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DEWI RISKI MAHARANI LUBIS

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Abstrak (Bhs. Indonesia)

Limbah cangkang telur hingga saat ini masih kurang dimanfaatkan secara maksimal, meskipun memiliki potensi sebagai bahan pakan melalui perlakuan pengeringan pada suhu dan durasi tertentu. Penelitian ini bertujuan untuk mengkaji pengaruh suhu dan lama waktu pengeringan terhadap kualitas fisik tepung cangkang telur ayam, dan analisis hubungan antara parameter uji fisik yang meliputi berat jenis, sudut tumpukan, dan luas permukaan spesifik. Materi penelitian berupa cangkang telur ayam hatchery sebanyak 13,5 kg, dengan bobot 500 g pada setiap unit percobaan. Penelitian ini menggunakan rancangan acak lengkap (RAL) berpola faktorial 3 × 3 dengan tiga kali ulangan, sehingga menghasilkan 27 unit perlakuan. Analisis data dilakukan dengan analisis ragam (ANOVA), dilanjutkan uji BNJ, sedangkan keterkaitan antarparameter diuji menggunakan korelasi Pearson two-tailed. Hasil pengujian analisis variansi menunjukkan bahwa suhu oven berpengaruh signifikan (P < 0,05) terhadap berat jenis dan luas permukaan spesifik, serta sangat signifikan (P < 0,01) terhadap sudut tumpukan. Sementara itu, lama waktu pengeringan hanya berpengaruh signifikan (P < 0,05) terhadap sudut tumpukan. Selain itu, hasil analisis korelasi menunjukkan adanya hubungan yang signifikan (P < 0,05) antara berat jenis dengan luas permukaan spesifik dan sudut tumpukan. Kesimpulan perlakuan dengan suhu 120°C dengan lama waktu pengeringan 3-5 jam menghasilkan tepung kerabang telur dengan sifat fisik bahan pakan terbaik dan hubungan antarparameter fisik tepung cangkang telur saling berkaitan.

Abtrak (Bhs. Inggris)

Eggshell waste has not been fully utilized, despite its potential as feed material through drying treatment at specific temperatures and durations. The objective of this study is to investigate the influence of temperature and drying time on the physical characteristics of chicken eggshell flour, and to assess the relationships among physical parameters, including specific gravity, angle of repose, and specific surface area. The research material consisted of 13.5 kg of hatchery chicken eggshells, with a weight of 500 g in each experimental unit. The study used a 3×3 factorial completely A completely randomized design (CRD) with three replicates was applied in this study, yielding 27 experimental units. The collected data were subjected to analysis of variance (ANOVA) and further evaluated using the BNJ post hoc test, whereas inter-parameter relationships were assessed through a two-tailed Pearson correlation test. The analysis of variance indicated that oven temperature had a significant effect (P < 0.05) on specific gravity and specific surface area, and a highly significant effect (P < 0.01) on the angle of repose. In contrast, drying time significantly affected (P < 0.05) the angle of repose. Correlation analysis further revealed that specific gravity was significantly associated (P < 0.05) with both specific surface area and angle of repose. It can be concluded that treatment at a temperature of 120°C with a drying time of 3-5 hours produced eggshell flour with the best physical properties as feed material, and that the relationships between the physical parameters of eggshell flour were interrelated.

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