Discarded laying hens are chickens that have experienced a decline in egg production, the use of rejected laying hens can be used as an ingredient in making nuggets. Making nuggets requires adding flour, one of which is jackfruit seed flour. This research aims to determine the effect of adding jackfruit seed flour on cooking loss, tenderness, water holding capacity and organoleptic quality. This research was conducted using an experimental method using a Completely Randomized Design (CRD) consisting of 4 treatments (T1 = 2.5%, T2 = 5%, T3 = 7.5%, and T4 = 10%) adding jackfruit seed flour with repetition. 5 times. Data were processed using the ANOVA test of variance and Duncan's advanced test, while the organoleptic test used Kruskal-Wallis and Mann-Whitney's advanced test. The results show that the use of jackfruit seed flour has no real effect on tenderness and water holding capacity, while it can have a real effect on cooking loss and organoleptic quality of taste with the best use of 10% jackfruit seed flour.

Yogurt is a milk product made through the fermentation of Lactobacillus acidophilus, Lactobacillus bulgaricus, and Streptococcus thermophilus bacteria. Black cumin oil contains compounds that can inhibit allergic reactions in asthma, act as an anti-tumor agent, have antibacterial properties, and reduce inflammation. This research was conducted experimentally using a Completely Randomized Design (CRD) with 5 concentration treatments (P1= 1%, P2= 2%, P3= 3%, P4= 4%, and P5=5%), each repeated 4 times. Data on pH, viscosity, and water holding capacity were analyzed using analysis of variance (ANOVA) and Duncan's post hoc test.The addition of black cumin oil in the yogurt-making process with concentrations of 1%, 2%, 3%, 4%, and 5% significantly affected the pH and water holding capacity but did not significantly affect the viscosity of the yogurt. Higher concentrations of added black cumin oil during the yogurt-making process tend to cause a decrease in the pH, viscosity, and water holding capacity of the yogurt.

Tamarind fruit (Tamarindus indica L.) has a blackish brown color and emits a sour smell. The organic acids in tamarind can affect the physical properties of meat. The objective of this study was to determine the effect of marination duration for meat from the spent layer using tamarind paste on pH, tenderness, water holding capacity and cooking loss. The research was carried out experimentally using a completely randomized design with 4 treatments and 5 replications. Tamarind paste was made using distilled water and the flesh of tamarind at ratio of 2:1, pasteurized at 80°C for 10 minutes, and cooled down. Fresh meat was marinated using tamarind paste at a proportion of 20% of meat weight. The duration of marination using tamarind paste was divided into initial time (0 minute), 15 minutes, 30 minutes, and 45 minutes. Data were analyzed using one-way analysis of variance and continued by Duncan’s multiple range test. The results showed that the duration of marination had a significant effect (P<0.05) on the pH and tenderness of the meat without affecting water-holding capacity and cooking loss. It was concluded that the optimal marinating time using tamarind paste for tenderizing spent layer breast meat is 45 minutes.