Karakteristik kimia, sensori, dan warna tepung cangkang sotong (Sepia sp.) sebagai sumber kalsium dengan lama proses autoclaving yang berbeda Karakteristik kimia, sensori, dan warna tepung cangkang sotong (<i>Sepia</i> sp.) sebagai sumber kalsium dengan lama proses <i>autoclaving</i> yang berbeda
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calcium flour, heat treatment, natural minerals, product quality
Abstract
Cuttlefish shell flour is a processed product rich in minerals, particularly calcium. However, the utilization of cuttlefish shells remains limited, resulting in their accumulation as waste that has not yet been optimally processed. This study aimed to determine the calcium characteristics of cuttlefish shell flour with different autoclaving times. The method of this research was conducted through laboratory experimentation. The research design used a completely randomized design (CRD) with one factor, which is the difference in autoclaving process times (30, 60, and 90 minutes). Parametric data were analyzed using analysis of variance (ANOVA), honest significant difference (HSD) test, and independent sample t-test. The parameters analyzed included protein, fat, moisture, ash, sensory, calcium, color, Fourier transform infrared (FT-IR), and scanning electron microscope-energy dispersive x-ray (SEM-EDX) content. The research results indicate that varying autoclaving durations significantly affected (p<0.05) the characteristics of cuttlefish bone powder. Autoclaving for 90 minutes yielded the highest calcium content (38.33%), along with protein (2.67%), fat (0.26%), moisture (1.77%), and ash (92.43%); color parameters showed an L* value of 65.02, a* of 1.95, and b* of 6.31. FT-IR identified the presence of calcium carbonate with a characteristic absorption peak at a wavelength of 711.9 cm-1. SEM-EDX showed a smooth surface of cuttlefish shell flour with small particles evenly distributed, a solid, and dense surface. The appropriate autoclaving time produces cuttlefish shell flour with optimal mineral and calcium content.
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