Sea urchin is an aquatic animal that contains calcium carbonate. Calcium carbonate usually extracted from solid limestone suspension but in this case, calcium carbonate is extracted from sea urchin exoskeleton. The aim of this research is to characterize the calcium carbonate preparation from sea urchin exoskeleton. All steps in this research included destruction, extraction, and precipitation. All characteristic of calcium carbonate preparation from sea urchin exoskeleton is water content 12.83±1.33%, ash 37.10±1.02%, fat content 0.93±0.06%, protein content 2.01±0,67% and carbohydrate by-Difference 47.12±4.12. For characterization of calcium carbonate are rendement 64.29±0.60%, water content 0.69±0.30%, ash 57.23±0.25%, calcium content 25.53±2.50%, and FTIR spectroscopic identified OH¯ dan CO3. Absorbent bend of OH group appears in 3420.57 cm-1 and CO3 group in872.89 – 1416.66 cm-1.

The development of science and technology has resulted in many mononatrium glutamate (MSG) flavorings which can have side effects for human health. The development of natural flavors needs to be done to reduce side effects for human health. Betell plant sap can be used as a source of protease enzymes that have the potential as active agents in flavor production. Flavors can be obtained from animal protein such as flying fish. The purpose of this study was to determine the best treatment of the enzyme biduri in producing flavored flying fish. This study uses a factorial completely randomized design (RALF) method with concentrations of 1.5%, 2.0%, and 2.5% slurry proteases with a hydrolysis duration of 30, 60, and 90 minutes. The results obtained indicate that the best water content at a concentration of 1.5% hydrolysis time is 90 minutes (47,84%), dissolved protein in concentration 2.5% hydrolysis time 60 minutes (86,83%), total amino acids in concentration 1.5% hydrolysis time 90 minutes (3,11%), and organoleptic value in concentration 1.5%.