Improving the Quality of Red Claw Crayfish (Cherax quadricarinatus) using LED Light Treatment: Proximate and Organolpetic Analysis

¹ Department of Biology, Faculty of Science and Data Analytics, Institut Teknologi Sepuluh Nopember, Sukolilo, Surabaya, Indonesia.
² Department of Physics Engineering, Faculty of Industrial Technology and Systems Engineering, Institut Teknologi Sepuluh Nopember, Sukolilo, Surabaya, Indonesia.
³ Faculty of Science and Technology, University Malaysia Sabah, Sabah, Malaysia

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Red claw crayfish (Cherax quadricarinatus) is recognized as a valuable cultured species, attributed to its superior taste and nutritional qualities. The use of Light Emitting Diode (LED) lamps with various colors has been proven to affect the survival rate and growth of freshwater lobster juveniles. However, research on the effect of LED light color on the composition of red claw crayfish for commodity quality is still very limited, as previous studies have focused on growth and behavior aspects. This study to determine the effect of red and blue LED light color on the proximate composition and organoleptic quality of juvenile C. quadricarinatus. This research found that blue light showed highest carbohydrate (2.68%) and fat (1.01%) content, while the red light treatment yielded the highest protein (12.94%) and ash (1.91%) content. The blue and red light treatment reduced water content, with the lowest value observed in the blue treatment (81.23%). In the organoleptic test, blue light received the highest preference scores for color (6.81), texture (6.31), aroma (5.68), and taste (6.64). The results of the study indicate that specific LED light treatments can improve the nutritional composition and quality of red claw crayfish meat.