Melanosis Rate of Vannamei Shrimp (Litopenaeus vannamei) Stored at Room Temperature Harvested from Intensive and Traditional Ponds in Serang, Banten Province

Abstract

This research aims to differentiate melanosis rate of vannamei shrimp (Litopenaeus vannamei) stored at room temperature harvested from intensive and traditional ponds. Fresh vannamei used as sample harvested from an intensive and traditional ponds in Serang. This Research carried out for 10 hours at room temperature using randomized block design method with treatment duration of 0, 2, 4, 6, 8 and 10 hours in cold box to differentiate melanosis level of freshly harvested vannamei. Data were analyzed using ANOVA test, for data with significant differences, followed by HSD test. Melanosis test were performed using melanosis score sheet tested by 12 standard panelists, whereas for test of freshness, it analyzed using pH and TVB test. Observations during the study, as well as the results of the analysis showed that different storage time treatment produced significant differences. Melanosis starts after 4 hours in storage for shrimp harvested from intensive ponds, whereas shrimp harvested from traditional ponds starts after 6 hours. The result of freshness from intensive and traditional ponds showed pH 8.61 and 7.2, while TVB showed 32.96 mgN/g and 25.5 mgN/g, respectively. Suggesting that the melanosis rate in shrimp harvested from intensive ponds is faster compared to the traditional one.