<![CDATA[The high production of prawns produces by-products that are not utilized, especially in theindustrial sector which only uses prawn meat and produces waste from prawn shells. Onealternative to solve the problem of prawn shell waste is to process shrimp shells into flourwhich can be used as the main ingredient in processing pineapple cakes and as a source ofcalcium. Pineapple tart is one of the pastries that is high in calories. The nutritional content ofPineapple tart is not much different from other types of pastries, the content in it is moredominant in fat because it contains a lot of margarine, wheat flour and eggs. Meanwhile, thecalcium content in pineapple tart is only found in the cheese which is used as the top layer forpineapple tart (topping). Therefore, it is necessary to conduct research on making pineappletart by substituting prawn shell flour (Macrobrachium rosenbergii) as a source of calciumbecause calcium is a mineral that is important for humans for the growth and maintenance ofbones and teeth. This research was conducted to determine the characteristics of Pineapple tartwith the addition of prawn shell flour (Macrobrachium rosenbergii) as a source of calcium.This research used a Completely Randomized Design (CRD) method with 4 treatments, namelyA (without the addition of waste shell flour), B (addition of 2.5% waste prawn shell flour, C(addition of 5% waste shell flour), and D (addition of waste flour shell 7.5%). The results ofthis study found that the best Calcium content value was obtained from treatment B which was680.91 mg and fulfilled the Calcium intake per day which is between 600-1200 mg per day.]]>
