Lowokwaru (malangkota.go.id) – So far, shrimp waste has been thrown away, and can even pollute the surrounding environment. Departing from this phenomenon, a team consisting of students from the Development Economics Study Program at the University of Muhammadiyah Malang (UMM) innovated to utilize shrimp waste as a flavor enhancer.
Interestingly, this innovation has successfully passed the funding of the Student Entrepreneurship Development Program (P2MW) of the Directorate of Learning and Student Affairs of the Directorate General (Ditjen) of Higher Education, Research and Technology (Diktiristek) of the Indonesian Ministry of Education, Culture, Research and Technology.
Team leader, Rezatullah explained that this innovation is an effort to reduce environmental pollution and add value to waste because it is converted into products that are useful for the community.
"So the waste is converted into shrimp flavor or flavor enhancer. Shrimp waste is obtained from the shrimp industry process. Includes unused parts of the shrimp body such as the head, skin, and tail. These three parts are usually just thrown away by the industry," he added, Friday (30/6/2023)
It is not uncommon for shrimp waste to pollute the environment, because it causes air pollution because it often causes an unpleasant odor. This makes Rezatullah and the team even more enthusiastic about producing the right and accurate solution.
Regarding the manufacturing process, the White Campus team must take several steps. Starting with collecting shrimp waste first. Then the waste consisting of shrimp skin, head, and tail is ground using a machine to produce fine powder.
"After that, the powder is mixed with herbs and spices. Then the mixture of ingredients is dried and finally packaged and ready to use. We are currently also pioneering this business so that it can be used by the wider community," he explained further.
Reza said that this success was thanks to the collaboration and teamwork of Mina Syalafi Mufah, Risda Yanti Fatikasari, and Tutut Solikah. In addition, they also received guidance, mentoring, and input from the supervising lecturer, Setyo Wahyu S, SE, ME. (say/yon)
