Abstract
Calcium deficiency is associated with the risks of bone fracture and osteoporosis. This type of malnutrition has been a concern of governments and the World Health Organization for decades, and extensive efforts have been made to address it. There are several solutions to increase calcium intake. One is to take calcium in the form of nanocalcium. The objective of the present research was to determine the effect of extraction time on the physicochemical characteristics of nanocalcium powder extracted from chicken and duck eggshells through precipitation. This research was conducted by using a completely randomized factorial design with two factors, and each treatment analysis was repeated three times. The first factor was the type of eggshell (chicken and duck), and the second was the extraction time (1, 1.5, and 2 hours). The observed parameters were physical (yield and color) and chemical characteristics (moisture, ash, calcium content, and crystalline structure). The results showed that the type of eggshell had a significant effect (p <0.05) on yield, color (lightness), and moisture content and that extraction time had a significant effect (p <0.05) on yield, color (chroma and hue), moisture, and ash content. The highest content of the crystalline structure of nanocalcium formation (100%) was nanocalcium powder from chicken and duck eggshells, with 1 hour of extraction time. The particle size of the crystalline structure of nanocalcium from chicken and duck eggshells were 41.54 nm and 24.90 nm, respectively.
Highlights
Calcium is the main mineral in the human body, with as much as 1.5% – 2% of adult body weight or about 1 kg (Ariyanti, 2012)
The lowest average yield was found in the A1B1 treatment, while the highest yield value was found in the A2B2 treatment
The results showed that the type of eggshell and the extraction time had a significant effect on the yield of nanocalcium powder (p
Summary
Calcium is the main mineral in the human body, with as much as 1.5% – 2% of adult body weight or about 1 kg (Ariyanti, 2012). Indonesian people’s dietary intakes of calcium, 254 mg/day, are far below the requirement to build proper bone mass. Factors that lead to calcium deficiency among Indonesians are poor dietary habits, low intake of natural sources of calcium (e.g., dairy products), low intake of other calcium sources that must be consumed in large amounts to meet the recommended dietary intake for calcium, and low bioavailability (e.g., cereals, nuts, and green leafy vegetables). Another factor is consumer behavior, such as purchasing power, food preferences, and special conditions (e.g., teen years, young adult years, childbearing years, pregnancy, breastfeeding, later adult years, lactose intolerance, and a vegetarian diet)
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