W. Dyah Pita Rengga, K. Amalania Salsabiil, Harianingsih, S. Ervita Oktavia, M. Ansori
Shrimp shells consisting of head and skin can be extracted to get a filtrate that is rich in protein and delicious taste. The shrimp shell powder is refluxed in 2 stages, the first without enzymes and followed by the reflux stage with enzymatic bromelain. The function of enzymatic extraction is to get a protein that has more shrimp flavor. The filtrate without and with the enzyme are made into filtrate then added with flour and spices to become shrimp flavoring powder. Products analyzed and tested are shrimp flavor and filtrate. Tests carried out were tests of protein content, water content, analysis with FTIR, GCMS, and TEM. The results of the filtrate contain 24.6% total protein in the condition of adding bromelain enzymes as much as 2% (b / b) at 55 °C. Analysis of functional groups flavoring consist of amines, carboxylic acids, alcohols and phenols, amides, and sulfates. The powder is evenly distributed (not agglomerated) between 1-8 nm with a dominant diameter of 6 nm of 26.1%. © 2019 IOP Publishing Ltd. All rights reserved.
Chemical Engineering Department, Universitas Negeri Semarang, Indonesia; Family Welfare Education Department, Universitas Negeri Semarang, Indonesia
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