Improvement of physical and sensory quality of beef patties with the addition of chicken eggshells nanopowder

Herly Evanuarini (Animal Product Technology Department, Faculty of Animal Science, Universitas Brawijaya)
Agus Susilo (Universitas Brawijaya)
Uun Yanuhar (Universitas Brawijaya)
Adelya Desi Kurniawati (Universitas Brawijaya)

Livestock and Animal Research
Vol 21, No 3 (2023): Livestock and Animal Research

Objective: The purpose of this study was to investigate the effect of adding chicken eggshells nanopowder for the physical quality and sensory evaluation of beef patties.Methods: The method used in this study was a laboratory experiment with a completely randomized design with 5 treatments: without adding chicken eggshells nanopowder as a control, adding 0.1%, 0.3%, 0.5% and 0.7% chicken eggshells nanopowder (w/w) with 5 repetitions. Data were analyzed by analysis of variance, if there was a significant or very significant difference it was continued with Duncan's multiple range test.Results: Based on the research results, it was found that the addition of chicken eggshells nanopowder to beef patties had a very significant effect (P<0.01%) on moisture content, water holding capacity, cooking loss, texture, and sensory evaluation.Conclusions: The addition of 0.7% chicken eggshells nanopowder can reduce moisture content, increase water holding capacity, reduce cooking loss, improve texture, and sensory quality acceptable to panelists.