Effectiveness of Natural Preservative Ingredients Garlic Extract (Allium sativum) on the Shelf Life of Fresh Vannamei Shrimp (Litopenaeus vannamei)

Abstract

This research aims to determine the best concentration of garlic extract that can be used so that the shelf life of vannamei shrimp can last longer. This research was conducted in May - August 2022 at the Fisheries Product Processing Laboratory, Padjadjaran University. This research used an experimental method with 4 tratments concentration of garlic: 0%, 5%, 10% dan 15%. The parameters observed in this research included the phytochemical test of garlic extract, the Total Plate Count (TPC) test, the scoring test and the degree of acidity (pH) test. Statistical of the data obtained from the results of the phytochemical test, Total Plate Count (TPC) and degree of acidity (pH) were analyzed descriptively comparatively while the scoring test was analyzed non-parametrically using Friedman's two-way analysis of variance with the Chi-square test. The results showed that the use of garlic extract with a concentration of 10% on vannamei shrimp during cold storage (0 - 4oC) had the longest shelf life of up to 5 days with a total bacterial count of around 4.9 x 105 CFU/g, a pH value of 7 with the appearance starts to change color, the smell is neutral but starts to smell a little ammonia and the texture is less elastic but still compact and solid.