Article Information
Issue Jurnal Agritechno Vol. 18, Nomor 2, Oktober 2025
Published 2025-10-14
Pages 59-63
Abstract Views 301
PDF Downloads 451
Full Text ⬇ PDF (Indonesian)
Keywords
Eggshell, Fortification, Calcium.

The Potential of Eggshell Flour in Developing Various Natural Calcium-Based Food Innovations

Authors
M
Muhammad Bahrul Ilmi
a:1:{s:5:"en_US";s:29:"Universitas Yudharta Pasuruan";}, Indonesia
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.

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The Potential of Eggshell Flour in Developing Various Natural Calcium-Based Food Innovations. (2025). Jurnal Agritechno, 18(2), 59-63. https://agritech.unhas.ac.id/ojs/index.php/at/article/view/1913
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