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Egg Chip Quality with Different Types and Levels of Fillers

Hasanuddin Journal of Animal Science (HAJAS) · Vol. 2 No. 1 (2020) · pp. 9–16

DOI
10.20956/hajas.viNo
ISSN
2621-9190, 2621-9182
Published
2020-05-04
Publisher
Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia
Language
en

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.

Keywords

Collaboration network of the authors

23 authors · 50 co-authorship links

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  • Universitas Islam Negeri Alauddin Makassar
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
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Co-authorOrganisationJoint articles
Hikmah HikmahAffiliation unknown4
Ratmawati MalakaAffiliation unknown4
Andi Dharmawan WicaksonoAffiliation unknown2
Sulmiyati SulmiyatiAffiliation unknown1
Nur Saleh SaidAffiliation unknown1
Deka Uli FahrodiAffiliation unknown1
Sriyanti HaruniAffiliation unknown1
Effendi AbustamAffiliation unknown1
Rachmat BudiantoAffiliation unknown1
Aprisal Nur AprisalAffiliation unknown1
Salengke SalengkeAffiliation unknown1
Aslina AsnawiAffiliation unknown1
Nur Atikah HandayaniAffiliation unknown1
Muhammad Irfan SaidAffiliation unknown1
Riskayanti RiskayantiAffiliation unknown1
Wempie PakidingAffiliation unknown1
Khatima KhatimaAffiliation unknown1
Siti NurjannahUniversitas Islam Negeri Alauddin Makassar1
Rista Cahya RofitaAffiliation unknown1

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://journal.unhas.ac.id/index.php/hajas/oai, first harvested 2 Nov 2026, last seen 2 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en">Egg Chip Quality with Different Types and Levels of Fillers</dc:title>
	<dc:creator xml:lang="en">Kartina, Kartina</dc:creator>
	<dc:creator xml:lang="en">Nahariah, Nahariah</dc:creator>
	<dc:creator xml:lang="en">Maruddin, Fatma</dc:creator>
	<dc:creator xml:lang="en">Ali, Hikmah M</dc:creator>
	<dc:subject xml:lang="en">infertile eggs</dc:subject>
	<dc:subject xml:lang="en">hatching</dc:subject>
	<dc:subject xml:lang="en">fillers</dc:subject>
	<dc:subject xml:lang="en">eggs chip</dc:subject>
	<dc:description xml:lang="en">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 &amp;lt;0.01) on dissolution time. Addition of filler level significantly affected (P &amp;lt;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.</dc:description>
	<dc:publisher xml:lang="en">Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia</dc:publisher>
	<dc:date>2020-05-04</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">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/hajas/article/view/10235</dc:identifier>
	<dc:identifier>10.20956/hajas.viNo 1.10235</dc:identifier>
	<dc:source xml:lang="en">Hasanuddin Journal of Animal Science (HAJAS); Vol. 2, No. 1 (2020); 9-16</dc:source>
	<dc:source>2621-9190</dc:source>
	<dc:source>2621-9182</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/hajas/article/view/10235/5671</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2020 Hasanuddin Journal of Animal Science (HAJAS)</dc:rights>
</oai_dc:dc>