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All Journal Jurnal Biosains Pascasarjana Juvenil: Jurnal Ilmiah Kelautan dan Perikanan
Woro Hastuti Satyantini
Airlangga University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Dentistry Earth & Planetary Sciences Environmental Science Health Professions Immunology & microbiology

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Bioencapsulation Artemia with Bacillus subtilis and Sodium Alginate on Total Hemocyte and Survival of Litopenaeus vannamei Infected with Vibrio parahaemolyticus Anggraini Widihastuti; Woro Hastuti Satyantini
Jurnal Biosains Pascasarjana Vol. 25 No. 1 (2023): JURNAL BIOSAINS PASCASARJANA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jbp.v25i1.2023.8-14

Abstract

Disease control in shrimp culture is mostly done by using probiotics such as B. subtilis. Immunostimulants are also widely used to improve the white shrimp immune system. One of the immunostimulants that can be used is sodium alginate. The purpose of this study was to determine the effect of bioencapsulation of Artemia with the combination of B. subtilis and sodium alginate on total hemocytes and the survival of white shrimp infected with V. parahaemolyticus. This study used a completely randomized design (CRD) with 5 treatments and 4 replications. Hemocyte total and survival were measured at H0, H7 after bioencapsulation, H9 one day post-infection, and H16 seven days post-infection. The results showed that the total hemocytes H7 and H9 in treatment P3 were significantly different (p<0.05) against all treatments, while the survival of white shrimp in H9, P1 and P3 treatment was not significantly different (p>0.05), to the treatment of K- and P2. The conclusion of this study was that the bioencapsulation of Artemia with the combination of B. subtilis and sodium alginate could increase total hemocytes and the survival of PL white shrimp infected with V. parahaemolyticus.
Microbial Profile of Frozen Fisheries Products at UPT PMP2KP Surabaya Fadiya Furuujihim Rohsarifuddin; Yolandha Sephiani Nurhafifah; Puspa Maharani; Kismiyati Kismiyati; Rahmah Hendriyati; Woro Hastuti Satyantini
Juvenil Vol 6, No 1: Februari (2025)
Publisher : Department of Marine and Fisheries, Trunojoyo University of Madura, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/juvenil.v6i1.26337

Abstract

ABSTRACTMicrobial contamination of food products is one of the significant hazards in food safety because the nature of food-polluting bacteria is generally pathogenic.This research was conducted at the Microbiology Laboratorium in UPT PMP2KP Surabaya. Samples tested in this research including frozen fish, frozen shrimp, and frozen value added products with  microbiological parameters tested are Total Plate Count, Salmonella, and Escherichia coli. The results obtained in this research showed that 100% of 21 frozen fish and shrimp samples met SNI safety standards, namely 1 x 105  CFU/g for TPC, 3 MPN / g  for E. coli, and negative for Salmonella.Keywords: E. coli, Food Safety, Frozen Fisheries Product, Salmonella
Co-Authors Anggraini Widihastuti Fadiya Furuujihim Rohsarifuddin Kismiyati Kismiyati Puspa Maharani Rahmah Hendriyati Yolandha Sephiani Nurhafifah