Alternative Use of Tamarind Pretreatment in Making Eggshell Flour

The use of acid pretreatment in the manufacture eggshell flour is an alternative way to speed up drying time, reduce product odor, and facilitate absorption nutrients when consumed. Tamarind one type acidifying agent that widely available around, both sold commercially naturally. This study aims examine differences various types tamarind process making flour. used as was Lombok, Kalimantan, Java. method this research soak egg shells with mentioned above for 3 (three) hours. Parameters observed were proximate analysis (water content, ash, fat, protein, crude fiber, carbohydrates) minerals (calcium phosphorus), pH yield. results show there are administration parameters. treatment showed best value obtained Lombok main control, well yield calcium levels. phosphorus content control.