In the bustling waters surrounding Bintan, Riau Islands, lies an untapped resource that could revolutionize the shrimp farming industry and supplement markets. The gonggong shell, a humble sea snail, is the star of a groundbreaking study led by Beauty Suestining Diyah Dewanti from Universitas Brawijaya. Her research, published in Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, explores the potential of gonggong shells to create a sustainable and profitable future for shrimp farmers and health supplement producers alike.
The gonggong shell, scientifically known as Laevistrombus turturella, is often discarded as waste, with the meat being the primary focus. However, the shell, which makes up about 60% of the snail, is rich in calcium and other minerals, making it an ideal candidate for shell flour production. This flour can be used in health supplements and as feed for shrimp, particularly in the shrimp farms of Bintan Regency.
The challenge lies in the shell’s hard texture, which requires pretreatment before it can be milled into flour. Dewanti and her team explored three pretreatment processes: autoclaving, drying, and burning. They then scaled up the process from the laboratory to a larger scale, maintaining a 1:50 ratio, to assess the quality differences and identify the material requirements and utilities for large-scale production.
The results were promising. The large-scale study showed a moisture content of 0.46%, an ash content of 56.42%, and a calcium content of 54.31%. When compared with the laboratory-scale results using an unpaired t-test, no significant differences were found for all tested parameters. This consistency is crucial for commercial applications, as it ensures that the product quality remains the same regardless of the scale of production.
“Scaling up the pretreatment process of gonggong shell to produce shell flour is not just about increasing the quantity,” Dewanti explained. “It’s about maintaining the quality and consistency of the product, which is vital for commercial success.”
The implications of this research are far-reaching. For the shrimp farming industry, the availability of a local and sustainable source of shell flour could reduce dependence on imported feed, lowering costs and increasing profitability. For the health supplement industry, the gonggong shell flour offers a new, natural source of calcium, catering to the growing demand for organic and sustainable products.
Moreover, this research opens up new avenues for waste utilization in the seafood industry. Instead of discarding the shells, they can be converted into a valuable product, contributing to a circular economy. This not only reduces waste but also creates new economic opportunities.
The study, published in Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, is a significant step towards a more sustainable and profitable future for the shrimp farming and health supplement industries. As Dewanti puts it, “The gonggong shell is more than just waste. It’s a resource waiting to be tapped.”
The journey from laboratory to large-scale production is fraught with challenges, but Dewanti’s research has shown that it’s possible. With further research and development, the gonggong shell could become a key player in the global shrimp farming and health supplement markets, shaping the future of these industries in profound ways.