat. These functional properties, such as water binding capacity and emulsification (oil binding capacity), are essential in producing a wide range of meat-based products.Whole meat proteins, or soaked meat, or in extracted and purified forms, can form complex and stable structures. This condition allows, both from extracted extricate myofibril proteins, which can be used to form protein-based gels, as well as to partially extracted surface proteins that can be used to bind pieces together[12] .
The results showed that the protein content of chicken nugget was in the range of 12.80% -15.92%, where the J3T4 treatment (purple corn with the level of 100gr usage) had the lowest protein percentage, while the highest was J4T1 (corn provit A1 level of use 40 g).
Based on the LSD test, there were 9 (nine) treatment combinations: J3T4, J3T3, J1T4, J3T2, J2T4, J1T3, J3T1, J1T2, and J1T1, respectively, with protein content ranging from 12.80 to 13.96 , where the results were significantly different (P> 0.01) lower than the other 10 treatment combinations, but the tenth interactions of the treatment were not significantly different (P> 0.05) from each other. The experimental results also showed that there were 2 (two) treatment combinations with protein content of 15.92 and 15.77, respectively: J4T1 and J5T1, where these results were significantly different (P <0.01) higher than 18 combination of other treatments, but between these two treatments are not different from each other (P> 0.05). Referring to the National Standard of chicken nuggets 6683[13], protein content of at least 12%, while the results showed the protein content in the range of 12.80% -15.92%. This means that the chicken nugget resulted from all treatments (20 treatment combinations) in this study met the recommendation of the Indonesian National Standard Agency (INSABSNI), where from all treatments, the treatment using provit maize A1 (J4) and provit A2 (J5) at the 40 g usage level provides the highest and best protein yield, which can be a protein source of processed chicken meat using maize.
Starch flour is included in the category of non-meat ingredients (non-meat ingredient), but is an important component needed as a filler in making chicken nuggets. Starch in starch, in addition to its functional capacity as a filler, its use is also in chicken nugget because it has the properties and ability to absorb water in large quantities[14]. In fact, starch can bind water and fat by means of physical traps and is usually also considered a binder.
As mentioned above, based on the analysis of diversity, the combination of type and maize treatment showed no significant treatment interaction (P> 0,05) to the starch content in local chicken nugget. However, separately, both the treatment of corn types, and the level of use of maize showed a very real influence (P <0.01) on the starch content in local chicken nugget.
In the treatment of corn type (J) the starch content was in the range of 11.28 -12.18%, where the J4 treatment (corn provit A1) had the lowest starch content, and the highest in the J1 treatment (yellow corn). Meanwhile, from corn treatment (T), starch content was in the range of 10.84 -12.43%, where the T1 treatment (the 40 g usage level) had the lowest percentage of starch, while the highest was in T4 treatment (100 g).
Based on the LSD test, the treatment of corn type J1 (yellow corn) and J2 (corn pulen) contained starch content of 12.18 and 12.03%, which was significantly different than J3 (purple corn), J4 (corn pro A1) and J5 (corn pro A2), which only have starch content of 11.30, 11.29, and 11.28%, respectively. Between treatments J1 and J2 were not significantly different (P> 0.05), thus the treatment of J3, J4 and J5 was also not significantly different (P> 0.05) from each other. Meanwhile, in the treatment of corn, the LSD test showed that all treatment levels differed significantly (P <0.01) from each other, where the T4 treatment (100 g) had the highest levels of 12.43%, followed by T3 (80 g ) starch content 11.97%, T2 (60 g) starch content 11.22%, and T1 (40 g) starch content 10.84%. National standard carbohydrate content of chicken nugget maximum 20%[13]. If it refers to the content of starch in corn carbohydrate an average of 72%[15], means the content of chicken nugget starch refers to the national standard carbohydrate then the average starch content is 14.4%. This means that the starch content of all experiments using the type and the level of maize meets the minimum standards as recommended by BSNI[13].
The β-carotene is a safe source of vitamin A and that the provitaminA function of β-carotene contributes to the intake of vitamin A. Essential to human needs. Vitamin A is essential for many functions in the human body; in particular, essential for normal growth and development, immune function, and vision[16].
The β-carotene content of chicken nugget in this study was in the range of 0.118% -0.250%, where the J1T1 treatment (yellow maize on 40 g) had the lowest percentage of β-carotene, while the highest was in J4T4 treatment (provit maize A1 level of use 100 g).
Based on the LSD test, there are 6 (six) treatment combinations that produce nugget with β-carotene content between 0.118 -0.143%, namely: J1T1, J2T1, J3T1, J1T2, J5T1 and J2T2, where the β-carotene levels are very significant P> 0.01) was lower than the other 14 treatment combinations, but the interaction between the treatments was not significantly different (P> 0.05) from each other. In contrast, there are 4 (four) treatment combinations: J4T4, J5T4, J4T3 and J3T4, which have β-carotene levels ranging from 0.233 to 0.250%, where these results differ significantly (P <0.01) higher than 16 combinations Other treatments, between these four treatments are not different from one another (P> 0.05). Meanwhile, there were 10 treatment interactions with β-carotene levels ranging from 0.155 to 0.217%, ie: J4T1, J3T2, J1T3, J2T3, J3T3, J5T2, J1T4, J2T4, J4T2, and J5T3. The ten treatments, significantly different (P <0.01) were lower than the four treatment combinations with the highest results (J4T4, J5T4, J4T3 and J3T4), but still significantly higher (P <0.01) than the six treatment combinations with the lowest results (J1T1, J2T1, J3T1, J1T2, J5T1 and J2T2).
The results showed that β-carotene content in chicken nugget increased with the increasing of corn usage level (from 40 g -100 g). If judging from the factors of treatment of corn types, provit A1 (J4) and provit A2 (J5) gives the highest average yield on β-carotene level of chicken nugget. The results of this study also indicate that chicken nugget using corn type provitA and B are better than other corn type treatment in terms of β-carotene content, which is useful as precursor of vitamin A for consumer needs.
The results showed that the interaction between the type and the level of corn flour, influenced the physical-chemical condition, and the quality characteristics of local chicken nuggets. The use of provit A1 corn flour 40 g gives the best characteristic of local chicken nugget quality, because with maximum moisture content 60,147%, protein 15,92%, starch level 11,28% which fulfill national standard, with β-sufficient carotene with water holding capacity of 53.69% and cooking shrinkage of 1.48%. The treatment that gives the nuggets almost as good as the J5T1 is the use of provit A2 cornfor 40 g.
H.K. Biesalski. β-Carotene is an important vitamin A source for humans. J. Nutr.,2016, 140, 2268S– 2285S.
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