This study aimed to apply microwave technique for the extraction of proteins from shrimp molt shell using water as the only solvent. The variables temperature, isothermal time, particle size, solid-liquid ratio (S/F) and stirring rate were studied to understand if they are significant variables. By varying the process parameters, it was possible to obtain an extraction yield of 16-31g/100g dry molt shell, extracted proteins of 3-7 g/100g of dry molt shell, and extracted amino acids of 0.5-3 g/100 g dry molt shell. In addition, isothermal time was found to be the variable with the highest influence on the extracted protein content. The obtained results indicated the variables temperature, isothermal time, and S/F as significant variables for protein extraction, within the selected range.
