Page 207 - Proceeding The 2nd International Seminar of Science and Technology : Accelerating Sustainable Innovation Towards Society 5.0

nd
The 2 International Seminar of Science and Technology
“Accelerating Sustainable innovation towards Society 5.0”
ISST 2022 FST UT 2022
Universitas Terbuka

Table 1. Change in physical characteristics of prawn
(Macrobrachiumrosenbergii) During frozen storage.
Weeks of Organoleptic Defect Overall
observation quality point quality
0 Fresh, bright 1 Excellent
appearance; soft
and firm texture
with characteristics
of fresh odor
4 Fresh, bright 2 Excellent /
appearance; acceptable
slightly soft and
firm texture with
characteristics of
fishy odor
8 Slightly loss of 3 Acceptable
bright appearance,
slightly loss of odor
and eyes were
slight dull
1 Loss of bright 5 Rejected
appearance, loss of
odor, off- flavor
expressed and
eyes were fully dull
Reported that shrimp in ice maintained good quality for 0-2 days as
judged by organoleptic quality was acceptable up to 7 days and
rejected after 9 days without frozen storage. Biochemical change in
fresh and frozen storage: The result of this study showed the
biochemical change in prawn (Macrobrachiumrosenbergii) during
frozen storage. Moisture: The initial moisture content of fresh prawn
was 61.8%, for the 4th week it increased to 67.38%, in the 8th week
the moisture content was increased to 70.52% and at the 12th week
the moisture content showed 75.23% value respectively. Peplow et al.
184 ISST 2022 – FST Universitas Terbuka, Indonesia
International Seminar of Science and Technology “Accelerating Sustainable
Towards Society 5.0