CHARACTERIZATION AND BIOAVAILABITILY OF NANOCALSIUM SHRIMP

CUPS VANNAMEI

Calcium is one of the essential nutrients that is needed for various bodily functions.
One of the functions of calcium for the body is as nutrients to grow, supporting the
development of motor functions to be more optimal and well developed. Adults need as much
as 800 mg of calcium / day. Calcium deficiency during growth can cause bone growth
disorders, osteoporosis, and osteomalacia (Nieves, 2005).

The problem of calcium deficiency in the body caused by calcium which is common
in the community is microcalcium, which is still not optimally absorbed by the body,
resulting in calcium deficiency which affects various complaints of bone, teeth, blood,
nerves, and body metabolism (Tongchan et al., 2009). therefore technology is needed to
reduce the size of calcium. effective technology to reduce the size of a calcium is nano
technology. Nanotechnology or commonly referred to as nanotechnology is the manipulation
of matter on the atomic and molecular scale which has an atomic diameter ranging from 62
picometers to 520 pikoneters. with this nano technology we can create a calcium with a very
small size (10-1000 nm), so that the Nanocalcium can be absorbed directly by the body
perfectly, it is more efficient than the usual calcium consumed by the community, and is very
useful in fulfilling the body's calcium optimal and can be consumed for all ages (Suptijah
2009).

Indonesia has 170 shrimp processing companies with a total production of around
500,000 tons per year. The largest export of fishery commodities from Indonesia to date is
shrimp. realization of shrimp exports in 2007 reached 160,797 tons with a value of Rp.11.5
trillion. The value of shrimp exports is 50% of the value of Indonesia's fishery commodity
exports in 2007 which amounted to 23 trillion. This shrimp export value always increases
every year. exported shrimps of almost 90% are the raw form without skin and head. the
types of shrimp that are usually exported are vannamei shrimp. (Statistics and Information
Data Center, Ministry of Maritime Affairs and Fisheries, 2008). As much as 75% of the total
weight of shrimp becomes waste, namely the shell and head. The shrimp waste is still not
utilized optimally. Shrimp waste is usually used for animal feed which has small economic
value. with the presence of nanocalcium technology can turn shrimp waste into nanocalcium
which has a high economic value. To prove this, a number of methods were used to utilize
the vannamei shrimp shell to become nanocalcium, determine the characteristics of the
nanocalcium physically and chemically and the bioavailability of the produced nanocalcium.

II.CONTENT

The main material used in this study was the vannamei shrimp shell (Litopenaeus
vannamei). vannamei shrimp has a body with books and periodic exoskeleton activities
(moulting). The body parts of Vannamei shrimp have been modified so that they can be used
for eating, moving, and immersing themselves into the mud (burrowing), and have sensor
organs, such as the antenna and antennas.

The tools used include the Atomic Absorption Spectrophotometer (AAS) brand Perkin
Elmer Aanalyst 100 types of flame emission, LW Scientific brand UV-200-RS brand
spectrophotometer, Scanning Electron Microscopy (SEM) brand JSM-35C, whiteness meter
Kett Electric Laboratory brand type C-100.

The chemical composition of vannamei shrimp shells is known by proximate analysis

(AOAC 1995). Proximate analysis is a method of chemical analysis that aims to identify
nutrient content such as protein, carbohydrates, lemates, and fiber in a substance from raw
materials. Proximate analysis is useful for evaluating the quality of feed or foodstuffs,
especially in standard foodstuffs that should be contained in it.

Making nanocalcium using precipitation method with immersion time of shrimp

shells for 0 hours, 24 hours, 48 hours and 72 hours. precipitation method is a reaction of solid
formation in a solution or in other solids during a chemical reaction. precipitation occurs
because of diffusion in solids. the nanocalcium yield was then calculated, and an AAS
(Atomic Absorption Spectrophotometry) and spectrophotometer analysis (APHA 2005) were
carried out. AAS is a type of atomic absorption spectrophotometry where the basis of its
measurement is the measurement of absorption of a ray by an atom. unabsorbed rays are
continued and converted into measurable electrical signals. After that the nanocalcium was
analyzed using SEM. Scanning Electron Microscopy (SEM) functions to scan the focus of
fine beams of electrons to samples so that nano-size images are obtained. in addition,
nanocalcium is also analyzed by white degrees to determine calcium levels and acidity to
determine pH. The nanocalcium was then tested for bioavailability in the blood of mice using
the oral mouse method in vivo to determine the efficiency and effectiveness of the resulting
nanocalcium.
Chemical Composition of Vannamei Shrimp Shells

The chemical composition of vannamei shrimp shells determined by proximate

analysis including water content, ash, fat, protein, carbohydrate and acid insoluble ash in the
vannamei shrimp shell can be seen in table 1.

Tabel 1. Komposisi Cangkang Udang Vannamei

Parameter Nilai (%bb)

Water level 12,35

Ash level 17,13

Protein level 47,18

Fat level 1,25

Carbohydrates 22,09

TLA ash level 0,44

The water content of the vannamei shrimp shells produced from this study is
relatively low at 12.35%, because the vannamei shrimp is measured for its water content,
namely the shell of dried shrimp that has undergone a process of sun drying. The water
content of Penaeus notabilis shrimp shell based on Emmanuel et al. (2008) is 13.3%. Shrimp
shells of different species have relatively the same moisture content.

Analysis of ash content in vannamei shrimp shells from this study was 17.13% (bb) or
19.54% (bk). The value of this ash level is lower than the ash content examined by
Ravichandran et al. (2009) of 21.5% (bk). The difference in the value of ash content is
thought to be caused by differences in orbit and the environment.

Vannamei shrimp shells have a protein content of 47.18% (bb). According to the
research conducted by Kim et al. (2011) Litopenaeus vannamei shrimp shell protein content
of 40.35% (bb). High levels of protein are thought to be caused by feed given to vannamei
shrimp. Vannamei shrimp are pond shrimp, and the feed given usually contains more protein
than natural feed.

Vannamei shrimp shells have a fat content of 1.43% (bk), this indicates that the fat
content of the vannamei shrimp shell is relatively low. This value is different from the results
of tests conducted by Ravinchandran et al. (2009), which is 9.8% (bk). Differences in fat
levels are influenced by the type of shrimp and the life phase of shrimp when harvested.

The results of the calculation of carbohydrate levels by the difference method indicate
that the shell of Vannamei shrimp contains carbohydrates of 21.5%. The results of the
calculation of carbohydrates by the difference method is a method of determining
carbohydrate levels in food in a rough manner, crude fiber is also calculated as carbohydrates
(Winarno, 2008).

The test results for acid insoluble ash showed that the shrimp shell contained a residue
of 0.44%. The ash content in this study is still below 1%, as required by Basmal et al. (2003).
The levels of acid insoluble ash are thought to originate from materials found in the waters
where vannamei shrimp live, such as sand, mud, silica and rocks that are still attached to the
sample during drying.

Nanokalsuim Rendment

The nanocalcium yield with HCl shrimp shelling for 0 hours, 24 hours, 48 hours and
72 hours has the following values of 12.01%, 11.76%, 13.92% and 14.06% (Figure 1) . The
immersion time of 48 hours produces the optimum yield, which is 13.92%. Immersion 48
hours later was used for the main research, which was measured by mineral levels with AAS
and spectrophotometer, measured in size by SEM, white degree, pH value, and bio-
availability of nanocalcium in the body of white mice in viv.
 Soaking shrimp shells with 1 N HCl causes the development of shrimp shell matrix so
that it makes it easier for solvents to enter the matrix, this also causes easier calcium release
from the shell of the shrimp. Retention time of shrimp shells in 1 N HCl solution affects the
decrease in mineral content in the process of making chitin.

Composition of Nanocalcic Minerals

Based on AAS analysis and spectrophotometer known as nanocalcium containing

macromineral compositions such as Ca, Mg, P, K, and Na and micromineral such as Mn, Fe,
and Zn (Table 2). The main component of the composition of nanocalcium is the vannamei
shrimp shell. Calcium is the main constituent of shrimp shells.

The process of soaking shrimp shells using HCl increases calcium levels (Figure 2).
The immersion process causes the opening of the shells' pores to the maximum, so that the
spaces formed make it easy to reach by extracting (HCl), thus the minerals are easily released
or extracted optimally (Suptijah 2009). Soaking affects calcium levels. Soaking followed by
heating can reduce the fiber content so that it increases the calcium content. Soaking in acids
can also reduce phytate content, this content has been known as calcium chelating.

Scanning Electron Microscopy Analysis

The results of SEM analysis with a magnification of 80,000x indicate that the
nanocalcium has a value of 37-127 nm (Figure 3), and is classified into nanoparticles because
it corresponds to the understanding of nanoparticles described by Mohanraj and Chen (2006),
ie nanoparticles are particles measuring 10-1000 nm. Nanoparticles of very small size, have
better solubility than ordinary drugs in the body.

Nanocalcium is made by precipitation method. The process of precipitation is done by

controlling the solubility of the material in the solution through changes in pH. The
nanocalcium produced in this study is not much different from the nanoparticles produced by
Wu et al. (2008) which ranges from 20-200 nm.
Analysis of Acidity (pH)

PH analysis shows that nanocalcium has a pH value of 9.40. The constituent material
of nanocalcium is calcium oxide (CaO). Calcium oxide is a white powder with a high pH of
12.6. The lower value of nanocalcium is because of the neutralization process with distilled
water. A high pH value can be used as an alternative to antimicrobials.

The pH value is related to the nanocalcium as a food additive. An alkaline pH value is

not harmful to the body because generally the nanocalcium is fortified into instant milk
containing casein protein. Casein protein is acidic so that it can help bond between casein and
nanocalcium.

White Degrees Analysis

The value of the white degree of nanocalcium produced was 81.73% -93.39% with an
average of 87.56%. The white degree of nanocalcium is influenced by its constituent mineral
components. The main component of making this nanocalcium is calcium. Calcium has a
white color, therefore the value of the white degree of nanocalcium is also high.

Minerals naturally have different colors, Na and K which belong to IA group elements
have a silvery color, Mg has a grayish white color, pink manganese, black and red P, and pale
green Fe. The content of P and Mg is more dominant than nanocalcium after calcium. P has a
value of 9.50% -10.61% and Mg has a value of 1.79% -2.60%. P and Mg are thought to cause
a decrease in the value of the white degree of nanocalcium.
Nanocalcium bioavailability

The results of bioavailability analysis showed that in the 3rd, 5th, and 7th minutes the
nanocalcium absorbed by the body was 8.5%, 9.6% and 63.3% (Figure 4). Nanocalcium
bioavailability is higher compared to the Trilaksani et al. (2006) in tuna bone meal, which is
0.86%. The high bioavailability of nanocalcium provides many benefits for humans.
Nanocalcium can be fortified in food so that it can meet the daily calcium needs of adults
around 800 mg / day.

Nanocalcium particles are very small, which are 37-127 nm. Nanocalcium has a
higher bioavailability compared to macro-sized calcium, so it quickly enters receptors and is
absorbed perfectly (Suptijah 2009). Gao et al. (2007) added that mice given nanocalcium had
low calcium waste in feces and urine compared to mice fed microcalcium. The smaller the
particle size, the higher the absorption rate of calcium in the body.

Calcium bioavailability measurement is used to explain physicochemical and

physiological processes that affect fractional absorption of calcium in the body so that the
mineral can be used by the body to carry out metabolic functions (Trilaksani et al. 2006).

III.CLOSING

Conclusion

Nanocalcium has the optimal yield obtained from soaking shrimp shells for 48 hours,
which is 13.92%. Optimal calcium levels are produced by soaking shrimp shells for 48 hours,
which is 85.49%. The main mineral of nanocalcium is calcium, but nanokalsium also
contains other mineral components, namely magnesium, potassium, sodium, phosphorus,
iron, zinc, and manganese. The resulting nanocalcium has a pH value of 9.40. The
nanocalcium obtained is included in the nanoparticles. Nanocalcium has a white degree value
of 87.56%. Nanocalcium bioavailability is quite high in the 7th minute, which is 63.3%.

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