Egg Chip Quality with Different Types and Levels of Fillers
| Main Authors: | Kartina, Kartina, Nahariah, Nahariah, Maruddin, Fatma, M. Ali, Hikmah |
|---|---|
| Format: | Article PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2020
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| Subjects: | |
| Online Access: |
http://repository.unhas.ac.id/id/eprint/6083/ |
Daftar Isi:
- Infertile egg, generally, is only as an industrial waste hatching although it could be prepared as a valuable product. Therefore, it is needed some efforts to improve is quality. One of the attempts applied is by processing techniques to produce egg chips. This product resembles a thin plat, small, and solid. The study aimed to determine the physicochemical quality of egg chips. The study employed a completely randomized design with factorial 3 x 3. Factor A was the type of filler including soy powder, tapioca powder, and a combination of both. Factor B was filler level (%) 0, 3, and 6. The variables observed were hardness, friability, solubility, and moisture content of chips. The results showed that the types of fillers had a highly significant effect (P<0.01) on dissolution time. The addition of filler level significantly affected (P<0.05) on hardness, friability, and solubility. There was 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 could increase hardness, not fragile, the fast solubility time. However, the egg chip did not undergo changes in water content.