THE EFFECT OF TREATMENT OF SEED STARCH OF JACKFRUIT (ARTHOCARPUS HETEROPHYLLUS LAMK) ON PHYSICAL QUALITY OF CHICKEN NUGGET

Research was conducted in the Laboratory of Animal Food Science and Technology and LSIH, University of Brawijaya, Malang, from June to July 2014. The aim of this research was to estimate physical quality (measured by pH, WHC, Tenderness, Microstructure) of chicken nugget supplemented by jackfruit seed starch. Broiler meat from Merjosari market and jackfruit seed starch were used. The observed variable included pH, WHC, tenderness, and microstructure of chicken nugget. Data were analyzed with Randomized Block Design and it was continued with Duncan Test if there was a significant effect from each treatment. The result showed that there was a significant effect (P<0.01) from each treatment on pH, WHC, tenderness, and microstructure, while chicken nugget with the best tenderness was obtained on P4 (10,11N).