Surface Morphology and Elemental Modification of Eggshell Flour Treated with Water and Fermentation

Eggshell waste consists of several elements potentially utilized as an ameliorant. Thus, environmentally friendly surface morphology and surface elements are required to increase its functional value, which was studied microscopically using scanning electron microscopy-energy-dispersive X-ray (SEM-EDX). This study has examined the chemical characteristics of surface morphology and elemental modification on eggshell flour (EF) with H₂O and fermentation using SEM-EDX. This study has used a quantitative descriptive approach in a completely randomized design (CRD) with three replications and two treatments (EF surface morphology and elemental modification process), namely H₂O and fermentation. The process of modifying EF with water and fermentation showed a significant effect on proximate properties (moisture, volatile matter (VM), and ash), pH, electrical conductivity (EC), and inorganic C (IOC). The modified eggshell flour (MEF)-fermentation process showed an increase in pH H₂O (8.40) and EC (0.86 dS m⁻¹), as well as higher cation exchange capacity (CEC) [31.60 cmol(+) kg⁻¹] and IOC (15.66%). The modification process through fermentation produced a denser surface structure with an irregular texture and a higher proportion of C. The MEF through fermentation increased the active surface elemental, nutrient availability, and adsorption capacity.