Pengaruh Fortifikasi Nanokalsium Cangkang Telur terhadap Karakteristik Minuman Sari Buah Nanas (Ananas Comosus L.) Bengkuang (Pachyhizus Erosus)

Abstract

Nofenti, R., & Malahayati, N. (2023). Effect of eggshell nanocalcium fortification on the characteristics of pineapple (Ananas Comosus L.) jicama (Pachyhizus Erosus) juice. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-11 Tahun 2023, Palembang  21 Oktober 2023. (pp. 649-659).  Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).

This research aimed to determine the effect of eggshell nanocalcium fortification on the physical and chemical characteristics of pineapple jicama juice. This study used a Factorial Completely Randomized Design with two treatment factors. Factor A (type of eggshell nanocalcium) with two levels of treatment (chicken and duck eggshells nanocalcium) and factor B (concentration of eggshell nanocalcium) with three levels of treatment (50%, 75%, and 100%). Each treatment was repeated 3 times. The observed parameters were physical characteristics (color: lightness (L*), redness (a*), yello(b*), stability and viscosity), chemical characteristics (pH, calcium content and vitamin C). The results showed that type of eggshell nanocalcium had a significant effect on pH. The concentration of eggshell nanocalcium had a significant effect on the lightness (L*), viscosity, and vitamin C. According to the highest value of calcium content (496.83 ppm) and vitamin C (64.02 mg/100g), the best treatment was pineapple jicama juice fortified with 100% duck eggshell nanocalcium.