Effects of meat incorporation on the characteristics of pumpkin (Cucurbita maxima) nugget

Abstract

The objective of this study is to determine the effect of meat incorporation to the characteristics of pumpkin nugget with and without peel. Based on analysis done, texture of W nuggets showed significant different (p<0.05) among formulation while only formulation of 30 %, 40 % and 50 % meat of P nuggets not significantly different (p>0.05) between each other but has significant different (p<0.05) among other formulation. Color of pumpkin nugget for W nuggets showed the significant different (p<0.05) when amount of meat increased but for P nuggets, only control, formulation of 10 % and 50 % meat shows the significant different (p<0.05). W nuggets shows the significant different (p<0.05) between control, formulation of 30 %, 40 % and 50 % meat while for P nuggets, only control, formulation of 10 % and 50 % meat have significant different for moisture content. Sensory evaluation results shows that there was no significant different (p>0.05) in overall acceptance of W nuggets and there were significant different (p<0.05) between control, formulation of 20 %, 30 % and 50 % of P nuggets.