Organoleptic quality of whiteleg shrimp (litopenaeus vannamei) cultivated from intensive and traditional pond at Bulukumba District, South Sulawesi

• Published in: IOP conference series. Earth and environmental science 2020-09, Vol.564 (1), p.12040
• Main Authors: Sipahutar, Yuliati H, Suryanto, MR, Ramli, Husnul K, Pratama, Riza B, Panjaitan, Tina F C
• Format: Article
• Language: English
• Subjects: Experimental methods; Litopenaeus vannamei; Odor; Odors; Organoleptic properties; Ponds
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/564/1/012040

The focus of this research is the effect of intensive and traditional ponds on the organoleptic quality of white shrimp (Penaeus vannamei) during 8 days of storage. The study was conducted in a traditional pond at Manjalling Village, Ujung Loe Sub-District, and intensive ponds at Mariorennu Village, Gantarang Sub-District, Bulukumba District. The study design was carried out using the Randomized Block Design experimental method, with storage treatment of 0,2,4,6,8 days. The parameters studied were appearance, odor and texture. White shrimp from intensive ponds and traditional ponds are put in a cooler with a ratio of 2:1 ice and shrimp. The addition of ice is done every day and organoleptic testing is done at 2-day intervals. Around 10-20 g samples were used for organoleptic test using methods employed in SNI 01-2728.1-2006. Data analyzed using Kruskal Wallis continued with multiple comparisons. Organoleptic test of intensive and traditional ponds in 8 days storage shows the value of organoleptic quality decreases and is not acceptable for consumption, with shrimp appearance values 6.28 and 6.64; the odor of 6.15 and 6.59 and textures of 6.24 and 6.6. The standard organoleptic value is 7 based on SNI method. Therefore, shrimp is rejected because it does not meet the minimum specified quality. The conclusion is the organoleptic quality value of traditional shrimp ponds is higher than intensive shrimp ponds.