Senduduk (Melastoma malabathricum L.) Extract as a Green-Indicator for Monitoring Shrimp Freshness

DOI

10.2991/icoma-18.2019.35How to use a DOI?

Keywords

Seafood, Senduduk, Shrimp

Abstract

The freshness of shrimp is the main priority for consumers. Nutrition and taste of seafood are directly proportional to its freshness. After seafood spoil, the anaerobic metabolism will produce ammonia compounds. In this article, the senduduk (Melastoma malabathricum L.) extract is used to monitor shrimp freshness. Senduduk has flavonoid compounds in high amount, and it can change its color due to the presence of ammonia. A green indicator is made on Whatman paper immersed in senduduk extract and dried at room temperature. The experiment on ammonia solutions shows that the indicator effectively changes color from red, purple, and gray as an indication of the increase of ammonia gas received by the indicator. The indicator also showed consistent color changes for shrimp tests. To observe the quantitative color change, we compute the color intensity based on the image processing method using ImageJ software.

Copyright

© 2019, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Aliefia Noor
AU  - Evi.J
AU  - Safitri Mustari
AU  - Afriani Aisyah
AU  - Tiandho Fitri
AU  - Yuant
PY  - 2019/10
DA  - 2019/10
TI  - Senduduk (Melastoma malabathricum L.) Extract as a Green-Indicator for Monitoring Shrimp Freshness
BT  - Proceedings of the International Conference on Maritime and Archipelago (ICoMA 2018)
PB  - Atlantis Press
SP  - 167
EP  - 169
SN  - 2352-5401
UR  - https://doi.org/10.2991/icoma-18.2019.35
DO  - 10.2991/icoma-18.2019.35
ID  - Noor2019/10
ER  -