Preparation and nutrion composition of fermented Penaeus monodon head waste

Abstract

A study on fermentation process of Penaeus monodon head waste was conducted using Effective Microorganism Activated Solution (EMAS) as inoculants and molasses use as a carbohydrate sources. There are two treatments involve in this experiment that is the fermented shrimp head waste with EMAS and the fermented shrimp head waste without EMAS while the oven dried shrimp head waste act as control. The oven dried shrimp head undergo proximate analysis after been dried for 14 hours at 60° C. The other two treatments were kept at 30°C for 14 days in 6 different airtight containers. Each container filled with 500 g of Penaeus monodon head waste. For the fermented shrimp head with EMAS, it were mixed with 25 ml EMAS, 15 ml distilled water and 25 ml molasses and for the fermented shrimp head without EMAS it were mixed with 25 ml molasses and 40 ml distilled water. After the end of the fermentation period, the fermented shrimp head waste with EMAS and the fermented shrimp head waste without EMAS were undergo proximate analysis. During the fermentation period, no changes occur in the pH value to acidic condition that needed for fermentation process to occur. Although there are increasing of the proximate composition like protein, lipid, ash and fiber for the fermented shrimp head waste with EMAS or fermented shrimp head waste without EMAS, but there are no significant difference (p>0.05) after the end of the fermentation period. It was concluded that the EMAS are not suitable use as inoculants for fermentation process of the Penaeus monodon head waste.