The effect of addition bilimbi juice (Averrhoa bilimbi L.) with different concentrations and lengths of soaking time against decay of vannamei shrimp (Litopenaeus vannamei)
2023
Rosmaidar, Rosmaidar | Rastina, Rastina | Nurliana, Nurliana | Hennivanda, Hennivanda | Azhari, Azhari | Yolanda, Putri Distyana
One of the fishery products that decomposes very rapidly is shrimp. Utilizing natural preservatives, such asAverrhoa bilimbiL. juice, is one method for maintaining the quality of food ingredients. This study aims to determine the effect of addingA. bilimbiL. 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 inA. bilimbiL. 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 isA. bilimbiL. juice with concentrations of 7.5% and 10% for 6 and 9 hours inhibits the decomposition of vannamei shrimp.
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