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All Journal Grouper: Jurnal Ilmiah Perikanan Jurnal Abdi Insani Jurnal Perikanan Pantura Jurnal Layanan Masyarakat (Journal of Public Service) Journal of Marine and Coastal Science Journal of Fisheries & Marine Jurnal Perikanan Journal of Aquaculture Science
Abdillah, Annur Ahadi
Faculty Of Fisheries And Marine Universitas Airlangga
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Veterinary Other

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Diversifikasi Daging Analog Berbasis Nabati: Potensi dan Tantangan Sumber Daya Perikanan Sebagai Bahan Baku Alternatif Annisa Rizki Nurhasyimi; Annur Ahadi Abdillah; Annadiyah Latinsani; Ajeng Pramudita Anggraeni; Domas Patria; Jenshinn Lin
Vol 16 No 2 (2026): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v16i2.2203

Abstract

Growing public awareness of health, animal welfare, and environmental sustainability, lead to significant increase in demand for healthy and sustainable nutritious food segment. Plant-based meat analog (PBMA) has been development as alternative food ingredients that are in accordance with the current demands of the world community. However, currently raw materials of PBMA is still dominated from terrestrial plants which have limitations in terms of sustainability, land requirements, and specific nutritional profiles. These circumstances highlight the urgent need to diversify the raw material of PBMA and require further investigation. This paper focuses on potential and challenge of fishery resources as meat analog’s raw material alternative. Fishery resources emerge as promising alternative source offering sustainability and high quality nutrient values. Microalgae are a promising source, rich in protein, essential fatty acids, providing vitamins, minerals, and offering various bioactive compounds with health benefits and potentially improve the quality of meat analog. Hydrocolloids derived from algae such as carrageenan and alginate act as thickening, gelling, and stabilizing agents which improve the overall structure and texture of PBMA. Amino acid and natural pigment in algae enhance sensory acceptance of PBMA by masking undesirable taste and mimicking meat like color. This review will be helpful in highlighting the potential fishery resources in attempt to diversify material sources for PBMA.
FISHERIES PRODUCT SPOILED MONITORING USING SMART PACKAGING CONTAIN ANTHOCYANIN: A REVIEW Syalyva Hamidah; Annur Ahadi Abdillah; Laksmi Sulmartiwi
Vol 15 No 1 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i1.1342

Abstract

Smart packaging is currently demanded to monitor the spoilage level of packaged products, for instance fishery products, characterized as perishable food. Smart packaging requires a halochromic substance, for instance, natural pigments extracted from fruits or flower. The natural pigment extracted from the plant should have a halochromic ability for example anthocyanins compound. Anthocyanin compounds are incorporated to edible film to produce smart film. The smart film has the ability to screen the quality and to monitor freshness of fishery products by demonstrating color changes from purple or blue to green and then yellow color after being exposed to spoiled conditions. The color changes are induced by changes of pH and TVB-N production in deteriorated of packaged fishery products. Moreover, smart packaging is able to provide real-time information to consumers regarding product freshness, thus enhancing the safety and maintaining the quality of food products. In addition, the advantages of a smart packaging system include simple and inexpensive production, providing "best before" information, and potentially reducing unnecessary food waste
Co-Authors Agustono - Ahmad Shofy Mubarak Ajeng Pramudita Anggraeni Annadiyah Latinsani Annisa Rizki Nurhasyimi Dimas Jaya Subakti Domas Patria Dwi Yuli Pujiastuti Dyo Maliki Hakim Eka Saputra Eka Saputra Eka Saputra Endang Dewi Masithah Hamidah, Syalyva Heru Pramono Jenshinn Lin Laksmi Sulmartiwi Lana Nafisyah, Ayu M. Nur Ghoyatul Amin Mochammad Amin Alamsjah Monica Sahidu, Adriana N. Juni Triastuti Pulung Siswantara Pursetyo, Kustiawan tri Sahidu, Adriana Monica Sapto Andriyono SUCI RACHMAWATI Sudarno, Sudarno Syalyva Hamidah Tjahjaningsih, Wahju Wahju Thajaningsih Wahju Tjahyaningsih Yuli Pujiastuti, Dwi