Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)

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Characterization of Physicochemical Properties of Powder Coconut Crab Shells (Birgus latro L.) from North Maluku

Authors
Hamidin Rasulu1, *, Danar Praseptiangga2, I Made Joni3, 4, Ari Handono Ramelan5
1Department of Food Technology, Faculty of Agriculture, Khairun University, Ternate 97719, Indonesia, Indonesia.
2Department of Food Science and Technology, Faculty of Agriculture, Sebelas Maret University (UNS), Surakarta 57126, Indonesia.
3Nanotechnology and Graphene Research Center, Universitas Padjadjaran, Jatinangor 45363, Indonesia
4Department of Physics, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Bandung, Indonesia.
5Department of Physics, Faculty of Mathematics and Natural Sciences, Sebelas Maret University (UNS), Surakarta 57126, Indonesia.
*Corresponding author. Email: hamidinrasulu@yahoo.com
Corresponding Author
Hamidin Rasulu
Available Online 5 January 2022.
DOI
10.2991/absr.k.220101.048How to use a DOI?
Keywords
shallot; fried shallot; Dairi Regency; Dairi shallot; product development; Toba Lake
Abstract

Coconut crab (Birgus latro L.) or in North Maluku language called coconut crab is one of the biological natural resources of high economic value. People consume coconut crab dishes that have a taste similar to lobster, but have a distinctive advantage because this animal consumes coconut meat. Utilization of coconut crab shell waste to date has not been done. While the purpose of this study is to characterize the physical and chemical properties of the purification of coconut crab shell waste. The results compared the waste flour of the shell of an unrelated coconut crab (A) with the shell of a braised crab (B). Obtained total yield 40%, moisture content, ash content, protein, fats, carbohydrates respectively (5.57-5.68%), (49.47-49.24%), (20.42-22.10%), (0.63-0.52%), (23.89-24.20%). While antioxidant activity (30.84%-30.67%), As well as color L* (72.85-70.86), a* (7.25-8.26), b* (8.15-10.21), Coconut crab shell (CC) which is a waste material which is one of the important biopolymers. The comparison of the quality of coconut crab shell waste before being heated has no significant difference, except in protein components and antioxidant activity of 20.74 and 29.95% respectively. Similarly, the brightness level of L*=72.85 in the powder CC is not yet heated, while the cc powder after heating L*=60.13. The micrographs of each treatment also have a slight difference in the shape of round chendering on unheated CC powder, while in cc powder after heating undergo irregular shape.

Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

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Volume Title
Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
Series
Advances in Biological Sciences Research
Publication Date
5 January 2022
ISBN
10.2991/absr.k.220101.048
ISSN
2468-5747
DOI
10.2991/absr.k.220101.048How to use a DOI?
Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

Cite this article

risenwbib
TY  - CONF
AU  - Hamidin Rasulu
AU  - Danar Praseptiangga
AU  - I Made Joni
AU  - Ari Handono Ramelan
PY  - 2022
DA  - 2022/01/05
TI  - Characterization of Physicochemical Properties of Powder Coconut Crab Shells (Birgus latro L.) from North Maluku
BT  - Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
PB  - Atlantis Press
SP  - 357
EP  - 360
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220101.048
DO  - 10.2991/absr.k.220101.048
ID  - Rasulu2022
ER  -