ABSTRACT
This study aims to evaluate the substitution of pumpkin (Cucurbita moschata) with different levels on the chemical properties of chicken nuggets. This research was conducted at the Animal Product Processing Technology Laboratory, Faculty of Animal Husbandry, Halu Oleo University Kendari in March 2023. The design used in this study was a completely randomized design (CRD) consisting of 4 treatments and 5 replications. The treatment used was 100% chicken meat (T0), 95% chicken meat and 5% pumpkin (T1), 90% chicken meat and 10% pumpkin (T2) and 85% chicken meat and 15% pumpkin (T3). The variables of the chemical test research included the degree of acidity (pH), crude fat, water content and crude protein. The results showed that the quality of the chemical test, chicken nuggets had a significant effect on the degree of acidity (pH), water content and crude protein, but had no significant effect on crude fat of chicken nuggets. It can be concluded that the best treatment was chicken nugget with pumpkin substitution of 5% (T1).
