Pengaruh Penambahan Bubuk Cangkang Telur Ayam Negeri pada Kukis Mocaf terhadap Kandungan dan Bioaksesibilitas Kalsium

Abstract

Chicken eggshells are food waste that can be processed into powder as a calcium source. This study examined the effect of adding chicken eggshell powder (3–9%) to mocaf cookies on acceptability, nutritional content, and calcium bioaccessibility. The research included eggshell powder preparation, cookie formulation optimization, organoleptic testing, nutritional analysis, and selection of the best formula for calcium bioaccessibility analysis and contribution to the Adequacy of Nutrient Intake (ALG). The treatment significantly affected ash, protein, carbohydrate, and calcium contents, where higher additions increased ash, protein, and calcium but decreased carbohydrate. The proximate and calcium contents of eggshell cookies ranged from 2.15–2.33% (moisture), 4.55–10.31% (ash), 3.91–4.42% (protein), 27.78–27.75% (fat), 55.37–61.43% (carbohydrate), and 339.94–1141.32 mg/100 g (calcium, %wb). Organoleptic tests showed significant effects on mouthfeel and gritty texture, with the 9% eggshell cookies achieving the highest scores for organoleptic quality, calcium, protein, and ash, making it the best formula. The selected cookies had calcium bioaccessibility of 52.33%, not significantly different from the control (50.80%), but available calcium was much higher (597.24 mg/100 g vs 3.31 mg/100 g), still within safe daily intake (2500 mg/day). Thus, the selected formula has the potential as a high-calcium product capable of meeting 100% of ALG.