FORTIFICATION OF FREE-RANGE CHICKEN PASTA TO INCREASE CALCIUM CONTENT IN THE MAKING OF PULI CRACKERS

This research aims to: (1) find a formula for free-range chicken puli crackers that are rich in nutrients; (2) finding the formula for free-range chicken puli crackers that is most liked by the panelists; (3) determine the nutritional content of free-range chicken puli crackers using the proximate method; (4) determine changes in calcium levels in free-range chicken puli crackers products during processing; (5) knowing the portion of free-range chicken puli crackers  that is able to meet calcium requirements; and (6) determine the expiry date for free-range chicken puli crackers. This research was carried out in three stages, including making free-range chicken puli crackers, liking tests, and analyzing nutritional content. The making of free-range chicken puli crackers and the likelihood test were carried out at the PTBB FT UNY laboratory between March until June 2010, while the nutritional content analysis was carried out at the CV Chem-Mix Pratama laboratory in July 2010. The liking test was carried out using the Hedonic method on 30 panelists, consisting of 25 students and five lecturers from the Culinary Engineering Education Study Program PTBB FT UNY. The analysis of nutritional content includes proximate analysis and fiber content. Proximate analysis includes water content, ash content, fat content, protein content and carbohydrate content. Apart from that, an analysis of the fiber content was also carried out. The calculation data were analyzed descriptively statistically using Anava (Analysis of Variance). The results of this research are: (1) variations in the product formula for free-range chicken puli crackers by 10%, 30% and 50% (chicken); (2) the preference test of the panelists showed that the most preferred native chicken puli crackers were the 30% formula; (3) the nutritional content of free-range chicken puli crackers through proximate analysis obtained data namely water content 2.4929%, ash content 3.0289%, protein content 15.1557%, fat content 9.7012%, and carbohydrate content 66.7105% ; (4) the calcium content from fresh free-range chicken to pre-cooked free-range chicken decreased by 0.8532%, and the calcium content from pre-cooked local chicken to free-range chicken crackers decreased by 0.5170%. The calcium content of free-range chicken puli crackers is 1.2062%; (5) portion of free-range chicken puli crackers, namely each serving weighs 2.5 g (consisting of 1 piece), and the weight of one package is 50 g containing 0.02% of