The Effect of Java Plum Leaf Extract (Syzygium Cumini) on Vaname Shrimp Quality (Litopenaeus Vannamei) During Cold Storage

Abstract

L. Vannamei is an important commodity in Indonesia. L. Vannamei has high nutrition, value especially protein for 35.69% which. Due to high nutritional value the L. Vannamei very succeptible for rapid deterioration and need proper handling. S. cumini leaf contain flavonoid compounds, alkaloids, phenols and tannins that can be used as antibacterials. The purpose of this study were to determine the concentration of S. cumini leaf extract and the effect of addition best concretation from S. cumini leaf extract on the quality of L. vannamei during cold storage. The study was experimental laboratory with Completely Randomized Design used factorial pattern with 3 replications. Two factors include storage time (0, 4, 8 and 12) days and second factor was java plum leaf extract concentration (0%, 15%). L. Vannamei soaked in 15% java plum leaves extract for 2 hours, then stored in cold temperature ± 4 °C, observed every 4 days. Parameters evaluated include Total Plate Count, Total Volatile Base Nitrogen, pH, Blackspot and Organoleptic. The results showed that L. vannamei with 15% java plum leaves extract during cold storage has significant effect on Total Plate Count, TVBN, pH, Blackspot, and Organoleptic. Value from Total Plate Count test was (5.5 x 105 Cfu/g), TVBN value was (35.80 ± 0.21 mgN%), pH value was (8.00 ± 0.24), Blackspot value was (8.60 ± 0.22), and the best overall acceptance value of Organoleptic was (6.21 ± 0.39). The addition of 15% java plum leaf extract can prolong shelf life L. vannamei up to days storage, while the control L. vannamei have been rejected after 4 day of storage.