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PENAMBAHAN JENIS DAN LEVEL BAHAN PENGISI YANG BERBEDA TERHADAP NILAI PROFIL WARNA L*, a*, b* PRODUK CHIP TELUR

Jurnal Ilmu dan Teknologi Peternakan · Vol. 10 No. 1 (2022) · pp. 6–10

DOI
10.20956/jitp.v10i1.20468
ISSN
2476-9444, 2086-6216
Published
2022-07-04
Publisher
Fakultas Peternakan, Universitas Hasanuddin, Makassar
Language
en
License
creativecommons.org/licenses/by/4.0

Abstract

Egg chips are not yet common in society so it is necessary to pay attention to appearance, especially color. Color is one of the determinants of food being accepted or not by consumers. This study aims to determine the effect of adding the type and level of fillers to the value of L*, a*, and b* in 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, namely tapioca powder, soybean protein isolate, and Porang powder. The second factor was the level of filler (%) 3, 6, and 9 respectively. Parameters measured were color (L*= brightness level, a*= redness level, b*= yellowness level). The addition of tapioca powder can increase the brightness of the egg chips, and Porang powder can increase the reddish and yellowish color of the egg chips. However, at the filler level, it can increase the color of the brightness, redness, and yellowness of egg chips.

Collaboration network of the authors

40 authors · 93 co-authorship links · showing the 40 most connected

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  • 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
Laila QadriniAffiliation unknown2
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
Kasmiati KasmiatiAffiliation unknown1
Muhammad KurniaAffiliation unknown1
Nur Hilal A. SyahrirAffiliation unknown1
Putri Indi RahayuAffiliation unknown1
Nilawati NilawatiAffiliation unknown1
Elviani TandeAffiliation unknown1
Ignasius PresdaAffiliation unknown1
Aulia Atika MaghfirahAffiliation unknown1
Handayani HandayaniAffiliation unknown1
Haris HarisAffiliation unknown1
Fardinah FardinahAffiliation unknown1
Rahmah AbubakarAffiliation unknown1
Nadia SalsabilahAffiliation unknown1
Khaerunnisa KhaerunnisaAffiliation unknown1
E. MurpiningrumAffiliation unknown1
H. M. AliAffiliation unknown1
L. AmaliahAffiliation unknown1
H. FattahAffiliation unknown1
Ugi astyAffiliation 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/peternakan/oai, first harvested 5 Nov 2026, last seen 5 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">PENAMBAHAN JENIS DAN LEVEL  BAHAN PENGISI YANG BERBEDA TERHADAP NILAI PROFIL WARNA L*, a*, b* PRODUK CHIP TELUR</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">Hikmah, Hikmah</dc:creator>
	<dc:description xml:lang="en">Egg chips are not yet common in society so it is necessary to pay attention to appearance, especially color. Color is one of the determinants of food being accepted or not by consumers. This study aims to determine the effect of adding the type and level of fillers to the value of L*, a*, and b* in 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, namely tapioca powder, soybean protein isolate, and Porang powder. The second factor was the level of filler (%) 3, 6, and 9 respectively. Parameters measured were color (L*= brightness level, a*= redness level, b*= yellowness level). The addition of tapioca powder can increase the brightness of the egg chips, and Porang powder can increase the reddish and yellowish color of the egg chips. However, at the filler level, it can increase the color of the brightness, redness, and yellowness of egg chips.</dc:description>
	<dc:publisher xml:lang="en">Fakultas Peternakan, Universitas Hasanuddin, Makassar</dc:publisher>
	<dc:date>2022-07-04</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/peternakan/article/view/20468</dc:identifier>
	<dc:identifier>10.20956/jitp.v10i1.20468</dc:identifier>
	<dc:source xml:lang="en">Jurnal Ilmu dan Teknologi Peternakan; Vol. 10 No. 1 (2022); 6-10</dc:source>
	<dc:source>2476-9444</dc:source>
	<dc:source>2086-6216</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/peternakan/article/view/20468/8388</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2022 K. Kartina, N Nahariah, H. Hikmah</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>