Pengembangan Edible Sensor Berbasis Ekstrak Ubi Jalar Ungu dan Kayu Secang untuk Monitoring Kesegaran Udang dalam Kemasan

Abstract

Shrimp is one of the most widely consumed fishery commodities. However, shrimp is highly perishable and undergoes rapid quality deterioration during storage. Freshness evaluation is generally conducted subjectively through sensory observations of color, odor, and texture. Although simple and practical, this method is ineffective for packaged shrimp products and may produce inconsistent results due to differences in individual perception. Therefore, this study aimed to develop and characterize an edible sensor based on anthocyanins from purple sweet potato extract and brazilin from sappan wood extract for shrimp freshness detection. The study also aimed to determine the optimum fabrication conditions, evaluate sensor characteristics, investigate the relationship between sensor color changes and shrimp freshness parameters, and assess its applicability during storage at room and chiller temperatures. The extracts were prepared by maceration using 96% ethanol and immobilized onto bacterial cellulose membranes with polyvinyl alcohol (PVA) as a binding agent. Sensor characterization included reproducibility, response time, and shelf-life evaluation. Shrimp freshness was analyzed using pH measurement, total microbial count, total volatile base nitrogen (TVB-N), and organoleptic tests. The results showed that the optimum formulation consisted of 3% purple sweet potato extract, 0,5% sappan wood extract, and 1,5% PVA. Both sensors demonstrated good reproducibility with relative standard deviation values below 5% and reached a steady-state response within 3 minutes. The sensors remained stable for 13–15 days depending on storage conditions. In addition, the decrease in mean red RGB intensity was directly proportional to the decline in shrimp freshness. In conclusion, the developed edible sensor has potential as a practical indicator for monitoring shrimp freshness during storage at room and chiller temperatures.