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Riftyan, Emma
Universitas Riau
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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Quality Characteristic of Tempeh Nuggets with Fortification of Chicken Egg Shell Powder Usman Pato; Asti Dian Ramadhani Prihartini; Emma Riftyan
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 1 (2025): Vol. (17) No. 1, April 2025
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v17i1.37723

Abstract

Some previous studies have utilized egg shell powder as a fortification of food products made which aims to see the effect of egg shell powder addition on the calcium content and quality of the product. Nuggets is a product that really consume by society at this time, but widely circulated nuggets in the market are generally high in fat and low calcium. Chicken egg shell powder contains a farly high calcium. The purpose of this research is to obtain the best concentration of chicken egg shell powder on calcium content and quality of tempeh nugget. The treatment in this research was addition of egg shell powder in different concentrations, namely TC0 without egg shell powder, TC1 5% addition of shell powder, TC2 10% addition of shell powder, TC3 15% addition of shell powder. The data obtained were analyzed statistically using the ANOVA test. If the calculated F value is greater than or equal to the F table, then continue with Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results showed that the addition of egg shell powder significantly affected moisture, ash, protein, fat, and calcium content. The optimal concentration of chicken egg shell powder on calcium content and quality of tempeh nugget was TC1 with moisture content of 49.69%, ash of 4.81%, protein of 13.54%, fat of 2.38%, calcium of 421.87 mg/100 g nugget. The descriptive sensory test results had a yellow color, smelled of tempeh, tasted of tempeh, and had a bit sandy texture
Co-Authors Abdan Syakur Agustina, Hylda Putri Alexander Hutagaol Annisa Rahma Anthony Hamzah Apriani, Imelda Nur Asti Dian Ramadhani Prihartini Ayu, Dewi Ayu, Nur Lidya Bintang Sipartogi Panjaitan Chairani, Shauma Fithra Dewi Fortuna Ayu Dewi, Yossie Kharisma Edfan Darlis Edo Saputra Erpiani Siregar Erpiani Siregar Evy Rossi Fajar Restuhadi Firmansyah, M. Hafiddin Ghina Qanitah Valerie Gultom, Priscila Manuella Gussamwang, Muhammad Haganta Bangun Harahap, Hamdan Fauzi Harvey, Edwardo Hasnah, Nur Irwandi Jaswir Junita, Putri Khairany, Septy Mohamad, Nizaha Juhaida Mutiara, Syawatul Netti Herawati Netti Herawati Nisbah Nisbah Nizaha Juhaida Mohamad Nugroho, Wahyu Satrio Nur Hasnah AR Olo Marasi Siagian Putri Junita Putri, Cahya Dwi Putri, Dea Aulia Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Ririn Puji Lestari Rohmah, Mega Chafiatun Rossy Nurmitha Royyan Firdaus S Siswanto Shanti Fiftriani Shanti Fitriani Siswanto Sitohang, Jeplin Susanti, Dewi Susi Syawatul Mutiara Tiyah Fadhilah USMAN PATO Va, Hanny Sc Vonny Setiares Johan Vonny Setiaries Johan Wasisso Tunggul Pawenang Yusmarini Yusmarini Yusmarini Yusni Maulida Yusni Maulida