Analysis of the Pretreatment Process for Gonggong Shell Flour (Laevistrombus turturella) on a Scale-Up
Nuvia Nurlaily Rumandhani, Beauty Suestining Diyah Dewanti*, Arie Febrianto, Vindhya T. Widayanti, Andan L. Rucitra, Wendra G. Rohmah, Riska Septifani, Dhita M. Ikasari

Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Indonesia

Abstract

The gonggong shell (Laevistrombus turturella) is a type of sea snail that inhabits most of the waters around Bintan, Riau Islands. The gonggong consists of meat and shell, with the shell constituting the largest part, approximately 60%. The proportion of shells in gonggong is higher than the meat, resulting in abundant gonggong shell waste. One way to utilize gonggong shells is by converting them into shell flour, which can be used in health supplements and shrimp feed, particularly for shrimp farms in Bintan Regency. The hard texture of gonggong shells (13.1 MPa) requires pretreatment before milling. The pretreatment processes include autoclaving, drying, and burning. This research aimed to determine the difference in quality between the scaled-up output and the quality at the laboratory scale, and to identify the material requirements and utilities for the pretreatment process of producing gonggong shell flour on a large scale. The scale-up was conducted with a 1 : 50 ratio from the laboratory scale. The quality results of gonggong shell flour in the large-scale study showed a moisture content of 0.46%, an ash content of 56.42%, and a calcium content of 54.31%. These results were compared with the quality at the laboratory scale using an unpaired t-test, and the results showed no significant differences for all tested parameters.

Keywords: Calcium Content- Gonggong Shell- Pretreatment- Scale-Up

Topic: Waste and environmental management