DOI: https://doi.org/10.14710/ijfst.22.3.264-273

INTELLIGENT INDICATOR APPLICATION BASED ON FISH GELATIN AND POLYVINYL ALCOHOL WITH PURPLE SWEET POTATO EXTRACT AS A QUALITY INDICATOR FOR VANAMEI SHRIMP (Litopenaeus vannamei)

Aplikasi Intelligent indicator Berbasis Gelatin Ikan dan Polyvinyl Alcohol dengan Ekstrak Pewarna Ubi Ungu sebagai Indikator Mutu Udang Vaname (Litopenaeus vannamei)

*Anita Nurjanah  -  Departement of Fisheries, Faculty Fisheries and Marine Science, Universitas Padjadjaran, Jl. Ir. Sukarno Km. 21, Jawa Barat Indonesia, 45363., Indonesia
Iis Rostini  -  Faculty of Fisheries and Marine Sciences, Padjadjaran University, Indonesia
Asep Agus Handaka Suryana  -  Faculty of Fisheries and Marine Sciences, Padjadjaran University, Indonesia
Rusky Intan Pratama  -  Faculty of Fisheries and Marine Sciences, Padjadjaran University, Indonesia

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Abstract
Rapid, real-time monitoring of vanamei shrimp quality is essential to ensure product safety and quality during storage. Therefore, a method capable of providing direct freshness information is needed, such as through the use of an intelligent indicator. Purple sweet potato extract contains anthocyanin pigments that are sensitive to changes in pH and can produce a color-change response, making it suitable as a coloring component in an intelligent indicator. The objective of this study was to determine the optimal concentration of purple sweet potato extract and to analyze its application to vanamei shrimp stored at cold temperatures. This study employed an experimental design with five variations of purple sweet potato extract addition: 0%, 5%, 10%, 15%, and 20%. The observed parameters included a sensitivity test for changes in vanamei shrimp quality, changes in pH, ammonia response, total volatile basic nitrogen (TVBN) values, and the acceptability of vanamei shrimp during storage covering appearance, aroma, and texture as assessed by 20 panellists. The results showed that the indicator color changed from pink on day 0 to light purple on day 3, light blue on day 6, and bluish-green on day 9. These color changes occurred in tandem with an increase in pH from 6.93 to 7.83, a rise in TVBN from 4.2 mg/100 g to 35.3 mg/100 g, and a gradual decline in the scores for the appearance, aroma, and texture of the vanamei shrimp. The addition of 15% purple sweet potato dye extract was determined to be the optimal concentration as an indicator of vanamei shrimp quality changes, based on the visualization of the most distinct color gradation changes during cold storage of the shrimp.
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Keywords: Intelligent Indicator; Vaname Shrimp; Purple Sweet Potato; Quality Changes

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Section: Research Articles
Language : EN
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