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Shrimp shells are widely produced from shrimp-based food industry as a waste. The waste of shrimp shell can be used to produce chitosan, it need three stages of process namely deproteination, demineralization and deacetylation. Furthermore, the chitosan is made into chitosan nanoparticles by precipitation method using ammonia. The ammonia is added to chitosan solution with acetic acid. The resulting nanochitosan was tested on blood clots as a biocoagulant agent of various blood types. The results showed that the chitosan have the acetylation degree of about 68.67%. The chitosan nanoparticles obtained particle size of 782.6 nm for condtion of concentration of amonia15% addition and duration of stirring for 10 minutes. The clotting tests showed that the addition of nanochitosan can accelerate blood clots but the rate of blood clotting shows different results from each blood types. A bloodless without nanochitosan freezing at 604.5 second and blood clotting with significant time difference was shown in A types of blood only during 372 seconds.