Sifat Fisik dan Organoleptik Minuman Instan Madu Bubuk dengan Penambahan Efek Effervescent dari Tepung Kerabang Telur

Abstract

Egg shell is one of animal by products from poultry. Egg shell has potential element that we can explore to raise nutrition value of food products. A lot of advantages if we combine egg shell with other food materials. Eggshell element that can be used for further process is CaCO3. CaCO3 contains a lot of carbonate and calcium. Carbonate from egg shell can be used to create effervescent effect in instant beverages. Effervescent effect will appear as a result from reaction between carbonate and acid element. Instant beverage which used in this research was honey powder. Combination between honey powder and egg shell would create product which contain high nutritional ingredients. Completely Randomized Design with three level treatments and four replications was used in this research. Physical characteristics which observed were pH value, solubility value, adsorption water value, bulky capacity, colour and granules shape. Organoleptic parameters were taste, colour, sparkle, effervescent effect, general acceptability. Analysis of variance showed that the treatments were significantly different (P<0,05) in pH value (level A had lower pH value and level C was the higher one), adsorption water value (level A had lower adsorption water value and level C was the higher one) and general acceptability (level B was the best acceptability than others) . The results from this research indicate that egg shell can used as carbonate source to create effervescent effect in beverages. Continuing research could be done to increase sweetnest level, to analyze kinds of packaging matter and to analyze kinds of saccharides from this product.