The Effect of Adding Green Spinach Flour (Amaranthus tricolor) on Chicken Liver Nuggets in Terms of Yield Quality, Organoleptic Preference, and Color Using a Color Reader

The purpose of this study was to know the effect of addition green spinach flour (Amaranthus tricolor) to chicken liver nuggets in terms of yield quality, oraganoleptic, and color using a color reader. The materials in this research are broiler chicken liver and green spinach flour (Amaranthus tricolor). The research method used four treatments with different concentration of green spinach flour (Amaranthus tricolor) namely P0 (0%), P1 (5%), P2 (10%), and P3 (15%). The experimental design used the Analysis of Variance (ANOVA) and de garmo method for the best treatment. The results showed had no significant effect (P > 0.05) on the yield and color test, however organoleptic quality on each parameter gave significant effect (P < 0.01). The conclusion obtained was the making of chicken liver nuggets with green spinach flour (Amaranthus tricolor) the best treatment was obtained P0 (0%) with an average yield value of 146,76%, organoleptic (color, taste, flavor) respectively 3,68; 4; 4; and color (L*, a, b) respectively 58,97, -0,04; 20; 28. The results further suggested that replacing use of vegetable flour other than green spinach (Amaranthus tricolor) in broiler liver nuggets for the diversity of food products and testing the same variables to find out optimal results.

Automated summary

The purpose of this study was to investigate the effect of adding green spinach flour (Amaranthus tricolor) to chicken liver nuggets. The results showed no significant impact on yield and color, but a significant impact on organoleptic quality. The best treatment was found to be using 0% concentration of green spinach flour (Amaranthus tricolor). Further research is recommended to explore the use of other vegetable flours and test the same variables for optimal results.