The Effect of Chicken Eggshell Flour Addition on the Charactericts of Cookies

Putri Hana Yuliana, Ahmad Mujaki Diwan, Kartika Desy Permatasari, Gita Dwi Lestari, Rahma Hariyanti, Serly Eka Puspita, Winda Nurtiana, Zulfatun Naja

2021

Abstract

According to Central Statistics Agency, chicken egg production in 2020 reached 5,044,394.99 tons. 10% of whole chicken eggs are shells that just become waste. The calcium content in eggshell is about 19.20%. Therefore, chicken eggshell flour has the potency to be used as material in food processing, one of that is cookies. Cookies is one of the bakery product made from wheat flour which tastes sweet and is very popular. The aim of this study were to determine the effect of chicken eggshell flour addition to the chemical, microbiological, and sensory characteristics of cookies. The study carried out with three attempts and two repetitions, with 5%, 8%, and 10% chicken eggshell flour addition to wheat flour to make cookie dough. Based on sensory analysis, the best attempt was cookies with 5% chicken eggshell flour in addition in wheat flour. This cookie contains 4.22% water, 6.73% protein, 25.14% fat, 2.38% ash, 61.53% total carbohydrates, and 0.72% calcium. The microbiological characteristics showed the TPC number was 4,42x103 cfu/g and no colonies were found in the EMB test. The results of hedonic test showed that the panels slightly liked the taste, color, texture parameters, and liked aroma and overall parameters.

Paper Citation

in Harvard Style

Yuliana P., Diwan A., Permatasari K., Lestari G., Hariyanti R., Puspita S., Nurtiana W. and Naja Z. (2021). The Effect of Chicken Eggshell Flour Addition on the Charactericts of Cookies. In Proceedings of the 3rd International Conference on Social Determinants of Health - Volume 1: ICSDH, ISBN 978-989-758-542-5, pages 234-241. DOI: 10.5220/0010757900003235

in Bibtex Style

@conference{icsdh21,
author={Putri Hana Yuliana and Ahmad Mujaki Diwan and Kartika Desy Permatasari and Gita Dwi Lestari and Rahma Hariyanti and Serly Eka Puspita and Winda Nurtiana and Zulfatun Naja},
title={The Effect of Chicken Eggshell Flour Addition on the Charactericts of Cookies},
booktitle={Proceedings of the 3rd International Conference on Social Determinants of Health - Volume 1: ICSDH,},
year={2021},
pages={234-241},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0010757900003235},
isbn={978-989-758-542-5},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 3rd International Conference on Social Determinants of Health - Volume 1: ICSDH,
TI - The Effect of Chicken Eggshell Flour Addition on the Charactericts of Cookies
SN - 978-989-758-542-5
AU - Yuliana P.
AU - Diwan A.
AU - Permatasari K.
AU - Lestari G.
AU - Hariyanti R.
AU - Puspita S.
AU - Nurtiana W.
AU - Naja Z.
PY - 2021
SP - 234
EP - 241
DO - 10.5220/0010757900003235