Enhanced calcium content in Puli crackers through fortification of free-range chicken pasta

Abstract

This research aims to: (1) develop a nutrient-rich formula for free-range chicken Puli crackers; (2) identify the formula most preferred by panelists; (3) determine the nutritional content of the crackers using the proximate method; (4) assess changes in calcium levels during processing; (5) evaluate the portion size that meets calcium requirements; and (6) determine the shelf life of the crackers. The research was conducted in three stages: production of the crackers, preference testing, and nutritional content analysis. Production and preference testing took place at the PTBB FT UNY laboratory from March to June 2010, while nutritional analysis was performed at the CV Chem-Mix Pratama laboratory in July 2010. The preference test utilized the Hedonic method with 30 panelists, including 25 students and five lecturers from the Culinary Engineering Education Study Program PTBB FT UNY. Nutritional analysis included proximate analysis and fiber content measurement, covering water, ash, fat, protein, and carbohydrate contents. The results of this research are: (1) product formula variations of 10%, 30%, and 50% free-range chicken; (2) the 30% formula was the most preferred by panelists; (3) proximate analysis revealed water content of 2.4929%, ash content of 3.0289%, protein content of 15.1557%, fat content of 9.7012%, and carbohydrate content of 66.7105%; (4) calcium content decreased from fresh free-range chicken to pre-cooked chicken by 0.8532%, and from pre-cooked chicken to crackers by 0.5170%, with the final calcium content in the crackers being 1.2062%; (5) each serving of the crackers (2.5 g, or one piece) contains 0.02% of the recommended daily calcium intake (800 mg), and a 50 g package contains 1% of the recommended intake; (6) the shelf life of the crackers packaged in plastic is one month at room temperature (25-30°C).