Penerimaan Nugget Ayam dengan Fortifikasi Tepung Cangkang Telur Ayam Ras

Abstract

Adanya kandungan kalsium pada cangkang telur ayam ras dapat ditambahkan pada produk pangan, salah satunya adalah nugget ayam yang dapat direkomendasikan sebagai pangan fungsional. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung cangkang telur ayam ras terhadap uji sensori dan analisa finansial nugget ayam. Rancangan percobaan menggunakan rancangan acak lengkap dengan 4 perlakuan dan 5 kali ulangan yaitu P0 (tanpa penambahan), P1 (0,15%), P2 (0,30%), dan P3 (0,45%) dari total bahan. Parameter penelitian yaitu uji sensori terhadap warna, aroma, rasa, tekstur dan daya terima serta analisa finansial yang terdiri dari biaya, penerimaan, pendapatan, Return Cost Ratio dan Break Event Point. Penentuan perlakuan terbaik dengan metode indeks efektivitas De Garmo. Penambahan tepung cangkang telur pada nugget ayam tidak memiliki pengaruh terhadap warna, aroma dan rasa, tetapi berpengaruh pada tekstur dan daya terima. Perlakuan terbaik adalah penambahan 0,15% cangkang telur dengan skor warna 3,89, aroma 4,13, rasa 4,10, tekstur 4,49 dan daya terima 3,17. Analisis finansial yaitu total biaya Rp 1.310.330, penerimaan Rp 1.640.000, pendapatan Rp 329.670, R/C Rp 1,25, BEP harga Rp 13.103,30 dan BEP produksi 79,90 kemasan dan usaha dinilai layak untuk dilakukan.

The calcium content of chicken egg shells can be additional ingredient in food products, one of which is chicken nuggets which can be recommended as functional food. This research aims to determine the effect of addition of chicken eggshells on sensory tests and financial analysis of chicken nuggets. The experimental design used a completely randomized design with 4 treatments and 5 replications, namely P0 (no addition), P1 (0,15%), P2 (0,30%), and P3 (0,45%) of the total material. The research parameters were sensory tests of color, aroma, taste, texture and acceptance, as well as financial analysis consisting of costs, revenues, income, Return Cost Ratio and Break Event Point. Determination of the best treatment with the De Garmo effectiveness index method. The addition of eggshell flour in chicken nuggets has no effect on color, aroma and taste, but had an effect on texture and acceptability. The best treatment was the addition of 0,15% egg shell with a color score of 3,89, aroma of 4,13, taste of 4,10, texture of 4,49 and acceptability of 3,17. Financial analysis was carried out consisting of a total cost of Rp 1.310.330, revenue of Rp 1.640.000, income of Rp 329.670 R/C Rp. 1,25, BEP for Rp 13.103,30 and BEP for the production of 79,90 sacket and the business is considered feasible to do.