ABSTRACT
The study was conducted to determine the effect of adding green spinach flour (Amaranthus tricolor) to chemical quality in terms of fat content and ash content. The observation materials were chicken liver and spinach flour using a completely randomized design (CRD) with 4 treatments and 4 replications, P0 (0%), P1 (5%), P2 (10%), and P3 (15%). The parameters measured were fat content, protein content, and ash content. Statistical analysis was done using analysis of variance (ANOVA). The addition of spinach flour had no significant effect (P>0.05) on the fat content, protein content, and ash content of chicken liver nuggets, and the best treatment in this study was chicken liver nuggets without the addition of spinach flour (P0) with a fat content of 20.07 %, protein content of 12.02%, and ash content of 1.62%. For further research, it is necessary to add spinach flour (Amaranthus tricolor) and other vegetable flour to chicken liver nuggets by testing different variables.
