Analisis Integrasi Harga Telur Ayam Ras Antar Pasar Tradisional Di Kabupaten Jember

Alief Roihan, Naufal (2026) Analisis Integrasi Harga Telur Ayam Ras Antar Pasar Tradisional Di Kabupaten Jember. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

This paper has the intention and purpose to evaluate the effect of the addition of nano calcium citrate on the physical quality of processed chicken meat products, which is focused in this study on processed meatball products made from afkir layer chicken meat and broiler chicken bones as calcium CaO which has been transformed and sized into nano. Nano Calcium Citrate is known for its ability to increase the bioavailability of calcium, which was used in this study to improve the texture quality and durability of meatball products through physical tests of chewiness, shrinkage, and water binding power. This research involves making meatballs with various concentrations of nanocalcium citrate added in the dough, which will then be tested organoleptically and physically of the meatball product. The results of the elasticity test showed that the addition of nanocalcium citrate had a significant effect on increasing the elasticity strength of meatballs. Likewise for the water binding power quality test, which has increased as the concentration of nano calcium citrate increases. In addition, the shrinkage of meatball ripeness tended to be lower in products containing nano calcium citrate compared to controls. This study shows that the addition of nanocalcium citrate can not only increase the calcium content in processed meat products, but can also improve the physical quality of meatballs from chewiness, water binding, and ripening shrinkage, making it a potential alternative to increase the nutritional value of processed meat products. Keywords : Nano calcium citrate, broiler chicken bones, meatballs, afkir layer chicken meat, physical test, chewiness, cooking shrinkage, water binding power

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