Pemanfaatan tepung cangkang telur dalam pembuatan flakes = The utilization of eggshell flour in the making of flakes

Hadisurya, Edwin (2020) Pemanfaatan tepung cangkang telur dalam pembuatan flakes = The utilization of eggshell flour in the making of flakes. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Telur ayam dan bebek merupakan makanan berbasis hewani yang sangat sering dikonsumsi oleh masyarakat Indonesia. Oleh sebab itu, tepung cangkang telur merupakan limbah yang berkontribusi cukup besar di Indonesia. Cangkang telur memiliki kandungan kalsium yang tinggi yang dibutuhkan oleh tubuh. Di Indonesia, angka kecukupan gizi kalsium masih rendah. Flakes merupakan salah satu pilihan makanan yang dianggap praktis untuk sarapan pagi. Tujuan dari penelitian ini adalah memanfaatkan cangkang telur ayam dan bebek menjadi tepung cangkang telur, penentuan tepung cangkang telur terbaik diantara tepung cangkang telur ayam dan tepung cangkang telur bebek dan selanjutnya dilakukan pembuatan flakes dengan perbandingan konsentrasi tepung terigu dan tepung cangkang telur terbaik yaitu 1:0, 1:1, 1:2, dan 2:1. Dari hasil analisis, tepung cangkang telur bebek merupakan tepung terbaik yang memiliki kandungan kalsium, magnesium, dan fosfor sebesar 4001,42 mg/100g, 67,56 mg/100g, dan 1250,55 mg/kg. Dari hasil penerimaan konsumen, perbandingan konsentrasi tepung terigu dan tepung cangkang telur 1:1 terpilih sebagai rasio terbaik berdasarkan warna, aroma, rasa, tekstur, dan keseluruhan dengan nilai oHue 89,09o yang masuk dalam kategori warna yellow red, lightness sebesar 85,87, nilai kekerasan sebesar 8933,85±357,74, memiliki kandungan air sebesar 3,61±0,05%, kandungan lemak sebesar 1,70±0,09%, kandungan protein sebesar 10,81±0,06%, kandungan abu sebesar 31,76±0,58%, dan kandungan karbohidrat sebesar 52,12%. Kandungan mineral pada flakes dengan substitusi tepung cangkang telur bebek sebagai bahan dasar dengan tepung terigu berpotensi untuk memberikan efek pangan fungsional berdasarkan kandungan kalsium, magnesium, dan fosfor yaitu sebesar 253,93 mg/100g, 36,91 mg/100g, dan 1383,46 mg/kg. / Chicken and duck eggs are animal-based foods that are very often consumed by Indonesian. Due to this, eggshell flour is a waste that contributes quite significantly in Indonesia. Eggshells have a high calcium content that is needed for our body. In Indonesia, calcium adequacy levels are still low. Flakes are one of the optional foods that are considered practical for breakfast. The purpose of this study is to process chicken and duck eggshell to eggshell flour, determine the best eggshell flour among chicken eggshell flour and duck eggshell flour which is then made into making flakes with a comparison of the best flour and eggshell concentrations of 1:0, 1:1, 1:2, and 2:1. From the analysis results, duck eggshell flour is the best flour according to calcium, magnesium, and phosphorus content which are 4001.42 mg/100g, 67.56 mg/100g, and 1250.55 mg/kg respectively. From the results of consumer acceptance, the ratio of 1: 1 flour and eggshell flour concentration was selected as the best ratio based on color, aroma, taste, texture, and overall with the oHue value of 89.09o which was categorized as yellow red color, lightness of 85.87, hardness value of 8933.85±357.74, moisture content of 3.61±0.05%, fat content of 1.70±0.09%, protein content of 10.81±0.06%, ash content of 31.76±0.58%, and carbohydrate content of 52.12%. The mineral content of flakes with the substitution of duck eggshell flour with flour has the potential to provide functional food effects based on calcium, magnesium, and phosphorus content of 253.93 mg/100g, 36.91 mg/100g, and 1383.46 mg/kg.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Hadisurya, EdwinNIM00000007404edwin.hadisurya@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorCornelia, MelanieNIDN0308115501UNSPECIFIED
Thesis advisorSoedirga, LuciaNIDN0325098702UNSPECIFIED
Uncontrolled Keywords: cangkang telur; flakes; fosfor; kalsium; kandungan mineral; magnesium; tepung cangkang telur bebek
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Users 2308 not found.
Date Deposited: 20 Feb 2020 09:21
Last Modified: 21 Jul 2020 02:44
URI: http://repository.uph.edu/id/eprint/7619

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