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he Effect of Various Plant Fluor and Egg Fluor to Internal Temperature, pH, Taste and Crispy Level of Fried Chicken

Indonesian Journal Of Animal Agricultural Science (IJAAS) · Vol. 4 No. 1 (2022)

DOI
10.33772/ijaas.v4i1.26790
ISSN
2715-1697
Published
2022-07-18
Publisher
Pascasarjana Universitas Sulawesi Tenggara
Language
eng

Abstract

Fried chicken is the food product which is made from chicken meat by using deep frying method. This product processed with milk marinate during 8 hours of storage, then it powdered to distribute the chicken meat until it was tawny and crispy by floor as the support ingredient. This study aims to analyze using the plant floor and egg floor as seasoned floor to internal temperature, pH and organoleptic characteristic of fried chicken. This study used Completely Random Design (CRD) including 4 treatments: Seasoned floor (P0), sticky rice floor (P1), sago floor (P2) and egg floor (P3). The measurement parameters used are internal temperature, pH and organoleptic characteristic. This study showed that using plants floor and egg floor had not significance to internal temperature and pH (p0.05), but had significance to taste and crispy level (p0.05). The plant fluor (sticky rice and sago) has good primacy to quality of fried chicken.

Keywords

Collaboration network of the authors

40 authors · 153 co-authorship links · 18 across different organisations · showing the 40 most connected

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

  • Universitas Halu Oleo
  • Gunadarma University
  • IPB University
  • State University of Makassar
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Fitrianingsih FitrianingsihGunadarma University13
Amiluddin IndiUniversitas Halu Oleo9
Astriana NapirahUniversitas Halu Oleo6
Muhammad Amrullah PagalaUniversitas Halu Oleo5
Andi Murlina TasseUniversitas Halu Oleo4
Deki ZulkarnainUniversitas Halu Oleo3
Rahim AkaUniversitas Halu Oleo3
Nuraini NurainiAffiliation unknown3
La Ode NafiuUniversitas Halu Oleo3
Achmad Selamet AkuUniversitas Halu Oleo3
La MalesiUniversitas Halu Oleo2
Fanny Yulia IrawanUniversitas Halu Oleo2
Nur Santy AsminayaUniversitas Halu Oleo2
Firman NasiuUniversitas Halu Oleo2
Nita NitaAffiliation unknown2
La Ode Arsad SaniUniversitas Halu Oleo2
Musram AbadiUniversitas Halu Oleo2
Anita Mustika IbrahimAffiliation unknown2
Asma Bio KimestriUniversitas Halu Oleo2
Lija Numriah NullahUniversitas Halu Oleo1
Rudy PriyantoIPB University1
Resa PahleviUniversitas Halu Oleo1
Hasmiarni ArisUniversitas Halu Oleo1
Yana WatiUniversitas Halu Oleo1
. RahmanUniversitas Halu Oleo1
Dian AgustinaUniversitas Halu Oleo1
Indrayani IndrayaniState University of Makassar1
Astri YusufUniversitas Halu Oleo1
Hasiruddin HasiruddinUniversitas Halu Oleo1
Febi FebrianingsihUniversitas Halu Oleo1
Arni ArniUniversitas Halu Oleo1
Takdir SailiUniversitas Halu Oleo1
Masrah MasrahUniversitas Halu Oleo1
La Ode SahabaUniversitas Halu Oleo1
Laode Arsad SaniAffiliation unknown1
Ade Ratna SariUniversitas Halu Oleo1
Sari SariUniversitas Halu Oleo1
Variani VarianiUniversitas 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/IJAAS/oai, first harvested 30 Okt 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">he Effect of Various Plant Fluor and Egg Fluor to Internal Temperature, pH, Taste and Crispy Level of Fried Chicken</dc:title>
	<dc:creator>Ariawan, Ahmad Bayu</dc:creator>
	<dc:creator>Hafid, Harapin</dc:creator>
	<dc:subject xml:lang="en-US">Fried chicken, floor, internal temperature, pH, taste, crispy level</dc:subject>
	<dc:description xml:lang="en-US">Fried chicken is the food product which is made from chicken meat by using deep frying method. This product processed with milk marinate during 8 hours of storage, then it powdered to distribute the chicken meat until it was tawny and crispy by floor as the support ingredient. This study aims to analyze using the plant floor and egg floor as seasoned floor to internal temperature, pH and organoleptic characteristic of fried chicken. This study used Completely Random Design (CRD) including 4 treatments: Seasoned floor (P0), sticky rice floor (P1), sago floor (P2) and egg floor (P3). The measurement parameters used are internal temperature, pH and organoleptic characteristic. This study showed that using plants floor and egg floor had not significance to internal temperature and pH (p0.05), but had significance to taste and crispy level (p0.05). The plant fluor (sticky rice and sago) has good primacy to quality of fried chicken.</dc:description>
	<dc:publisher xml:lang="en-US">Pascasarjana Universitas Sulawesi Tenggara</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2022-07-18</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/IJAAS/article/view/26790</dc:identifier>
	<dc:identifier>10.33772/ijaas.v4i1.26790</dc:identifier>
	<dc:source xml:lang="en-US">Indonesian Journal Of Animal Agricultural Science (IJAAS); Vol 4, No 1 (2022): Indonesian Journal of Animal Agricultural Science (IJAAS)</dc:source>
	<dc:source>2715-1697</dc:source>
	<dc:source>10.33772/ijaas.v4i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/IJAAS/article/view/26790/15526</dc:relation>
	<dc:relation>10.33772/ijaas.v4i1.26790.g15526</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2022 Indonesian Journal Of Animal Agricultural Science (IJAAS)</dc:rights>
</oai_dc:dc>