The fortification effect of duck eggshell nano-calcium on the physical quality of beef sausage

Agus Hadi Prayitno, Agus and Dyah Laksito Rukmi, Dyah and Agatha Widiyawati, Agatha and Prasetyo B, Prasetyo (2022) The fortification effect of duck eggshell nano-calcium on the physical quality of beef sausage. IOP Conference Series: Earth and Environmental Science The 4th International Conference on Food and Agriculture. pp. 1-5. ISSN 980 012016

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Abstract

Abstract. This research was aimed the fortification effect of duck eggshell nano-calcium on the physical quality of beef sausage. The materials include beef, duck eggshell nano-calcium, tapioca, soy protein isolate, palm oil, salt, pepper, garlic, onion, shallot, coriander, nutmeg, sugar, frankfurter, sodium tripolyphosphate, monosodium glutamate, and ice. The treatments for fortification of duck eggshell nano-calcium were 0; 0.15; 0.3; 0.45; and 0.6% of the total dough. The parameters tested were pH value, water holding capacity, tenderness, and water activity. The physical quality data were analyzed by analysis of variance and if there was a significant difference (P<0.05) then further tested with Duncan's New Multiple Range Test. The results showed that the fortification of duck eggshell nano-calcium had a significant effect (P<0.05) on the pH value, water holding capacity, tenderness, and water activity of beef sausage. Fortification of duck eggshell nano calcium up to 0.6% can increase the value of pH, tenderness, water activity, and decrease water holding capacity.

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