Virtual Booth

The high cost of rabbit meat causes less demand in the market. Rabbit meat is very expensive, costing between RM40 and RM50 per kilogram, although it can be sold at a cheaper price after processing. This innovation can help rabbit breeders by allowing them to diversify their products so that they are not only dependent on the sale of rabbit meat. Chickpea flour is added to this rabbit meat to improve the nugget's texture. This study aimed to develop a chickpea rabbit nugget formulation. The methodology applied is to evaluate the general acceptability of nuggets based on sensory properties including hardness, juiciness, colour, taste, and overall acceptability. This study used commercial chicken nuggets as a control. The statistical methods applied for data analysis were One-Way ANOVA. The results analysis of the 30 panelists showed that the control no significant difference with Hardness (F1 & F2), Juiciness (F1, F2 & F3), Colour (F1 & F2), Taste (F1 & F2), and Overall acceptability (F1 & F2). F1 was significantly different from other formulations (F2 & F3) in attribute juiciness, taste and overall acceptability. In conclusion, Formulation 1 are chosen as the best formulation.