การพัฒนาคุณภาพกระบวนการเลี้ยงและบรรจุภัณฑ์กุ้งขาวธเนศฟาร์ม

Abstract

This experimental research used scientific method to develop better progress of raising white shrimp, starting from stating the problem, analyzing it and doing experiments using 3 groups including (1) Finding Dissolved Oxygen (DO) by; 1) Use glass bottle to collect water 30-40 cm deep, cover it with finger and slowly let the water in, be careful not to have bubbles in the bottle 2) Drop 3 drops of solution from bottle 1 and 3 drops from bottle 2 3) Shake well, sample water will be brownish yellow with dark sediments, rest for 30 minutes to settle 4) Drop 3 drops of solution from bottle 3, shake until sediment dissolve 5) Separate sample water into 2 bottles equally, use either one to titrate finding DO 6) Drop solution from bottle 4 into sample water slowly one by one, shake until brownish yellow color disappear and count total drop of solution 4, divide it by 2 to get DO in ppm (2) Finding pH value which is done by; 1) Fill 5 ml of water 2) Drop 3 drops of solution and shake gently 3) Compare color in the tube with chart and read pH value (3) Finding alkalinity value by; 1) Fill 5 ml of water 2) Drop 1 drop of indicator B, shake, water will turn greenish blue 3) Drop titrant A into sample water slowly drop by drop, shake until water turns purplish gray 4) Drop 1 more drop of titrant A, sample water will turn pink, count all the drops, multiply 17 to get total alkalinity value. Take white shrimps into central laboratory to test for Vibrio parahaemolyticus, the value must not exceed 25 MPN/gram, DO not less than 5.0 ppm otherwise it would harm white shrimps, pH not exceeding 7.9, 8.5, alkalinity not exceeding 180 ppm Exceeding pH and alkalinity values cause EMS in white shrimps. Result of the research showed that development of white shrimp quality that has good quality control will lead to quality products and being able to control 95% of diseases in white shrimps and not harming consumers and packaging can reduce delivery cost to be effective.