Analisis Produksi Chicken Nugget dan Evaluasi Tata Cara Penyajian Terhadap Tingkat Kesukaan Konsumen di PT Charoen Pokphand Indonesia, Salatiga

Abstract

Chicken nugget is a processed meat products which formed, cooked, and freezed, made of ground beef mixed with allowed food additive and covered with coating material. Efforts to improve the efficiency and quality of product is needed to maintain the company's competitiveness. Analysis of physical quality will be done for batters pick up, breaders pick up, cooking loss, freezing loss and hardness measurement values with texture analyzer to determine the quality of the product. The resulting chicken nugget has pick up batter 7.86%, pick up breader 25.61%, cooking loss 6.50%, freezing loss 0.50%. The hardness of samples was high in the Metode 3 and was low in the Metode 1. Organoleptic test was conducted to determine the level of consumer acceptance of product frying process. The most preferable chicken nugget based on organoleptic test is chicken nugget with fried processing Metode 3.