Utilization of shrimp shell as a substitute ingredient in mineral and protein enrichment of tempeh steak product

Abstract

Abstract Indonesia has great potential for seafood products and has imported seafood products as one main imported product for the marine industry. The imported shrimp is deshelled, so the shell has a great potential to end waste and can be harmful if disposed to the environment. In this study, the shrimp shell will be utilized as a substitute in the production of tempeh steak to determine the effect of different concentrations of Shrimp Shell Flour (SSF) addition to the tempeh product. This study resulted that the addition of SSF added the ash (mineral) and protein content and lowered the water content along with the higher concentration of SSF added. The addition of SSF did not have an effect on the fat and carbohydrate content of the product produced. It can be concluded that the SSF can be utilized as a substitute to increase the ash (mineral) and protein content of tempeh steak products.

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