The Potential of Eggshell Flour in Developing Various Natural Calcium-Based Food Innovations
##plugins.themes.academic_pro.article.main##
Abstract
The addition of calcium from eggshell powder is known to have a relatively high absorption rate of 45.59%.The method used in this article is a literature article using review article technique. The articles used in this article were obtained through a search using several search google scholar. The keywords used in the search were tailored to the problem, namely "eggshell powder" or "eggshell flour" and "eggshell calcium fortification" in Indonesian and "eggshell powder" or "eggshell flour" and "eggshell calcium fortification" in English.The magnesium content in eggshell powder, at 233.16 ppm, indicates that in addition to being a source of calcium, this flour also contains other important minerals. Magnesium plays a role in bone metabolism, nerve function, and muscle function. The magnesium (Mg) content in a 20-gram sample is ± 0.02%. This very high calcium content indicates that eggshell flour is a potential natural source of calcium, even very rich compared to many other food ingredients. The value of 1,831.62 ppm or Calcium (Ca) Content in 20 grams of sample = ± 0.18% indicates the effectiveness of the treatment method (boiling and oven) in maintaining or concentrating the mineral content without much loss.
##plugins.themes.academic_pro.article.details##
References
- Afzal, F., Mueen-ud-Din, G., Nadeem, M., Murtaza, MA, & Mahmood, S. (2020). 23. Pengaruh fortifikasi bubuk cangkang telur terhadap karakteristik fisikokimia dan organoleptik muffin. Biologi Murni dan Terapan (PAB) , 9 (2), 1488-1496.
- Arnold, M., Rajagukguk, Y. V., Sidor, A., Kulczyński, B., Brzozowska, A., Suliburska, J., Wawrzyniak, N., & Gramza-Michałowska, A. (2022). Innovative Application of Chicken Eggshell Calcium to Improve the Functional Value of Gingerbread. International Journal of Environmental Research and Public Health, 19(7),4195. https://doi.org/10.3390/ijerph19074195
- Badan Pengawas Obat dan Makanan. (2016). Peraturan Kepala Badan Pengwas Obat dan makanan Republik Indonesia Nomor 9 Tahun 2016 Tentang Acuan Label Gizi. Https://Tabelgizi.Pom.Go.Id/Regulasi/4_Peraturan_Kepala_BPOM_Nomor_9_Tahun_2016_tentAng_Acuan_Label_Gizi.Pdf.
- Bam E, Ose T. Haruko Miyamoto*, tsumoto’ and Toru. Bone Miner. 1990;11:85–91.
- Brun, L. R., Lupo, M., Delorenzi, D. A., Di Loreto, V. E., & Rigalli, A. (2013). Chicken Eggshell as suitable Calcium Source at Home. International Journal of Food Sciences and Nutrition, 64(6), 740–743. https://doi.org/10.3109/09637486.2013.787399
- Fawcett WJ, Haxby EJ, Male DA. Magnesium: physiology and pharmacology. Br J Anaesth Br J Anaesth. 1999;83(83):302–20.
- Guerrera MP, Volpe SL, Mao JUNJ. Therapeutic Uses of Magnesium. Am Fam Physician. 2009;80(2):157–62.
- Halim, F., Ermiati, E., & Sari, E. A. (2021). Factors of Stunting in Toddlers: A Literature Review. Journal of Nursing Care, 4(1), 285–294.
- Sari, E. M., Juffrie, M., Nurani, N., & Sitaresmi, M. N. (2016). Asupan protein, kalsium dan fosfor pada anak stunting dan tidak stunting usia 24-59 bulan. Jurnal Gizi Klinik Indonesia, 12(4), 152. https://doi.org/10.22146/ijcn.23111
- Suci Apsari Pebrianti, Fikri Muhamad Ilyas (2024): Pemanfaatan hasil samping cangkang telur untuk fortifikasi kalsium pada berbagai produk pangan: tinjauan literatur. Journal of Food and Agricultural Product, 28078446. http://journal.univetbantara.ac.id/index.php/jfap
- Shahnila, S., Arif, S., Pasha, I., Iftikhar, H., Mehak, F., & Sultana, R. (2022). Effects of Eggshell Powder Supplementation on Nutritional and Sensory Attributes of Biscuits. Czech Journal of Food Sciences, 40(1), 26–32. https://doi.org/10.17221/309/2020-CJFS