THE USE OF FERMENTED NONI FRUIT (MORINDA CITRIFOLIA) IN SHELF LIFE EXTENSION OF WHITE SHRIMP (LITOPENAEUS VANNAMEI)

• Main Author: Hilma Hamidah, Neng
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/46373
• Institution: Institut Teknologi Bandung

Indonesia has plenty of marine commodities, such as fish and shrimp. In 2018, the national shrimp production target according to The Ministry of Maritime Affairs and Fisheries is 700,000 tons. The high target is because shrimp has a wide market both locally and internationally, also contains many organic and inorganic elements that are beneficial to be consumed. On the other hand, shrimp also decompose quickly after being harvested. The shrimp that are not preserved well has a short shelf life. This needs to be handled properly so it remains in good quality and proper for the consumer. Biological preservation or known as biopreservation is a technology to inhibit the growth of spoilage bacterial and fungal in food using natural additives. It can be some plants that contain biopreservation agents, one of which is noni fruit. People have been widely known about Noni fruit, but it usually not be consumed directly because of its bitter taste and has a pungent smell, but on the other hand, the noni fruit is known to have antimicrobial effects that able to inhibit the growth of spoilage bacteria. The purpose of this study is to test the use of fermented noni fruit to extend the shelf life of white shrimp. Isolation, identification, and screening of microorganisms in the natural fermentation of noni fruit was conducted. The best isolate is used for optimizing the fermentation. The fermented noni juice which has the best antimicrobial activity (against E.coli, S.aureus, and P.aeroginosa) are used to extend the shelf life of shrimp. The monitoring of microbiological (TPC), physics (pH and organoleptic) and chemical (TVB-N) was conducted on shrimp samples which have been preserved at 4°C for 14 days. Based on experiment, the isolate obtained was Acetobacter persici, and it chosen for starter inoculum. The optimization of fermentation was conducted with variations in the amount of inoculum which is 5%, 10%, and 15% for 20 days fermentation. The best results were obtained in the 5% inoculum for 10 days which had a inhibition zone of 9.92 mm against E. coli, 9.58 mm against S. aureus, and 11.01 mm against P. aeroginosa. On the results of shrimp shelf life assays, the fermented noni juice can extend the shelf life seen from the parameters of the total bacteria in shrimp is still accepted at the SNI threshold (max. 5 x 105 CFU / ml) until the tenth day which is 2, 96 x 105 CFU / ml, while the control on the sixth day had reached 5.71 x 105 CFU / ml. Likewise with the number of pathogenic bacteria in the treatment is lower than the control. The value of the TVB-N treatment group on the tenth day is still on the acceptance scale which is 18,078 mgN / 100 g, while the control on the sixth day has reached 21,518 mgN / 100 g. The value of shrimp pH treatment are lower than the control. While shrimp organoleptic scores in the control group began to rot faster than the treatment. These results indicate that the fermented noni fruit can extend the shelf life of post-harvest white shrimp by suppressing the growth of spoilage bacteria.