Astaxanthin Extraction of Vanname Shrimp (Litopenaeus vanname) Using Palm Oil

Vanname shrimp is an important economic commodity that has carapace waste which is rich in the pigment astaxanthin. This study aims to determine (1) the chemical composition (proximate) of vanname shrimp carapace flour (2) the astaxanthin content of vanname shrimp carapace flour with different extraction times (3) Randemen of astaxanthin extract of vanname shrimp carapace flour. This research consisted of two stages, namely (1) Preparation and analysis of the chemical composition of vanname shrimp carapace flour (2) Extraction and analysis of the astaxanthin content of vanname shrimp carapace with different extraction times. Experimental research method with completely randomized design (CRD). The different extraction time treatments consisted of three tare, namely 120, 180, and 240 minutes. The data obtained were analyzed using Analysis of Variance (ANOVA). The results showed that carapace flour had a chemical composition of moisture content of 10.28%, ash content of 33.73% db, protein content of 38.82%db, fat content of 1.56%db, crude fiber of 25.9%db. Meanwhile, the highest astaxanthin content from this study was 5.0909 mg / g (240 minutes). the resulting levels were 2.6351 mg / g (120 minutes), 3.2569 mg / g (180 minutes) and 5.0909 mg / g (240 minutes), respectively. The yield of astaxanthin extract produced were 50.95% (120 minutes), 65.36% (180 minutes), and 78.92% (240 minutes), respectively. The highest yield of astaxanthin extract in the study was in the 240 minute treatment of 78.92%.

Abstract. Vanname shrimp is an important economic commodity that has carapace waste which is rich in the pigment astaxanthin. This study aims to determine (1) the chemical composition (proximate) of vanname shrimp carapace flour (2) the astaxanthin content of vanname shrimp carapace flour with different extraction times (3) Randemen of astaxanthin extract of vanname shrimp carapace flour. This research consisted of two stages, namely (1) Preparation and analysis of the chemical composition of vanname shrimp carapace flour (2) Extraction and analysis of the astaxanthin content of vanname shrimp carapace with different extraction times. Experimental research method with completely randomized design (CRD). The different extraction time treatments consisted of three tare, namely 120, 180, and 240 minutes. The data obtained were analyzed using Analysis of Variance (ANOVA). The results showed that carapace flour had a chemical composition of moisture content of 10.28%, ash content of 33.73% db, protein content of 38.82%db, fat content of 1.56%db, crude fiber of 25.9%db. Meanwhile, the highest astaxanthin content from this study was 5.0909 mg / g (240 minutes). the resulting levels were 2.6351 mg / g (120 minutes), 3.2569 mg / g (180 minutes) and 5.0909 mg / g (240 minutes), respectively. The yield of astaxanthin extract produced were 50.95% (120 minutes), 65.36% (180 minutes), and 78.92% (240 minutes), respectively. The highest yield of astaxanthin extract in the study was in the 240 minute treatment of 78.92%. The success of the astaxanthin extraction method using crude palm oil which has undergone aprocess is degumming influenced by temperature and time, especially to obtain carotenoids from carotenoproteins. The heating process at different temperatures will affect the caroteno-protein releasing free carotenoids which will bind to the fatty acids contained. on palm oil. The results showed that the optimal temperature for extracting astaxanthin from shrimp carapace using vegetable oil was 70°C [8].
Besides that, the extraction time also affects the formation of carotenoids. Increasing the extraction time can increase the amount of astaxanthin extracted from the shrimp carapace. A short extraction time will only extract astaxanthin from the surface of the shrimp shell particles, but for astaxanthin that comes from the inside of the shrimp shell particles it takes a longer time to be extracted out. Therefore it is necessary to conduct research to determine the appropriate extraction time using palm oil as the extracting material.
This study aims: 1) to determine the chemical composition (proximate) of vanname shrimp carapace flour, 2) the astaxanthin content of vanname shrimp carapace flour with different extraction times, and 3) Rendemen of astaxanthin extract of vanname shrimp carapace flour.

Materials and Instruments
The main material used in this research is vanname shrimp carapace which is obtained from traditional markets in Pekanbaru. Other ingredients are n-hexan, asta force and palm oil. The tools used include knives, cutting boards, blenders, analytical scales, filter paper, waterbath, centrifuge, and UV-Vis spectrophotometry.

Research Stages
The method of this study was experimental method intwo steps, they were 1) Preparation and analysis of the chemical composition of vanname shrimp carapace flour and 2) Extraction and analysis of the astaxanthin content of vanname shrimp carapace with different extraction times (120, 180, and 240 minutes). The research design used a completely randomized design (CRD).

Preparation and analysis chemical composition (proximate) of carapace flour vanname shrimp.
Making vanname shrimp carapace flour used the [9] method with a few modifications. The vanname shrimp carapace is washed using clean water and sun-dried to dry. Furthermore, the size reduction process is carried out using a dry blender with a particle size of 80-100 mesh. Then the chemical composition (proximate) measurements are carried out including: protein, fat, ash, water, and carbohydrates. Protein analysis used the Kjeldahl method, fat using the Soxhlet method, ash [10], moisture, and Crude Fiber (by difference). [8]). Astaxanthin extraction used the [8] with slight modifications. A sample of 50g of vanname shrimp carapace was mixed with palm oil in a ratio (1: 2 w / v), heated using a waterbathat a temperature of 70 o C with different lengths of time (120 minutes, 180 minutes, and 240 minutes). Furthermore, it is filtered and the filtrate is agitated using a centrifuge at a speed of 4500 rpm for 10 minutes. The agitation process will produce two phases of the filtrate, namely the orange pigmented oil phase and the shrimp carapace phase. The orange pigmented oil phase was taken to identify the amount of astaxanthin and its yield.

Data Analysis
The collected data from each treatment were analyzed using analysis of variance (ANOVA).

Chemical composition (proximate) of vanname shrimp carapace flour
The results of the chemical composition analysis (proximate) of vanname shrimp carapace flour are presented in Table 1. The results showed that the ash content in vanname shrimp carapace flour was quite high, namely 33.72%db, this was due to the fact that most carapace contains quite high minerals. Protein content is only 38.82% db, fat 1.56% db. The protein contained in vanname shrimp is quite high which consists of amino acids. This condition shows that vanname shrimp has good nutritional value as food. Protein in the body can be in the form of food reserves, building blocks and regulatory substances [11]. Amino acids are useful in protein synthesis and muscle building. Protein cycles occur in cells, tissues or other body parts that involve the digestive tract [12].
Crude fiber 25.90% db, and moisture content 10.28%. In general, the chemical composition of vanname shrimp carapace is influenced by two factors, namely endogenous and exogenous factors. Endogenous factors that affect the chemical content of shrimp include genetic factors, gender, size, level and maturity of the gonads. While the exogenous factors that influence are salinity, temperature, season, availability of food and habitat.

Astaxanthin content of vanname shrimp carapace flour
Measurement of astaxanthin levels was carried out to determine the levels of astaxanthin extracted from vanname shrimp carapace using palm oil solvent with a UV-Vis spectrophotometer. Measurements were made with a wavelength of 482 nm [8]. Based on the results of research with different extraction times, the average astaxanthin content was obtained as shown in Figure 1 below:

Figure 1. The Average Astaxanthin Content Of Vanname Shrimp Carapace
Based on Figure 1, the analysis of variance (appendix 4) shows that the extraction time has a significant effect on the astaxanthin levels obtained, which is based on the analysis of variance   (5.14) in The confidence level is 99%, then H 0 is rejected and to see which treatment is different, it is continued with the honest real difference test (BNJ) . The results of the further test of the astaxanthin levels in the extract showed that the treatment time of 120 minutes was not significantly different from the treatment of 180 minutes, but very different. The highest level of astaxanthin was obtained in the treatment duration of 240 minutes at 5.09 mg/g.
The difference in extraction time had an effect on the resulting astaxanthin content, because the longer the extraction time would affect the process of removing astaxanthin from the shrimp carapace. a brief extraction will only extract astaxanthin from the surface of the shrimp shell particles while the long extraction time can extract astaxanthin from the inside of the shrimp shell particles [8].
Based on Ashahedi's research (2010), the use of extraction time for 4 hours produces carotenoids (Astaxanthin) with high yields of 3.4747 ug / g, this is because the extraction process for 4 hours provides sufficient time for the solvent to penetrate the cell wall and attract out carotenoids (Astaxanthin), resulting in high yield carotenoids (Astaxanthin).

The yield of astaxanthin extraction
The yield is the ratio of the amount (quantity) of extract produced from the extraction. The yield calculation uses percent (%) units. The yield is obtained by calculating the total flour produced, then dividing the weight of fresh sea cucumber meat used multiplied by one hundred percent. the higher the yield value produced will be economically beneficial and indicates the value of the extract produced is more and more [13]. The average yield of Astaxanthin extract can be seen in Figure 2.

Figure2. The average yield of astaxanthin extract from carapace vanname shrimp
Based on the analysis of variance, it shows that the astaxanthin extract from the vanname shrimp carapace produced by the extraction time has a significant effect on the amount produced, where F count (3050.99)> F table (10,92) at the 99% confidence level, H0 isrejected, then a further test is carried out with a further test of honest real difference (BNJ). The results of further test yield astaxanthin extract showed that the difference in each treatment had a significant effect on the extraction time (120 minutes, 180 minutes and 240 minutes). The highest yield was obtained in the treatment of extraction time of 240 minutes of 78.92.
The increased extraction time results in an increase in the yield value, as well as the increased extraction time will increase the ability of solvent penetration in the raw material. The solubility of the components in the material goes slowly with increasing time however, after reaching the optimal time the number of components extracted from the raw material has decreased. This is due to the limited number of components contained in the material and the solvent used has a limited ability to dissolve the existing material so that even though the extraction time is increased, the solute inside is not there.