Chemical Quality and Amino Acid Profile of Liver Nuggets Using Different Flours

• Published in: IOP conference series. Earth and environmental science Vol. 1020; no. 1; pp. 12025 - 12031
• Main Authors: Amertaningtyas, D, Evanuarini, H, Apriliyani, MW
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.04.2022
• Subjects: Amino acids; Beef; Chickens; Cholesterol; Design of experiments; filler agent; Flour; Iron; Liver; liver nuggets; Nutrients; Proteins; Raw materials; Restructured meat; Sago
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/1020/1/012025

Abstract Liver is a by-product that can be used as raw material for nuggets because it has the nutrients needed for growth especially for children. Processing liver into nuggets is a diversification effort. Different flours used will produce different final products. The purpose of this research was to determine the chemical quality and amino acid profile of liver nuggets with different flours as filler agents. The research materials were fresh chicken and beef liver, cornstarch and sago flour in the same formula. There were 4 research treatments consisting of AM (cornstarch chicken liver), AS (sago flour chicken liver), SA (cornstarch beef liver) and SS (sago flour Beef liver). The variables consisted of levels of fat, cholesterol, iron, protein and amino acids profile. The research method used was an experiment design with a nested experiment design with 5 replications. The results showed that the treatments gave highly significant differences (P<0.01) on fat, cholesterol, iron, protein content and some of the essential amino acids. The best quality nugget was liver nuggets made from beef liver using cornstarch which was contain 21.77% fat, 31.42% protein, 8.31mg/100g zinc but it has 188.64 mg/100g cholesterol.