Ma'ruf, W.Rumondor, D.B.J.Komansilan, S.Manangkot, H.2026-05-212026-05-2120232821 - 6644https://repository.iuls.ro/handle/20.500.12811/6448This study aims to determine the physical and chemical properties of rejected duck meat nuggets given provit A1 corn flour as a filler. This study used a completely randomized design (CRD) with 4 treatments and 5 replications (addition of provit A1 corn flour consisting of: 10% (J10), 20% (J20), 30% (J30) and 40% (J40). The results of the analysis of variances showed that the addition of provit A1 corn flour to the level of 40% had a very significant difference in the physical and chemical properties of rejected duck nuggets. The water content values ranged from 61.18 - 66.39%, protein 14, 38 - 16, 39%, starch 11.28 – 12.18%, water holding capacity 49.72 – 55.32 %, cooking shrinkage 1.26 – 4.73%. The conclusion of this study is that the addition of provit A1 corn flour to a level of 40% has an effect on the quality of physical and chemical properties of rejected duck meat nuggets.enCC BY-NC-SA 4.0https://creativecommons.org/licenses/by-nc-sa/4.0/nuggetsduck rejectedProvit A1cornmealArticle