THE UTILIZATION OF CHICKEN BONE FLOUR AS A SOURCE  OF CALCIUM IN COOKIES MAKING

Melanie Cornelia; Dhanny Prasetya Gozali

doi:10.14710/reaktor.18.1.31-37

DOI: https://doi.org/10.14710/reaktor.18.1.31-37

THE UTILIZATION OF CHICKEN BONE FLOUR AS A SOURCE OF CALCIUM IN COOKIES MAKING

*Melanie Cornelia

- Department of Food Technology, Faculty of Science and Technology, Pelita Harapan University, Indonesia

Dhanny Prasetya Gozali - Department of Food Technology, Faculty of Science and Technology, Pelita Harapan University, Indonesia

Received: 28 Oct 2017; Published: 21 May 2018.

Citation Format:

Abstract

Chicken bone contained high calcium, but that utilization was very limited and mostly as a waste. Calcium was needed for humans, especially who were in period of growth. The purpose of this research was to utilize chicken bone flour as a source of calcium in cookies making. Cookies were food products that often consumed by people in Indonesia because easy to make and have a longer shelf life. The initial phase of this research was to find the best process of chicken bone flour from broiler chicken bone and kampong chicken bone as raw materials. The best chicken bone flour have high calcium content of 18061.12 mg/100 g, low fat content 13.79% and yield 34.63%. The formulation of cookies making were trial to add 0, 5, 10, 15, and 20% of chicken bone flour into cookies. From scoring and hedonic test by panelists, cookies were made with additional 5% of chicken bone flour was more preferable. So the best formulation was cookies which has calcium content 464.03 mg/100 g, 26.58% fat, and hardness 1372.03 g/cm². These cookies have characteristics and nutrients better than the cookies control.

Keywords: cabinet drying; calcium; chicken bone; cookies; flour

Fulltext View|Download

Article Metrics:

Article Info

Section: Research Article

Language : EN

In Volume 18 No. 1 March 2018

Recent articles

Front Mattter Vol 18 No. 1 March 2018 Influence of Microwave Irradiation on Extraction of Chitosan from Shrimp Shell Waste THE KINETICS OF CaO ASSISTED PATTUKKU CHARCOAL STEAM GASIFICATION The Kinetics of Calcium Oxide Catalyzed Esterification of Glycerol with Free Fatty Acids Using Pseudo-homogeneous Model Approach Back Matter Vol 18 No. 01 March 2018 More recent articles

Most cited articles

IN SITU TRANSESTERIFIKASI MINYAK BIJI MAHONI MENJADI METIL ESTER DENGAN CO-SOLVENT THF (TETRAHYDROFURAN) THE OPTIMIZATION OF PRODUCTION ZEOLITE Y CATALYST FROM RHA BY RESPONSE SURFACE METHODOLOGY SYNTHESIS AND CHARACTERIZATION OF POLYIMIDE-ZEOLITE MIXED MATRIX MEMBRANE DEALUMINATION AND CHARACTERIZATION OF ZSM - 5 AS CATALYST FOR GLYCEROL CONVERSION TO GLYCEROL MONOLAURATE STUDI PENGGUNAAN KATALIS ABU SABUT KELAPA, ABU TANDAN SAWIT DAN K2CO3 UNTUK KONVERSI MINYAK JARAK MENJADI BIODIESEL More cited articles

Last update:

No citation recorded.

Last update: 2024-12-24 22:18:27

No citation recorded.

Copyright (c) 2018 Reaktor
under http://creativecommons.org/licenses/by-nc-sa/4.0.

The Authors submitting a manuscript do so on the understanding that if accepted for publication, copyright of the article shall be assigned to Reaktor journal and Department of Chemical Engineering Diponegoro University as the journal publisher. Copyright encompasses exclusive rights to reproduce and deliver the article in all form and media, including reprints, photographs, microfilms and any other similar reproductions, as well as translations. The reproduction of any part of this journal, its storage in databases and its transmission by any form or media, such as electronic, electrostatic and mechanical copies, photocopies, recordings, magnetic media, etc., will be allowed only with a written permission from Reaktor journal and Department of Chemical Engineering Diponegoro University.