Chicken Eggshell Waste as a Vegetable Breeding Media at the Culinary Department of SMK Negeri 4 Yogyakarta

Heni Purwanti, Yuni Heruwati

Abstract


The culture of managing waste at the culinary department of SMK Negeri 4 Yogyakarta—a school of Adiwiyata which has a good environment for students to learn and to foster a sense of loving the environment—is by utilizing the organic waste, one of which is the chicken eggshell waste. Chicken eggs are widely used to process foods in the culinary department of SMK Negeri 4 Yogyakarta. Various types of processed foods use chicken eggs as the main ingredient or as supporting/additional material. The need for chicken eggs is quite large every day, causing an abundance of chicken eggshell waste in the culinary department of SMK Negeri 4 Yogyakarta. This experimental study aims to utilize chicken eggshell waste as a vegetable nursery media by direct practice of nursery vegetable plants with chicken eggshell media. The results showed that eggshells can be used as a plant medium and even the growth of seedlings looks better and fertile. This is probably due to the content of calcium, phosphorus, nitrogen, and potassium in eggshells.


Keywords


chicken egg shells; media; plant nursery; waste

Full Text:

PDF

References


Butcher, G. D., & Miles, R. (1990). Concepts of eggshell quality. VM01300. PDF, 6.

Damanhuri, E. & Padmi, T. (2010). Diktat Kuliah Teknik Pengelolaan Sampah. Bandung: Program Studi Teknik Lingkungan, Fakultas Teknik Sipil dan Lingkungan, Institut Teknologi Bandung.

Djajanegara, H. S. (2004). Kajian Pengelolaan Sampah di Jawa Barat. Bandung: Badan Penelitian dan Pengembangan Daerah Provinsi Jawa Barat.

Hadiwiyoto, S. (1983). Penanganan dan Pemanfaatan Sampah. Jakarta: Yayasan Idayu.

Hunton, P. (2005). Research on eggshell structure and quality: an historical overview. Brazilian Journal of Poultry Science, 7(2), 67-71.

Koswara, S. 2009. Teknologi pengolahan telur (teori dan praktek). eBookPangan.com. Universitas Muhammadiyah Semarang. Retrieved from http://tekpan.unimus.ac.id/wp-content/uploads/2013/07/TEKNOLOGI-PENGOLAHAN-TELUR.pdf.

Nasution, R. (1999). Fosfat Alam sebagai Bahan Baku dan Pupuk Fosfat. Bogor: Pusat Penelitian Tanah dan Agroklimat Bogor.

Putra, M. R. P. (2019). 4 Manfaat Cangkang Telur untuk Tanaman. Retrieved from https://paktanidigital.com/artikel/manfaat-cangkang-telur-tanaman/#.XqoQnZkxXIU.

Rahmadina, R., & Tambunan, E. P. S. (2017). Pemanfaatan limbah cangkang telur, kulit bawang dan daun kering melalui proses sains dan teknologi sebagai alternatif penghasil produk yang ramah lingkungan. Klorofil: Jurnal Ilmu Biologi dan Terapan, 1(1).

Rasyaf, M. (1990). Bahan Makanan Unggas Indonesia. Kanisius: Yogyakarta.

Subekti, S. (2010). Pengelolaan Sampah Rumah Tangga 3R Berbasis Masyarakat. Prosiding SNST Fakultas Teknik, 1(1).

Sudaryani. (2003). Kualitas Telur. Jakarta: Penebar Swadaya.

Syam, Z. Z. (2014). Pengaruh serbuk cangkang telur ayam terhadap tinggi tanaman kamboja jepang (Adenium obesum). e-JIP BIOL, 2(2).

Warsito, H., Rindiani and Nurdyansyah, F. (2015). Ilmu Bahan Makanan Dasar. Yogyakarta: Nuha Medika.




DOI: https://doi.org/10.12928/joves.v3i1.1367

Refbacks

  • There are currently no refbacks.


Copyright (c) 2020 Universitas Ahmad Dahlan

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

View JOVES Stats

p-ISSN 2614-7483

e-ISSN 2614-7475

Organized by 

Master of Vocational Education, Universitas Ahmad Dahlan

Vocational Program (D-IV) of Food Service Industry, Universitas Ahmad Dahlan

Published by 

Universitas Ahmad Dahlan

 

Lisensi Creative Commons

Ciptaan disebarluaskan di bawah Lisensi Creative Commons Atribusi-BerbagiSerupa 4.0 Internasional