Doni Bachtiar Pengarang

Different Flour Types Used In Duck Meat NuggetsIngredient Doni Bachtiar Poultry Business Management Program Department of Animal Husbandry State Polytechnic of Jember ABSTRACT The aims of this research to knowthe effect of different types used in duck meat nuggetsingredient to color, flavor, taste, and texture. The research method used completely randomized design (CRD) with four treatments, consists of T1 (Sago flour 25%), T2 (tapioca flour 25%), T3 (cornstarch 25%), T4 (glutinous rice flour 25%) the study treatment with six replications. Parameters in this research were color, flavor, taste, and texture.The effect of different types used in duck meat nuggets ingredientgiven very significantly (0<0,01) on the flavor and, whileeffect of different types used in duck meat nuggets ingredient is not significant (P>0,05) to color and taste. The results of the study showed sago flour and cornstarch with concentration 25% affected level of consumer preference for flavor and texture better than glutinous rice flour in making duck meat nuggets. Key word:Duck Meat Nuggets, Flour Types Ingredient