Open AccessFlavored powder from shrimp shells with bromelain enzymatic process and adding of flour and spices
Author(s) -
Wara Dyah Pita Rengga,
Kega Amalania Salsabiil,
Harianingsih,
Sheli Oktavia,
Muhammad Ansori
Publication year - 2019
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1367/1/012080
Subject(s) - shrimp , bromelain , chemistry , flavor , food science , extraction (chemistry) , enzyme , phenol , chromatography , biochemistry , organic chemistry , biology , papain , fishery
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%.