Influence of Duck Eggshell Nano-Calcium Fortification on the Chemical Quality of Beef Sausage

Duck eggshells are one of bio-wastes from poultry industry and household that have been disposed. contain high calcium which can be applied as an alternative source daily for the body. Nanostructured duck eggshell used a food additive in beef sausage processing. This study was conducted to determine chemical quality fortified by nano-calcium. The materials include beef, soy protein isolate, palm oil, garlic, salt, pepper, shallot, onion, tapioca, monosodium glutamate, sodium tripolyphosphate, nutmeg, coriander, frankfurter, sugar, nano-calcium, ice, nano-structured eggshell. Treatments fortification nano-calcium were 0; 0.15; 0.3; 0.45; 0.6% total dough. Parameters tested moisture, protein, fat, carbohydrate, fiber, ash, calcium, sodium, energy sausage. Each treatment consisted 5 replications. Data collected analyzed analysis variance using completely randomized design if there significant different (P0.01) then further Duncan's New Multiple Range Test. Results showed had highly effect on but did not affect Fortification up increased dan decreased