The effect of addition bilimbi juice (Averrhoa bilimbi L.) with different concentrations and lengths of soaking time against decay of vannamei shrimp (Litopenaeus vannamei)
Abstract
One of the fishery products that decomposes very rapidly is shrimp. Utilizing natural preservatives, such as Averrhoa bilimbi L. juice, is one method for maintaining the quality of food ingredients. This study aims to determine the effect of adding A. bilimbi L. juice with different concentrations and soaking times on vannamei shrimp decay. In this study, an experimental laboratory was used to examine decay using the Postma and H2S tests. As much as 500 g of vannamei shrimp were divided into four treatment groups and two repetitions, with 5 g of each sample soaked in A. bilimbi L. juice with concentrations of 0%, 2.5%, 5%, 7.5%, and 10% for 0, 3, 6, and 9 hours. Early decay was observed at 0 and 3 hours after soaking vannamei shrimp in solutions with concentrations of 0%, 2.5%, 5%, 7.5%, and 10%. At concentrations of 5%, 7.5%, and 10%, there was no initial decay after soaking vannamei shrimp for six hours at a concentration of 0% and 2.5%. During 9 hours of soaking at concentrations of 0%, 2.5%, and 5%, initial decay occurred, whereas there was no initial decay at concentrations of 7.5% and 10%. The conclusion of this research is A. bilimbi L. juice with concentrations of 7.5% and 10% for 6 and 9 hours inhibits the decomposition of vannamei shrimp.
Keywords
Full Text:
PDFReferences
Aidah, S. N. (2020). Teknik Budidaya Udang Vaname Hasilkan Milyaran Rupiah. Penerbit KBM Indonesia, Yogyakarta.
Datu, J. T., N. Mita, & Rusli, R. (2015). Aktivitas antibakteri sari buah belimbing wuluh (Averrhoa bilimbi L.) terhadap bakteri Pseudomonas aeruginosa dan Staphylococcus epidermidis. Prosiding Seminar Nasional Kefarmasian Ke-1 2015, 1, 1-9. https://doi.org/10.25026/mp c.v1i1.6.
Dengen. P. M. R. (2015). Comparison test of early decay using test method, the postma test, eber test, H2S test and testing microorganisms on pork in the sentral traditional markets of Makassar. Minithesis. Program Studi Kedokteran Hewan. Fakultas Kedokteran Hewan. Universitas Hasanuddin. Makassar.
Dibner, J. J., & Buttin, J. (2002). Use of organic acids as a model to study the impact of gut microflora on nutrition and metabolism. The Journal of Applied Poultry Research. 11(4), 453-463. https:// doi.org/10.1093/japr/11.4.453
Ercolini, D., Russo, F., Torrieri, E., Masi, P., & Villani, F. (2006). Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions. J. American Society for Microbiology, 72(7), 4663-4671. https://doi.org/10.1128 /AEM.00468-06
Fahrunnida & Pratiwi, R. (2015). Kandungan saponin buah, daun dan tangkai daun belimbing wuluh (Averrhoa bilimbi L.). Prosiding KPSDA, Universitas Gadjah Mada, Yogyakarta.
Fauzan, W. H., Sari, W. E., Novita, A., Jamin, F., Daud, M. A. K, Rastina, R., & Safika. (2021). Detection of escherichia coli contamination in vannamei shrimp (Litopenaues vannamei) at fish auction place (TPI) Lampulo Banda Aceh. Jurnal Medika Veterinaria, 15(2), 135-139. https://doi.org/10.21157/j.med.vet.v14i2.26075.
Gokoglu, N. & Yerlikaya, P. (2008). Inhibition effects of grape seed extracts on melanosis formation in shrimp (Parapenaeus longirostris). International Journal of Food Science and Technology, 43(6), 1004-1008. https://doi.org/10.1111 /j.1365-2621.2007.01553.x.
Haard, N.F. & Simpson, B.K. (2000). Seafood Enzymes: Utilization and Influence on Postharvest Seafood Quality. CRC Press.
Hamdanah, S., Anam, S., & Jamaluddin. (2015). Isolasi dan identifikasi senyawa flavonoid dari ekstrak etanol buah belimbing wuluh (Averrhoa bilimbi L.) dengan metode spektrofotometro UV-VIS. Jurnal Farmasi, 1(1), 22-34. https://doi.org/10.22487/j24428744.2015.v1.i1.4832.
Jay, J. M. (1986). Modern Food Microbiology. Van Nostrand Reinhold Company, New York. USA.
Marsidah, T., Ismail. I., & Isa, M. (2017). Perendaman daging ayam broiler dengan infusa daun kari (Murraya koenigii) terhadap awal pembusukan. JIMVET, 01(1), 013-018. https://doi.org/10.21157/j im%20vet..v1i1.2290.
Pacquit, A., Frisby, J., Danny, D., Lau, K. T., Farell, A., Quilty, B., & Diamond, D. (2007). Development of a smart packaging for the monitoring of fish spoilage. Food Chemistry, 10(2), 466-470. https://doi.org/10.1016/j.foodchem.2 006.05.052.
Pakaya, Y. T., Oli, A. H., & Nursinar, S. (2014). Pemanfaatan belimbing wuluh sebagai pengawet alami pada ikan teri asin kering. Jurnal Ilmiah Perikanan dan Kelautan, 2(2), 93-96. https://doi.org /10.37905/.v2i2.1260.
Perceka, M. L., Nurhayati, T., & Nurilmala, M. (2014). Karakterisasi ekstrak kasar polifenoloksidase dari udang vaname. Jurnal Pengolahan Hasil Perikanan Indonesia, 17(1),1-6. https://doi.org/10.1 7844/jphpi.v17i2.8129.
Prayogo., Setya, B. R., & Wilis, R. P. (2011). Uji potensi sari buah belimbing wuluh (Averrhoa Bilimbi L.) dalam menghambat pertumbuhan bakteri Aeromonas salmonicida smithia secara in vitro. Jurnal Ilmiah Perikanan dan Kelautan, 3(2), 165-168. https://doi.org/1 0.20473/jipk.v3i2.11602.
Rahmi, M., Abubakar, A., & Fitri, C. A. (2022). Uji kebusukan bakso daging sapi yang diberikan persentase tepung kacang merah (Phaseolus vulgaris L.) yang berbeda. Jurnal Ilmiah Mahasiswa Pertanian, 7(1), 269-276. https://doi.org /10.17969/jimfp.v6i3.18153.
Ramadhinta, T. M., Nahzi, M. Y. I., & Budiarti, L. Y. 2016. Uji efektivitas antibakteri air perasan jeruk nipis (Citrus aurantifolia) sebagai bahan irigasi saluran akar alami terhadap pertumbuhan Enterococcus faecalis in vitro. Dentino: Jurnal Kedokteran Gigi, 1(2), 17-21. http://dx.doi.org/10.20527/dentino.v1i2.555.
Ramli. (2001). Perbandingan jumlah bakteri pada ayam buras sebelum dan setelah penyembelihan. Skripsi. Fakultas Kedokteran Hewan, Universitas Syiah Kuala.
Rastina., E. G. Siregar, F. Muharani, Fakhrurrazi, Ismail, Darniati, Herrialfian, Ayuti, S. R., & Makmur, A. (2022). Efek penambahan cuka aren (Arenga pinnata) pada ikan tongkol (Euthynnus affinis) terhadap jumlah mikroba dan waktu awal pembusukan. Jurnal Ilmiah Biologi, 10(2), 849-861. https://doi.org/10.33394/ bioscientist.v10i2.6056.
Sari, R. & Apridamayanti, P. (2014). Cemaran bakteri Escherichia coli dalam beberapa makanan laut yang beredar di pasar tradisional Kota Pontianak. Kartika Jurnal Ilmiah Farmasi, 2(2), 14-19. http://dx.doi.org/10.26874/kjif.v2i2.2 8.
Suparno, N. S. (2012). Pengolahan Udang Beku. Kumpulan Hasil-hasil Penelitian Pascapanen Perikanan. Puslitbang Perikanan, Jakarta.
Suprapti, Y. (2018). Pengaruh perbedaan lama perendaman larutan buah belimbing wuluh (Averrhoa bilimbi L.) terhadap kesegaran mutu ikan swangi (Priacanthus tayenus) pada penyimpanan suhu dingin 4 °C. PENA Akuatika, 17(1), 1-11. http://dx.doi.org/10.31941/penaaku atika.v17i1.613.
Sutrisno, A. D., Widjaja, W. P. & Salam, W. Q. (2020). Pendugaan umur simpan ikan asap menggunakan jenis asapa tempurung kelapa dan jenis ikan air tawar. Pasudan Food Technology Journal, 7(2), 38-43. https://doi.org/10.23 969/pftj.v7i2.2981.
Wiradimadja, R., Tanwiriah, W. & Rusmana, D. (2015). Efek penambahan belimbing wuluh (Averrhoa bilimbi L.) dalam ransum terhadap performan, karkas dan income over feed cost ayam kampung. Ziraa’ah, 40(2), 86-91. http://dx.doi.org/10.31602/zmip.v40i2.142.
DOI: https://doi.org/10.21157/ijtvbr.v8i1.32332
Article Metrics
Abstract view : 52 timesPDF - 42 times
Refbacks
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Indexed in:
Copyright© 2016 | ISSN: 2503-4715
Published by:
The Faculty of Veterinary Medicine of Syiah Kuala University
In cooperation with:
Center for Tropical Veterinary Studies of Syiah Kuala University
and Indonesian Veterinary Medical Association (PDHI)
Online Submissions & Guidelines | Editorial Policies | Contact | Statistics
IJTVBR is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.