| dc.description.abstract |
Jelly candy from chicken egg shells is a high calcium food supplement. Utilization
of chicken egg shells for making jelly candy because chicken egg shells contain
98.43% calcium carbonate (CaCO3), 0.75% Potassium Phosphate (Ca3(PO4)2 and
0.84% Magnesium Carbonate (MgCO3). This study aims to determine the best
formula and quality test results for jelly candy prepared from chicken egg shells.
This study uses primary data obtained and collected directly from the object under
study through experimental methods and then analyzed descriptively by presenting
the data results from the analysis in the form of tables and narratives. The
formulation of jelly candy from egg shells of purebred chickens was made with
different concentration variations, namely, FI 2g, FII 4g and FIII 6g. This study
included organoleptic tests, weight uniformity tests, moisture content tests, ash
content tests and pH tests. The results of this study indicated that FI with an ash
content value of 1.278%, a moisture content of 14.135% and organoleptically was
the best formula. Based on the results of the study, jelly candy from chicken egg
shells in FII and FIII which were stored at room temperature was organoleptically
damaged so that it was not suitable for consumption. In the weight uniformity test
and pH test, none of the FI, FII and FIII formulas met quality standards. |
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