Biology, Medicine, & Natural Product Chemistry
Vol 12, No 2 (2023)

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

Esa Ghanim Fadhallah (Universitas Lampung)
Dyah Koesoemawardani (Universitas Lampung)
Lathifa Indraningtyas (Universitas Lampung)

Article Info

Publish Date
12 Aug 2023

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.

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Journal Info
Biology, Medicine, & Natural Product Chemistry
Website

Abbrev

BIOMEDICH

Publisher

Universitas Islam Negeri Sunan Kalijaga Yogyakarta

Subject

Biochemistry, Genetics & Molecular Biology Medicine & Pharmacology Public Health

Description

BIOLOGY, MEDICINE, & NATURAL PRODUCT CHEMISTRY, this journal is published to attract and disseminate innovative and expert findings in the fields of plant, animal, and microorganism secondary metabolite, and also the effect of natural product on biological system as a reference source for ...