Penambahan Wortel (Daucus Carota L) Pada Naget Ayam - Uji Sensori Pada Wanita Gmim Eben Haezer Winangun Dua

Penelitian ini bertujuan untuk mengetahui preferensi kelompok wanita GMIM Eben Haezer dari Winangun dua pada chicken nugget ditambah wortel. Tes sensorik adalah warna, tekstur dan rasa. Sementara itu, komposisi nugget sebagai berikut N2 = pemanggang daging 300 gr + wortel 60 gr (20%), N1 = pemanggang daging 300 gr + wortel 30 gr (10%) dan N0 = pemanggang daging 300 gr + 0% (tanpa wortel). Hasil penelitian hanya bersifat indikatif karena kurangnya panelis yang hanya 20 orang. Preferensi wanita GMIM pada warna nugget ayam adalah 2 (10%) menyukai dan 18 (90%) tidak menyukai nugget N0; 18 (90%) suka dan 2 (10%) tidak suka di nugget N1; 20 (100%) disukai dan 0 (0%) tidak disukai masing-masing pada Nugget N2. Preferensi wanita GMIM pada tekstur nugget ayam adalah 11 (55%) menyukai dan 9 (45%) tidak menyukai nugget N0; 17 (85%) disukai dan 3 (15%) tidak suka di nugget N1; dan 19 (95%) menyukai dan 1 (5%) tidak menyukai nugget N2. Preferensi wanita GMIM pada rasa / rasa nugget ayam adalah 20 (100%) disukai dan 0 (0%) tidak disukai pada nugget N0; 19 (95%) menyukai dan 1 (5%) tidak suka di nugget N1; 20 (100%) disukai dan 0 (0%) tidak disukai masing-masing pada nugget N2. Dapat disimpulkan bahwa penambahan wortel sampai 20% dalam nugget ayam tidak hanya meningkatkan nilai gizi dan serat makanan dalam nugget tetapi juga kecenderungan menunjukkan peningkatan preferensi kelompok wanita GMIM Eben Haezer pada warna, tekstur dan rasa ayam nugget wortelThis study was aimed to find out the preference of the GMIM Eben Haezer women’s group of Winangun two on chicken nugget added with carrots. The sensory test were colour, texture and flavour.  Meanwhile, nugget composition as follows N2 = meat broiler 300 gr + carrot 60 gr (20%), N1 = meat broiler 300 gr + carrot 30 gr (10%) and N0 = meat broiler 300 gr + 0% (without carrots).  The research results were indicative only because lack of panellists that only 20 people.  The preferences of GMIM women on chicken nugget colour were 2 (10%) liked and 18 (90%) disliked on nugget N0; 18 (90%) liked and 2 (10%) disliked on nugget N1; 20 (100%) liked and 0 (0%) disliked on Nugget N2 respectively. The preferences of GMIM women on chicken nugget texture were 11 (55%) liked and 9 (45%) disliked on nugget N0; 17 (85%) liked and 3 (15%) disliked on nugget N1; and 19 (95%) liked and 1 (5%) disliked on nugget N2 respectively.  The preferences of GMIM women on chicken nugget taste / flavour were 20 (100%) liked and 0 (0%) disliked on nugget N0; 19 (95%) liked and 1 (5%) disliked on nugget N1; 20 (100%) liked and 0 (0%) disliked on nugget N2 respectively. It can be concluded that the addition of carrots until 20 % in chicken nugget not only increased the nutritional value and food fibre in nugget but also tendency showed to increase the preferences of GMIM Eben Haezer women group on colour, texture and taste of the Chicken-carrot nuggets