Organoleptic Evaluation of Chicken Nuggets with the Addition of Carrot (Daucus carota L.)

Abstract

Currently, public interest in consuming vegetables is decreasing due to the increasing availability of fast foods that are delicious and favored by many people. One of the reasons some people dislike vegetables is their taste, which is often considered less appealing. Therefore, a solution is needed to increase vegetable consumption among the community, one of which is by processing chicken nuggets with the addition of carrot (Daucus carota L.). This study was conducted to determine the organoleptic value of chicken nuggets with the addition of carrot (Daucus carota L.).

This research was conducted in July 2025 in Bukit Gadang, Tilatang Kamang District, Agam Regency. The study used a descriptive method with four treatments. The treatments consisted of adding carrot (Daucus carota L.) at levels of 0%, 10%, 20%, and 30% in the chicken nugget formulation. The objective of this study was to determine which chicken nugget formulation was most preferred by the panelists after the addition of carrot (Daucus carota L.). The test conducted was an organoleptic test by evaluating the level of preference for color, aroma, texture, and taste of the chicken nuggets.

The results of the average organoleptic test indicated that the best treatment in terms of color, aroma, taste, and texture was the addition of 30% carrot. Panelists preferred chicken nuggets with the highest percentage of carrot addition.