This study aims to determine the quality of broiler chicken nuggets with the addition of sago flour (Metroxylon Sp.) As a binder. This study used a completely randomized design (CRD), with a factorial pattern of 3 x 3 and 3 replications where factor A was broiler chicken meat (A1 = 60%, A2 = 70% and A3 = 80%) and factor B was sago flour (B1 = 30%, B2 = 20% and B3 = 10%). The material used was 4.5 kg of fresh meat broiler chicken and 900 g of sago flour. Based on the results of the study showed

more »

... hat the administration of sago flour as a binder in broiler chicken nuggets dough did not significantly affect (P> 0.05) the quality of broiler chicken nuggets. The conclusion of the study showed that the administration of sago flour to the quality of broiler chicken nuggets had no real effect