<![CDATA[ABSTRAKMeningkatkan kekenyalan bakso dapat dilakukan dengan cara menambahkan zat pengenyal, termasuk agar komersial. Penelitian ini bertujuan untuk mempelajari penggunaan agar komersial sebagai bahan pengunyah terhadap kualitas fisik bakso ayam. Penelitian ini menggunakan rancangan acak lengkap dengan empat perlakuan yaitu P1 (agar 0%), P2 (agar 1%), P3 (agar 2%), dan P4 (agar 3%) dan diulang sebanyak 3 kali. Variabel yang diamati adalah daya tampung air, rendemen, dan elastisitas. Variabel penelitian adalah kualitas fisik yaitu daya tampung air, rendemen, dan elastisitas. Hasil penelitian menunjukkan tidak ada pengaruh yang signifikan pada masing-masing variabel. Penambahan agar 3% tidak meningkatkan kualitas fisik bakso ayam.Kata Kunci: bakso ayam, agar, kualitas fisik Water Holding Capacity, Elasticity, and Rendemen of Chicken Meatball Made with Commercial Agar in Various LevelsABSTRACTIncreasing the chewiness of the meatball can be done by adding a chewing agent, including commercial agar. This research aimed to study the use of commercial agar as chewing agent on the physical qualities of chicken meatballs. This research used a completely randomized design with four treatments: P1 (0% agar), P2 (1% agar), P3 (2% agar), and P4 (3% agar) and repeated 3 times. The variables observed were water holding capacity, yield, and elasticity. The research variables were physical quality, namely water holding capacity, yield, and elasticity. The results showed no significant effect on each variable. Agar addition up to 3% did not increase the physical qualities of chicken meatball.Keywords: chicken meatballs, jelly, physical quality]]>
