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All Journal Bantara Journal of Animal Science Jurnal Sylva Scienteae
Jerry Selvia
Universitas Antakusuma
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Environmental Science Immunology & microbiology

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Alternative Use of Tamarind Pretreatment in Making Eggshell Flour Ayutha Wijinindyah; Jerry Selvia; Husnul Chotimah; Ida Ketut Mudhita
Bantara Journal of Animal Science Vol 4, No 2 (2022)
Publisher : Program Studi Peternakan, Fakultas Pertanian, Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v4i2.2950

Abstract

The use of acid pretreatment in the manufacture of eggshell flour is an alternative way to speed up drying time, reduce product odor, and facilitate the absorption of nutrients when consumed. Tamarind is one type of acidifying agent that is widely available around, both sold commercially and naturally. This study aims to examine the differences in the use of various types of tamarind pretreatment in the process of making eggshell flour. The type of acid used as pretreatment was Tamarind in Lombok, Kalimantan, and Java. The method of this research is to soak egg shells with various types of tamarind mentioned above for 3 (three) hours. Parameters observed were proximate analysis (water content, ash, fat, protein, crude fiber, carbohydrates) and minerals (calcium and phosphorus), pH and yield. The results show that there are differences in the administration of acid pretreatment to the observed parameters. The results of the treatment showed that the best proximate value was obtained in the Lombok tamarind pretreatment and the main control, as well as the yield and calcium levels. The best value of phosphorus content was in the use of Lombok tamarind pretreatment and the main control.
Alternative Use of Tamarind Pretreatment in Making Eggshell Flour Ayutha Wijinindyah; Jerry Selvia; Husnul Chotimah; Ida Ketut Mudhita
BANTARA JOURNAL OF ANIMAL SCIENCE Vol 4 No 2 (2022)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v4i2.2950

Abstract

The use of acid pretreatment in the manufacture of eggshell flour is an alternative way to speed up drying time, reduce product odor, and facilitate the absorption of nutrients when consumed. Tamarind is one type of acidifying agent that is widely available around, both sold commercially and naturally. This study aims to examine the differences in the use of various types of tamarind pretreatment in the process of making eggshell flour. The type of acid used as pretreatment was Tamarind in Lombok, Kalimantan, and Java. The method of this research is to soak egg shells with various types of tamarind mentioned above for 3 (three) hours. Parameters observed were proximate analysis (water content, ash, fat, protein, crude fiber, carbohydrates) and minerals (calcium and phosphorus), pH and yield. The results show that there are differences in the administration of acid pretreatment to the observed parameters. The results of the treatment showed that the best proximate value was obtained in the Lombok tamarind pretreatment and the main control, as well as the yield and calcium levels. The best value of phosphorus content was in the use of Lombok tamarind pretreatment and the main control.
OPTIMASI SUHU DAN WAKTU PENYEDUHAN TERHADAP KADAR FOSFOR (P) TEH DAUN KELAKAI (STENOCHLAENA PALUSTRIS) DENGAN PENAMBAHAN ASAM SITRAT (CITRUS LIMON) Husnul Chotimah; Ayutha Wijinindyah; Jerry Selvia; Harianty Harianty; Susan E Lumban Gaol
Jurnal Sylva Scienteae Vol 9, No 4 (2026): Jurnal Sylva Scienteae Vol 9 No 4 Edisi Agustus 2026
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jss.v9i4.19663

Abstract

Stenochlaena palustris is a wetland fern with potential for development as a functional food based on local biological resources. This study aimed to evaluate the effects of brewing temperature and steeping time on the phosphorus content of kelakai leaf tea supplemented with citric acid solution and to determine the optimum brewing conditions. The study was conducted in 2024 using kelakai leaves collected from Pangkalan Bun, West Kotawaringin Regency, Indonesia. A factorial Completely Randomized Design (CRD) was employed with two factors: brewing temperature (40°C, 50°C, and 60°C) and steeping time (1, 5, and 10 min), each with three replications. A 0.5% citric acid solution was used as the brewing medium. Data were analyzed using analysis of variance (ANOVA), followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The results showed that brewing temperature, steeping time, and their interaction significantly affected phosphorus content (p < 0.001). The highest mean phosphorus content based on temperature was obtained at 50°C (102.015 ppm), while the highest mean based on steeping time was observed at 5 min (101.048 ppm). The optimum treatment combination was achieved at 50°C and 5 min, yielding a phosphorus content of 148.379 ppm. These findings indicate that optimization of brewing temperature and steeping time enhances phosphorus extraction from kelakai leaf tea.
Co-Authors Harianty Harianty Husnul Chotimah Husnul Chotimah Mudhita, Ida Ketut Rony, Zahara Tussoleha Susan E Lumban Gaol Wijinindyah, Ayutha