<![CDATA[AbstrakTujuan dari penelitian ini adalah untuk mengetahui perubahan biokimia dan mikrobial udang putih (L. vannamei) selama proses penanganan di bawah sistem rantai dingin mulai dari penerimaan dari pemasok hingga pembekuan. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 5 perlakuan yaitu sampel udang yang didapat dari Receiving (P1), Deheading (P2), PND (P3), Washing III (P4) dan Freezing (P5) serta 3 kali ulangan. Ulangan berupa kelompok supplier yang berbeda.Perubahan biokimia yang diukur meliputi suhu, pH, TVB dan TMA dan perubahan mikroba dengan menguji TPC. Analisis proksimat dilakukan sebagai data produk pendukung. Hasil penelitian menunjukkan terdapat perbedaan yang signifikan dalam hal suhu, TVB, TMA dan TPC. Rata-rata nilai pH tetap stabil dikisaran netral (6.8-7.0). Tingkat TVB-N dan TMA-N pada semua aliran proses sangat rendah. Receiving (P1) memiliki nilai TVB-N dan TMA-N tertinggi yaitu 10,31mgN/100 gr dan 3,75 mgN/100 gr. Tingkat TVB-N dan TMA-N menurun secara signifikan seiring dengan berlanjutnya proses perlakuan. Tingkat TPC tertinggi pada Receiving (P1) 7,2 x 104 CFU/g dan terendah pada Deheading (P2) 1,9 x 104 CFU/g. Kadar air udang putih meningkat dari (P1) 79,78% menjadi 82,53% (P5). Senyawa Protein meningkat dari (P1) 61,78% (basis kering) menjadi 74,93% (basis kering) (P5). Mereka menunjukkan bahwa pembekuan cepat dengan CPF memiliki dampak yang baik pada kualitas biokimia, mikroba dan juga proksimat. Kata kunci: Biokimia, mikrobial, rantai dingin, udang beku   AbstractThe aim of this research was to study the biochemical and microbial changes of White Shrimp (L. vannamei) during handling under cold chain system starting from receiving from suppliers until freezing. There were five steps as source of variation and act as treatment. These were using three replications. These arranged under random block design. The sources of Variation were: Receiving (P1); Deheading (P2), Peeled and Deveined (P3), Washing III (P4), and Freezing (P5). The biochemical changes were monitored consist of temperature, pH, TVB and TMA and the microbial changes were monitored by TPC. The proximate was also analyzed as supporting product data. The result of the experiment shown there was significantly different in term of temperature, TVB, TMA and TPC. The result shown that the average of pH remained stable in the neutral range (6.8-7.0). The result shown the level of TVB-N and TMA-N on all process flow was very low. Receiving (P1) was the highest level of TVB-N and TMA-N consecutively 10.31mgN/100 gr and 3.75 mgN/100 gr. The level of TVB-N and TMA-N decreased significantly continuously with the process. The highest level of TPC was Receving (P1) 7.2 x 104 CFU/g and the lowest was Deheading (P2) 1.9 x 104 CFU/g. The moisture of white-leg shrimp increased from (P1) 79.78% to 82.53% (P5). The Protein compound increased from (P1) 61.78% (dry basis) to 74.93% (dry basis) (P5). Those indicated that quick freezing with CPF had a good impact on the quality of biochemical, microbial and also proximate. Key words: Biochemical, microbial, frozen shrimp, cold chain]]>
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