THE EFFECT OF ADDITION OF CHICKEN FEET AND NECK BONE FLOUR TOWARDS NUTRITIONAL VALUE OF COOKIES
Rita Purwasih (a*), Wiwik Endah Rahayu (a), Ferdi Fathurohman (a)
a) Agroindustry, Politekik Negeri Subang
Jalan Brigjen Katamso No. 37 (Belakang RSUD Subang), Dangdeur, Subang, Jawa Barat, Indonesia
*rita.purwasih[at]gmail.com
Abstract
Abstract. This study aimed to determine the chemical content of cookies with the addition of chicken feet flour and chicken neck bones flour of these cookies. The experimental design used was a completely randomized design (CRD) with 3 treatments and 3 replications. The treatment given is T0 (wheat flour); T1 (wheat flour + feet flour); and T2 (flour + neck bone flour). Variables measured include water, ash, fat, protein, carbohydrate, calcium, and phosphos. The data obtained were analyzed using variance analysis followed by the Smallest Significant Difference Test (LSD). The results of the variance analysis showed that the addition of chicken feet flour and neck bones flour had a significant effect (P <0.05) on ash content; fat; protein; carbohydrate; calcium and phosphor.
Keywords: chicken feet, cookies, neck bones, nutrition, flour
Topic: Post harvest handling and processing of meat, milk, eggs, wools, and by-products