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

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.

Potential and Trends Processing of Shrimp Industry by-Products in Food: A Review

“…Generally, about 88.5% of shrimp parts that are often produced in factories are only in the form of headless (headless shrimp) and peeled (shrimp without skin and head) depending on market demand [8]. Therefore, during shrimp processing between 30-45% of the total production is produced as a by-product, which includes the head and shell [9][10][11]. This by-product can cause environmental pollution because its utilization is still minimal so it is necessary to carry out proper processing innovations [12,13].…”