Characteristics of Keraca (Thalamita sp.) Crab Shell Flour as Functional Food Ingredients

Abstract

Abstract Keraca (Thalamita sp.) crab shell waste increases and its use as food. Crab shell waste can be used as a nutritious food source because it contains minerals. Keraca crab shell flour is proven to be nutritious, safe, and has potential as a functional food ingredient and a source of minerals. This study aims to obtain characteristics of keraca crab shell flour as a functional food ingredient through analysis of the chemical composition, the content of calcium, phosphorus, and identification of pathogenic bacteria salmonella. The material used in this study is flour from the shells and claws of the Keraca crab. The method is quantitative descriptive. The results proved that the Keraca crab shell flour contained 3.45±0.08% water content, 16.67±0.23% protein, 2.61±0.03% fat, 61.86±0.01% ash, and 15.41±0.13% carbohydrates. Keraca crab flour contains 9.01±0.18% calcium, 1.20±0.01% phosphorus, and no pathogenic bacteria Salmonella.