Efforts to optimize the processing of chicken liver as a source of protein

¹ Master’s Program in Midwifery, Faculty of Health Sciences, Universitas Aisyiyah Yogyakarta, Yogykarta, Indonesia
² Study Program of Midwifery, Faculty of Health Sciences, Universitas Aisyiyah Yogyakarta, Yogykarta, Indonesia
³ Study Program of Biotechnology, Faculty of Science and Technology, Universitas Aisyiyah Yogyakarta, Yogyakarta, Indonesia

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Protein is an essential nutrient required for growth, tissue repair, and overall health. Chicken liver is a readily available and affordable source of animal protein, but its nutrient content may vary depending on cooking methods. This study aimed to optimize chicken liver processing to preserve protein content using different cooking techniques. Chicken liver samples were subjected to three treatments: raw, boiled, and fried. Proximate analysis was conducted to determine protein levels in each treatment. The results showed that protein content in raw chicken liver was 49.43%. Boiling increased protein levels to 54.33%, whereas frying reduced protein content to 42.81%. The increase observed in boiled liver is likely due to water loss, leading to a concentration effect, while the reduction in fried liver is associated with protein denaturation, peptide bond damage, and leaching into oil at high temperatures. These findings suggest that boiling is a preferable cooking method to maintain protein quality in chicken liver compared to frying. The choice of cooking medium and temperature plays a significant role in determining nutrient retention. Optimizing chicken liver processing is important to ensure its potential as a protein source for addressing nutritional problems such as malnutrition and stunting