Vanname shrimp is an important economic commodity that has carapace waste which is rich in the pigment astaxanthin. This study aims to determine (1) the chemical composition (proximate) of vanname shrimp carapace flour (2) the astaxanthin content of vanname shrimp carapace flour with different extraction times (3) Randemen of astaxanthin extract of vanname shrimp carapace flour. This research consisted of two stages, namely (1) Preparation and analysis of the chemical composition of vanname shrimp carapace flour (2) Extraction and analysis of the astaxanthin content of vanname shrimp carapace with different extraction times. Experimental research method with completely randomized design (CRD). The different extraction time treatments consisted of three tare, namely 120, 180, and 240 minutes. The data obtained were analyzed using Analysis of Variance (ANOVA). The results showed that carapace flour had a chemical composition of moisture content of 10.28%, ash content of 33.73% db, protein content of 38.82%db, fat content of 1.56%db, crude fiber of 25.9%db. Meanwhile, the highest astaxanthin content from this study was 5.0909 mg / g (240 minutes). the resulting levels were 2.6351 mg / g (120 minutes), 3.2569 mg / g (180 minutes) and 5.0909 mg / g (240 minutes), respectively. The yield of astaxanthin extract produced were 50.95% (120 minutes), 65.36% (180 minutes), and 78.92% (240 minutes), respectively. The highest yield of astaxanthin extract in the study was in the 240 minute treatment of 78.92%.

Phase separation material essentially influence storage capacity or heat release. Ricinoleic acid is potential to be used as a heat storage material. However, the nature of the phase separation of the material has not been studied yet. Therefore, this research was aim to determine the nature of the material. The test of characteristics of heat fusion and crystallization temperature of the material are carried were examined by using differential scanning calorimetry (DSC). The test was carried out using 15-20 mg of ricinoleic acid with cooling rate of 2°C/min, 3°C/min, 4°C/min, 5°C/min, 10°C/min, and 15°C/min. Coagulation testing was done by using a digital microscope of data aquisition. For comparison, characterization on oleic acid was also done. The result that hydroxyl functional group affects the occurrence of phase separation on the ricinoleic acid freezing process.