Abstract
<p class="abstrak2"><span lang="IN">This study aimed to determine the effect of fortification of duck eggshell</span><span lang="IN">nano-calcium and different types of packaging on the quality of chicken sausage. The </span><span>sausage was made</span><span lang="IN"> of duck eggshell</span><span lang="IN">nano-calcium, chicken fillet, sugar, garlic powder, salt, pepper, tapioca, ice, oil, soy protein isolate, sodium tripolyphosphate, monosodium glutamate, collagen casing, polyethylene, nylon, and retort pouch packaging. Treatment for fortification of </span><span>duck </span><span lang="IN">eggshell</span><span lang="IN">nano-calcium was P0 (0%) and P1 (0.3%) of the total dough. </span><span>V</span><span lang="IN">acuum packaging treatments </span><span>we</span><span lang="IN">re K1 (polyethylene), K2 (nylon), and K3 (retort pouch). All chicken sausages were vacuum-packed and stored at -18</span><span>°</span><span lang="IN">C for 0 and 14 days of observation. </span><span>P</span><span lang="IN">arameters tested were water content, pH value, peroxide </span><span>value, and total plate count</span><span lang="IN">. </span><span>D</span><span lang="IN">ata </span><span>collected </span><span lang="IN">were analyzed by analysis of variance in a completely randomized design with factorial patterns and if there was a significant difference (P&lt;0.05) then further tested with Duncan's New Multiple Range Test. Sausage fortified with duck eggshell nano-calcium with vacuum retort pouch packaging was the best treatment with the lowest peroxide value</span><span> at day 14 shelf life. Sausage fortified with nano-calcium duck eggshell with vacuum retort pouch packaging at day 14 shelf life had moisture (51.59%), pH value (6.83), peroxide value (64.64 meq O<sub>2</sub>/kg), and total plate count (3.50 X 10<sup>3</sup> cfu/g).</span></p>
Highlights
Age and gender are the factors that affect the daily calcium requirement of the human body
Sausage fortified with duck eggshell nano-calcium with vacuum retort pouch packaging was the best treatment with the lowest peroxide value at day 14 shelf life
Sausage fortified with nano-calcium duck eggshell with vacuum retort pouch packaging at day 14 shelf life had moisture (51.59%), pH value (6.83), peroxide value (64.64 meq O2/kg), and total plate count (3.50 X 103 cfu/g)
Summary
Age and gender are the factors that affect the daily calcium requirement of the human body. Calcium needs of children 600 mg/day, adults 800 mg/day up to 1,000 mg/day (Justicia et al 2012). Calcium deficiency in children causes rickets while in adults it can cause osteomalacia and osteoporosis (Deborah et al 2016). Sources of calcium in food are obtained from milk, vegetables, and fish. Not all calcium from these foods can be directly utilized by the body because there are factors that can increase or decrease calcium absorption. Whereas there are other sources of calcium that have the potential to contain higher calcium when compared to milk, namely eggshells. Duck eggshells are the second most widely source of calcium produced in Indonesia. Duck eggshells can be increased in economic value and physicochemical properties through the application of nanotechnology into calcium nanoparticles
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