Sugiman Sugiman

Analisis Formulasi Nugget Berbahan Dasar Kacang Hijau dan Daging Ayam Berdasarkan Uji Organoleptik

This study aimed to analyze the production of nuggets using mung beans and chicken meat as base ingredients by evaluating organoleptic test results and assessing business viability. Two mixture formulations were used: Mixture A (80% mung beans and 20% chicken meat) and Mixture B (50% mung beans and 50% chicken meat). O...