THE EFFECT OF ADDITION CARROT ON THE LEVEL OF PREFERENCE CHICKEN NUGGETS

Abstrak

This research activity aims to determine the effect of the percentage of adding carrots on the level of preference (color, smell, taste, texture) of chicken nuggets. This research was conducted at KWT Sejahtera (30 people), Jeruk Sok Sok Village, Binakal District, Bondowoso Regency in June 2020. The research method used was a completely randomized design method with 3 treatments of adding carrots P1 (15%), P2 (25% ), P3 (35%) and 6 replicates. Data analysis used Friedman Test and de Garmo Effectiveness Index Advanced Test. The results showed that there was a significant difference (P<0.05) in the effect of the percentage of adding carrots on the level of preference for color, smell and texture of chicken nuggets and there was no significant difference (P>0.05) in the effect of the percentage of adding carrots on the level of taste preference for chicken nuggets. In further test it was found that the best treatment was the third treatment (35%) with an NP score of 0.93. Based on the research results, it can be concluded that the addition of carrots up to 35% in terms of taste, smell, and texture of chicken nuggets is still acceptable and preferred by consumers.