Tag Archive | Chicken meat

Processing, composition and sensory properties of chicken breast meat crisps substituted with chicken feet bone crisps as a functional food | IJAAR V.15N.4

By: Luki Amar Hendrawati, Isyunani, Intan Galuh Bintari

english language editing

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english language editing

The research aims to know the potential content of the nutritional value of chicken shank bone and To know the tasty level of chicken floss that has been substituted with chicken feet bone. The research was conducted with the experimental method. The treatment applied to the organoleptic test is the different composition of chicken meat and chicken bone as chicken floss ingredient. Organoleptic test conducted on taste, aroma, color, and texture assessed by a panel of 20 people. Panelist assessment results were analyzed by Honestly Significant Difference Test.

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