The Effect of Drying Time on the Microbiological Quality of Smart Edible Packaging of Shrimp Paste (Mysis relicta) Powder

Authors

  • Selly Ratna Sari Agriculture Department, University of Bengkulu Author https://orcid.org/0009-0001-3804-6034
  • Ace Baehaki Agriculture Department, University of South Sumatra Author
  • Shanti Dwita Lestari Agriculture Department, University of South Sumatra Author
  • Nanik Setyowati Agriculture Department, University of Bengkulu Author

Abstract

Shrimp paste (terasi) is disadvantaged by its relatively short shelf life, semi-wet consistency, and impracticality in serving. An innovation to address these challenges involves creation of smart edible packaging and shrimp paste into powder.. The purposed of this study was to analyze the total plate count and E. coli as indicators of the microbiological quality of shrimp paste powder. The research employed a complete randomized design. The research treatments are as follows: A1 - oven drying for 5 hours, A2 - oven 6 hours, A3 - 7 hours, and A4 - 8 hours. The parameters studied include microbial count (TPC) and analysis of Escherichia coli. The results indicated that the highest total plate count was observed in sample A1, which was 1.2 x 106, while the lowest count was found in treatment A4, at 7.6 x 104. Moreover, not  E. coli was detected in samples. The best treatment is  treatment A4 (8 hours), which exhibited the lowest total plate count and absence of E. coli. Consequently, this study can serve as the basis for evaluating the quality, the microbiological quality, of rebon shrimp paste (powder), there by potentially enabling the development of smart packaging for shrimp paste powder.

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Published

2024-05-16

Issue

2024: Agriculture, Animal Sciences, Agroforestry, and Agromaritime Innovation

Section

Agriculture, Animal Sciences, Agroforestry, and Agromaritime Innovation