The Physicochemical and Organoleptic Quality of Liver Nuggets with Corn Flour and Sago Flour

The Physicochemical and Organoleptic Quality of Liver Nuggets with Corn Flour and Sago Flour

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The study aims to determine the effect of using corn flour and sago flour on chicken liver nuggets and beef liver nuggets in terms bovi-shield gold fp 5 l5 of physicochemical and organoleptic quality.The materials used in the study were chicken liver, beef liver, sago flour, corn flour, chicken eggs, salt, garlic, pepper, and breadcrumbs.The research method used was a laboratory experiment with chorulon hcg a nested Randomized Block Design (RBD) with 4 treatments and 5 replications.The treatment was distinguished by several codes including CC: chicken liver+corn flour, CS: chicken liver+sago flour, BC: beef liver+corn flour, and BS: beef liver + sago flour.

The variables analyzed were water content, water activity (Aw), carbohydrates, texture, and organoleptic tests.