Key findings:

The study found that adding jackfruit seed flour to nuggets made from discarded laying hens did not significantly affect tenderness or water holding capacity but did significantly impact cooking loss and organoleptic quality. The best results for taste were achieved with 10% jackfruit seed flour.

What is known and what is new?

Discarded laying hens can be repurposed into nugget production, and jackfruit seed flour is a potential additive in food products. This study shows that while jackfruit seed flour does not affect tenderness or water holding capacity of nuggets, it significantly improves cooking loss and taste, with 10% being the optimal concentration for enhancing flavor.

What is the implication, and what should change now?

Jackfruit seed flour can enhance the quality of nuggets made from discarded laying hens, particularly in reducing cooking loss and improving taste. Food producers should consider incorporating 10% jackfruit seed flour in nugget recipes to optimize taste and cooking performance, promoting sustainable use of both discarded laying hens and jackfruit seeds.

Discarded laying hens are chickens that have experienced a decline in production or have finished their production period at the age of 72 – 80 weeks [1]. The meat of cull laying hens contains 25.4% protein, 56% water, and 3% – 7.3% fat [2]. The texture produced from rejected laying hens is tough, so it is less attractive to consumers. Efforts that can be made are to process the meat of rejected laying hens into restructured meat, which is a meat processing technique that uses low quality meat or uses small pieces of meat to make a processed product [3]. One of the restructured meat products is nuggets.

Nugget is a processed meat product that is ground or cut and coated with seasoned flour (batter and breader) with or without the addition of other food ingredients and permitted food additives [4]. One of the ingredients added is flour. Flour functions as a filler and binder which aims to improve emulsion stability, reduce shrinkage due to cooking, increase elasticity and form a dense and attractive texture. Generally, the flour used in nuggets is wheat flour, but the addition of jackfruit seed flour can be an alternative in food processing.

Jackfruit Seed Flour is a type of flour that has quite high carbohydrate content and can be used as an ingredient in processed food products. The use of jackfruit seed flour is an alternative for diversifying food, so that you get a variety of different foods. Jackfruit seed flour per 100 grams contains 5.78 grams of protein, 71.76 carbohydrates and 1.77 grams of fat. [5]. Jackfruit seed flour can be used as an alternative ingredient for wheat flour or as a substitute for wheat flour, which has a higher nutritional content of calcium and phosphorus compared to wheat flour. Calcium and phosphorus can play a role in the formation of bones and teeth [6]. The aim of this research was to determine the effect of adding jackfruit seed flour on cooking loss, tenderness, water holding capacity, and organoleptic value in the naget of rejected laying hens.

Meat from 4 kg of 75 week old culled laying hens that no longer produce eggs and 250 grams of jackfruit seed flour were used as research objects in making nuggets. The complementary ingredients used include garlic powder, salt, pepper, nutmeg powder, several additional ingredients, namely cooking oil, chicken eggs, bread flour and ice cubes.

Diagram 1. Nugget Making Process

Cooking Loss

Measuring cooking loss in nuggets using the Soeparno (2005) [7] method. The nugget mixture sample was weighed and placed in a closed polyethylene plastic bag before steaming at 80°C for 5 minutes. The sample was cooled to room temperature and weighed again as the final weight. Calculation of cooking loss for rejected laying hen nuggets can be calculated using the formula:

Cooking Loss (%) =

Tenderness

Tenderness testing is measured using a penetrometer (Muchtadi, 2010) [8], a sample cut to the size of 5 x 2.5 cm is placed under the penetrometer needle with the scale needle showing zero, the measurement is carried out for 10 seconds, and calculated using the following formula:

Tenderness (mm/g/sec) =

Water Holding Capacity

Water holding capacity (WHC) testing was determined using the Grau and Hamm method [7]. A sample of 0.3 g was placed on 2 glass plates covered with filter paper, pressed with a load of 35 kg for 5 minutes and the wet area was calculated. Calculation of Water Holding Capacity (WHC) can be done using the formula:

Wet area = Area of ​​wet area – Area of ​​covered area

mg H2O = 100  – 8.0

Water Content = x 100%

Water Holding Capacity = Water content -

Organoleptic Test

         Organoleptic tests were carried out on 20 panelists. The group of panelists took part in the aroma, color, texture and taste preference test using a hedonic scale, namely very, very like (5), very like (4), like (3), somewhat like (2), neutral (1), dislike ( 0).

Statistical analysis

         This research was carried out using an experimental method, with an experimental design, namely a Completely Randomized Design (CRD), which consisted of 4 treatments with the addition of jackfruit seed flour 2.5% (T1), 5% (T2), 7.5% (T3), and 10% (T4) with 5 repetitions, so that 20 experimental units were obtained. Measurements were carried out quantitatively and the data obtained were analyzed using ANOVA and if there were differences, continued with the Duncan Range Test. The organoleptic tests were analyzed using the Kruskal Wallis test and the Man - Whitney advanced test.

Cooking Loss, Tenderness and Water Holding Capacity

The results of the effect of adding jackfruit seed flour on cooking loss, tenderness and Water Holding Capacity (WHC) can be seen in Table 1.

Table 1. Cooking Loss, Tenderness, and Water Holding Capacity in all treatments

Cooking loss is an indicator of the nutritional value of meat and is related to the amount of water bound in the cells between muscle fibers [9]. The results showed that the cooking loss of naget with the addition of jackfruit seed flour was in the range of 5.13 – 7.51% and showed that there was a significant difference (P<0.05).

The results showed that the cooking loss of cull laying hen nuggets with the addition of jackfruit seed flour increased according to the concentration added, the amylopectin content which was quite high in jackfruit seed flour could affect the cooking loss of cull laying hen nuggets. This is in accordance with research Rismawati et al., (2019) [10] which states that the use of jackfruit seed flour and durian seeds on cooking loss in egg-laying duck meatballs has increased, because the amylopectin content contained in jackfruit seed starch and durian seeds is quite high which causes formation of fat matrix with water during the gelatinization process in the meatballs, so that a lot of the free water content in the meatballs comes out during the cooking process. The value of cooking loss can be influenced by the loss of water during the cooking process which is related to protein which can bind water. The more water retained by the protein, the less water comes out and the cooking loss decreases [11].

The lower the cooking loss content in a food product, the better quality it will have, this is because it is possible that the nutritional content released during the cooking process will also be lower [12].

The water holding capacity is the ability of meat to retain the water content in the meat due to influences such as cutting, pressure or cooking [13]. The results showed that the water holding capacity of the cull egg laying chicken meat nuggets was not significantly different (P>0, 05). The value of water holding capacity is closely related to the value of cooking loss. The value of water content in meat nuggets from cull laying hens shows that the higher the value of water holding capacity, the lower the value of cooking loss.

Jackfruit seed flour contains 28.1% amylose, which can provide hardness (pera) to the processed product. The amylose content in jackfruit seed starch can cause processed meat products to bind water more strongly than tapioca flour [14].

Tenderness is a factor that can influence consumer tastes. Factors that can influence tenderness can be divided into antemortem (genetics, breed, species, age, management) and postmortem (withering, refrigeration and processing methods) [13]. The results showed that the tenderness of cull chicken nuggets with the addition of jackfruit seed flour showed results that were not significantly different in each treatment. Tenderness can be influenced by the composition of the meat in the form of the myofibrial structure and contrast structure, connective tissue content and the level of cross-linking [15].

The use of jackfruit seed flour in cull chicken nuggets showed results in the range of 61.54 – 64.86 mm/g/10 seconds and showed results that were not significantly different. This is in accordance with research by Ambarwati (2012) [16] which stated that the use of 5% and 10% palm flour in duck meat roulade produced 191.34 and 190.82 mm/g/10 seconds and was not significantly different, this could be influenced by the state of the starch. used is the amount of amylose and amylopectin. According to Astuti, et al., (2017) [17] stated that the amylose content in jackfruit seed flour is higher than tapioca flour which can affect the gelatinization temperature, which is around 80^oC in jackfruit seed flour and 52 – 64^oC in wheat flour. Amylose has the property of absorbing water and amylopectin has the property of forming a gel when suspended in water. The water binding ability of nangak seed starch can affect the elasticity or tenderness of the meatballs.

Tenderness measurements can also be done by measuring the breaking strength, if the lower the breaking strength value, the softer the product will be (Ollong., et al 2019)[18]. Increasing protein levels will produce a softer product, this is because more water is bound [19]

Table 2.Acceptability Properties of All Treatments

0= Dislike, 1= Neutral, 2 = Somewhat like, 3 = Like, 4 = Like very much, 5 = Like very much

Different superscripts in the same column represent significant differences (p<0.05).

Organoleptic testing is a test that uses human senses as a tool to assess product quality based on smell, taste, texture and several other factors needed to assess a food product [20].

Aroma is an assessment of sensory quality that has a strong enough attraction to stimulate the sense of smell, so that it can arouse appetite [21]. Based on the results of observations using jackfruit seed flour in nuggets, the results were not significantly different (p>0.05). The resulting aroma is the distinctive, pleasant aroma of jackfruit seeds. The unpleasant aroma of jackfruit seed flour can be caused by the activity of the lipoxidase enzyme which hydrolyzes jackfruit seed fat into compounds with a pleasant aroma such as ethyl-phenyl-ketone.

Color is a material property which is thought to originate from the spread of the light spectrum, apart from that color is not a substance or object but rather a person's sensation due to stimulation from a beam of radiant energy that falls on the eye's senses or the retina of the eye. Apart from that, color is the most important quality attribute, even though a product has high nutritional value, tastes good and has a good texture, if the color is not attractive it will cause the product to be less desirable. The results showed that the use of jackfruit seed flour in cull chicken nuggets had no significant effect (P>0.05).

Texture is a sensory property of meat that is related to the level of smoothness and tenderness of the meat. The results showed that the use of jackfruit seed flour on cull chicken nuggets had no significant effect (P>0.05), the culpable laying hen nuggets had a normal texture as in general. According to SNI (2002) [22], a good nugget texture is soft, chewy and has a compact dough. The texture of the nugget is influenced by the stability of the emulsion and the cohesiveness of the dough, while the stability of the emulsion and the cohesiveness of the dough is influenced by the starch content used. The more starch content in the flour used as a food ingredient, the more compact and dense the texture will be (Maulina., et al 2020) [23].

Taste is one of the factors that can determine the level of acceptance of a product from the assessment of panelists or consumers. Based on the results of observations in table 2, the taste of nuggets from laying hens rejected with the addition of jackfruit seed flour was in the range of like - really like and showed significantly different results (P<0.05), this could happen because the higher the concentration of flour.

If jackfruit seeds are used, the sweet taste can be increasingly felt by the sense of taste. That is the perception of taste cells including salty, sweet, sour and bitter tastes caused by materials that are easily dissolved in the mouth [24].

The addition of jackfruit seed flour with a concentration of 2.5% to 10% to the nuggets of rejected laying hens showed results that were not significantly different (P>0.05) in all treatments, except for cooking losses and organoleptic taste tests using the best jackfruit seeds at the concentration 10%.

The authors declare that they have no conflict of interest

No funding sources

The study was approved by the Institutional Ethics Committee of Universitas Negeri Makassar

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