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Daya Ikat Air, Kekenyalan, dan Rendemen Bakso Ayam Menggunakan Bahan Agar Komersil dengan Level Berbeda

JITRO (Jurnal Ilmu dan Teknologi Peternakan Tropis) · Vol. 8 No. 1 (2021) · pp. 37–42

DOI
10.33772/jitro.v8i1.15480
ISSN
2406-9337
Published
2021-01-30
Publisher
Universitas Halu Oleo
Language
eng
License
creativecommons.org/licenses/by-sa/4.0

Abstract

ABSTRAKMeningkatkan kekenyalan bakso dapat dilakukan dengan cara menambahkan zat pengenyal, termasuk agar komersial. Penelitian ini bertujuan untuk mempelajari penggunaan agar komersial sebagai bahan pengunyah terhadap kualitas fisik bakso ayam. Penelitian ini menggunakan rancangan acak lengkap dengan empat perlakuan yaitu P1 (agar 0%), P2 (agar 1%), P3 (agar 2%), dan P4 (agar 3%) dan diulang sebanyak 3 kali. Variabel yang diamati adalah daya tampung air, rendemen, dan elastisitas. Variabel penelitian adalah kualitas fisik yaitu daya tampung air, rendemen, dan elastisitas. Hasil penelitian menunjukkan tidak ada pengaruh yang signifikan pada masing-masing variabel. Penambahan agar 3% tidak meningkatkan kualitas fisik bakso ayam.Kata Kunci: bakso ayam, agar, kualitas fisik Water Holding Capacity, Elasticity, and Rendemen of Chicken Meatball Made with Commercial Agar in Various LevelsABSTRACTIncreasing the chewiness of the meatball can be done by adding a chewing agent, including commercial agar. This research aimed to study the use of commercial agar as chewing agent on the physical qualities of chicken meatballs. This research used a completely randomized design with four treatments: P1 (0% agar), P2 (1% agar), P3 (2% agar), and P4 (3% agar) and repeated 3 times. The variables observed were water holding capacity, yield, and elasticity. The research variables were physical quality, namely water holding capacity, yield, and elasticity. The results showed no significant effect on each variable. Agar addition up to 3% did not increase the physical qualities of chicken meatball.Keywords: chicken meatballs, jelly, physical quality

Collaboration network of the authors

38 authors · 94 co-authorship links · 6 across different organisations

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • IPB University
  • Universitas Sulawesi Tenggara
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Amiluddin IndiUniversitas Halu Oleo4
Andi Murlina TasseUniversitas Halu Oleo4
Muhammad Amrullah PagalaUniversitas Halu Oleo3
Fanny Yulia IrawanUniversitas Halu Oleo2
La Ode Arsad SaniUniversitas Halu Oleo2
La Ode NafiuUniversitas Halu Oleo2
Lija Numriah NullahUniversitas Halu Oleo1
Rudy PriyantoIPB University1
Wa Laili SalidoUniversitas Halu Oleo1
Syamsuddin SyamsuddinUniversitas Sulawesi Tenggara1
Hairil Azulyatno HadiniUniversitas Halu Oleo1
Resa PahleviUniversitas Halu Oleo1
Hasmiarni ArisUniversitas Halu Oleo1
Deki ZulkarnainUniversitas Halu Oleo1
Yana WatiUniversitas Halu Oleo1
. RahmanUniversitas Halu Oleo1
Dian AgustinaUniversitas Halu Oleo1
Indrayani IndrayaniUniversitas Halu Oleo1
Astri YusufUniversitas Halu Oleo1
La MalesiUniversitas Halu Oleo1
Hasiruddin HasiruddinUniversitas Halu Oleo1
Febi FebrianingsihUniversitas Halu Oleo1
Nur Santy AsminayaUniversitas Halu Oleo1
Rahim AkaUniversitas Halu Oleo1
Arni ArniUniversitas Halu Oleo1
Takdir SailiUniversitas Halu Oleo1
Masrah MasrahUniversitas Halu Oleo1
La Ode SahabaUniversitas Halu Oleo1
Ade Ratna SariUniversitas Halu Oleo1
Sari SariUniversitas Halu Oleo1
Variani VarianiUniversitas Halu Oleo1
Muhammad RusliAffiliation unknown1
Rachmita Dewi S. TobaUniversitas Halu Oleo1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/peternakan-tropis/oai, first harvested 29 Okt 2026, last seen 29 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">Daya Ikat Air, Kekenyalan, dan Rendemen Bakso Ayam Menggunakan Bahan Agar Komersil dengan Level Berbeda</dc:title>
	<dc:creator>Hafid, Harapin</dc:creator>
	<dc:creator>Nasiu, Firman</dc:creator>
	<dc:creator>Nita, Nita</dc:creator>
	<dc:creator>Nuraini, Nuraini</dc:creator>
	<dc:creator>Sani, Laode Arsad</dc:creator>
	<dc:description xml:lang="en-US">ABSTRAKMeningkatkan kekenyalan bakso dapat dilakukan dengan cara menambahkan zat pengenyal, termasuk agar komersial. Penelitian ini bertujuan untuk mempelajari penggunaan agar komersial sebagai bahan pengunyah terhadap kualitas fisik bakso ayam. Penelitian ini menggunakan rancangan acak lengkap dengan empat perlakuan yaitu P1 (agar 0%), P2 (agar 1%), P3 (agar 2%), dan P4 (agar 3%) dan diulang sebanyak 3 kali. Variabel yang diamati adalah daya tampung air, rendemen, dan elastisitas. Variabel penelitian adalah kualitas fisik yaitu daya tampung air, rendemen, dan elastisitas. Hasil penelitian menunjukkan tidak ada pengaruh yang signifikan pada masing-masing variabel. Penambahan agar 3% tidak meningkatkan kualitas fisik bakso ayam.Kata Kunci: bakso ayam, agar, kualitas fisik Water Holding Capacity, Elasticity, and Rendemen of Chicken Meatball Made with Commercial Agar in Various LevelsABSTRACTIncreasing the chewiness of the meatball can be done by adding a chewing agent, including commercial agar. This research aimed to study the use of commercial agar as chewing agent on the physical qualities of chicken meatballs. This research used a completely randomized design with four treatments: P1 (0% agar), P2 (1% agar), P3 (2% agar), and P4 (3% agar) and repeated 3 times. The variables observed were water holding capacity, yield, and elasticity. The research variables were physical quality, namely water holding capacity, yield, and elasticity. The results showed no significant effect on each variable. Agar addition up to 3% did not increase the physical qualities of chicken meatball.Keywords: chicken meatballs, jelly, physical quality</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US">Halu Oleo University, Departement of Animal Science</dc:contributor>
	<dc:date>2021-01-30</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/peternakan-tropis/article/view/15480</dc:identifier>
	<dc:identifier>10.33772/jitro.v8i1.15480</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Ilmu dan Teknologi Peternakan Tropis; Vol 8, No 1 (2021): JITRO, Januari; 37-42</dc:source>
	<dc:source>2406-9337</dc:source>
	<dc:source>10.33772/jitro.v8i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/peternakan-tropis/article/view/15480/pdf</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2021 Jurnal Ilmu dan Teknologi Peternakan Tropis</dc:rights>
	<dc:rights xml:lang="en-US">http://creativecommons.org/licenses/by-sa/4.0</dc:rights>
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