Abstract :

Chicken eggshell powder has a high calcium content. Eggshells, which were formerly thought of as waste food, can be added to egg-milk pudding and produce a nutritious food high in calcium to prevent stunting. This research aims to determine the proper amount of chicken eggshell powder in addition to the characteristics of egg-milk pudding and determine its sensory acceptability. This research used a completely randomized design with one factor, the concentration of eggshell powder addition. There were four levels of concentration (F0 = 0% (control), F1 = 2.5%, F2 = 5%, F3 = 7.5%). The parameters observed were sensory acceptability (hedonic ranking test), analysis of ash, protein, fat, calcium content, and calculation of Recommended Dietary Allowances (RDA) for protein, fat, and calcium. The results showed that the addition of eggshell powder significantly increased the levels of ash, protein, fat, and calcium compared to the control and significantly affected the sensory acceptance parameters of taste, aroma, and texture. However, it does not affect the color parameters of the pudding. The two most preferable formulations, F1 and F2, had hedonic scores of 2.46 and 2.48 respectively, which did not differ significantly. The highest calcium content was obtained from formulation F3, followed by F2, F1, and F0 formulations each at 563.92 mg/100 g, 500.14 mg/100 g, 436.32 mg/100 g, and 32.81 mg/100 g. Based on sensory evaluation and % RDA value, the F2 formulation is better than other formulas with an RDA of 38% for pregnant and nursing mothers. Consuming egg-milk pudding with eggshell powder can be a nutritious source of calcium and may aid in supplying the daily requirements of calcium to prevent stunting.

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Keywords :

Calcium, egg milk, eggshell powder, pudding, Stunting.

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