PRA-RANCANGAN FASILITAS PENANGANAN PASCAPANEN UDANG VANAME (LITOPENAEUS VANNAMEI) DALAM KEADAAN NON-BEKU MENGGUNAKAN TEKNOLOGI MODIFIED ATMOSPHERE PACKAGING : PENGEMBANGAN TEKNOLOGI TERINTEGRASI ANTARA MODIFIED ATMOSPHERE PACKAGING DAN PERENDAMAN PADA SUSPENSI MINYAK ESENSIAL THYME (THYMUS SP.) DALAM MEMPERTAHANKAN MUTU MIKROBIOLOGI UDANG VANAME (LITOPENAEUS VANNAMEI) SELAMA PROSES TRANSPORTASI PADA SUHU NON-BEKU

• Main Author: Maulana Kusnandar, Ghifari
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/50396
• Institution: Institut Teknologi Bandung

Non-frozen pacific white shrimp (Litopenaeus vannamei) has many advantages over frozen pacific white shrimp. One of the advantages is the greater overall quality and taste of the Non-frozen one. However, in reality, it is difficult to maintain the freshness of the shrimp while distributed in non-frozen condition, so that most of the pacific white shrimp are distributed in frozen condition. The decomposition of protein by spoilage bacteria and enzymatic autolysis process will continue to occur at non-frozen temperatures, so that the additional treatment is needed to minimize product spoilage. The combination of Modified Atmosphere Packaging (MAP) treatment and immersion in Thyme Essential Oil (EO) suspension is an effective packaging solution to preserve shrimp quality & freshness in non-frozen condition. MAP can suppress the main spoilage bacteria activity in pacific white shrimp, which is Pseudomonas sp. and Shewanella putrefaciens. While Thyme Essential Oil contains antibacterial compounds, thymol, which has a broad bacteriostatic property, making it suitable as a disinfectant agent in shrimp washing process. The aim of this study was to analyze the effectiveness of the combination of Modified Atmosphere Packaging and Thyme Essential Oil in maintaining the microbiological quality of non-frozen pacific white shrimp during the transport simulation. The result showed that the combination of MAP and EO Thyme was the best treatment in maintaining the microbiological quality of pacific white shrimp during the transport simulation until it passed the quality standard limit at 96th hours, with Total Plate Count (TPC) of 5.69 log CFU / g, vibrio sp. count of 5.58 log CFU / g, negative result in the Salmonella sp. & E. coli test, weight loss of 0.32%, water content of 75.13% and pH of 8.10.