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

Abstract

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). Organoleptic testing involved 30 semi-trained panelists who evaluated attributes such as color, aroma, taste, and texture, as well as overall acceptability. Data were analyzed using One-Way ANOVA at a 5% significance level. The results indicated that Formulation B was preferred overall, achieving mean scores of 5.00 for color, 6.17 for taste, 5.67 for texture, and 5.49 for overall acceptability. Meanwhile, Formulation A received the highest score for aroma (5.40). Statistical analysis revealed a significant difference in the taste attribute (p = 0.035), whereas no significant differences were found regarding color, aroma, texture, or overall acceptability. Business feasibility analysis showed ingredient costs of Rp39,345.00, with production costs of Rp29,303.00 for frozen nuggets and Rp15,576.50 for fried nuggets. Based on the organoleptic test results and business feasibility assessment, Formulation B is the most recommended formula for further development.