Ecology, Environment and Conservation Paper

DETERIORATION OF THE QUALITY WHITELEG SHRIMP (LITOPENAEUS VANNAMEI) STORED AT CHILLING TEMPERATURES HARVESTED FROM TRADITIONAL PONDS AND INTENSIVE PONDS

Yuliati H. Sipahutar, Paulus P.R. Sitorus2, M.G.E. Kristiany, D.H.G. Prabowo and M.R. Suryanto

Abstract

The research aims to differentiate the deterioration in quality of white shrimp (Litopenaeus vannamei) harvested from traditional and intensive ponds stored in chilling temperatures. Fresh white shrimp (Litopenaeus vannamei) used as sample harvested from intensive ponds and traditional ponds in Serang. This research were carried out for 5 days at chilling temperature using a randomized block design method with a treatment duration of 1,2,3,4 and 5 days in a cold box to test the organoleptic value and freshness of freshly harvested white shrimp (Litopenaeus vannamei). The test parameters were carried out by organoleptic test. Data analysis used non-parametric Kruskal wallis test and continued with multiple comparisons. Data were analyzed using ANOVA test, followed by HSD test if significant differences were found. Organoleptic test results of storage time treatment showed that shrimp in traditional and intensive ponds were significantly different (p <0.05). Organoleptic test on storage on day 5 showed that traditional pond shrimp was still suitable for consumption with an appearance value of 7.4, an odor of 7.1 and a texture of 7.2. Whereas in intensive ponds it is not feasible to consume shrimp appearance 6.4, smell 5.2 and texture 6.3, so that the shrimp is rejected and does not comply with the standard organoleptic values that have been set, namely 7. The freshness test results of traditional ponds show the value on day 5, namely pH 7.21 and intensive 8.05. The TVB test results showed that the traditional pond showed 22.37 mgN/100g and the Intensive pond was 39.89 mgN/ 100g. The conclusion shows that the decline in quality of shrimp is faster in intensive ponds than in traditional ponds. Respectively, suggesting that the quality deterioration is faster for shrimp harvested from intensive ponds is than in traditional ponds.