Egg Chip Quality with Different Types and Levels of Fillers

Authors

  • Kartina Kartina Hasanuddin University
  • Nahariah Nahariah Department of Animals production, Faculty of Animal Science, Hasanuddin University
  • Fatma Maruddin Department of Animals production, Faculty of Animal Science, Hasanuddin University
  • Hikmah M Ali Department of Animals production, Faculty of Animal Science, Hasanuddin University

Keywords:

infertile eggs, hatching, fillers, eggs chip

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.

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Published

2020-05-04

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