Pemanfaatan Food Waste Cangkang Telur Ayam (Gallus gallus domesticus) pada Pancake Instan Tinggi Kalsium

Abstract

Penelitian ini bertujuan mengembangkan pancake instan tinggi kalsium dengan memanfaatkan limbah cangkang telur ayam guna mengurangi food waste dan meningkatkan nilai gizi pangan. Cangkang telur diolah melalui tahapan pencucian, praperlakuan, perebusan, pengeringan, dan penepungan, lalu dicampurkan ke dalam adonan pancake yang terdiri dari tepung mocaf, susu bubuk vanila, gula, garam, baking powder, dan ragi instan. Pancake instan diformulasikan dalam empat variasi (F0: 0g, F1: 3g, F2: 6g, F3: 9g tepung cangkang telur). Uji organoleptik oleh 40 panelis menunjukkan formula F1 (3g) paling disukai, dengan skor aroma 90,75 dan rasa 91,70. Analisis gizi pada formula terbaik menunjukkan kadar kalsium mencapai 1031,06 mg/100g, serta kandungan nutrisi berupa 7,01% air, 5,74% abu, 11,78% protein, 8,73% lemak, dan 65,94% karbohidrat. Produk ini mendukung pencapaian SDGs, khususnya tujuan 8 (pertumbuhan ekonomi dan pekerjaan layak) dan tujuan 12 (produksi dan konsumsi yang bertanggung jawab). Pancake instan ini menjadi alternatif pangan sehat, ekonomis, serta berkontribusi pada pengurangan limbah makanan dan pengelolaan sumber daya yang berkelanjutan.

This study aims to develop instant pancakes high in calcium by utilizing chicken eggshell waste to reduce food waste and increase the nutritional value of food. Eggshells were processed through the stages of washing, pretreatment, boiling, drying, and pounding, then mixed into pancake batter consisting of mocaf flour, vanilla milk powder, sugar, salt, baking powder, and instant yeast. Instant pancakes were formulated in four variations (F0: 0g, F1: 3g, F2: 6g, F3: 9g eggshell flour). Organoleptic test by 40 panelists showed F1 formula (3g) was most preferred, with aroma score of 90.75 and taste score of 91.70. Nutritional analysis of the best formula showed the calcium content reached 1030 mg/100g, and the nutritional content was 7.01% water, 5.74% ash, 11.78% protein, 8.73% fat, and 65.94% carbohydrate. This product supports the achievement of SDGs, particularly goal 8 (economic growth and decent work) and goal 12 (responsible production and consumption). These instant pancakes are a healthy, economical food alternative, and contribute to the reduction of food waste and sustainable resource management.