UJI KUALITAS FISIK NUGGET AYAM DENGAN SUBSTITUSI DAUN KELOR (Moringa oleifera)

ABSTRACT
This study aims to determine the effect of the addition of moringa leaves (Moringa oleifera) on quality tests (pH, cooking loss, tenderness) on chicken nuggets. The research was carried out in the Laboratory of the Faculty of Animal Husbandry, Universitas Brawijaya, and the implementation of the research began on February 20-23, 2024. The type of research used was a Complete Random Design (RAL) with a unidirectional pattern with 4 treatments, namely 1 control formulation (0%) and 3 modified formulations of moringa leaves 1%, 1.5%, 2%, and 5 replicates. The research analysis uses RAL and Duncan tests. Results The results of the Duncan test showed that there was a significant difference in P<0.05 in the parameters of pH, cooking loss, and tenderness. In the Duncan test, the pH test treatment of P0 had values of (6.48), P1 (6.40), P2 (6.46), and P3 (6.30). In the Duncan cooking loss test P0 (5.67), P1 (6.48), P2 (4.42), P3 (4.43). In the Duncan test, the tenderness was P0 (2.94), P1 (3.98), P2 (4.00), P3 (3.86). With the addition of moringa leaves in the duncan test, P2 has the best value on pH, cooking loss, and tenderness.