Characterization of the whiteness degree of calcium citrate synthesized from broiler chicken bone waste
DOI:
https://doi.org/10.25047/animpro.2025.890Keywords:
whiteness degree, calcium citrate, waste, synthesis, broiler chicken boneAbstract
The whiteness degree characterization was performed to assess the brightness and purity of calcium citrate, as a higher whiteness degree indicates better product quality and greater potential for application. This study aimed to characterize the degree of whiteness of calcium citrate synthesized from broiler chicken bone waste. The study materials included broiler chicken bone waste, citric acid, ethanol, and distilled water. Calcium oxide derived from broiler chicken bones was mixed with distilled water. Citric acid and 95% ethanol were then added and stirred for 30 minutes using a hotplate magnetic stirrer at 75 °C and 500 rpm. The sample was subsequently sun-dried for 14 days and ground for 1 minute using a blender. The observed parameter was the degree of whiteness, measured using a color reader. The whiteness data were analyzed descriptively. Calcium citrate synthesized from broiler chicken bone waste using citric acid had a whiteness degree of 74.40±0.02, indicating that the product exhibited good visual quality and a stable synthesis process. These results demonstrate that broiler chicken bone waste has strong potential as an environmentally friendly alternative source of calcium.
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Copyright (c) 2025 Muhammad Syafi'ul Umam, Muhammad Riziq Ridho, Aisyah Ramadani Safitri, Naufal Alief Roihan; Agus Hadi Prayitno, Derico Setyabrata, Rusna Meswari
This work is licensed under a Creative Commons Attribution 4.0 International License.
