Utilization of Shrimp Head Wastes into Powder Form as Raw Material for Value-Added Products

Abstract

Shrimp processing industries produce large amounts of wastes in the form of shrimp heads, shells, and tails, which are more or less 50% of the raw materials. Improper disposal of these nutrient-rich wastes can cause environmental problems if not duly managed. This study aims to utilize Penaeus monodon shrimp head wastes into powder form using a cabinet type drier and establish the processing yield and important product qualities. Two treatments of shrimp head powders were studied: shrimp head powder with carapace (SHPwc) and shrimp head powder without carapace (SHPwoc). The yields obtained were 26.72% for SHPwc while 20.42% for SHPwoc; both are considered to have significant value since both are produced from wastes. Both products have satisfactory water activity levels; however, the bulk density was high, and the solubility was lower than other published powdered seafood by-products. Both products have light orange or brown color: however, in both odor and flavor, SHPwoc had a higher mean general acceptability, with “like slightly-like moderately” results. SHPwoc was subjected to a shelf-life study with added salt and ascorbic acid preservatives. Monthly analyses revealed that the microbiological parameters are still within limits, and both moisture and pH values were acceptable after eight months of storage at ambient temperature (28-30°C). However, the peroxide value is acceptable until only the sixth month, which signifies the end of shelf-life based on theoretical sensory changes. The results of this study show the promising significance of utilizing shrimp processing wastes into seafoodbased products.

Karakteristik Fisik Dan Organoleptik Sediaan Serbuk Flavour Kepala Udang Windu (Penaeus monodon) Pada Perbedaan Suhu Pengeringan

“…Hal tersebut dapat memberikan kontribusi dalam skala besar terhadap isu lingkungan. Bassig et al, (2021) menyebutkan bahwa limbah makanan laut mengandung sejumlah besar material organik yang berpotensi meningkatkan biochemical oxygen demand (BOD) dan menurunkan konsentrasi oksigen dalam air. Pembuangan limbah ini tidak hanya menyebabkan dampak negatif terhadap lingkungan tetapi juga menyia-nyiakan sumber daya yang berharga.…”

“…Limbah kepala udang dapat digunakan sebagai sumber pigmen karoten (Jayachandran et al, 2020;Sathyaruban et al, 2021;Destiyanti et al, 2023), kitin (Doan et al, 2019;Verawati et al, 2020;Pratiwi et al, 2020), dan penyedap (Adawiyah et al, 2012;Atika & Handayani, 2019;Bassig et al, 2021;Koohathong et al, 2021;Karomah et al, 2021). Kandungan nutrisi kaya protein (15-54,4%), mineral (21,1-55%), lipid (11,9%), chitin (15-20%) dan sejumlah karoten (15%) masih dapat dimanfaatkan sebagai bahan tambahan pangan, pakan, sebagai sedian nutraseutikal dan farmasi (Ibrahim et al, 1999;Goncalves & Junior, 2019;Nirmal et al, 2020;Rodrigues et al, 2020;Messina et al, 2021;Bassig et al, 2021;Simat et al, 2022). Sejumlah penelitian pembuatan penyedap kepala udang telah dilakukan dengan berbagai metode (Atika & Handayani, 2019;Nursahra & Suryani, 2020;Deepika et al, 2021).…”

Environmental and Socioeconomic Impacts of Shrimp Farming in the Philippines: A Critical Analysis Using PRISMA

“…Shrimp farming activities contribute significantly to both the local and national economies of the Philippines, and shrimp continues to be an export commodity to Japan, the United States, and South Korea, with high demand and prices, even in local and national markets [15]. Its production offers livelihood opportunities, even to rural women, and it has other value-adding activities, which provide employment and poverty alleviation for the country [76]. The role of women is very important and strategic, as they are considered to be the key determinants for the food security and nutritional statuses of their households [77][78][79].…”

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

“…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].…”