KARAKTERISASI SERBUK NANOKALSIUM DARI CANGKANG TELUR AYAM RAS DAN TELUR BEBEK MENGGUNAKAN METODE PRESIPITASI
Daftar Isi:
- The objective of the research was to examine the effect of different type of eggshell (hen dan duck) and HCl soaking time on characteristics of nanocalcium powder. The research used a Completely Randomized Factorial Design with two factors. The first factor (A) consisted of different type of eggshell (chicken dan duck) and the second factor (B) consisted of different HCl soaking time (24, 48 and 72 hours). Observed parameters were yield, water content and ash content, color (lightness, chroma, hue), calcium content, and X-Ray Diffraction (XRD). The results showed that the type of eggshell had significant effect on yield, water content, ash content and color (lightness and chroma). HCl soaking time had significant effect on yield, water content, ash content, and color (lightness and chroma).The best treatment based on the highest value of yield and ash content of nanocalcium flour was nanocalcium powder from duck eggshell with 72 hours of HCl soaking time. The characteristics the best treatment were yield 15.58%, water content 0.78%, ash content 97.88%, lightness 92.99%, chroma 6.84%, hue 25.18o, calcium 25.42% and particle size 14.47 nm.