Moringa (Moringa oliefera) Leaf Flour Addition on Water Content, Sensory Quality, Favorability Level, and Yield of Chicken Nuggets

Chicken nuggets are one fast food products made from processed chicken meat that can be using the innovation of adding moringa leaf flour to overcome lack vegetable fiber. This study aims determine water content, organoleptic quality, level favorability, and yield with addition flour. The materials used were broiler thigh breast, flour, wheat kitchen spices (garlic, pepper), salt, binder (eggs, cornstarch, breadcrumbs). method was a completely randomized design (CRD) 4 treatments replications. consisted P0; without Moringa (control), P1; 3%, P2; 5%, P3; 7%. variables observed organoleptic, favorability level, yield. Data analyzed ANOVA Kruskal-Wallis nonparametric test. results showed best 7% (P3) percentage decrease in content 56.89% highest at 3% (P1) 59.52%, while value for treatment P1 (3%) brownish yellow color, slightly distinctive smell specific taste nuggets. Judging study, processing reduce but it will affect quality panelists’ if is above 3%.