Physicochemical Characteristics of Chicken Eggshell Flour Produced by Hydrochloric Acid and Acetic Acid Extraction

Authors

  • Rosnah Rosnah Department of Nutrition, Poltekkes Kemenkes Kendari, Kendari, Indonesia https://orcid.org/0000-0003-2752-3111
  • Nurpudji A. Taslim Faculty of Medicine, Universitas Hasanuddin, Makassar, Indonesia https://orcid.org/0000-0003-1349-5367
  • Andi Makbul Aman Faculty of Medicine, Universitas Hasanuddin, Makassar, Indonesia
  • Irfan Idris Faculty of Medicine, Universitas Hasanuddin, Makassar, Indonesia https://orcid.org/0000-0002-7350-8687
  • Suryani As’ad Faculty of Medicine, Universitas Hasanuddin, Makassar, Indonesia
  • Agussalim Bukhari Faculty of Medicine, Universitas Hasanuddin, Makassar, Indonesia
  • Elly Wahyudin Department of Pharmacy, Faculty of Pharmacy, Universitas Hasanuddin, Makassar, Indonesia https://orcid.org/0000-0002-4602-787X

DOI:

https://doi.org/10.3889/oamjms.2021.6238

Keywords:

Physicochemical characteristics, Extraction, Eggshell flour, Hydrochloric acid, Acetic acid

Abstract

Backgrdound: Several previous researchers have prepared chicken eggshell flour using hydrochloric acid (HCl) and acetic acid (CH3COOH) solvents. However, the results of the physicochemical characteristics still very diverse. This study aims to produce chicken eggshell flour using two different types of solvents (4% HCl and CH3COOH 2N) and determine the proper solvent to obtain better physicochemical characteristics.

Method: This type of research was descriptive quantitative. The research stages initiated by preparing chicken eggshell samples by maceration using 4% HCl and CH3COOH 2N. Afterward, chemical characteristics (moisture content, ash, calcium carbonate, calcium, and phosphorus) and physical characteristics (yield) of eggshell flour were determined. Processing and data conducted by using the IBM SPSS statistic program

Result: The higher levels of calcium, calcium carbonate, phosphorus, ash, yield, and lower water content of the eggshell powder were generated by extraction using 4% HCl than 2N acetic acid (CH3COOH).

Conclusion: The physicochemical characteristics of the eggshell powder extracted from the 4% HCl were better than the 2N acetic acid (CH3COOH)

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Published

2021-06-26

How to Cite

1.
Rosnah R, Taslim NA, Aman AM, Idris I, As’ad S, Bukhari A, Wahyudin E. Physicochemical Characteristics of Chicken Eggshell Flour Produced by Hydrochloric Acid and Acetic Acid Extraction. Open Access Maced J Med Sci [Internet]. 2021 Jun. 26 [cited 2021 Sep. 20];9(A):428-32. Available from: https://oamjms.eu/index.php/mjms/article/view/6238