ABSTRAK
Penelitian dilaksanakan di Laboratorium Teknologi Pengolahan Hasil Ternak STPP Malang pada bulan September sampai dengan Oktober 2014. Sedangkan pengujian kualitas abon yang dihasilkan dilaksanakan di Laboratorium Ilmu Pangan Universitas Brawijaya Malang.
Penelitian bertujuan : 1) Untuk mengetahui cara pengolahan abon tulang cakar ayam menjadi produk yang dapat dikonsumsi masyarakat. 2) Untuk mengetahui potensi kandungan nilai gizi abon tulang ceker ayam. 3) Untuk mengetahui tingkat kesukaan abon ayam yang telah disubstitusi dengan abon tulang cakar ayam.
Penelitian dilaksanakan dengan metode percobaan. Perlakuan yang diterapkan untuk uji organoleptik adalah: 1) P1: Abon ayam (100%). 2) P2: Abon tulang (100%). 3) P3: Abon ayam (90%) + abon tulang 10%.4) P4: Abon ayam (80%) + abon tulang 20%. 5) P5: Abon ayam (70%) + abon tulang 30%. 6) P6: Abon ayam (60%) + abon tulang 40%. 7) P7: Abon ayam (50%) + abon tulang 50%. Uji kesukaan secara organoleptik tentang rasa, bau, warna, dan tekstur dinilai oleh panelis sebanyak 20 orang. Hasil penilaian panelis dianalisis dengan Uji Beda Nyata Jujur. Hasil perlakuan diuji di laboratorium untuk mengetahui kandungan gizinya, antara lain kandungan protein, lemak, mineral dan kolagen. Hasil pengujian dilakukan pembahasan melalui analisis deksriptif.
Hasil penelitian : 1) Cara pengolahan abon tulang cakar ayam dengan melalui tahapan-tahapan yaitu perebusan tulang cakar ayam, pengeringan tulang cakar ayam, penghacuran tulang cakar ayam menjadi bubuk, menyiapkan bumbu tumis di dalam santan, memasukkan tulang cakar ayam ke campuran santan, bumbu, abon diangkat bila sudah lembab, proses penggorengan abon hingga garing, ditiriskan, pencampuran abon dengan bawang goreng, dan pengemasan abon. 2) Kandungan nilai gizi abon tulang cakar ayam adalah protein 89,64%, lemak 22,79%, air 0,04%, abu 31,99%, KH 5,54%, Ca 1,70%, Mg 0,28%, Fe 24,94%, P Total 1,26% sangat baik untuk meningkatkan kesehatan. 3) Tingkat kesukaan Abon tulang cakar ayam sebagai substitusi bahwa Abon tulang (P2: 90% abon tulang cakar ayam dan 10% abon ayam) paling disukai dari pada abon ayam (P1: 100% abon ayam) dan campuran antara abon ayam dengan abon tulang (P3-P7). Pada formula campuran antara abon ayam dengan abon tulang, diketahui bahwa semakin tinggi persentase kandungan abon tulang semakin disukai.
Kata kunci: abon ayam, abon tulang, tulang cakar ayam

ABSTRACT
Research conducted at the Laboratory of Animal Products Processing Technology STPP Malang in September to October 2014. While the resulting abone quality testing carried out at the Laboratory of Food Science Brawijaya University.
The research aims: 1) To know of processing abone chicken bone claws into products that can be consumed by the people. 2) To know the potential content of the nutritional value of bone chicken claws. 3) To know the level of Abone chicken that has been substituted with abone chicken bone claws. The research was conducted with the experimental method. The treatment applied to the organoleptic test are: 1) PI: Abone chicken (100%). 2) P2: Abon bone (100%). 3) P3: Abone chicken (90%) + 10% Abone bone 4) P4: Abone chicken (80%) + 20% Abone bone. 5) P5: Abone chicken (70%) + 30% Abone bone. 6) P6: Abone chicken (60%) + 40% Abone bone. 7) M: Abone chicken (50%) + 50% Abone bone. A by organoleptic test on taste, aroma, color, and texture assessed by a panel of 20 people. Panelists assessment results were analyzed by Honestly Significant Difference Test. The Results of treatment were tested in the laboratory to determine the nutritional content, such as protein, fat, minerals and collagen. The test results be discussed through descriptive analysis.
Results of the study: 1) How the processing of Abone bone chicken claws with through the stages that boiling the bones crabbed, drying bone chicken claws, destroying bone chicken claws into a powder, was preparing seasoning sauteed in coconut milk, inserting bone chicken scratch into a mixture of coconut milk, spices, shredded lifted when it is moist, abone frying until crisp, drained, mixing shredded with fried onions and abone packaging .2) The content of the nutritional value of abone chicken bone claws are: protein 89.64%, fat 22.79 %, water 0.04 %, ash 31.99%, KH 5.54%, 1.70 % Ca, Mg 0 ,28 %, 24.94 % Fe, 1.26 % P Total very good for improving health. 3) Level A Abone bone chicken scratch as a substitution that Abone bone (P2: 90 % Abone bone chicken scratch and 10% Abone chicken) is the most preferred of the Abone chicken (P1: 100% shredded chicken), and a mixture of Abone chicken with Abone bone (P3 - P7). In the formula mixture of Abone chicken with Abone bones, it is known that the higher the percentage of bone Abone increasingly favored.
Keywords: Abone chicken, Abone bones, bone chicken