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All Journal Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology
Rachmawati, Novalia
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology

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Microbial and Amino Acid Changes in Pre and Post- Fermentation Shrimp Paste from Cirebon, West Java Diani, Nadhira P.; Triwibowo, Radestya; Pratama, Rusky I.; Rachmawati, Novalia
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 20, No 1 (2025): May 2025
Publisher : :Agency for Marine and Fisheries Research and Human Resources, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.1007

Abstract

This study investigates the changes in microbial communities and amino acid profiles in shrimp paste (terasi) from Cirebon, West Java, before and after fermentation. Samples were collected from two traditional processors, representing different stages of shrimp paste processing. The microbial diversity was analyzed using 16S rRNA gene sequencing, revealing significant shifts in bacterial populations during fermentation. Processor A’s shrimp paste showed a dominance of Bacilli, with Staphylococcus becoming more prevalent post-fermentation, while Processor B’s paste exhibited a more diverse microbial community, including Empedobacter and Acinetobacter. The study identified 60 and 64 genera in Processor A’s samples before and after fermentation, respectively, and 26 and 41 genera in Processor B’s samples. Vibrio, initially present in the raw material, was eliminated post-fermentation. Amino acid analysis indicated an increase in key amino acids such as glutamic acid and leucine post-fermentation, contributing to the enhanced flavor profile of the shrimp paste. Processor A’s shrimp paste showed significant increases in amino acids, with glutamic acid reaching 64,249 mg/kg, Processor B’s paste had a more moderate increase, with glutamic acid at 10,714 mg/kg post fermentation. These findings highlight the significant influence of fermentation conditions on the microbial and biochemical composition of shrimp paste, emphasizing the importance of standardized processing methods to ensure consistent product quality and safety.
Spatio-Seasonal Habitat Suitability Model of Anisakis spp. in Chub Mackerel (Scomber Japonicus) as a Scientific-Based Approach to Provide Safety Assessment Policy of Fisheries Product in Indonesia Hidayah, Izhamil; Sutomo, Sutomo; Pujiono, Eko; Saputra, Muhammad Hadi; Humaida, Nida; Januar, Hedi Indra; Anggraeni, Yusnita Mirna; Puspasari, Herti Windya; Triwibowo, Radestya; Rachmawati, Novalia; Iswani, Sri; Yennie, Yusma; Santoso, Agung
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 18, No 3 (2023): December 2023
Publisher : :Agency for Marine and Fisheries Research and Human Resources, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.804

Abstract

The infestation of Anisakis spp. in Chub mackerel (Scomber japonicus) may have significant health and socioeconomic implications. Understanding the spatio-seasonal occurrence of Anisakis spp. in its host, S. japonicus, is crucial ecologically and for effective management. This research aimed to develop a predictive map (spatial-seasonal patterns) for Anisakis’s infestation in S. japonicus using the maximum entropy (MaxEnt) algorithm. Anisakis spp. and S. japonicus occurrences were obtained through a comprehensive Bibliographic analysis of the Scopus database (2017-2022) and the Ocean Biodiversity Information System (OBIS) database to collect the necessary data. Environmental predictors were sourced from the Global Marine Environment Data. The resulting model demonstrated a reliable performance, as indicated by an Area Under Curve (AUC) value on the Receiver Operating Characteristic (ROC) chart exceeding 0.8. The findings of this study revealed that the infestation of Anisakis spp. in S. japonicus is projected to be more prevalent during the fourth quarter of each year. Furthermore, the environmental factors influencing the infestation were identified as diffuse attenuation, water depth, and distance from the coast. These research outcomes can be a foundational reference for developing an effective control system for inspecting fresh or frozen fish within the quarantine department. By utilizing the spatial-seasonal patterns and environmental predictors identified in this study, authorities can implement targeted measures to prevent and mitigate the infestation of Anisakis spp. in S. japonicus, safeguarding public health and maintaining the quality of fish products.
Co-Authors Agung Santoso, Agung Diani, Nadhira P. Eko Pujiono HEDI INDRA JANUAR Hidayah, Izhamil Humaida, Nida Iswani, Sri Puspasari, Herti Windya Rusky I. Pratama Saputra, Muhammad Hadi Sutomo Sutomo Triwibowo, Radestya Yusma Yennie, Yusma Yusnita Mirna Anggraeni