Fortification of Nano Calcium of Freshwater Mussel (Pilsbryoconcha sp.) Shell on Cookies Towards Proximate Composition and Calcium Content
Abstract
This research was aimed to determine the effect of nano calcium of freshwater mussel (Pilsbryoconcha sp.) shell on cookies towards proximate composition and calcium content. Cookies were prepared by fortified with nano calcium of freshwater mussel shell consist of 4 levels of treatment: 0%, 0.5%, 1%, and 1.5%. Cookies were evaluated for proximate analysis (moisture, ash, protein, fat, and carbohydrate content), calcium, phosphorus content, and consumer acceptance. Findings it was observed that fortification of nano calcium of freshwater mussel shells significantly increased the calcium (Ca) and phosphorus content (P) of cookies when compared to the control treatment, with the highest value of calcium (6.91%) and phosphorus (1.36%) of 1.5% fortification treatment. Meanwhile, based on consumer acceptance that 1% fortification of nano calcium of freshwater mussel shell on cookies was most preferred with calcium content 5.97%, phosphorus content 1.24%, and proximate content of moisture, ash, protein, fat, and carbohydrate content was 3.26%, 2.26%, 10.12%, 29.32%, and 55.33%, respectively.
