Effect of Incubation Time and Filtrate Usage on Enzymatic Deproteination of Shrimp Wastes

Frozen shrimp companies in Indonesia produce a large amount of shrimp waste. Shrimp waste can be processed into chitin and hydrolysate through the deproteinization process. In this study, deproteinization uses an enzymatic method with a pH of 2.5 ± 0.1 conditioned by using sulfuric acid. Shrimp waste was incubated for 3 or 5 d using acidic water and filtrate from the previous incubation. The Kjeldahl method determined the total nitrogen content of the residue and hydrolysate. The total nitrogen content of the hydrolysate was converted to obtain the protein content. The nitrogen content results in residue obtained at incubation times of 3 and 5 d using acidic water solution, which was 6.98% and 6.64%. Meanwhile, the total nitrogen content soaked in the previous filtrate for 6, 9, 10, and 15 d was 6.57, 6.36, 6.24, and 6.13%, respectively. The protein content obtained at incubation times of 3 and 5 d using acidic water solution was 6.78 and 8.4%. Meanwhile, the total protein levels soaked in the previous filtrate for 6, 9, 10, and 15 d were 9.33, 10.57, 11.12, and 12.49%, respectively. The incubation time decreases the total nitrogen content in the residue and the increase in protein content in the hydrolysate. Keywords: Shrimp Waste, Deproteinization Enzymatic, N total Chitin, Protein Hydrolisate