Published in Scientific Papers. Series D. Animal Science, Vol. LXV, Issue 2
Written by Friets RATULANGI, Jeanette SOPUTAN, Siane RIMBING, Delly RUMONDOR
This study aims to examine the effect of adding purple sweet potato flour (Ipomoea batatas L) on antioxidant activity and chemical quality of chicken nuggets as a functional food. The research was carried out in 3 stages, namely (1) making purple sweet potato flour, (2) making chicken nuggets with the addition of purple sweet potato flour, (3) testing chicken nuggets including antioxidant activity tests, and chemical quality consisting of water content tests, content tests. protein, fat content test and dietary fiber test. This research was carried out experimentally using a completely randomized design with 4 additional treatments of purple sweet potato flour, namely P1 = 10 g, P2 = 20 g, P3 = 30 g and P4 = 40 g, with 4 replications. The results showed that the addition of purple sweet potato flour had a very significant effect (P<0.01) on the antioxidant variables and the chemical quality of chicken nuggets. In conclusion, the addition of purple sweet potato flour up to 30 g resulted in antioxidant activity and good chemical quality of chicken nuggets as a functional food.
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