Proceedings of the 1st Lawang Sewu International Symposium on Humanities and Social Sciences 2022 (LEWIS 2022)

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Processing Swimming Crab Shell into Value-Added Products: It Utilization as a Calcium Source Flour and Flavoring

Authors
Muhammad Yusuf1, *, Lisa Cyntia Damayanti1, Aretha Deva Chesiadita1, Yunan Kholifatuddin Sya’di1
1Department of Food Technology, Universitas Muhammadiyah Semarang, Semarang, Indonesia
*Corresponding author. Email: m.yusuf@unimus.ac.id
Corresponding Author
Muhammad Yusuf
Available Online 26 June 2023.
DOI
10.2991/978-2-38476-078-7_20How to use a DOI?
Keywords
Swimming crab shell; food waste; value-added products; calcium source flour; flavoring
Abstract

Indonesia as a maritime country has abundant marine resources. Indonesia's fisheries sector has significantly contributed to the world's food needs. Processed swimming crabs and swimming crab products are one of Indonesia's most important exports. Swimming crabs are generally exported fresh, frozen, or canned. The use of swimming crabs is only for the part that can be consumed, namely the meat. Swimming crab shells have the potential to pollute the environment. In addition, several countries have implemented regulations regarding environmental sustainability requirements in achieving the Sustainable Development Goals (SDGs) with one of the programs related to zero waste products and environmentally friendly processes. The utilization of swimming crab shell waste is not optimal as organic fertilizer, feeds fish, chitin, and chitosan. This floating crab shell trash may be used to make useful items including calcium source flour, stuffed crab shells, crab broth, seasoning powder, umami flavor enhancer powder and seafood seasoning flour. This article investigates the possibility of crab waste as a food product with a range of processing options with a selling value. This study provides a solid foundation for expanding awareness of environmental challenges and the socioeconomic benefits of waste management.

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 1st Lawang Sewu International Symposium on Humanities and Social Sciences 2022 (LEWIS 2022)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
26 June 2023
ISBN
10.2991/978-2-38476-078-7_20
ISSN
2352-5398
DOI
10.2991/978-2-38476-078-7_20How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Muhammad Yusuf
AU  - Lisa Cyntia Damayanti
AU  - Aretha Deva Chesiadita
AU  - Yunan Kholifatuddin Sya’di
PY  - 2023
DA  - 2023/06/26
TI  - Processing Swimming Crab Shell into Value-Added Products: It Utilization as a Calcium Source Flour and Flavoring
BT  - Proceedings of the 1st Lawang Sewu International Symposium on Humanities and Social Sciences 2022 (LEWIS 2022)
PB  - Atlantis Press
SP  - 189
EP  - 195
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-38476-078-7_20
DO  - 10.2991/978-2-38476-078-7_20
ID  - Yusuf2023
ER  -