Comparison of Consumer Acceptability of Chicken Nugget and Oyster Mushroom Nugget Processed with Premix Nugget Flour

Shabrina Finri Gustamiagi; Mahdiyah; Nur Riska

doi:10.21009/JSB.006.2.03

Shabrina Finri Gustamiagi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta
Mahdiyah Program Studi Seni Kuliner dan Pengelolaan Jasa Makanan, Fakultas Teknik, Universitas Negeri Jakarta
Nur Riska Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta

DOI: https://doi.org/10.21009/JSB.006.2.03

Keywords: Keywords: Premix Flour, Nugget, Gluten Free, Chicken Nugget, Oyster Mushroom Nugget, Consumer's Receptivity

Abstract

The research aims to identify the consumer's receptivity of gluten free nuggets with the raw materials of chicken and oyster mushrooms. The research was implemented in University Of Jakarta. Research time is carried out from Desember 2020 to Desember 2021. This research used experimental methods. The test results showed that gluten free nugget with the basic chicken ingredients preferred to the outer colors, the taste (chicken), the taste (savory), and the aroma of 3.63, 4.03, 4.40, and 4.33. Gluten free nugget based on oyster mushrooms is preferred to color (interior), texture (elasticity) and (softness), with a value of 3.70, 3.67, and 4.20. The research was using the U Mann Whitney test indicate that there was significant difference in acceptance on a significant scale a 0.05. The conclusion of this research is that there are significant differences in texture (elasticity), texture (tenderness), taste (savory), and taste (taste of chicken or taste of oyster mushrooms). While there are no significant differences in the aspects of internal color, exterior color and aroma.