Chemical Properties of Liquid Broth Extracted from Freshwater and Marine Shrimp Shells Waste

Esa Ghanim Fadhallah, Dyah Koesoemawardani, Lathifa Indraningtyas

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.

Keywords


chemical; liquid broth; protein; shrimp shell; waste

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References


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DOI: https://doi.org/10.14421/biomedich.2023.122.437-440

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Copyright (c) 2023 Esa Ghanim Fadhallah, Dyah Koesoemawardani, Lathifa Indraningtyas



Biology, Medicine, & Natural Product Chemistry
ISSN 2089-6514 (paper) - ISSN 2540-9328 (online)
Published by Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity.

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This work is licensed under a CC BY-NC