Fadhallah, Esa Ghanim and Koesoemawardani, Dyah and Indraningtyas, Lathifa (2023) Chemical Properties of Liquid Broth Extracted from Freshwater and Marine Shrimp Shells Waste. Biology, Medicine, & Natural Product Chemistry, 12 (2). pp. 437-440. ISSN 2540-9328
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Abstract
Indonesia's shrimp industry is growing rapidly, but a surge in shrimp waste such as shells and heads’ shrimps are increasing as well. These waste products contain important components such as protein, minerals, and amino acids. This study aims to determine the chemical properties of liquid broth extracted from freshwater and marine shrimp shells, including ash, protein, fat, monosodium glutamate (MSG), and antioxidant. The liquid broth was extracted by boiling shrimp shells and heads in water with a ratio of 1:2 for 1 hour at 80oC. Results indicate that the type of shrimp used did not affect the broth's ash, fat, protein, MSG, or antioxidant content. Marine and freshwater shrimp liquid broths contain 0.56% and 0.28% ash, 0.10% and 0.50% fat, 2.19% and 1.97% protein, 1.5291% and 1.6274% MSG, and 2263.73 ppm and 2786.2 ppm antioxidant.
| Item Type: | Article |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian |
| Depositing User: | Esa Ghanim Fadhallah |
| Date Deposited: | 22 Aug 2023 01:57 |
| Last Modified: | 22 Aug 2023 01:57 |
| URI: | http://repository.lppm.unila.ac.id/id/eprint/52426 |
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