Pengaruh Penambahan Bubuk Cangkang Telur Terhadap Karakteristik Kimia dan Sensoris Puding Telur Bebas Laktosa

Abstract

Calcium is one of the essential minerals that plays a vital role in bone and tooth formation and maintenance. The low calcium intake among the Indonesian population, particularly in vulnerable groups, emphasizes the need for food innovations to improve mineral intake. This study aimed to determine the effect of egg shell powder fortification on the chemical and sensory characteristics of lactose-free soy-based egg pudding. The research was carried out at the Food Technology Laboratory, Udayana University, using a Completely Randomized Design (CRD) with four treatments: P0 (0%), P1 (3%), P2 (5%), and P3 (7%) egg shell powder. The parameters analyzed included moisture content, ash content, and sensory evaluation involving 30 semi-trained panelists. The results showed that the addition of egg shell powder significantly (p<0.05) affected moisture and ash contents. Treatment P1 produced the lowest moisture content (67.26%) and the highest ash content (2.356%), still complying with the Indonesian National Standard for instant pudding (<3%). Hedonic evaluation indicated that P1 (3%) had the highest overall acceptance score (4.96±0.85), while P3 (7%) had the lowest (3.86±1.30). PCA analysis revealed that P2 and P3 were associated with grittiness, aroma, and distinctive egg flavor attributes, whereas P0 correlated with softness. It can be concluded that the addition of 3% egg shell powder effectively enhances calcium content without reducing sensory quality, making it a promising calcium-fortified functional food product.