PRA-RANCANGAN FASILITAS PENANGANAN PASCAPANEN UDANG VANAME (LITOPENAEUS VANNAMEI) NON-BEKU MENGGUNAKAN TEKNOLOGI MODIFIED ATMOSPHERE PACKAGING: PENGARUH MODIFIED ATMOSPHERE PACKAGING DAN PENAMBAHAN MINYAK ESENSIAL THYME (THYMUS SP.) DALAM MEMPERTAHANKAN KUALITAS ORGANOLEPTIK UDANG VANAME (LITOPENAEUS VANNAMEI) PADA SUHU NON-BEKU

• Main Author: Cahyani, Mila
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/50500
• Institution: Institut Teknologi Bandung

Whiteleg shrimp is one of Indonesia's leading export commodities. Generally, whiteleg shrimp is exported in frozen conditions, but freezing makes the shrimp lose its freshness. Organoleptic quality is an important characteristic that determines product attractiveness. Organoleptic damage in shrimp can occur due to microorganism activity, fat oxidation, protein degradation and polyphenol oxidase (PPO) activity. This activity can be inhibited using modified atmosphere packaging (MAP), which is a modification of packaged air by reducing O2 concentrations and increasing CO2 concentrations. However, MAP cannot suppress the growth of most of the facultative anaerobic microorganisms which are at risk of becoming destructive and pathogenic, so another treatment is needed, namely by applying thyme essential oil which has natural antimicrobial and antioxidant properties. The purpose of this study is to determine the effectiveness of the combination of modified atmosphere packaging and immersion in thyme essential oil solution in maintaining the organoleptic quality of whiteleg shrimp during non-frozen storage. The method used refers to SNI 01-2728.1-2006 fresh shrimp, namely the scoring test. The parameters observed include the attributes of appearance, texture, aroma, and black spot. The results show that immersion in thyme essential oil solution does not have a significant effect on organoleptic quality. The modified atmosphere packaging treatment without immersion in thyme essential oil solution is the best treatment in maintaining the organoleptic quality of whiteleg shrimp at non-freezing temperatures, with all organoleptic parameters above the acceptance limit up to 96 hours.