Melimpahnya jumlah limbah udang memerlukan adanya upaya pemanfaatan yang dapat menanggulangi masalah pencemaran lingkungan namun tetap bernilai jual. Limbah kepala udang mengandung protein kasar sekitar 25-40%. Tujuan dari penelitian ini adalah meningkatkan nutrisi tepung limbah udang sebagai bahan baku dalam pembuatan pakan ikan melalui teknik fermentasi menggunakan EM4. Penelitian ini menggunakan probiotik EM 4 dan tepung kepala udang dengan berbagai perlakuan yaitu, PO 0 ml/100 g, P1 10 ml/100 g, P2 15 ml/100 g dan P3 20 ml/100 g. Parameter yang dihitung pada penelitian ini berfokus pada kadar protein dan derajat hidrolisi protein. Data yang diperoleh selama penelitian dianalisis menggunakan uji anova dan jika terdapat perbedaan antar perlakuan dilanjutkan dengan uji Beda Nyata Terkecil (BNT). Sedangkan kualitas fisik tepung limbah udang disajikan secara deskriptif kualitatif. Berdasarkan data hasil uji protein di ketahui bahwa pemberian dosis probiotik EM 4 memberikan pengaruh yang nyata terhadap kandungan protein tepung limbah udang (F hitung > F tabel, yaitu 34,57 > 4,06). Dosis terbaik dari ke empat perlakuan tersebut adalah P2 yaitu 15 ml EM 4 / 100 g tepung kepalaudang diperoleh kandungan protein sebesar 32,17%. Namun hasil ini masih jauh dari standar protein tepung ikan.. Dari segi aroma tepung udang tanpa fermentasi memiliki aroma amis yang kuat dibandingkan tepung udang yang difermentasi. Nilai kandungan kitin terkecil ditunjukan pada P2 yaitu EM4 15 ml/100 g bahan, sedangkan nilai kitin tertinggi diperoleh diperlakuan kontrol. Kesimpulan pemberian EM4 dalam pakan mampu meningkatkan protein dan menurunkan nilai kitin pada tepung kepala udang.

Kata Kunci : Limbah, EM 4, Protein, Kepala Udang, Fermentasi

The abundance of shrimp waste requires utilization efforts that can overcome environmental pollution problems but are still worth selling. Shrimp head waste contains about 25-40% crude protein. The purpose of this research is to improve the nutrition of shrimp waste flour as a raw material in the manufacture of fish feed through fermentation techniques using EM4. This study used EM 4 probiotics and shrimp head meal with various treatments, namely PO 0 ml/100 g, P1 10 ml/100 g, P2 15 ml/100 g and P3 20 ml/100 g. The parameters calculated in this study focused on protein content and degree of protein hydrolysis. The data obtained during the study were analyzed using the Anova test and if there were differences between the treatments, it was continued with the Least Significant Difference (LSD) test. While the physical quality of shrimp waste flour is presented in a qualitative descriptive manner. Based on the data from the protein test results, it was found that the administration of probiotic doses of EM 4 had a significant effect on the protein content of shrimp waste flour (F count > F table, ie 34.57 > 4.06). The best dose of the four treatments was P2, namely 15 ml EM 4 / 100 g of prawn head flour, which obtained a protein content of 32.17%. However, this result is still far from the fish meal protein standard. In terms of aroma, unfermented shrimp flour has a strong fishy aroma compared to fermented shrimp flour. The smallest value of chitin content was shown in P2, namely EM4 15 ml/100 g of material, while the highest chitin value was obtained in the control treatment. The conclusion of giving EM4 in feed can increase protein and reduce chitin value in shrimp head meal. Keywords: Waste, EM 4, Protein, Shrimp Head, Fermentation