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| dc.description.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%. | in_ID |
