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INDONESIA
Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology
Published by Pusat Litbang Daya Saing Produk dan Bioteknologi Kelautan dan Perikanan
ISSN : 20895690     EISSN : 24069272     DOI : -
Core Subject : Science, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology
Squalen publishes original and innovative research to provide readers with the latest research, knowledge, emerging technologies, postharvest, processing and preservation, food safety and environment, biotechnology and bio-discovery of marine and fisheries. The key focus of the research should be on marine and fishery and the manuscript should include a fundamental discussion of the research findings and their significance. Manuscripts that simply report data without providing a detailed interpretation of the results are unlikely to be accepted for publication in the journal.
Arjuna Subject : -
Articles 8 Documents
 1 
Search results for , issue "Vol 19, No 3 (2024): December 2024" : 8 Documents clear
Prospecting New Antimicrobial Peptide from Gracilaria spp. Active-peptide Hydrolysate against Pathogenic Bacteria using Proteomic Approach Chandra, Klara Kharisma Bunga; Nuringtyas, Tri Rini; Raharjo, Tri Joko
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 3 (2024): December 2024
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.942

Abstract

Our study focused on unveiling the tropical red algae Gracilaria spp. Active-peptide materials from the central region of Java Island, Indonesia. We described the protein isolation, hydrolysis, purification, and method to test its potency against pathogen Staphylococcus aureus IFO 12576 and Eschericia coli IFO 3301, followed by molecular docking analysis. TCA/acetone precipitation was used to isolate Gracilaria spp. proteins, and the hydrolysis was  done by trypsin digestion with an effective yield to provide antibacterial activity. The disk diffusion method showed promising inhibition and continued with a confirmation test using microdilution, which implied bacteriostatic inhibition with  a minimum concentration of 40 µg/ml, from one potent fraction. Further characterizations were conducted using a proteomic approach. LC-HRMS was used for peptide sequencing in the potent fraction with prospective peptides identified along with its physical properties. Molecular docking simulations  were used to investigate the degree of interactions using binding affinities score (kcal/mol), with the target of receptor DraE adhesin subunit (2JKJ) of Escherichia coli binds chloramphenicol. We proposed the interactions model of peptides GP1 and GP4 against targeted peptides. Our model GP4.1 and GP4.2 model (VVINADAK) were found to have high binding affinities with the energy score of -10,6 and -10,8 kcal/mol, respectively  by the different sites of binding than chloramphenicol succinate.
Effects of Storage Conditions on the Astaxanthin, Moisture, and Aerobic Microorganisms of Spiced Sergestid Shrimp Pham, An Binh; Tran, Long Bach; Cao, Thuy Xuan; Tran, Nhi Thi Yen; Vu, Ngoc Duc
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 3 (2024): December 2024
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.946

Abstract

Each food product has distinct characteristics. Selecting appropriate storage conditions for each product is essential to minimize quality degradation and extend its shelf life. This study focused on understanding how different packaging materials and storage temperatures influence the quality, longevity of spiced Sergestid shrimp, and on determining the optimal conditions to inhibit microbial activity, prevent moisture absorption, while still preserving maximum astaxanthin content. Polyethylene bags with an aluminum film (Al/PE), PET bottles (polyethylene terephthalate), paper bags with a polyethylene film (Paper/PE), and glass bottles were used for packaging. Storage was carried out at four different temperatures: 5; 15; 25; 35°C. The moisture content, astaxanthin content, and total aerobic microorganisms were also determined at least once every 3 to 7 days and continuously monitored for 77 days. The findings indicated that PET bottles effectively prevent moisture absorption and protect astaxanthin from degradation over time. However, transparent packaging, such as glass bottles that allow direct exposure of the product to light, negatively affects the stability of astaxanthin. The optimal temperature range for storing this product was identified as being between 5 and 15°C, which helped stabilize moisture content (5.55-6.34%) and inhibit the growth of aerobic microorganisms (2.42-2.58 LogCFU/g). These findings provide crucial insights for the seafood industry, particularly in choosing the right packaging materials and storage conditions to enhance the shelf life and maintain the quality of spiced Sergestid shrimp products. This study contributes to the existing knowledge and aids stakeholders in making informed decisions regarding product packaging and storage strategies.
Characteristics of Pindang Boiling Water and Its Use to Produce Antioxidative Peptides through Trypsin Hydrolysis Dali, Faiza A.; Nurjanah, Nurjanah; Lioe, Hanifah N.; Suhartono, Maggy T.
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 3 (2024): December 2024
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.879

Abstract

Pemindangan is a traditional fish processing method in Indonesia, where fish are preserved by boiling in saltwater. This process results in a liquid as a by-product, which is often discarded without any further processing. The liquid contains a substantial amount of protein, reaching 1.04±0.03 mg/mL, which make it a potential source of bioactive peptides. This study aimed to produce bioactive peptides from pindang liquid which was hydrolysed by enzymes isolated from skipjack viscera. The hydrolysates were prepared by using extracted trypsin, which was also from a fish by-product. The trypsin-assisted hydrolysis was carried out at a temperature 60 °C and pH 8.0, while for the semi-purified trypsin, the process was run at 50 °C and pH 8.0. The hydrolysis time was operated at different periods of 15, 30, and 60 min. The results showed that the pindang liquid dominantly contained hydrophobic amino acids and the hydrolysate was still rich in protein content ranging from 0.56 to 0.65 mg/mL. Furthermore, hydrolysis time significantly influenced antioxidant activity of the peptide. The best antioxidant activity was shown at hydrolysis time of 15 min by crude extract enzymes, resulting in antioxidant activity of 0.90±0.01 mg ascorbic acid equivalent antioxidant capacity (AEAC)/mg protein and reducing power of 4.49±0.60 mg trolox equivalent antioxidant capacity (TEAC)/mg protein. Hydrolysis by using semi-purified trypsin showed antioxidant activity equivalent to 0.73±0.05 mg AEAC/mg protein and reducing power 6.54±0.34 mg TEAC/mg protein. Overall, the results revealed the conversion of pindang liquid into bioactive peptides showing antioxidant activity, and therefore, they might be potentially developed as functional foods.
Antioxidant and Antibacterial Activity of Suaeda maritima from Karangantu Waters, Serang-Indonesia Afifah, Rufnia Ayu; Nurbani, Siti Zachro; Yusup, Muhamad; Sayuti, Mohammad
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 3 (2024): December 2024
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.887

Abstract

Suaeda maritima or locally called Alur in Indonesia is a water-based plant that has high nutritional content and commonly consumed as fresh vegetables or urap. Therefore, this study aimed to determine the content of phytochemicals, antioxidants and antibacterial activities in Suaeda maritima extracts. Fresh Suaeda maritima was analyzed for its proximate content then it was dried by hot air dryer at 40°C until the moisture content reached ≤10%. The dried Suaeda maritima was extracted by maceration and ultrasonication method using three different solvents, namely methanol, ethanol, acetone. The extracts then were analyzed for the phytochemical compounds, total phenolics content, antioxidant activity (FRAP methods), and antibacterial activity. The results showed that fresh Suaeda maritima comprised of moisture 86.74±0.58%; ash 2.76±0.17%; protein 1.08±0.33%, lipid 0.47±0.11%; and carbohydrate 8.94±0.82%. It was also revealed that overall extracts, both in maceration and ultrasonication methods, comprised of alkaloids, flavonoids, phenolics, steroids, tannins, and saponins. The ethanol extract by the maceration methods had the highest total phenolic contents among the other extracts, which was 6.20±0.27 mg GAE g-1 (P0.05). The highest antioxidant activity was 85.04±4.01 mM FeSO4/g also found in ethanol extract by maceration method. It was proven that there was high relationship between the total phenolic content and antioxidant activity, which the R2 was 0.9242. However, the antibacterial activity for inhibiting Escherichia coli and Staphylococcus aureus on Suaeda maritima was categorized as weak due to its clear zone was 5 mm. In conclusion, Suaeda maritima extract would be potential as natural source of antioxidant.
The Marine Actinobacterium Streptomyces sp. BTA 1-131 as a Potential Producer of Anti-Nontuberculous Mycobacterial (Anti-NTM) Paramita, Ni Luh Putu Vidya; Atikana, Akhirta; Sukmarini, Linda; Untari, Febriana; Prayoga, Muhammad Bagas; Maulidia, Faiqoh Nur; Ratnakomala, Shanti; Lisdiyanti, Puspita; Nuryastuti, Titik; Hertiani, Triana
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 3 (2024): December 2024
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.882

Abstract

Nontuberculous mycobacteria (NTM) are environmental microorganisms, also known as opportunistic pathogens, found in patients with pulmonary tuberculosis. The emergence of antibiotic resistance is increased by prolonged antibiotic treatment for NTM infections. Therefore, alternative sources of new antibiotics are essential for the treatment of NTM infections. A marine actinobacterium, Streptomyces sp. BTA 1-131, isolated from a marine sponge, Melophlus sarasinorum, has been reported as a potential source of antibacterials and anticancer agents. The present study aimed to investigate the potential of Streptomyces sp. BTA 1-131 against two NTMs: Mycobacterium smegmatis and Mycobacterium fortuitum. Streptomyces sp. BTA 1-131 was fermented in three cultivation media (SYP, ISP2, and YS), and the secondary metabolites were extracted using methanol. The bioactivity screening showed inhibition of all methanolic extracts against the growth of M. smegmatis and M. fortuitum. The methanolic extract, which could inhibit both mycobacteria, was a crude extract derived from SYP liquid medium fermentation. The isolated compounds in this study were preliminarily identified using thin-layer chromatography (TLC). The TLC results showed different potential compounds in the crude extracts of Streptomyces sp. BTA 1-131 also highlighted the impact of the fermentation medium on the production of metabolites from Streptomyces. This study also added knowledge about the importance of the Indonesian marine actinobacterium Streptomyces sp. BTA 1-131 as a promising producer of anti-NTM compounds.
STRATEGY FOR MAINTAINING THE QUALITY OF CATCHES BY IMPLEMENTING QUOTA AND ZONE BASED FISHING IN ZONE 3 Syaifullah, Tornanda; Saptono, Ari; Purwana, Dedi; Hamidah, Hamidah
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 3 (2024): December 2024
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.1021

Abstract

The quality of catches is determined by how the best fishing practices are conducted. A program or policy is needed to support the achievement of high-quality catches. Ministry of Marine Affairs and Fisheries implements quota and zone-based fishing, one of the objectives of this policy is to have catches with high quality.  This study aims to develop strategies to maintain the quality of catches at Ports in Zone 3 where fishing vessels are required to land their catches at ports within the same zone. The methodology in this research is the Soft System Methodology (SSM) approach with CATWOE analysis. The study identifies various issues related to fish handling on vessels, fish handling facilities and infrastructure, as well as fish distribution and processing, all of which impact the quality of the catch. The results find that improving product quality is closely linked to onboard fish handling practices, fish processing units, and the development of fish industries. This relationship is described by the eigenvector, with downstream industry strengthening scoring 0.438, quota and zone-based fishing management scoring 0.348, and human resource capacity scoring 0.248. Based on these findings, strengthening downstream industries is crucial to supporting the quality of catches within the quota and zone-based fishing. This is further evidenced by laboratory test results showing that distribution from Tual Fishing Port to Karangsong Fishing Port a 28.57% decline in organoleptic tests, a 92.31% increase in Escherichia coli, and a 40% increase in Total Plate Count (TPC). The study also highlights the fishermen's proficiency, skills, and expertise in handling fish catches and implementing cold chain systems up to the consumer level, which significantly influence the quality of fish catches. To realize these findings, it is recommended to provide training for fishermen, supply cooling facilities and vessels, and develop cold chain systems up to the consumer level. This study shows that the zoning system will help maintain fish quality. Additionally, strengthening supporting infrastructure is essential to improve fish quality in the capture fisheries sector.
Variations in Milling Time and Their Impact on the Bio-Calcium Properties of Red Snapper Fish Bones Anggraeni, Novia; Dewi, Eko Nurcahya; Susanto, Antonius Budi; Riyadi, Putut Har
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 3 (2024): December 2024
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.918

Abstract

Calcium is a macromineral essential by human body, with deficiencies often leading to bone-related issues. Red snapper bone waste is a source of calcium. The bioavailability of calcium is maximized when present in microscopic particles, such as bio-calcium. This study aims to identify the optimal milling time to produce bio-calcium from red snapper bones, evaluating parameters such as water content, particle size, and yield. Biocalcium was extracted from red snapper bone meal using a 1 N NaOH solution (1:3 ratio) with milling times of 1, 2, and 3 h. Analysis of the red snapper bone meal including yield, particle size, chemical composition, calcium, and phosphorus content. The bio-calcium was characterized based on water content, particle size, yield, Fourier-transform infrared spectroscopy (FTIR), and morphological structure using a scanning electron microscope (SEM). The results demonstrated that a 3-hour milling time yielded bio-calcium with a particle size of 410.8 nm, a water content of 4.51 ± 0.15%, and a yield of 4.12 ± 0.03%. SEM revealed a uniform morphology. FTIR spectra indicated the presence of carbonate, amine, hydrocarbon, and hydroxyl groups, suggesting residual organic substances such as protein, fat, and water. The uniform spectra across all samples highlight the consistency of the extraction process, ensuring a similar chemical composition. 
Functional Properties of Protein Hydrolysates from Skipjack Tuna Byproducts Using Response Surface Methodology Prasetyo, Dwi Yanuar Budi; Agustini, Tri Winarni; Anjani, Gemala; Riyadi, Putut Har
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 3 (2024): December 2024
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.929

Abstract

Protein hydrolysates from skipjack tuna by-products are rich in protein and excellent in functional properties, making them a valuable source of nutrients for humans. This research sought to determine the optimal pH, temperature, and hydrolysis time for producing protein hydrolysates from skipjack tuna byproducts (PHST) using Response Surface Methodology (RSM). A total of 20 g of PHST was prepared from frames and trimmings, samples were hydrolyzed under the following conditions: pH of 6 (P1) and 7 (P2), temperatures of 50°C (S1), 60°C (S2), and 70°C (S3), and hydrolysis times of 90 minutes (T1), 180 minutes (T2), and 270 minutes (T3). The hydrolysis process was terminated by inactivating the enzyme at 80°C for 30 minutes. The filtrate was ready for further analysis in the laboratory. Data and design experiments were analyzed using Box-Behnken Design (BBD) with the Design-Expert (DX) 13® software (Stat-Ease Inc. Minneapolis) to determine the optimum conditions for higher PHST production. A quadratic model was developed to predict the production of PHST. The RSM recommendation was to perform hydrolysis at pH 6.386 and a temperature of 61.190°C for a hydrolysis time of 228.540 minutes to result in a desirability of 0.906 in producing PHST with 85.680% DH, a protein solubility of 51.538%, and a viscosity of 3.587%. The study results showed that PHST can be used as a promising food ingredient and protein source in the food system.

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