Paper Title
Green Flavored Powder: Fresh Shrimp Broth (Litopenaeus Vannamei) Using Reflux Assisted By Enzyme Bromelain

Abstract
Nowadays, shrimp shell waste becomes an environmental problem in Indonesia. In this study Vannamei shrimp (Litopenaeus Vannamei) was used because it is one of the most popular shrimps in that easy to cultivate, fast growth rate, and resistant to disease. Besides, the Vannamei shrimp shell waste consists of beneficial compounds involved are 28.40 ± 0.58% protein, 46.76 ± 0.61% ash, 4.69 ± 0.007% water, and 0.82 ± 0.04% lipid. The objective of this study was to made and characterization the green flavored powder from Vannamei (Litopenaeus Vannamei) shrimp shell waste assisted by bromelain enzymes. The dried shrimp shell flour is mixed in 0.5% NaCl in solution with a ratio of 1:2 (w/v) and boiled using reflux at 85°C for 30 minutes. Filtered the first broth from the first cake from the mixture, then boiling the cake into distilled water 1:2 (w/v) by adding some concentration of bromelain enzyme 0%, 1%, 2%, and 3% (w/w). The mixture boiled using reflux at 50°C, 55°C, and 60°C for 2 hours to know the optimal condition in making the second broth. Mixing the first and second broth 1:1 (v/v) to get a strong flavor. Adding the broth mixture by 5% wheat flour and tapioca flour with ratio 1:1 (w/w) as a fastener ingredient of the broth. Furthermore, the broth is added by 1.8% (w/v) garlic, 2.23% (w/v) onion, 0.1% (w/v) turmeric, 0.3% (w/v) ginger, and 7.5% (w/v) salt. Stir well the dough and dried into an oven at 100°C -105°C until the mass is constant. After the dough is dry, mill and sieves the dough until the desired powder smoothness. As results, the highest protein content in green flavored powder found in the 2% (w/w) of bromelain enzyme addition and 55°C of reflux temperature. The water content contained in flavored powder is 9.842% according to SNI 01-4476-1998 standards with a maximum moisture content of 12%. The characterization of functional groups in flavored powder using FTIR consists of 2nd amines (N-H) group, bands carboxyl acid (O-H) group, aldehyde (C-H) group, carboxyl acid derivatives (C=O) group, bands sulfate (S=O) group, aldehyde (C-H) group, ether (C-O-C) group, lactone (a cyclic ester) (C=O) group, aliphatic amine (C-N) group, and vinyl (-CH=CH2) group. The characterization of specific compounds on first broth and second broth using GC-MS contains aldehyde compounds, esters, carboxylic acids, amines, ketones, and sulfide caused by lipid oxidation, Maillard reaction, and an enzymatic reaction. Keywords— Bromelain Enzym, Green Flavored Powder, Reflux, Vannamei Shrimp Shell Waste.