viii
ABSTRAK
DIODE YONATA. Kadar Kalsium dan Karakteristik Fisik Tepung Cangkang
Telur Unggas dengan Perendaman berbagai Pelarut. Dibimbing oleh SITI
AMINAH dan WIKANASTRI HERSOELISTYORINI.
Komponen utama penyusun cangkang telur unggas adalah CaCO3, yang
berpotensi menjadi sumber kalsium. Sebagai limbah pangan cangkang telur
unggas mengandung komponen berbahaya, senyawa organik dan karakteristik
fisik yang kasar, keras, beraroma amis dan memiliki warna yang kurang menarik
bila digunakan sebagai bahan pangan. Proses perendaman dengan larutan kimia
diketahui mampu memperbaiki karakteristik fisik dan memurnikan kadar kalsium
tepung cangkang telur. Tujuan umum penelitian yaitu untuk mengetahui pengaruh
jenis pelarut terhadap kadar kalsium dan karakteristik fisik tepung cangkang telur
unggas. Metode penelitian berjenis eksperimen menggunakan Rancangan Acak
Lengkap (RAL) faktorial, yang terdiri dari 2 faktor 16 perlakuan yaitu jenis
pelarut (HCl, CH3COOH, NaOH, dan Aquades) dan jenis cangkang telur (ayam
buras, ayam ras, bebek dan puyuh). Setiap perlakuan dilakukan pengulangan
sebanyak 3 kali, sehingga diperoleh 48 unit percobaan. Data hasil uji kadar
kalsium dan karakteristik fisik di analisis menggunakan metode statistik ANOVA
diikuti uji lanjut DMRT. Hasil penelitian menunjukkan ada pengaruh yang sangat
nyata dari jenis pelarut dan jenis cangkang telur terhadap kadar kalsium dan
karakteristik fisik tepung cangkang telur. Cangkang telur bebek dengan
perendaman dalam larutan CH3COOH menghasilkan kadar kalsium dan
karakteristik fisik tepung cangkang telur terbaik.
Kata Kunci : Cangkang telur, pelarut, kalsium, karakteristik fisik.
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viii
ABSTRACT
DIODE YONATA. Calcium Levels and Physical Characteristics of Egg Poultry
Shell with Soaking Various Solvent. Guided by SITI AMINAH and WIKANASTRI
HERSOELISTYORINI.
The main component of poultry eggshell composition is CaCO3 which has
potential to be a source of calcium. As food waste, poultry eggshells contain
harmful components, organic compounds and the characteristic are rough, hard,
flavorful fishy and have a les attractive color when used as food. The immercion
process with chemical solution is known to improve the characteristics and purify
the calcium level of eggshell flour. The general purpose of this research is to
know the influence of solvent type on calcium level and physical characteristic of
poultry eggshell flour. The method of research is experimental type using factorial
completely randomized design, consist of 2 factors 16 treatments, namely type of
solvent (HCl, CH3COOH, NaOH and H2O) and egshell species (chicken races,
free-range chicken , duck and quail). Each treatment was repeated 3 times to
obtain 48 units of experiments. Data on test results of calcium levels and physical
characterstic analyzed using ANOVA statisticmethod followed by advanced test
DMRT. The results shows a very real influence from the type of solvent and
eggshell to the calcium level and physical characteristics of eggshell flour. Duck
eggshell with CH3COOH soaking solution produce calcium level and physical
characteristic of the best eggshell flour.
Keywords: Eggshell, solvent, calcium, physical characteristic
repository.unimus.ac.id