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Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology

squalen
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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.

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Articles 363 Documents

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Teknologi Pengolahan Telur Ikan Rosmawaty Peranginangin
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 3, No 1 (2008): June 2008
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Telur ikan adalah suatu produk yang kaya akan protein. Namun, produk ini sangat mudahmembusuk karena keberadaan enzim-enzim dalam telur itu sendiri atau oleh kontaminasi bakteri.Akibatnya, apabila tidak segera ditangani, telur ini cepat menurun mutunya dan tidak layak lagiuntuk dikonsumsi. Banyak jenis telur ikan yang diperdagangkan secara komersial seperti telurikan terbang (Cypselurus sp.) yang banyak terdapat di Indonesia, telur ikan sturgeon (Acipenserstellatus) yang banyak terdapat di laut Kaspia dan terkenal dengan nama kaviar, telur ikan carp,dan telur ikan salmon. Harga telur ikan sesuai dengan jenis ikannya. Teknologi pengolahan telurikan diawali dari teknik pengeluaran telur dari perut ikan dengan hati-hati, untuk mencegah telurtidak dikotori oleh lendir dan darah. Apabila tidak hati-hati, maka telur akan lebih cepat membusuk.Telur yang sudah diambil kemudian langsung dilewatkan pada screen khusus untuk memisahkanbutiran telur dan jaringan ikatnya. Pengawetan telur ikan pada umumnya adalah denganpenggaraman, yang kadang-kadang dikombinasi dengan pasteurisasi, pengepresan, ataupengeringan di udara terbuka. Telur dapat digarami kering, direndam dalam larutan garamjenuh yang disesuaikan dengan produk yang diinginkan konsumen. Ada juga yang menambahkanbahan kimia untuk pengawetan telur salmon seperti boraks dan heksametilentetramina yangdimasukkan ke dalam telur yang telah digarami sebelum pengemasan. Penambahan bahanpengawet boraks harus dihentikan penggunaannya dari segi keamanan pangan dan sampaidengan saat ini masih dicari penggantinya. Sampai saat ini, telur ikan terbang dari Indonesiamasih dijual dalam bentuk kering dan belum dilakukan variasi pengolahannya padahal teknikpengolahan akan meningkatkan nilai tambah dari produk telur ikan terbang. Sebagai produkekspor, telur ikan harus memenuhi persyaratan standar dan keamanan pangan dalampengolahannya.

Preliminary Study on Kecalok, An Indigenous Shrimp Sauce from Indonesia Mahrus Ali; Ardiansyah Kurniawan; Nuning Mahmudah Noor
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 14, No 2 (2019): August 2019
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Kecalokis recognized as a typical shrimp sauce traditionally produced by the Malay inhabitants in Bangka Island and Palembang, Southern region of Sumatra. Comparing to terasi, the most common Indonesian fermented shrimp, the information on kecalokhas rarely been reported. This study aimed to obtain the characteristics of both the geographical origin of kecalokproduct from Bangka and Palembang. A descriptive analysis was used to observe the profiles of both kecalokproducts including sensory, microbiology, proximate, and physical analysis. Results showed that kecalokfrom both locations had similar characteristics, i.e. a distinctive taste and aroma, high nutrition value, and containing some useful bacteria (LAB) which have beneficial role in human body. Therefore, kecalokwill be a prospective functional based-indigenous food in Indonesia.

Amino Acid and Fatty Acid Compositions of Sea Cucumber Stichopus Vastus from Salemo Island Waters, Indonesia Abdullah Rasyid
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 13, No 1 (2018): May 2018
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Coastal waters of Indonesia have considerable biodiversity of sea cucumbers. In the present study the amino acid and fatty acid contents in sea cucumber Stichopus vastus collected from Salemo Island waters Indonesia were determined. Results showed that all essential and non-essential amino acids were found in S. vastus. The major essential amino acid content was arginine (28651.62 mg/Kg). Whereas the major non-essential amino acid content was glycine (60907.24 mg/Kg). The total fatty acids were determined in which finding suggested that saturated fatty acid was more than polyunsaturated fatty acid and monounsaturated fatty acid. The higher saturated fatty acid, polyunsaturated fatty acid and monounsaturated fatty acid were palmitic acid (0.07%), arachidonic acid (0.13%) and palmitoleic acid (0.03%) respectively.

Front Cover Squalen Bulletin Vol. 13 No. 1 Tahun 2018 Squalen Bulletin
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 13, No 1 (2018): May 2018
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

CHARACTERISTICS OF KAMABOKO FROM CATFISH (CLARIAS GARIEPINUS) SURIMI PROCESSED WITH CARROT AND BEET ROOT AS FILLER AND NATURAL FOOD COLORANTS Suryaningrum, Theresia Dwi; Irianto, Hari Eko; Ikasari, Diah
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 10, No 3 (2015): December 2015
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

The objective of the study was to investigate the effect of beet root and carrot as filler and natural food colourant on the chemical, physical and sensory properties of kamaboko. Kamaboko from catfish (Clarias gariepinus) surimi was processed with carrot (Daucus carota) and beet root (Beta vulgaris) at two concentrations (12 and 16% of surimi weight). Assesment was done on chemical (proximate, pH), physical (folding test, WHC, gel strength and breaking force) properties as well as sensory evaluation. The results showed that kamaboko gel processed using beet root had better performance than kamaboko gel processed using carrot. Kamaboko processed using beet root has protein content, folding test, water holding capacity, gel strength, breaking force, and sensory characteristics (appearance, colour, odor, texture, and taste) better than kamaboko processed with carrot. Increasing concentration of filler only affect on the gel strength and breaking force of kamaboko processed with beet root. The best characteristic of kamaboko was obtained from kamaboko processed using beet root with concentration of 12%. However, beet root was not recommended as colourant since the colour was not stable especially when stored at freezer.

teripang: Potensinya sebagai bahan NUTRACEUTICAL dan TEKNOLOGI PENGOLAHANNYA theresia Dwi Suryaningrum
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 3, No 2 (2008): December 2008
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Teripang atau sea cucumber merupakan hewan laut yang telah dimanfaatkan sebagai bahan pangan dan obat. Kandungan nutrisinya yang lengkap, secara tradisional telah dimanfaatkan sebagai bahan nutraceutical untuk melancarkan peredaran darah akibat penyempitan pembuluh darah karena kolesterol, melancarkan fungsi ginjal, meningkatkan metabolisme, mencegah penyakit arthritis, diabetes melitus, hipertensi, mempercepat penyembuhan luka, dan antiseptik tradisional. Karena manfaatnya yang cukup luas, kini produk olahan teripang semakin berkembang seperti ekstrak teripang dalam bentuk jelly dan tablet yang digunakan sebagai suplemen. Indonesia sebagai negara yang kaya akan keanekaragaman jenis teripang dan pengekspor teripang terbesar di dunia, saat ini belum memiliki industri yang mengolah teripang menjadi ekstrak teripang sebagai bahan nutraceutical. Sampai saat ini teknologi pengolahan teripang baru dalam bentuk kering dan dimanfaatkan sebagai bahan pangan. Sementara penelitian teripang sebagai bahan obat masih terbatas dan produk ekstrak teripang masih diimpor dari Malaysia dan Amerika. Mengingat sumberdayanya yang cukup potensial, maka penelitian ke arah bidang farmasi dan kesehatan perlu ditingkatkan. Penelitian tersebut untuk mendukung industri farmasi yang mengolah teripang menjadi bahan nutraceutical yang pasarnya masih terbuka serta peningkatan nilai tambahnya cukup tinggi.

Storage Stability of Fish Waste Peptone at Ambient Temperature Achmad Poernomo; Farida Ariyani; Murdinah Murdinah
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 14, No 2 (2019): August 2019
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Peptones from fish waste has been widely studied, however information about its shelf life is stilllimited. This study aims to test the storability of dried peptone from tuna and shrimp waste produced through hydrolysis using alcalase enzyme. Peptone powders were packed in HDPE plastic bottles and plastic coated aluminum foil, stored at room temperature, and periodically observed in quality (moisture content, aw, color and appearance). A test was also performed on their ability to support the growth of Staphylococcus aureusbacteria; all were compared to commercial peptone (Difco). Shrimp waste peptone had the highest moisture, ash calcium contents, while tuna peptone has the highest fat content. During five month storage at ambient temperature, all peptones experienced a slight decrease in quality. Aluminum foil performed better than HDPE bottles as a packaging material for peptones, i.e., able to maintain the moisture content, water activity, and appearance. Although the ability to support bacterial growth after five months of storage was slightly affected, the tested peptones were still able to beused as bacterial growing media. It can be concluded that fish waste peptones had comparable quality and shelf-life atambient temperature to commercial peptone.

Back Cover Squalen Bulletin Vol. 14 No. 3 Tahun 2019 Bulletin, Squalen
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 14, No 3 (2019): December 2019
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

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Enzymatic Production of Fish Protein Hydrolysates in A Pilot Plant Scale Martosuyono, Pujoyuwono; Fawzya, Yusro Nuri; Patantis, Gintung; Sugiyono, Sugiyono
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 14, No 2 (2019): August 2019
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Protease enzyme produced from Bacillus sp was employed to hydrolyze fish protein hydrolysates (FPH) under controlled conditions at a batch-pilot plant scale-process. Thirty kilograms of fish meat was mincedand mixed with 60 liters of water in 100 liters stainless steel vessel and 20,000 units of protease enzyme was added per kg of fish. Hydrolysis of fish was carried out at 55 oC for 6 hours. Multi stage of filtration were done to separate the FPH from unhydrolized fish residue. Mass balance were carried out to determine the rate of hydrolysis and yields. W ithout pH adjustment, 80% of substrate hydrolyzed could be achieved in 6 hour at 55 Â°C. Three kinds of products were recovered from the process, i.e solid residue, liquid FPH as filtration product, and spray dried FPH. Hydrolysis of 30 kg of fish meat substrate producing 1.7-2.0 kg of unhydrolyzed residue and 70 L of liquid FPH. Afterspray drying process of liquid FPH, 13 kg of FPH powder was recovered. The proximate and amino acid analysis of spray dried FPH showed that the FPH containing 20% of protein, rich in amino acids especially lysine and leucineand the residue still had 85,36% of protein (dry basis) that could be utilized for other purpose.

Astaxanthin produced by marine bacteria: biosynthesis, uses, and the potency of mass production Naely Kurnia Wusqy; Ferry Fredy Karwur
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 5, No 1 (2010): May 2010
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Astaxanthin (3,3‘-dihydroxy-β, β-carotene-4, 4’-dione) is an orange-red xanthophylls that contains 40 carbon atoms which is connected by single and double bonds to form fitoen chains inwhich their all-trans isomer are found in nature together with a small amount of 9-cis and 13-cisisomers. Fitoen chains of astaxanthin begin and end by ionon chains. Astaxanthin belongs to thexanthophylls group because it has oxygen rings. Some marine bacteria are reported to produceastaxanthin i.e Brevundimonas, Paracoccus hundaenensis, Alcaligenes andAgrobacteriumaurantiacum. This paper describes astaxanthin production in marine bacterial cells including itsbiosynthesis from β-carotene conversion and enzyme taking a role in this biosynthesis, and itsmass production for commercial purposes. This review also describes about their uses for foodand health purposes.

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