PENGARUH PENAMBAHAN SAYUR LOKAL TERHADAPKANDUNGAN SERAT PANGAN DAN TINGKAT KESUKAAN NUGGET AYAM

Abstract

Product development in the food industry now focuses not only on taste and texture but also on improving nutritional value, including increasing dietary fiber content. This study examined the effect of adding vegetables at levels of 0%, 5%, 10%, and 15% on the dietary fiber content and consumer acceptance of chicken nuggets. The findings indicate that increasing the percentage of added vegetables has a significant effect (P<0.05) on enhancing dietary fiber content, but it also leads to a decrease in panelists’ acceptability scores. At the 15% level, dietary fiber reached 7.73%, although consumer acceptance fell into the “slightly like” category. Overall, a 10% addition is considered the optimal level, as it increases dietary fiber while maintaining relatively good consumer acceptance.