Suplementasi Tepung Cangkang Telur Ayam Kampung terhadap Kadar Kalsium dan Kualitas Organoleptik Jus Buah Melon (Cucumis melo L.) = Supplementation of Free-range Chicken Eggshell Flour on Calcium Levels and Organoleptic Quality of Melon (Cucumis melo L.) Juice

NURFAJRIANI. I011201163. Supplementation of Free-range Chicken Eggshell Flour on Calcium Levels and Organoleptic Quality of Melon (Cucumis melo L.) Juice. Main Advisor: Endah Murpi Ningrum and Member Advisor: Nahariah
Egg shells are rich in nutrients with the main component being calcium carbonate (CaCO3). Free-range chicken egg shells contain 47.73% calcium. Eggshell calcium has the potential to increase calcium in food. The aim of this research was to determine the effect of adding egg shell flour on the organoleptic quality (color, aroma, viscosity and preference) as well as the calcium content of melon juice. The egg shell flour is weighed according to the treatment and then ground with the melon fruit to produce melon juice, then transferred and placed in the refrigerator. The research design used a Completely Randomized Design (CRD) with 4 treatments and 3 replications. Treatments included levels of egg shell flour addition, namely control, 1%, 2%, and 3%. The parameters tested in this study were calcium content and organoleptic quality (color, aroma, melon juice aroma, viscosity and preference). The results showed that the level of eggshell flour had no significant effect (P>0.05) on calcium levels. The level of eggshell flour had a significant effect (P<0.01) on the color, aroma and aroma of melon juice but had no significant effect (P>0.05) on the viscosity and taste of melon juice. The addition of 1% egg shell flour can increase the color and aroma of melon juice and has no effect on calcium levels, viscosity and panelists' preferences.

Kata kunci : Telur ayam kampung, Cangkang telur, Kalsium, Organoleptik, Jus buah melon