Activity of Rhizophora sp. Extracts as Antibacterial on Shrimp during Cold Storage

Shrimp is one of the fishery products that is widely consumed by the people of Indonesia but it is easy to experience quality deterioration. Cold storage and antibacterial agents are useful for inhibiting bacterial growth, where mangrove leaf extract (Rhizophora sp.), contains active compounds. The purpose of this study was to determine the effect of mangrove extract application on shrimp during cold temperature storage. The research method used a completely randomized design (CRD) split plot in time with two factors, namely the concentration of mangrove leaf extract (0% and 25%) and storage time (0, 3, 6, 9 and 12 days) with test parameters namely pH, TPC, melanosis and organoleptic evaluation. The results of the parametric data were further analyzed using ANOVA and the BNJ test, while the non-parametric data were analyzed using the Kruskal Wallis test. The results of the addition of antibacterial mangrove leaves were able to inhibit bacterial growth with a TPC value on day 12 which was 2,2×105 CFU/g with a maximum limit of 5,5 ×105 CFU/g. The application of 25% mangrove leaf extract to shrimp during cold storage can inhibit the deterioration of shrimp quality in terms of pH, TPC and sensory, but cannot inhibit the formation of melanosis in shrimp during low temperature storage.