Calcium Content And Flour Yield of Poultry Eggshell With Acetic Acid Extraction

Abstract

Poultry eggshells are potential as a source of calcium that can be used to increase the calcium content of food products. One method to optimize the calcium content of eggshells is using acetic acid. This study aims to determine the calcium content and yield of poultry eggshell flour (duck, broiler, and domestic chicken) which were extracted with acetic acid. The result showed that, in general, the calcium content of eggshell flour, which was extracted with acetic acid, is higher than the control (aquades). The calcium contents of eggshell flour which were extracted with acetic acid, sequentially from the highest to lowest, are: domestic chicken eggshells (25.73%); duck eggshells (23.67%); quail eggshells (21, 7%); broiler eggshells (20.67%). The result of the yield calculation showed that yield of the eggshell flour which were extracted with acetic acid is lower than the control. The highest yield was broiler eggshells in control, 92.6% and quail eggshells in extraction treatment, 88.25%.