Komponen Senyawa Aktif pada Udang Serta Aplikasinya dalam Pangan

James Ngginak*  -  Program Studi Magister Biologi, Universitas Kristen Satya Wacana Jl. Diponegoro 52-60 Salatiga 50711,0298-321212, Indonesia
Haryono Semangun  -  Program Studi Magister Biologi, Universitas Kristen Satya Wacana Jl. Diponegoro 52-60 Salatiga 50711,0298-321212,, Indonesia
Jubhar C. Mangimbulude  -  Program Studi Magister Biologi, Universitas Kristen Satya Wacana Jl. Diponegoro 52-60 Salatiga 50711,0298-321212, Indonesia
Ferdy S. Rondonuwu  -  Program Studi Magister Biologi, Universitas Kristen Satya Wacana Jl. Diponegoro 52-60 Salatiga 50711,0298-321212, Indonesia

(*) Corresponding Author
Indonesian water area is vast and has a great potential of natural resources. Most of the Indonesian people working as fisherman describes that ocean
is place of making a living. Watery area resources Indonesian watery area is vast and has a great potential incude shrimps, fish, and other organism to
support human life. Ocean organism has been known to contain nutrition which is good for human’s health. Shrimps contains omega 3, mineral, fat,
citin, carotenoide (astaxanthin) and vitamin. The active compound have an ability to prevent disease and meet the nutritional need of body. Omega3 and
astaxantin for example are active compounds found in shrimps. These compound play a role as antioxidant and free radicals scavenger can be supplement
for pregnant women and baby. Omega 3 and antaksantine are found in various shrimps and fish. Thus, the development of product from this organism
includes supplement, margarine, cake, souse, bread, kerupuk, flour and salt. In this review, the writer describes the the functional compound and its
usage as food product.

Keywords: astaxanthin; food compound; shrimps

Sains Medika : Jurnal Kedokteran dan Kesehatan
is published by Fakultas Kedokteran Universitas Islam Sultan Agung Semarang, Indonesia.
Jl. Raya Kaligawe Km.4, PO BOX 1054/SM Semarang 50112
Website: https://fkunissula.ac.id/
Email: sainsmedika@unissula.ac.id

ISSN: 2339-093X (Online) | 2085-1545 (Print)
DOI : 10.30659/sainsmed

This work is licensed under a Creative Commons Attribution 4.0 International License

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