PEMANFAATAN LIMBAH CANGKANG KERANG SIMPING (Amusium pleuronectes) DALAM PEMBUATAN COOKIES KAYA KALSIUM Utilization of Asian Moon Scallop (Amusium pleuronectes) Shell Waste on Making of Calcium-Rich Cookies

Content Provider	Semantic Scholar
Author	Agustini, Tri Winarni Widowati, Ita Sarwono, Agus
Copyright Year	2011
Abstract	Asian moon scallop (Amusium pleuronectes) eggshell contain minerals expecially calcium which is needed by human. But the scallop eggshell waste have not yet been optimally used in food technologies. This research was aimed to  nd out the effect of addition of scallop shell meal to the qualities of cookies product. The process to extract calcium was done by hydrolysis of protein using acid solution (HCl). The threatments implemented are different concentration of Asian moon scallop eggshell meal of 0%, 5% and 7.5% into cookies dough. Research result showed that increasing on concentration of Asian moon scallop eggshell meal gave highly signi cant effect (α 0.01) to moisture, ash, fat, protein, calcium, phophorus and hardness of cookies. However, it gave no signi cant effect (α 0.01) to hedonic test. The addition of Asian moon scallop eggshell meal of 7.5% concentration resulted in highest calcium content (6.57%), phosphorus content (1.58%), ash content (6.95%), carbohydrate content (52.31%) and hardness of cookies (1.06 KgF). Based on hedonic test the addition of asian moon scallop eggshell meal of 5% concentration was the most acceptable by panelist. Keyword : Asian moon scallop (Amusium pleuronectes) eggshell meal; calcium; phosphorus; cookies Abstrak Cangkang kerang simping (Amusium pleuronectes) mengandung beberapa mineral termasuk kalsium yang sangat dibutuhkan oleh tubuh manusia. Pemanfaatan cangkang kerang simping belum dilakukan secara optimal dalam proses pengolahan pangan. Penelitian ini bertujuan untuk menentukan pengaruh penambahan tepung cangkang kerang simping terhadap kualitas produk cookies. Ekstraksi kalsium dari cangkang kerang simping dilakukan dengan proses hidrolisis protein menggunakan larutan asam chlorida (HCl).Perlakuan yang diberikan adalah perbedaan konsentrasi tepung cangkang kerang simping 0%, 5% dan 7,5% dalam adonan cookies. Hasil penelitian menunjukkan bahwa peningkatan konsentrasi tepung cangkang kerang simping memberikan pengaruh yang sangat nyata (α = 0,01) terhadap kadar air, abu, lemak, protein, kalsium, fosfor dan kekerasan cookies. Perlakuan tersebut tidak memberikan pengaruh yang nyata terhadap (α = 0,01) terhadap uji kesukaan (hedonik). Penambahan tepung cangkang simping dengan konsentrasi 7,5% menghasilkan cookies dengan kadar kalsium tertinggi (6.57%), dengan kadar fosfor (1,58%), abu (6,95%), karbohidrat (52,31%) dan nilai kekerasan cookies (1,06 KgF). Penambahan konsentrasi tepung cangkang simping dengan konsentrasi 5% adalah yang paling disukai oleh panelis. Keyword : tepung cangkang kerang simping (Amusium pleuronectes) ; kalsium; fosfor; cookies
File Format	PDF HTM / HTML
DOI	10.17844/jphpi.v14i1.3423
Alternate Webpage(s)	http://jurnal.ipb.ac.id/index.php/jphpi/article/download/3422/2312
Alternate Webpage(s)	https://doi.org/10.17844/jphpi.v14i1.3423
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article