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

Indonesia's shrimp industry is growing rapidly, but a surge in waste such as shells and heads shrimps are increasing well. These products contain important components protein, minerals, amino acids. This study aims to determine the chemical properties of liquid broth extracted from freshwater marine shells, including ash, fat, monosodium glutamate (MSG), antioxidant. The was by boiling water with ratio 1:2 for 1 hour at 80oC. Results indicate that type used did not affect broth's MSG, or antioxidant content. Marine broths 0.56% 0.28% 0.10% 0.50% 2.19% 1.97% 1.5291% 1.6274% 2263.73 ppm 2786.2