SCRAP: FAVOURING FROM SHRIMP WASTE (LITOPENAEUS VANNAMEI) AS A SUBSTITUTE FOR MONOSODIUM GLUTAMATE (MSG) TO PREVENT STUNTING IN TODDLERS
DOI:
https://doi.org/10.5281/zenodo.21756185Keywords:
monosodium glutamate (MSG), stunting, health effect, natural flavorings, shrimp waste, alternative seasoningAbstract
Monosodium glutamate (MSG) is widely used as a flavor enhancer but excessive consumption in early childhood has been associated with neurotoxic effects that may impair cognitive development and contribute indirectly to stunting. This study aims to develop SCRAP, a natural seasoning produced from Litopenaeus vannamei shrimp waste, as a nutritious and sustainable substitute for conventional MSG. Shrimp waste was selected because it contains natural glutamic acid, protein, calcium, and phosphorus that support children's growth while reducing organic waste. The research employed proximate analysis to determine nutritional composition and organoleptic testing to evaluate sensory acceptance compared with conventional MSG. Proximate analysis showed that SCRAP contained 3.63% moisture, 43.16% ash, 12.63% protein, 15.62% fat, 24.96% carbohydrates, and 290.99 kcal/100 g. Organoleptic evaluation demonstrated mean scores of 3.81 for taste, 3.95 for aroma, 3.76 for appearance, and 3.43 for texture. Compared with conventional MSG, SCRAP received higher consumer acceptance for taste, aroma, and appearance, while texture showed comparable acceptance. These findings indicate that SCRAP is a safe, nutritious, and environmentally friendly natural seasoning with the potential to replace conventional MSG. Its nutritional value and favorable sensory characteristics suggest that SCRAP can support healthier dietary practices for toddlers while contributing to stunting prevention and sustainable food production.
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