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All Journal Jurnal Pengolahan Pangan
Susan L. Lumban Gaol
Antakusuma University
Agriculture, Biological Sciences & Forestry

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MODIFIKASI BUBUK DAN TEH BERBAHAN LOKAL : KALAKAI, KELOR DAN CANGKANG TELUR SEBAGAI SUMBER ZAT BESI DAN KALSIUM Ayutha Wijinindyah; Susan L. Lumban Gaol; Husnul Chotimah
Jurnal Pengolahan Pangan Vol. 11 No. 1 (2026)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

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Abstract

Local food ingredients are currently widely used as a source of nutrients. One of the local foods in Kalimantan is kalakai. Combined with Moringa, wich also high iron content and a source of calcium from egg shell waste which has not been widely used, then the three ingredients are combined and a drying process is carried out. Kalakai and Moringa leaves are dried in an oven at 500C, while egg shell waste, after being cleaned and boiled for 15 minutes, is then dried in an oven at 950C. These three ingredients are then blended and filtered until they become kalakai, moringa and egg shells powder. The aim of this research was to look at alternatives for giving kalakai, kelor and egg shells powder with various variation and dippings, on iron and calcium levels. The result showed that every treatment gave the significantly affected. The best result for iron levels were obtained in the variation (moringa : shell : kalakai) were (0,5 : 0,5 : 2) 81,11 ±0,23 ppm and the best result of calcium levels in the variation (moringa : shell : kalakai) were (0,5 : 2 : 0,5) 240101,11 ± 312,76 ppm. Giving it in the form of tea with immersionfor 1 minute is lesst effective in providing the nutritional value of iron and calcium
Co-Authors Husnul Chotimah Wijinindyah, Ayutha