PENETAPAN KADAR KALSIUM KERIPIK TEMPE DENGAN PENAMBAHAN TEPUNG CANGKANG TELUR AYAM METODE SPEKTROFOTOMETRI SERAPAN ATOM (SSA)

Sukirno, Utari Biyah (2018) PENETAPAN KADAR KALSIUM KERIPIK TEMPE DENGAN PENAMBAHAN TEPUNG CANGKANG TELUR AYAM METODE SPEKTROFOTOMETRI SERAPAN ATOM (SSA). Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.

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Abstract

Calcium is one of the minerals which is needed by the body for growth and development of teeth and bones, blood coagulation and muscle contractions. The calcium content of the eggshell is quite high, then making tempeh chips by adding chicken eggshell flour was expected to increase the calcium in it. This research aims to determine the amount of calcium levels contained in tempeh chips with and without chicken eggshell flour. The determination of calcium content on tempeh chips use wet digestion destruction process. Puree the tempeh chips then digested by using concentrated HNO3 and HNO3 10% to get its calcium. The determination of calcium content was done by using atomic absorption spectrophotometry method. The tempeh chips with and without chicken eggshell flour were tested organoleptically to 20 untrained panelists. Based on the determination of calcium content on tempeh chips research result showed that the tempeh chips without chicken eggshell flour contains 1.965,56 mg/kg calcium content and it contains 2.561,76 mg/kg calcium content with chicken eggshell flour. Organoleptic test showed that respondents prefer the tempeh chips with chicken eggshell flour in terms of smell, taste and crispness level. Keyword : Calcium, tempeh chips, chicken eggshell flour

Item Type: Thesis (Karya Tulis Ilmiah)
Uncontrolled Keywords: Calcium, tempeh chips, chicken eggshell flour
Subjects: R Medicine > R Medicine (General)
Divisions: Fakultas Ilmu Kesehatan > Prodi D3 Analis Kesehatan
Depositing User: B Supri Yadi
Date Deposited: 25 Feb 2019 03:34
Last Modified: 25 Feb 2019 03:34
URI: http://repo.setiabudi.ac.id/id/eprint/1165

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