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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 363 Documents
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Effect of Sodium Alginate Coating Incorporated with Epigallocatechin Gallate and Peanut Oil on Refrigerated Hilsa (Tenualosa ilisha) Chunk Hossain, Onamika; Faridullah, Md.; Islam, Md. Reazul
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 20, No 3 (2025): December 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.1093

Abstract

Hilsa, the national fish of Bangladesh, is highly perishable despite its high nutritional value. Low-temperature preservation, salting, and synthetic preservatives are used to extend the shelf life of hilsa. Nowadays, researchers are searching for safer alternatives. Edible coatings are a safe and effective method for extending the shelf life of fish. This research aims to assess the efficacy of a sodium alginate-based edible coating enriched with the antioxidant and antimicrobial agent epigallocatechin gallate (EGCG) and peanut oil for preserving the quality and extending the shelf life of refrigerated hilsa fish chunks (HFC). In the experiment, HFC samples were divided into four treatment groups: T1 (sodium alginate, 2%), T2 (sodium alginate 2% with peanut oil 1%), T3 (sodium alginate 2%, peanut oi 1%, and EGCG 0.2%), and a control group (CON) treated with distilled water. Samples were stored at 4±1 °C and evaluated over 12 days for biochemical parameters, including pH, total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and microbial counts on tryptic soy agar (TSA) and violet-red bile agar (VRB). Initial pH values (5.73±0.03 to 5.74±0.04) were not significantly different (p0.05), but T3 exhibited a significant increase by day 12 (6.54±0.04, p0.05). TVB-N levels showed that T3 remained within acceptable limits until day 9, while CON and T1 exceeded spoilage limits by day 6. TBARS values surpassed the oxidative rancidity threshold of 2 mg MDA/kg by day 6 in CON and day 9 in T1 and T2, while T3 remained acceptable until day 9. Sensory evaluation indicated that T3 maintained its quality longer than the other treatments. These findings suggest that sodium alginate coatings with EGCG and peanut oil effectively extend the shelf life of refrigerated HFC, offering a sustainable alternative to synthetic preservatives.
In Vivo Study of Fish Meal-Based RUFF (Ready-To-Use Fish Food) on Growth and Cognitive Development Citta, Eleonora Pradnya Nirmala; Giriwono, Puspo Edi; Prangdimurti, Endang; Saraswati, Saraswati
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 20, No 3 (2025): December 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.936

Abstract

The prevalence of global malnutrition among children under 5 remains far from the SDG 30 target. As a countermeasure, RUTF (Ready to Use Therapeutic Food) was developed as an intervention and recovery measure. However, RUTF formulations use milk as the primary source of protein, which is scarce in some countries. That is why RUFF (Ready to Use Fish Food) is made, as a development of RUTF, using fish meal to create an even paste, improve formulations, and maximize the utilization of natural resources. This study aimed to create mackerel and pangas catfish RUFF and assess the impact of diet on growth and cognitive development in rodents. RUFFs were produced by preparing fish meals, which were then used to prepare RUFF formulations and were administered to rats for 28 days. Throughout the intervention, rats were counted for food consumption, weighed weekly, and subjected to the classic labyrinth. The pangas catfish and mackerel groups had the most significant weight gain. After 28 days, the rats were sacrificed to analyze brain development by weight and volume, as well as fatty acid profiles in blood plasma using GC-FID. The mackerel group had the largest brain weight and volume, at 1.747 g and 1.833 ml. The mackerel group also had the best cognitive performance and fastest average time in the labyrinth test. This supports that the mackerel group had the highest omega-3 content in both fish powder and blood plasma. The study concluded that experimental animals fed mackerel RUFF showed the best growth and cognitive development.
Nutritional Composition, Amino Acid Profiles, and Protein Digestibility of Indonesian Smoked Eel, Shirayaki, and Kabayaki Budhiyanti, Siti Ari; Puspita, Indun Dewi; Ekantari, Nurfitri
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 20, No 3 (2025): December 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.1044

Abstract

Eel (Anguilla sp.) is a catadromous fish with high nutritional value, originating in freshwater and migrating to spawn, producing glass eel larvae. In Indonesia, processed eel products such as kabayaki, shirayaki, and smoked eel, which are popular in Japan, have not been widely developed. Comprehensive data on the nutritional composition and protein quality of these products are essential for product development and nutritional improvement. This study aims to determine the nutritional composition, amino acid profiles, and in vitro protein digestibility of Indonesian smoked eel, shirayaki, and kabayaki. Analyses included nutritional composition, amino acid profiles using high-performance liquid chromatography (HPLC), and in vitro protein digestibility for processed eel products. The results indicated that the processing method affected the nutritional value, albumin, minerals, and amino acids. Fresh eel had the highest protein content, followed by smoked eel, while there was no significant difference between shirayaki and kabayaki. The protein digestibility was highest in smoked (67.59%), but there was no significant difference among the others (63.30-64.44%). Calcium (Ca), magnesium (Mg), and potassium (K) contents were highest in smoked eel compared to fresh eel and decreased significantly in shirayaki and kabayaki, but for zinc (Zn), shirayaki and kabayaki tend to be higher than smoked eel. An analysis of essential amino acids showed no significant difference between the processing methods. Leucine had the highest concentration, followed by valine, threonine, and isoleucine, with concentrations ranging from 4.02% to 7.83%. The research found that the best processing method was smoked, and there was no significant difference between kabayaki and shirayaki.

Page 37 of 37 | Total Record : 363

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