Browsing Pharmaceutical Department by Author "Fitriyah"
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Fitriyah (October 1, 2023)[more][less]
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. URI: http://192.168.252.215:8080/xmlui/handle/123456789/229 Files in this item: 1
48401200007-FITRIYAH-FARMASI.pdf (2.654Mb)
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