Analysis of Calcium Flour Quality on The Organoleptic Characteristics of Steamed Pandan Sponge Cake

Abstract

This study aims to analyze the effect of calcium flour substitution from eggshells on the organoleptic characteristics of pandan steamed cake. The background of this study is based on the need for high nutritional value food innovations and efforts to reduce household organic waste. The research method used was an experimental approach with a descriptive design, where wheat flour was substituted with eggshell flour at two proportions: 25% and 50%. Organoleptic testing was conducted by expert panelists to evaluate four parameters: color, aroma, texture, and taste. The results showed that a 25% substitution of eggshell flour (75:25 ratio) still produced a product with acceptable sensory quality, although there were minor changes such as a less vibrant color, an aroma with a mineral aftertaste, and a slightly coarse texture. Conversely, at a 50% substitution rate (50:50 ratio), organoleptic quality declined significantly, characterized by pale color, dominant chalky aroma, sandy texture, and a bitter taste that was off-putting. The conclusion of this study is that the optimal substitution ratio is 25%, where the nutritional value of the product can be improved without significantly compromising sensory quality. The use of eggshell flour as a food additive is proven to be potential, but requires formulation adjustments and processing methods to produce a final product that is appealing to consumers.