Nugget ayam jantung pisang merupakan nugget yang berbahan dasar ayam yang disubstitusi dengan jantung pisang sebagai penambah serat, yang diharapkan dapat memenuhi kebutuhan serat pangan yang dibutuhkan tubuh. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi jantung pisang kapok (Musa paradisiaca) dalam pembuatan nugget ayam terhadap warna (L*, a*, b*), tekstur (hardness), organoleptik (warna, bau, rasa, dan tekstur) dan kandungan kimia (kadar protein, lemak, air dan serat pangan). Metode penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan faktor persentase substitusi jantung pisang sebesar 10% sampai 50%. Hasil penelitian menunjukkan bahwa penambahan jantung pisang tidak berpengaruh nyata terhadap tekstur dan ulangan atau kelompok, tetapi berpengaruh nyata terhadap warna (L*, a*, b*) dan uji organoleptik. Perlakuan terbaik diperoleh pada perlakuan subsitusi jantung pisang sebesar 10% dengan kandungan kimia yaitu kadar lemak 5,19%, kadar air 66,64%, kadar protein 10,22% dan kadar serat pangan total (dietary fiber) sebesar 4.501 ± 0.056%.

Banana heart chicken nugget is a nugget which made from chicken with the substitution of banana heart as a fiber enhancer that is expected to fulfil dietary fiber that the body needs. This study is attempted to know the effect of kepok (Musa paradisiaca) banana heart substitution in a production of chicken nuggets to the colors (L*, a*, b*), texture (hardness), organoleptic (color, aroma, taste, and texture), and chemical contents (protein, fat, water, and dietary fiber). The method of this study is using Group Random Design (RAK) with the percentage factors of banana heart substitution is 10% until 50%. The results of this study show that the substitution of banana heart does not give real effect to the texture and repetition or group, but give real effect to the colors ((L*, a*, b*) and organoleptic test. The best treatment is gained at the treatment of banana heart substitution for 10% with the chemical contents, such as fat is 5,19%, water is 66,64%, protein is 10,22%, and total dietary fiber is 4.501 ± 0.056%.

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