A STUDY 0F THE QUALITY OF NATURAL FLAVORING

POWDER PROCESSED FROM SHRIMP WASTE

SUPARMI
EDISON
RICHAL SUSILO

JAPAN, SEPTEMBER 20TH 2017

 INTRODUCTION

SHRIMP PRODUCTION
• INCREASING FROM YEARS TO YEARS
• 2014 SHRIMP PRODUCTION 540.000 TONS
• 2015 SHRIMP PRODUCTION 870.000 TONS
• SHRIMP PRODUCTION UNTIL OCTOBER 2016
10.000.450 TONS
• (AP51) SURABAYA.
 EXCELLENCE OF SHRIMP

As industrial materials
compound.
Suppliers for foreign exchange(
34%) from fishery sector.
High protein source
Special taste
 Shrimp processed product

INDUSTRIAL SCALE :
1. SRY SHRIMP
2. FERMENTATION PRODUCT
(TERASI,CENCALUK SAUCE)
3. FROZEN SHRIMP
4. SHRIMP CRACKER’S
 HOUSEHOLD SCALE

RESTAURANT
CRACKERS
SHRIMP GRILLED
EBI
DRY SHRIMP
 SHRIMP BODY UTILIZATION

35 % – 50 % OF SHRIMP BODY BECAME

WASTE.

EDIBLE PARTS 50 % - 75 %
SHRIMP BODY WITHOUT SHELL 24 % - 41 %
HEAD WASTE 36 % - 44 %
FOOT 5 % - 10 %
SHELL 17% -23%
USED FOR :

•FOOD INDUSTRIAL
MATERIALS COMPOUND
•PLUS VALUE FOR
PRODUCEN OR FOR THE
PRODUCT
•INGREDIENT OF FLAVOR
•ANTIOXIDANT
 TASTE

CONSIST OF :
SWEET TASTE : OVERCOMED BY
ORGANIC COMPOUND, ALIPHATIC.
EX : AMINO ACIDS, ETC
SOUR TASTE : OVERCOMED BY
PROTON DONOR, SOUR TASTE
INTENCITY DEPENDING ON H+ IONS
SALTY TASTE : OVERCOME BY
ORGANIC SALT
BITTER TASTE : OVERCOMED BY
THE ALKALOIDS
 Objectives and benefits
Objectives:
• GENERAL :
Alternative to manage shrimp waste.
• SPECIAL :
 Acquire a new application technology in deployement in
processing shrimp waste to be natural flavoring powder,
 Produce a good quality of taste and safe to eat
 Generated by a research

Benefits:
• Utilization of shrimp waste as natural flavoring powder
• As a source of information how to process natural flavoring
powder for shrimp waste, and
• Can be used as a development industy for Community activities
Forum.
 Method
• Experiment method :
 Processing shrimp flavoring powder,
 Amino acids analysis : HPLC,
 Odor threshold test, and
 Organopletic valuation.
• Research design :
non factorial completely randomized design with 3 levels wheat
flour addition :
 without wheat flour addition,
 1:1 wheat flour addition, and
 1:2 wheat flour addition.
 Method
• Processing flavoring powder:
 Isolate of shrimp waste
Shrimp waste

Wash and drain

Shrimp waste

Blend with water addition 2:1

For 5 minutes
Porridge of shrimp
waste

•Heat on temperatur 90 celcius degree for 30 minutes

•Strain it with strainer

Filtrate of shrim
waste
 Method
• Processing flavoring powder:
 Shrimp waste flavoring powder

Filtrate of shrimp waste

+ garlic %
+ salt 1%
+ sugar 5%
Blend all for a minute

Batter
+ dextrin 15%
+ TWEEN® 80 1%
Mix all for 10 minutes
foam
•Dry on temperature 70 celcius
degree
•blend dry ingredients and sieve it.
Shrimp flavoring powder
 RESULT AND DISCUSSION
ODOR THRESHOLD TEST

• TASTE:
cannot found by the panelist at the
ratio of 1:9
Aroma:
Cannot found by the panelist ath the
ratio of 1:10
 120

100
Odor threshold test Value (%)

80

60

40

20

0
1:00 1:01 1:02 1:03 1:04 1:05 1:06 1:07 1:08 1:09 1:10
Rasa 100 72 72 60 60 64 48 28 8 0 0
Aroma 100 92 84 64 92 52 32 32 20 12 0
 Organoletic valuation
• Taste:
Based on the results of variance analysis, the addition of wheat
flour in different amount gives a real effect to taste of shrimp
flavoring powder, where the R2 treatment was totally different
with R0 and R1 treatment.

Treatment
Repetition
R0 R1 R2
1 4.40 3.84 2.96
2 4.24 3.40 3.04
3 3.88 3.76 3.12
Total 12.52 11 9.12
Average value 4.17b 3.67b 3.04a
 Organoleptic Valuation
• Aroma:
Based on the results of variance analysis, the addition of wheat
flour in different amount gives a real effect to aroma of shrimp
flavoring powder, where the R2 treatment was totally different
with R0 and R1 treatment

Treatment
Repetition
R0 R1 R2
1 4.60 3.92 3.20
2 4.32 3.72 3.44
3 3.92 3.48 2.96
Total 12.84 11.12 9.60
Average Value 4.28a 3.71b 3.20c
No Asam Amino Serbuk Perisa (%)
1. Aspartate 0.271
2. Glutamate 0.913
3. Serin 0.282
4. Glycine 0.147
5. Histidin* 0.162
6. Arginine* 0.214
7. Treonin* 0.197 • Amino acids : 17 types
8. Alanin 0.413 • Essential amino acids : 9 types
9. Proline 0.151 Arginine, Histidin, Isoleuvin,
Leucine, Metionin, Phenilalanin,
10. Tyrosine 0.077 Lycine, Treonin, Triptofan and Valin
11. Valin* 0.158
12. Methionin* 0.144
13. Sistein 0.057
14. Isoleucin* 0.126
15. Leucine* 0.362
16. Phenylalanin* 0.158
17. Lysine* 0.255
 Conclussions and Recommendations
 Conclussions:
• Shrimp flavoring powder that has been analyzed contains of 17
types of amino acids consisting of 9 types of essential amino
acids and 8 types of non essential amino acids
• Odor threshold value of shrimp flavoring powder to taste 8% at
a ratio of 1:8 and odor threshold value of shrimp flavoring
powder to the aroma 12% at a ratio of 1:9
• The greater the dilution ratio was conducted, the taste and
aroma of the shrimp flavoring powder would decrease until
undetectable
 Recommendations:
• Based on this study result, its advisable to apply the shrimp
flavoring powder on food product to know the taste produced
by this shrimp flavoring powder.