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

Open Access Macedonian Journal of Medical Sciences

View Publication Info
 
 
Field Value
 
Title Physicochemical Characteristics of Chicken Eggshell Flour Produced by Hydrochloric Acid and Acetic Acid Extraction
 
Creator Rosnah, Rosnah
Taslim, Nurpudji A.
Aman, Andi Makbul
Idris, Irfan
As’ad, Suryani
Bukhari, Agussalim
Wahyudin, Elly
 
Subject Physicochemical characteristics
Extraction
Eggshell flour
Hydrochloric acid
Acetic acid
 
Description 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)
 
Publisher Scientific Foundation SPIROSKI, Skopje, Republic of Macedonia
 
Date 2021-06-26
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://oamjms.eu/index.php/mjms/article/view/6238
10.3889/oamjms.2021.6238
 
Source Open Access Macedonian Journal of Medical Sciences; Vol. 9 No. A (2021): A - Basic Sciences; 428-432
1857-9655
 
Language eng
 
Relation https://oamjms.eu/index.php/mjms/article/view/6238/5750
 
Rights Copyright (c) 2021 Rosnah Rosnah, Nurpudji A. Taslim, Andi Makbul Aman, Irfan Idris, Suryani As’ad, Agussalim Bukhari, Elly Wahyudin (Author)
http://creativecommons.org/licenses/by-nc/4.0
 

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