iarjalsIARJALSIARJALS2708-5104https://doi.org/10.47310/iarjals.2021.v02i01.030Turning Waste into Food Ingredients: A Case Study of the Application of Innovation and Technology in Utilizing Umami Source from Swimiing Crab By-ProductMuhammadYusufDepartment of Food Technology, University of Muhammadiyah Semarang, IndonesiaThis research is an important stage to provide an overview of the business in the utilization of crab waste. Marine and fisheries industries generally produce solid waste, such as carapace, bones, skin, gills and fish heads and other wastes. These wastes with technology and innovation can be transformed into output beneficial for the economic development of society. A creativity and innovation are needed in solving problems and opening up new opportunities, by transforming previously useless material into a very valuable product. The idea of ​​turning waste into something more valuable is needed in solving the waste problem. The case studies analyzed involved innovation and technology in utilizing crab shell waste in Central Java. This study presents an empirical perspective covering (1) the business potential of crab shell waste; (2) the use of crab shell waste as a source of umami food through the role of innovation technology; (3) business analysis and commercialization. Finally, a presentation related to new business concepts to get environmental balance, namely connecting innovation theory with technology transfer.