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The Effect of Giving Commercial Agar Chewing Materials on the Yield and Organoleptic Quality of Chicken Meatballs

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

DOI
10.33772/ijaas.v4i1.26793
ISSN
2715-1697
Published
2022-07-18
Publisher
Pascasarjana Universitas Sulawesi Tenggara
Language
eng

Abstract

Increasing the elasticity of meatballs can be done by adding a thickening agent in the manufacture of meatballs including chicken meatballs with natural or artificial ingredients. The research aims to produce processed meat products with better quality and to evaluate consumer preference for chicken meatballs with flour as a thickener so that they are commercially available through yield and organoleptic tests. This study used a completely randomized design with a 3x3 factorial pattern with 4 replications for the yield test and 10 repetitions for the meatball organoleptic test. The first factor is the thickening agent of agar flour nutrijel, swallow globe, and rajawali. While the second factor is the level of the thickening agent 3%, 4%, and 5%. Research variables include yield value and organoleptic quality (color, aroma, texture, and taste). The results showed that the addition of flour thickening agent had a significant effect (P0.05) on the yield value, and had an insignificant effect (P0.05) on the organoleptic test of chicken meatballs. Where the best type and level of addition of agar flour on the yield value is found in the type of flour swallow globe agar with a level of 5%.

Keywords

Collaboration network of the authors

40 authors · 175 co-authorship links · 4 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
  • 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 FitrianingsihUniversitas Halu Oleo18
Amiluddin IndiUniversitas Halu Oleo11
Astriana NapirahUniversitas Halu Oleo7
Rahim AkaUniversitas Halu Oleo7
Andi Murlina TasseUniversitas Halu Oleo5
Muhammad Amrullah PagalaUniversitas Halu Oleo5
La MalesiUniversitas Halu Oleo4
Nur Santy AsminayaUniversitas Halu Oleo4
La Ode Arsad SaniUniversitas Halu Oleo4
Nuraini NurainiUniversitas Halu Oleo4
Deki ZulkarnainUniversitas Halu Oleo3
La Ode NafiuUniversitas Halu Oleo3
Rachmita Dewi S. TobaUniversitas Halu Oleo3
Achmad Selamet AkuUniversitas Halu Oleo3
Asma Bio KimestriUniversitas Halu Oleo3
Fanny Yulia IrawanUniversitas Halu Oleo2
Firman NasiuUniversitas Halu Oleo2
Nita NitaAffiliation unknown2
Musram AbadiUniversitas Halu Oleo2
Ahmad Bayu AriawanUniversitas Halu Oleo2
Restu LibrianiUniversitas 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
Nuraini NurainiAffiliation unknown1
Laode Arsad SaniAffiliation 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://ojs.uho.ac.id/index.php/IJAAS/oai, first harvested 30 Oct 2026, last seen 8 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">The Effect of Giving Commercial Agar Chewing Materials on the Yield and Organoleptic Quality of Chicken Meatballs</dc:title>
	<dc:creator>Ibrahim, Anita Mustika</dc:creator>
	<dc:creator>Hafid, Harapin</dc:creator>
	<dc:subject xml:lang="en-US">Chicken meatballs, Agar, yield, and organoleptic quality</dc:subject>
	<dc:description xml:lang="en-US">Increasing the elasticity of meatballs can be done by adding a thickening agent in the manufacture of meatballs including chicken meatballs with natural or artificial ingredients. The research aims to produce processed meat products with better quality and to evaluate consumer preference for chicken meatballs with flour as a thickener so that they are commercially available through yield and organoleptic tests. This study used a completely randomized design with a 3x3 factorial pattern with 4 replications for the yield test and 10 repetitions for the meatball organoleptic test. The first factor is the thickening agent of agar flour nutrijel, swallow globe, and rajawali. While the second factor is the level of the thickening agent 3%, 4%, and 5%. Research variables include yield value and organoleptic quality (color, aroma, texture, and taste). The results showed that the addition of flour thickening agent had a significant effect (P0.05) on the yield value, and had an insignificant effect (P0.05) on the organoleptic test of chicken meatballs. Where the best type and level of addition of agar flour on the yield value is found in the type of flour swallow globe agar with a level of 5%. </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/26793</dc:identifier>
	<dc:identifier>10.33772/ijaas.v4i1.26793</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/26793/15528</dc:relation>
	<dc:relation>10.33772/ijaas.v4i1.26793.g15528</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2022 Indonesian Journal Of Animal Agricultural Science (IJAAS)</dc:rights>
</oai_dc:dc>