Fatma Maruddin
Department of Animals production, Faculty of Animal Science, Hasanuddin University

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

Egg Chip Quality with Different Types and Levels of Fillers Kartina Kartina; Nahariah Nahariah; Fatma Maruddin; Hikmah M Ali
Hasanuddin Journal of Animal Science (HAJAS) Vol. 2, No. 1 (2020)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.viNo 1.10235

Abstract

Infertile egg generally only be industrial waste hatching so that the necessary efforts to improve its quality. This can be done by processing. One of them  is a chips product, the product resembles a thin plat, small and solid. This studies aim to determine the physicochemical quality of egg chips. The study used a completely randomized design  factorial pattern 3x3. Factor A was the type of filler including soy powder, tapioca  powder, and a combination of both. Factor B is filler level (%) 0, 3 and 6. The parameters are testing of hardness, friability, solubility and moisture content. The results showed that the types of filler had a very significant effect (P <0.01) on dissolution time. Addition of filler level significantly affected (P <0.05) on hardness, friability and solubility. There is an interaction between types and levels of filler material against hardness and solubility. The addition of tapioca powder at the level of 3% in making egg chips can  be increasing hardness, not fragile, solubility time of  fast.  But the egg chip does not experience changes in water content.