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All Journal Medicra (Journal of Medical Laboratory Science/Technology)
Pramudya, Arkan Setia
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Health Professions Public Health

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Capacity of Mangrove Fruit Macerate (Sonneratia alba) as a Preservative Fresh Vannamei Shrimp (Litopenaeus vannamei) Meat: Kapasitas Maserat Buah Mangrove (Sonneratia alba) sebagai Pengawet Daging Udang Vannamei (Litopenaeus vannamei) Segar Wicaksono, Agung; Pramudya, Arkan Setia; Zaki, Ekiq Naufal; yachya, Arif
Medicra (Journal of Medical Laboratory Science/Technology) Vol. 6 No. 2 (2023): December
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/medicra.v6i2.1725

Abstract

Mangrove fruit (Sonneratia alba) is known to contain tannins. This flavonoid has antibacterial properties. It makes this fruit macerate has potential as a preservative for shrimp meat. This study aimed for determining the ability of S. alba fruit macerate to maintain the quality of vannamei shrimp meat. The study was conducted in a laboratory by exposing fresh vannamei shrimp meat to S. alba fruit macerate. Exposure was carried out by soaking shrimp meat. The concentrations of macerate used were 25, 50, 75, and 100%. The duration of soaking was 60 and 120 minutes. Bacterial population (total plate count), presence of hydrogen sulfide gas (H2S), acidity value (pH), and score of organoleptic were used as indicators of Shrimp meat quality. The tests were conducted after 24 hours of incubating shrimp meat at room temperature. The results showed the concentration of macerate and the time of soaking affected the quality of the shrimp meat. These effects were in the form of inhibition of bacterial populations, production of H2S and maintaining organoleptic properties, while the pH values ​​of all treatments were the same. Finally, the best concentration of macerate to maintain the quality of fresh vannamei shrimp meat is 100% with 60 minutes of soaking time.
Effectiveness of Mangrove Kateng Leaf Extract (Avicennia lanata Ridl.) as a Natural Preservative for Fresh Vannamei Shrimp Meat (Litopenaeus vannamei): Efektivitas Ekstrak Daun Kateng Mangrove (Avicennia lanata Ridl.) sebagai Pengawet Alami Daging Segar Udang Vannamei (Litopenaeus vannamei) Pramudya, Arkan Setia; Yachya, Arif; Suparman, Suparman
Medicra (Journal of Medical Laboratory Science/Technology) Vol. 8 No. 1 (2025): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/medicra.v8i1.1781

Abstract

Vannamei shrimp (Litopenaeus vannamei) is a mainstay export fishery product. Its meat is rich in protein and fat, but the quality is easy to reduce due to decay over storage time. Decay occurs due to bacterial activity and oxidation. The freezing preservation method requires relatively expensive costs, so it often uses hazardous materials for substitution, such as formalin as a preservative. Therefore, it is necessary to research the effectiveness of natural materials sourced from plant organs as relatively safe preservatives. One of the plants is Kateng (Avicennia lanata), whose leaves are rich in secondary metabolite compounds that inhibit growth and kill bacteria. This study aims to determine the effectiveness of A. lanata water extract as a natural preservative for fresh Vannamei shrimp meat. The research was an experimental laboratory study using a completely randomized design with three repetitions. The concentrations of the A. lanata water extract solution tested were 0, 25, 50, 75, and 100% (w/v). Variations in the storing time of shrimp meat after being soaked in the test extract solution were 2 and 4 hours. The storage was at room temperature. The parameters of shrimp meat quality observed at the end of the storage period included total bacterial population, hydrogen sulfide gas (H2S) production, acidity level (pH), and trimethylamine (TMA) content. The results showed that the quality of fresh Vannamei shrimp meat depends on various concentrations of A. lanata water extract solution (0-100% w/v) and storage periods (2 and 4 hours). Water extract of A. lanata leaves at a concentration of 75% (w/v) with 2 hours of storage is the optimal concentration and storage time to preserve fresh L. vannamei shrimp meat naturally.
Co-Authors Agung Wicaksono Arif Yachya Suparman Suparman Zaki, Ekiq Naufal