Diversification of Healthy Chicken Nugget Rich in Antioxidants and Dietary Fiber with Substitution of Green Bean Flour (Phaseolus radiatus L.) dan Red Bean Flour (Phaseolus vulgaris L.)

Nuggets have the disadvantage of low dietary fiber and antioxidant activity, then the use of tapioca flour in making nuggets results in a low protein product. So the substitution of tapioca flour with red beans and green beans is needed. This study aims to analyze and identify the substitution of tapioca flour with green bean flour and red bean flour on antioxidant activity and physicochemical characteristics of chicken nuggets. The research design used a fully randomized 2x5 factorial pattern with substitution levels of 0, 15, 30, 45 and 60 (%). The Parameters measured were antioxidant activity, protein content, dietary fiber content and L* color. The results showed that the content of antioxidant activity and protein content was higher in the substitution of red bean flour at the 60% level with a value of 65.6%, The highest dietary fiber content was observed in the substitution of green bean flour at the 60% level with a value of 10.7%. then the substitution of red bean flour and green bean flour can reduce the color value of L* in nugget products. There was an interaction between the type of treatment and the degree of substitution on the dietary fiber content. It was concluded that substitution at 60% level was the best treatment in flour substitution in chicken nugget products.