Combination of Alginate and Ginger Oil as Edible Coating Formulation for Reducing Pathogenic Bacteria in Litopenaeus vannamei

Abstract

Litopenaeus vannamei is a world trade commodity that has a high economic value but is easily degraded. To maintain the quality, post-harvest peeled shrimp needs to be coated. The research objective was to determine the effectiveness of adding edible coatings with a formulation of alginate and ginger oil combination as a natural preservative for shrimp. The research method used was laboratory experimental with a completely randomized design (CRD). The treatments were additional peeled shrimp with different concentrations of alginate, i.e. 0 g, 1.5 g, and 3.0 g with two repetitions. The addition of 100 ml aquadest, 4 g CaCl₂, 15 mL glycerol, and 1.5 mL of ginger oil was administered in every treatment. Total Plate Counts (TPC), Escherichia coli, and Vibrio cholerae were determined in initial condition, 3^rd, and 6^th days after the storage time in a 4⁰C refrigerator.  The edible film test with 5 repetitions, including thickness, tensile strength, and break elongation. The results on TPC (5.00 x 10⁵ CFU.g^-1) and TPC of V. cholerae (Negative.25 g^-1) show that all the treated shrimp meet the standard value (SNI 3457:2021) requirements. Most Probably Number of E. coli in alginate addition of 0 and 1.5 g i.e. <3 MPN.g^-1 treatments, do not meet the requirements. The bacterial test and edible film mechanical properties showed that the addition of 3.0 g alginate was the most effective treatment compared to other treatments (α=0.05). A formulation of alginate and ginger oil combination is an effective edible coating for reducing the pathogenic bacteria of peeled shrimp L. vannamei.