OPTIMIZATION OF THE UTILIZATION OF SHRIMP HEAD WASTEINTO POWDER BROTH

Abstract

Utilization of the regional economy can be done through the maximum utilization of local resources where this can be done by increasing the economic value of local resources that
have not been used optimally. Therefore, in this study the local water resources of Papua were used which were abundant but not utilized. The shrimp heads are currently only a waste of fishermen and the people in Sorong and West Papua. Although some use shrimp heads, this is done outside Papua and only as animal feed. The nutritional content of shrimp heads is very high and good for health. Therefore, researchers will conduct research in the
form of experiments on the process of making spices from shrimp heads. This study will apply the taguchi method, where the researcher must make a simulation to determine the number of trials and the level that must be carried out. In this study, two processing processes were carried out, namely by way of in the oven and by way of frying. The experimental results tested using the organoleptic test showed that the experiment with the
fried method had the highest score at level 3 with a score of 565. Meanwhile the process using the oven got the highest score at level 4 with a score of 595. Comparison of the values of the two processes is quite low, namely the oven process is 5% higher than the fried process. Therefore, it can be concluded that the oven process with level 4 is the best.