Perubahan daya serap air tepung okara termodifikasi serta pengaruhnya pada tekstur dan sensoris nugget ayam Changes in water absorption of modified okara flour and its effect on the texture and sensory of chicken nuggets

Abstract

Okara or soybean pulp is a by-product of processed soybeans that has a high nutritional content of protein and food fibre. The physical and chemical modification process is needed for okara flour to improve the ability of water absorption so that it can be applied to chicken nugget products. This study aimed to determine the impact of modification type on the water absorption ability of okara flour produced and the impact of modification type and percentage of modified okara flour substitution on the texture and sensory properties of chicken nuggets produced. The research procedure started by making okara flour treated with modification types (autoclaving-cooling, acid hydrolysis, combination of acid hydrolysis, and autoclaving-cooling). Modified okara flour was applied to chicken nuggets with a percentage of flour substitution of 5% and 10%. The results of flour analysis showed that the three types of modified okara flour can decrease the ability of water absorption compared to the control. The results of chicken nugget analysis showed that the three types of modification and the percentage of okara flour substitution significantly affected the texture values of hardness, cohesiveness, and gumminess but did not significantly affect the value of springiness and sensory properties of the product.