The Effect of Chicken Eggshell Flour Addition on the Charactericts

of Cookies

Putri Hana Yuliana, Ahmad Mujaki Diwan, Kartika Desy Permatasari, Gita Dwi Lestari, Rahma

Hariyanti, Serly Eka Puspita, Winda Nurtiana, Zulfatun Najah

Food Technology Department, Faculty of Agriculture, University of Sultan Ageng Tirtayasa, Jl. Raya Jakarta Km 4,

Pakupatan, Serang City, Banten, Indonesia

Keywords: Chicken Eggshell Flour, Cookies, Calcium, Waste Utilization.

Abstract: ........According to Central Statistics Agency, chicken egg production in 2020 reached 5,044,394.99 tons. 10% of

whole chicken eggs are shells that just become waste. The calcium content in eggshell is about 19.20%.

Therefore, chicken eggshell flour has the potency to be used as material in food processing, one of that is

cookies. Cookies is one of the bakery product made from wheat flour which tastes sweet and is very popular.

The aim of this study were to determine the effect of chicken eggshell flour addition to the chemical,

microbiological, and sensory characteristics of cookies. The study carried out with three attempts and two

repetitions, with 5%, 8%, and 10% chicken eggshell flour addition to wheat flour to make cookie dough.

Based on sensory analysis, the best attempt was cookies with 5% chicken eggshell flour in addition in wheat

flour. This cookie contains 4.22% water, 6.73% protein, 25.14% fat, 2.38% ash, 61.53% total carbohydrates,

and 0.72% calcium. The microbiological characteristics showed the TPC number was 4,42x10

cfu/g and no

colonies were found in the EMB test. The results of hedonic test showed that the panels slightly liked the

taste, color, texture parameters, and liked aroma and overall parameters.

1 INTRODUCTION

Cookies are a type of biscuit made from soft dough,

high in fat content, relatively crunchy when broken

and the cross section of the piece has a dense texture.

(BSN, 1992). Cookies are flour-based bakery product

which are generally made from flour, chicken eggs,

vanilla, powdered sugar, margarine, baking powder,

corn starch, and instant milk powder. (Mutmainna,

2013). Cookies generally have a crunchy texture and

are not easily crushed like other bakery products.

Cookies are one of the snacks that people are

interested in, known by many people, both children,

teenagers and adults, who live in rural and urban areas

(Mutmainna, 2013).

Food fortification is a common thing to do, the

purpose of food fortification is to add important

micronutrients such as vitamins or minerals to food,

so that it can improve the nutritional quality of food

(WHO, 2006). One of the food products that can be

fortified is cookies. Fortificant that can be added is

calcium. Calcium is one of the most important

micronutrients in the body. The benefits of calcium in

the body are playing a role in the process of growing

bones and teeth, the process of blood clotting, and

helping the function of muscles in the body including

the heart muscle and the respiratory muscle system

(Shita and Sulistiyani, 2010). Calcium consumption

in Indonesia is still relatively low at only 254 mg/day

(Ministry of Health of Indonesia, 2015) compared to

the Calcium Nutrient Adequacy Rate which ranges

from 1000-1200 mg/day (Yulia and Darningsih,

2009).

One source of calcium that is not utilized and only

ends up as waste is chicken egg shells. One of the uses

of chicken egg shells in food is to make flour. The

shell that encloses a chicken egg weighs 9-12% of the

total egg weight and contains 94% calcium carbonate,

1% potassium phosphate and 1% magnesium

carbonate (Hadi, 2005). Another study states if one

medium-sized chicken egg shell produces about a

teaspoon of chicken eggshell powder will provide

about 750-800 mg of calcium. (King’ori, 2011).

Therefore, chicken egg shells can be used as a

good source of calcium fortificant in cookies. Beside

that, the use of chicken egg shell is also expected to

reduce waste that is not utilized. The aim of this study

234

Yuliana, P., Diwan, A., Permatasari, K., Lestari, G., Hariyanti, R., Puspita, S., Nurtiana, W. and Naja, Z.

The Effect of Chicken Eggshell Flour Addition on the Charactericts of Cookies.

DOI: 10.5220/0010757900003235

In Proceedings of the 3rd International Conference on Social Determinants of Health (ICSDH 2021), pages 234-241

ISBN: 978-989-758-542-5

were to determine the effect of chicken eggshell flour

addition to the chemical, microbiological, and

sensory characteristics of cookies.

2 RESEARCH METHODOLOGY

The research on making cookies with the addition of

eggshell flour was carried out experimentally with

three attempts and two replications.

2.1 Materials and Tools

The ingredients used in making cookies with the

addition of chicken egg shell flour are wheat flour,

chicken egg shell flour, chicken eggs, baking powder,

powdered sugar, salt, margarine, skim milk, vanilla

powder, and chocochips. The materials used for

proximate, calcium, and microbiological analysis

were methyl red, sodium oxalate, CH

COOH,

OH, H

, KMnO

, HCl, aquades, hexane,

ammonia, boric acid, HCl, sulfuric acid, NaOH,

butterfield's phosphate buffered (BPB) solution,

nutrient agar (NA), plate count agar (PCA), Eosin

Methylene Blue (EMB), ammonium oxalate, and

CaCl2.

The tools used are oven (Kirin), mixer (Phillips),

woks, pans, brushes, spoons, plastic spatulas, plastic

gloves, analytical balance (Excellent), furnace

(Thermo Scientific), desiccator, oven (Memmert), a

set of soxhlet, a set of kjeldahl, porcelain cup,

Erlenmeyer flask, dropper pipette, volumetric pipette,

burette, stative, refrigerator, mortar and pestle, beaker

glass, measuring cup, funnel, test tube, petri dish,

incubator (Memmert), micropipette (DLab), Vortex

(DLab), a set of sensory test equipment such as

booths, glasses, plates, and spoons.

2.2 Research Steps

The steps of this research are making of chicken

eggshell flour, formulation of cookies, sensory

analysis, proximate, calcium, and and

microbiological analysis.

2.2.1 The Making of Chicken Eggshell Flour

The making of chicken egg shell flour was carried out

based on the research of Rahmawati and Nisa (2015).

The following is a diagram of making chicken egg

shell flour which can be seen in Figure 1.

Figure 1: Flowchart of making chicken egg shell flour

(Rahmawati and Nisa 2015).

2.2.2 Cookies Formulation (Dewi, 2018)

Making cookies with the addition of chicken egg

shells flour using three formulations, there are adding

chicken egg shell flour 10%, 8% and 5% to the weight

of wheat flour. Figure of cookies can be seen in

Figure 2 and the stages of making cookies can be seen

in Figure 3. The three formulations of cookies can be

seen in Table 1.

Figure 2: Cookies with the addition of chicken egg shell

flour.

Cleaning

Drying in oven T: 180°C,t: 3 hours

Crushing with grinder

Chicken Eggshell Flour

Sieving (100 mesh)

Boiling T: 100°C, t: 30

minutes

Chicken Eggshells

The Effect of Chicken Eggshell Flour Addition on the Charactericts of Cookies

235

Table 1. Cookies formulation with the addition of eggshell

flour.

Ingredients F1 F2 F3

Wheat Flour :

Chicken

Eggshell

Flour

90 grams : 10

grams

(90%:10%)

92 grams :

8 grams

(92%:8%)

95 grams : 5

grams

(95%:5%)

Egg A whole A whole A whole

Baking powde

0,25 grams 0,25 grams 0,25 grams

Powdered

Sugar

35 grams 35 grams 35 grams

Margarine 55 grams 55 grams 55 grams

Skim Milk 4 grams 4 grams 4 grams

Vanilla

Powder

0,25 grams 0,25 grams 0,25 grams

Chocochips 50 grams 50 grams 50 grams

Salt 0,25 grams 0,25 grams 0,25 grams

The decision of the best formulation of cookies is

done through a hedonic test on panelists which

includes taste and texture. The formulation preferred

by the panelists was used as the main formulation and

continued with sensory comparison tests with cookies

on the market, proximate and calcium tests, and

microbiological tests.

2.2.3 The Making of Cookies

In making the cookies, the first step is mixing

margarine, powdered sugar, skim milk and chicken

eggs until they are homogeneous and the color

turning to pale white in. Then slowly add the flour,

chicken egg shell flour, baking powder, and

chocochips. Next, the dough is formed on a baking

pan, and baked in an oven at 160

C for 30 minutes.

The making cookies can be seen in Figure 3.

Figure 3: Flowchart of Making Chicken Eggshells Flour

Cookies (Dewi, 2018).

2.2.4 Sensory Analysis

Sensory analysis in this study was carried out in two

stages. The first stage was a hedonic test to determine

the best formulation decision on 15 panelists with

taste and texture parameters. The results of this test

were further tested by Duncan with a level of 5%.

The second stage of sensory analysis to determine

the level of preference of the selected formulation

compared to cookies on the market. This analysis was

conducted on 15 panelists with parameters of taste,

aroma, color, texture and overall. The results of this

test were further tested by t-test with a level of 5%.

The hedonic test assessment format is carried out

according to Simanungkalit et al. (2018) which

consists of 7 scale acceptability, score 1 = very

dislike, score 2 = dislike, score 3 = slightly dislike,

score 4 = neutral, score 5 = slightly like, score 6 =

like, and score 7 = very like.

2.2.5 Water Content Analysis (AOAC 2007)

In determining the water content, the direct method is

based on weighing the weight of the sample. The

difference between the initial weight of the sample

and the dry weight is the water content. The dry and

clean porcelain was kept constant in the oven,

followed by weighing 2 grams of the sample in the

porcelain. The sample in the porcelain is dried using

ICSDH 2021 - International Conference on Social Determinants of Health

236

an oven at 105

C for 4-6 hours until a constant weight

is obtained. The formula of water content:

𝑊𝑎𝑡𝑒𝑟 𝐶𝑜𝑛𝑡𝑒𝑛𝑡 

    

  

x100% (1)

2.2.6 Ash Content Analysis (AOAC 2007)

Ash is an inorganic substance obtained as a result of

burning an organic material. Ash in the material is

determined by weighing the remaining minerals as a

result of burning organic sample at a temperature of

550°C. The porcelain to be used must be constant,

then the weighed sample is added and burn in the

furnace until white ash is formed (4-6 hours), and

weighed until it is constant. The formula of ash

content:

Ash Content =

  

  

𝑥 100% (2)

2.2.7 Fat Content Analysis (AOAC 2007)

The fat or oil fraction can be separated by extracting

with a fat solvent such as petroleum ether, ethyl ether,

chloroform, hexane, and benzene, then evaporated

and the fat content calculated.

The dry sample was weighed and then put into the

hull. The sample in the hull is inserted into the

Soxhlet apparatus and 50 ml of hexane is added. This

analysis is carried out until all the fat in the sample is

extracted. The extracted fat was then dried to remove

the solvent and weighed to a constant. The formula of

fat content:

Fat Content =

 







 







𝑥 100% (3)

2.2.8 Protein Content Analysis (AOAC

2007)

Protein determination is based on the oxidation of

carbonaceous materials and the conversion of

nitrogen into ammonia. The ammonia reacts with acid

to form ammonia sulfate. The solution is made

alkaline and the ammonia is evaporated and then

absorbed in a solution of boric acid. The nitrogen

contained in the solution can be determined by

titration with 0.1 N HCl.

Samples of 0.5 grams, 2 grams of selenium

mixture, and 10 ml of concentrated sulfuric acid were

put into a Kjeldahl flask and then destructed in an acid

chamber until a clear green color. The sample was

cooled and transferred to a 100 ml volumetric flask

and then adjusted to the line with distilled water. 25

ml of boric acid and 3 drops of N indicator were put

into the Erlenmeyer as a distillate container. Into the

distillation apparatus, 10 ml of sample and 20 ml of

30% NaOH were added. The sample was distilled

until all the NH

was accommodated in the

Erlenmeyer. The accommodated distillate is titrated

with HCl 0,1 N until it turns to pink. The formula of

protein content:

𝑁 𝐶𝑜𝑛𝑡𝑒𝑛𝑡 

    ,

 







𝑥100% (4)

Protein Content= N Content X Coversion Factor (5)

2.2.9 Carbohydrate Content Analysis

(AOAC 2005)

Carbohydrates are a group of compounds consisting

of the elements carbon, hydrogen, and oxygen.

Carbohydrate analysis was carried out using the by

difference method. The formula of carbohydrate

content:

Carbohydrate Content (%) = 100% – (water content +

protein content + ash content + fat content) (6)

2.2.10 Calcium Content Analysis (Mursyidi

and Rohman, 2006)

Analysis of calcium content using the

permanganometry method. The principle of this

method is the oxidation-reduction reaction. The

standard solution used in this titration method is

potassium permanganate (KMnO

), KMnO

is a

strong oxidizing compound. First, the sample is

ashed, then the ash is dissolved with concentrated

HCl, and calcium is precipitated as calcium oxalate,

then the precipitate is dissolved with sulfuric acid

(1:4), and titrated with potassium permanganate (0,1

N). The formula of calcium content:

𝐶𝑎 𝐶𝑜𝑛𝑡𝑒𝑛𝑡 

     

 







𝑥100% (7)

2.2.11 Total Plate Count Analysis (AOAC

1996)

The purpose of the Total Plate Count (TPC) analysis

is to detect the presence or absence of total microbes

in chicken egg shell flour cookies. The working

principle of TPC analysis is the growth of

microorganisms after being incubated in Nutrient

Agar media at 37

C for 48 hours, then these

microorganisms will grow and forming colonies that

can be directly counted.

2.2.12 Analysis of Coliform Bacteria (AOAC

1996)

Coliforms are excreted from the digestive tract of

animals and humans. The purpose of the coliform

analysis is to determine the presence or absence of

Escherichia coli bacteria in chicken eggshell cookie

The Effect of Chicken Eggshell Flour Addition on the Charactericts of Cookies

237

products. Coliform analysis using Eosin Methylene

Blue (EMB) agar media. This method is carried out

by taking 1 ml of a suspension of cookies product that

have been diluted in BPB then put into an empty petri

dish and then poured EMB agar liquid media and

homogenized. Then the petri dishes were incubated at

C for 24 hours.

2.3 Hypothesis

The hypothesis of this research is cookies with the

addition of chicken egg shell flour will be accepted

by the panelists, beside that the chemical and

microbiological qualities will close to the cookies

quality that set by Indonesian National Standards.

3 RESULT AND DISCUSSION

3.1 Sensory Analysis to Determine the

Best Formulation

Based on the results of the sensory test with hedonic

which includes texture and taste then further tested

with Duncan with a level of 5% showing the selected

formula is formulation 3. The results of the hedonic

test can be seen in the table. 2.

Table 2. Hedonic test results to determine the best

formulation.

Parameter F 1 F 2 F 3

Taste 1,9

2,3

4,5

Texture 1,4

2,1

4,7

Based on the results of the hedonic test analysis of

the three cookie formulations and continued with the

5% Duncan test, the three cookie formulations have

significant differences. The cookies that were

preferred by the panelists were formulation 3 with the

addition of 5% chicken egg shell flour to the wheat

flour. These results are in accordance with the

research of Rahmawati and Nisa (2015), cookies with

the addition of chicken eggshell flour as much as 5%

have the best sensory properties (Rahmawati and

Nisa, 2015). The addition of 5% chicken egg shell

flour to the wheat flour produces cookies with a

crunchy texture and better taste. So that formulation

3 is used for further testing.

3.2 Proximate and Calcium Analysis

Formulation 3 which is the best formulation was

tested for water content, ash content, fat content,

protein content, carbohydrate content and calcium

content. Proximate and calcium test results can be

seen in Table 3.

The water content affects the quality of the

cookies, if the water content is too high it will

decrease the crunchiness of the cookies. This is due

to the large amount of water bound to the

carbohydrate matrix (Basrin et al., 2016). Based on

table 3, the water content of cookies with the addition

of chicken egg shell flour is 4.22%. This in

accordance with the requirements for the quality of

cookies based on the Indonesian National Standard,

which is maximum of 5% (BSN, 2011).

Table 3. Results of Proximate Analysis and Calcium

Cookies Chicken Eggshell.

No. Parameter Results

1 Wate

4,22 %

2 Ash 2,38 %

3 Fat 25,14 %

4 Protein 6,73 %

5 Calciu

0,72 %

6 Carbohydrate 61,53 %

Ash content shows the total mineral content of a

product. Based on table 3, the ash content of cookies

with the addition of chicken egg shell flour is 2.38%.

The composition of cookies is dominated by wheat

flour. The ash content of wheat flour allowed is a

maximum of 0.7% (BSN, 2009).

The fat content of cookies with the addition of

chicken egg shell flour is 25.14%. The high fat

content in cookies is influenced by the addition of the

ingredients, margarine, skim milk, eggs, and

chocochips. Margarine generally has a fat content of

80-81%, skim milk 14-16% (Ulfa et al., 2017), and

chicken eggs have a fat content of 12% (Nova, 2014).

The protein content of cookies with the addition

of chicken egg shell flour is 6.73%. This is in

accordance with the requirements for the quality of

cookies based on the Indonesian National Standard,

which is at least 5% (BSN, 2011). Widiantara et al.

(2018) stated that the factors that affect the high

protein content are the composition of the ingredients

for making cookies such as skim milk, eggs,

powdered sugar, margarine, flour, and others.

Carbohydrate content in cookies with the addition

of chicken egg shell flour is 61.53%. This is in

accordance with the requirements for the quality of

cookies based on the Indonesian National Standard,

ICSDH 2021 - International Conference on Social Determinants of Health

238

which is at least 70% (BSN, 2011). Nurdjanah et al.

(2011) stated that one of the factors that affect

carbohydrate content is wheat flour as the main

ingredient in cookies. In addition, Fatkurahman et al.

(2012), stated that the carbohydrate content

calculated by difference is influenced by the content

of other macronutrients such as protein, fat, water,

and ash, if the other nutritional components are lower,

the carbohydrate content will be higher.

Cookies with the addition of chicken eggshell

flour have a calcium content of 0.72%. The Food and

Drug Supervisory Agency (2018) states that products

that may include claims for calcium sources must

contain calcium not less than 15% ALG/100 grams

(in solid form) or equal to 165 mg/100 grams. As for

the high calcium claim, it contains calcium not less

than 2 times the amount for the calcium source claim,

which is 330 mg/100 grams, and for the general

requirements for the packaging label claim, the

serving size is 30 grams. In cookies with the addition

of chicken eggshell flour if based on a per serving (30

grams) is 216 mg/100 grams, then these cookies are

not allowed to include a "high calcium" claim.

3.3 Microbiological Analysis

Microbiological analysis on cookies with the addition

of chicken eggshell flour was the total plate count and

coliform bacteria. The number of bacteria contained

in a product can be determined by examining the total

plate count (Mursalim, 2018). The total plate count

can be related to shelf life, quality and hygiene at the

time of production but this is not related to the food

hazard and safety of a product. (BPOM, 2012).

Based on the results of the analysis that has been

carried out, the total plate count on cookies with the

addition of chicken egg shell flour is 4,42 x 10

cfu/g.

According to the requirements of Indonesian National

Standard on cookies, the total plate count in cookie

products should not be more than 10

cfu/g, so that

the cookie production process has implemented good

manufacturing practice.

The coliform test is an indicator to determine fecal

contamination in water (Putri and Pramudya, 2018).

One of the main ingredients for making cookies is

water. Cookies with the addition of chicken egg shell

flour showed a negative coliform test result.

According to Indonesia National Standard on

cookies, the maximum amount of coliform in cookies

contains <20 APM/gram, so that chicken eggshell

flour cookies are safe for consumption.

3.4 Hedonic Test

To find out the level of consumer preference for the

selected cookie formulation, a comparison test was

carried out with cookies on the market. The test

results can be seen in Figure 4.

Figure 4: Results of Hedonic Test of Cookies with Addition

of Chicken Egg Shell Flour and Cookies on the Market.

The results of the hedonic test followed by a t-test

with a level of 5% showed that cookies with the

addition of chicken eggshell flour and cookies on the

market had no significant difference. However, the

graph and the score results showed cookies with the

addition of chicken eggshell flour are slightly more

preferred in taste, color, and overall parameters than

cookies on the market.

3.4.1 Taste

Taste is one of the most important factors in

determining the consumer final decision to accept or

reject a food (Thariq et al., 2014). The results of the

hedonic test for taste parameters showed that the

panelists liked cookies with the addition of chicken

egg shell flour with an average value of 6.2 compared

to cookieson the market with an average value of 5.6.

Market cookies show a very sweet taste, while

cookies with chicken egg shell flour are not too sweet,

so the panellists were preferred that.

6,2

5,93

5,67

6,07

6,4

5,6

5,67

5,8

6,47

6,13

4,8

5,2

5,6

6,4

6,8

HedonicTest

Cookieswithchickeneggshell

flour

CookiesinTheMarket

The Effect of Chicken Eggshell Flour Addition on the Charactericts of Cookies

239

3.4.2 Color

Color is an important criteria for the acceptance of

food products and is one of the main criteria (Rymbai

et al., 2011). The results of hedonic test for color

parameters showed that panelists preferred cookies

with the addition of chicken egg shell flour with an

average value of 5.93 than cookies on the market with

an average value of 5.67. From the results of the test,

it can be seen that eggshell cookies are preferred by

consumers because they have a brighter color than the

color of cookies on the market.

3.4.3 Texture

Texture is a feature of a material as a result of a

combination of several physical properties such as

size, shape, amount, and elements of the formation of

materials that can be felt by the senses of touch and

taste (Midayanto and Yuwono, 2014). Based on

Figure 4, the panelists liked the texture of cookies on

the market with an average of 5.80 compared to the

texture of cookies with the addition of chicken egg

shells with an average of 5.67.

Panelists do not like the texture of cookies with

the addition of chicken egg shells flour because these

cookies have a harder texture. According to research

of Suryati et al. (2019), the addition of more chicken

eggshell flour is directly proportional to the hardness

of cookies. This is because chicken egg shell flour has

a coarse texture and low water content of 0.996%

(Syam et al., 2014).

3.4.4 Aroma

Aroma is in the form of molecules of volatile

compounds that are inhaled by the sense of smell

which play an important role in consumer acceptance

(Bahmid et al., 2019). The results of hedonic test for

aroma parameters, the panelists like cookies on the

market with an average of 6.47, compared to the

aroma of cookies with the addition of chicken egg

shells with an average of 6.07. Panelists do not like

the aroma of cookies with the addition of chicken

eggshell flour because the original aroma of cookies

is slightly lost due to the addition of chicken eggshell

flour. According to Merta et al. (2020), chicken

eggshell flour was not able to attract the panellists

preference because chicken eggshell flour did not

have a distinctive aroma. According to Mardini et al.

(2007) the raw materials used in the manufacture of

the product will affect the aroma of the final product.

3.4.5 Overall

The results of the hedonic test for the overall

parameter, showed that the panelists preferred

cookies with chicken egg shell flour with an average

of 6.40, compared to market cookies with an average

of 6.1. Overall, the panelists liked cookies with the

addition of chicken egg shell flour due to the existing

sensory attributes such as the taste and color

preferred. According to research conducted by

Suryati et al. (2019), the final product of cookies is

influenced by the materials used and will affect the

panelists preference for cookies.

4 CONCLUSION

Based on the hedonic test on the three formulations,

it showed that the panelists preferred cookies with the

addition of chicken egg shells 5% to the wheat flour.

Cookies with the addition of chicken egg shell flour

5% to the wheat flour contains water 4.22%, ash

2.38%, fat 25.14% protein 6.73% calcium 0.72%

carbohydrate 61.53%, total plate 4.42 x 10

cfu/g,

and showed negative results for the coliform test.

Based on the hedonic test by comparing cookies with

the addition of chicken egg shells 5% to wheat flour

with cookies on the market showed there is no

significant difference in the parameters of color, taste,

aroma, texture and overall.

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