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Organoleptic Quality of Egg Chips at Various Types and Levels of Fillers

Hasanuddin Journal of Animal Science (HAJAS) · Vol. 5 No. 1 (2024) · pp. 1–9

DOI
10.20956/hajas.v5i1.21379
ISSN
2621-9190, 2621-9182
Published
2024-02-07
Publisher
Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia
Language
en
License
creativecommons.org/licenses/by-nc/4.0

Abstract

Egg chips are not yet common in society; therefore it is necessary to require attention for consumer assessments. Consumer ratings of egg chips indicate that consumers can accept egg chip products. The study aims to determine the effect of adding the types and levels of filler on the organoleptic quality of egg chips. Eighty-one eggs were used in the research. The studies were arranged based on a completely randomized design with a 3 x 3 factorial pattern with 3 replications. The first factor consisted of 3 types of fillers; there are tapioca powder, soybean protein isolate, and porang powder. The second factor was the level of filler (%) 3, 6, and 9 respectively. The parameters measured were egg chips' organoleptic quality (aroma, color, texture, and fondness). The results data indicated that the types and levels of fillers had a highly significant effect (P 0.05) in color, texture, and fondness for egg chips. Adding the type and level of filler material could improve the organoleptic quality of egg chips. The addition of 9% of tapioca powder can increase the aroma of egg chips. Keywords: Egg powder, egg chips, organoleptic

Collaboration network of the authors

20 authors · 42 co-authorship links

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

  • Muhammadiyah University of Makassar
  • Universitas Islam Negeri Alauddin Makassar
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Hikmah M. AliAffiliation unknown3
Fatma MaruddinAffiliation unknown2
Aslina AsnawiAffiliation unknown2
Nur Atikah HandayaniAffiliation unknown2
Muhammad Irfan SaidAffiliation unknown2
Riskayanti RiskayantiAffiliation unknown2
Muhamamad TahnurMuhammadiyah University of Makassar1
Suryansah SuryansahAffiliation unknown1
Andi Dharmawan WicaksonoAffiliation unknown1
Wempie PakidingAffiliation unknown1
Khatima KhatimaAffiliation unknown1
Ratmawati MalakaAffiliation unknown1
Siti NurjannahUniversitas Islam Negeri Alauddin Makassar1
AsrirawanAffiliation unknown1
MusafiraAffiliation unknown1
Mega AfsariAffiliation unknown1
Siti Tanri CiciAffiliation 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) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Organoleptic Quality of Egg Chips at Various Types and Levels of Fillers</dc:title>
	<dc:creator xml:lang="en">Hikmah, Hikmah</dc:creator>
	<dc:creator xml:lang="en">Kartina, Kartina </dc:creator>
	<dc:creator xml:lang="en">Nahariah, Nahariah</dc:creator>
	<dc:description xml:lang="en">Egg chips are not yet common in society; therefore it is necessary to require attention for consumer assessments. Consumer ratings of egg chips indicate that consumers can accept egg chip products. The study aims to determine the effect of adding the types and levels of filler on the organoleptic quality of egg chips. Eighty-one eggs were used in the research. The studies were arranged based on a completely randomized design with a 3 x 3 factorial pattern with 3 replications. The first factor consisted of 3 types of fillers; there are tapioca powder, soybean protein isolate, and porang powder. The second factor was the level of filler (%) 3, 6, and 9 respectively. The parameters measured were egg chips' organoleptic quality (aroma, color, texture, and fondness). The results data indicated that the types and levels of fillers had a highly significant effect (P&amp;lt;0.01) on aroma egg chips. There was an interaction between types and levels of filler on the aroma. There was no significant difference (P&amp;gt;0.05) in color, texture, and fondness for egg chips. Adding the type and level of filler material could improve the organoleptic quality of egg chips. The addition of 9% of tapioca powder can increase the aroma of egg chips.
Keywords: Egg powder, egg chips, organoleptic</dc:description>
	<dc:publisher xml:lang="en">Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia</dc:publisher>
	<dc:date>2024-02-07</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/21379</dc:identifier>
	<dc:identifier>10.20956/hajas.v5i1.21379</dc:identifier>
	<dc:source xml:lang="en">Hasanuddin Journal of Animal Science (HAJAS); Vol. 5 No. 1 (2023); 1-9</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/21379/9667</dc:relation>
	<dc:rights xml:lang="en">http://creativecommons.org/licenses/by-nc/4.0</dc:rights>
</oai_dc:dc>