Sea urchin is a food that has high nutrition for consumption and sale. Utilization of the gonad Diadema setosum as a food ingredient because it has high nutritional value, such as food additives, fermented products, and body health. Sea urchin gonad components consist of amino acids that are beneficial in various fields of health, especially in increasing the immune system. This study aims to obtain the value of the proportion and chemical composition of sea urchins gonad. The research method consisted of two stages, namely: 1) Preparation of sea urchin gonadal flour and 2) Proximate analysis of sea urchins gonad. Parameters observed consisted of morphology, proportion of sea urchins, and proximate sea urchins. The results showed that 7 cm diameter sea urchins had a proportion value of 11.11% shell and 4.44% gonad. The chemical composition of sea urchins gonad is moisture content 74.54%, ash content 17.44% (db), protein content 58.96% (db), fat content 20.31% (db), and carbohydrates 3.30% (db).

The by-product of vanname shrimp in the form of carapace that is not used can pollute the environment. The carapace has the potential of carotenoid pigments as natural antioxidant capable of reducing free radicals. The use of enzymes in the extraction of carotenoids does not produce residues that are harmful to the body and the environment. Papain enzyme is a sulfhydryl enzyme which has more extensive capabilities than other protease enzymes. The main ingredients used were carapace of vannamei shrimp from a traditional market in Pekanbaru. The purpose of this study was to obtain the best papain enzyme concentration and to determine the antioxidant activity of the carotenoid extract of vanname shrimp carapace. This research was conducted using an experimental method according with to the modified Simpson and Haard research. The research treatments were different concentrations of papain enzymes (3, 6, and 9%) with Completely Randomized Design (CRD). The research consisted of three stages: (1) the manufacture of carapace powder for vannamei shrimp, (2) the extraction of carotenoids, (3) the identification of carotenoids by spectrophotometry. The results of the study of 3 kg of vannamei shrimp obtained a flour yield of 42.36% and the yield of carotenoid extracts, namely the concentration of 3% (3.77%), 6% (2.97%), and 9% (3.98%).