viii

ABSTRAK

DIODE YONATA. Kadar Kalsium dan Karakteristik Fisik Tepung Cangkang

Telur Unggas dengan Perendaman berbagai Pelarut. Dibimbing oleh SITI

AMINAH dan WIKANASTRI HERSOELISTYORINI.

Komponen utama penyusun cangkang telur unggas adalah CaCO3, yang

berpotensi menjadi sumber kalsium. Sebagai limbah pangan cangkang telur

unggas mengandung komponen berbahaya, senyawa organik dan karakteristik

fisik yang kasar, keras, beraroma amis dan memiliki warna yang kurang menarik

bila digunakan sebagai bahan pangan. Proses perendaman dengan larutan kimia

diketahui mampu memperbaiki karakteristik fisik dan memurnikan kadar kalsium

tepung cangkang telur. Tujuan umum penelitian yaitu untuk mengetahui pengaruh

jenis pelarut terhadap kadar kalsium dan karakteristik fisik tepung cangkang telur

unggas. Metode penelitian berjenis eksperimen menggunakan Rancangan Acak

Lengkap (RAL) faktorial, yang terdiri dari 2 faktor 16 perlakuan yaitu jenis

pelarut (HCl, CH3COOH, NaOH, dan Aquades) dan jenis cangkang telur (ayam

buras, ayam ras, bebek dan puyuh). Setiap perlakuan dilakukan pengulangan

sebanyak 3 kali, sehingga diperoleh 48 unit percobaan. Data hasil uji kadar

kalsium dan karakteristik fisik di analisis menggunakan metode statistik ANOVA

diikuti uji lanjut DMRT. Hasil penelitian menunjukkan ada pengaruh yang sangat

nyata dari jenis pelarut dan jenis cangkang telur terhadap kadar kalsium dan

karakteristik fisik tepung cangkang telur. Cangkang telur bebek dengan

perendaman dalam larutan CH3COOH menghasilkan kadar kalsium dan

karakteristik fisik tepung cangkang telur terbaik.

Kata Kunci : Cangkang telur, pelarut, kalsium, karakteristik fisik.

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viii

ABSTRACT

DIODE YONATA. Calcium Levels and Physical Characteristics of Egg Poultry

Shell with Soaking Various Solvent. Guided by SITI AMINAH and WIKANASTRI

HERSOELISTYORINI.

The main component of poultry eggshell composition is CaCO3 which has

potential to be a source of calcium. As food waste, poultry eggshells contain

harmful components, organic compounds and the characteristic are rough, hard,

flavorful fishy and have a les attractive color when used as food. The immercion

process with chemical solution is known to improve the characteristics and purify

the calcium level of eggshell flour. The general purpose of this research is to

know the influence of solvent type on calcium level and physical characteristic of

poultry eggshell flour. The method of research is experimental type using factorial

completely randomized design, consist of 2 factors 16 treatments, namely type of

solvent (HCl, CH3COOH, NaOH and H2O) and egshell species (chicken races,

free-range chicken , duck and quail). Each treatment was repeated 3 times to

obtain 48 units of experiments. Data on test results of calcium levels and physical

characterstic analyzed using ANOVA statisticmethod followed by advanced test

DMRT. The results shows a very real influence from the type of solvent and

eggshell to the calcium level and physical characteristics of eggshell flour. Duck

eggshell with CH3COOH soaking solution produce calcium level and physical

characteristic of the best eggshell flour.

Keywords: Eggshell, solvent, calcium, physical characteristic

repository.unimus.ac.id