 |
| UMM student team that makes shrimp waste into flavoring. (Photo: Special) |
All this time, shrimp waste was thrown away by the community. It even pollutes the surrounding environment. Responding to this phenomenon, a team of students from the University of Muhammadiyah Malang (UMM) made a breakthrough by utilizing shrimp waste in seasonings. Interestingly, this innovation has successfully passed the funding for the Program Pembinaan Mahasiswa Wirausaha (P2MW) (Trans: Student Entrepreneurship Development Program ) of the Directorate of Learning and Student Affairs, Directorate General of Higher Education.
The team consists of UMM Development Economics students. Team leader Rezatullah explained that this innovation is an effort to reduce environmental pollution. Furthermore, it adds value to the waste by converting it into a valuable product for the community.
Also read : Thousands of People Performed Eid al-Adha Prayer at UMM
"So the waste is converted into shrimp flavor or flavoring. The shrimp waste is obtained from the shrimp industry process. It includes unused parts of the shrimp body such as the head, skin and tail. These three parts are usually thrown away by the industry," he added.
Quite often, this shrimp waste pollutes the environment. Especially air pollution because it often causes unpleasant odors. Rezatullah and his team were even more eager to develop a precise and accurate solution.
Also read : To Protect the Safe Natural Environment, UMM Organizes Qurbani with the Green and Halal Concept
Regarding the making process, the white campus team must do some steps first. It started by collecting shrimp waste. Then the waste of the shrimp's head, skin, and tail will be pulverized using a machine. Then it will change its form into a powder.
"After that, the powder is mixed with herbs and spices. Then the mixture is dried and finally packaged in a conditional package ready for use. We are also currently licensing this business so that it can be used by the wider community," he explained further.
Reza did not achieve this all by himself. Instead, it was a collaboration and teamwork consisting of Mina Syalafi Mufah, Risda Yanti Fatikasari, and Tutut Solikah. They were also guided, assisted, and advised by one of the lecturers, Setyo Wahyu S, SE, ME. (put/wil)
.jpeg)
