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All Journal Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology
Dwiyitno Dwiyitno
Balai Besar Penelitian dan Pengembangan Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology

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Seaweed as a potential source of dietary fiber Dwiyitno Dwiyitno
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 6, No 1 (2011): May 2011
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.v6i1.56

Abstract

Dietary fiber is one of the most essential food component, mainly used to maintain health andbalance of digestive system. Dietary fiber plays an important role in health, especially in reducingblood cholesterol, improving glucose absorbtion for diabetic patients, preventing colon cancer,and reducing weight. Several studies showed that seaweed is a potential source of dietary fiberwith more advantages compare to that of land-based crops. Contrary to its production, seaweedconsumption in Indonesia is relatively low. To date, dietary fiber intake for the majority of Indonesiansis fulfiled from land-based crops.
Molecular-Based Identification for Fish and Seafood Pathogenic Bacteria Dwiyitno Dwiyitno
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 5, No 2 (2010): August 2010
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.v5i2.49

Abstract

Food infection and intoxication of fish products are common due to consumption of foodexposed by either pathogenic or toxin promoter bacteria. A number of pathogenic bacteria havebeen identified related to fish and seafood such as Vibrio parahaemolyticusand other Vibrios,Escherichia coli, Aeromonas spp., Salmonellaspp., Staphylococcus aureus, Listeriamonocytogenes, Clostridium botulinum, C. perfringens, and Shigellaspp. However, isolationand identification of pathogenic bacteria from fish and seafood are often difficult due to the highnumber of contaminating and indigenous bacteria, while numbers of pathogenic bacteria arerelatively low. In the last 3 decades, several molecular methods have been developed and adoptedas official standard to supplement classical method, such as polymerase chain reaction (PCR)and its applications. Besides its limitation, molecular based identification offers advantages asroutine or screening analytical protocol for pathogenic bacteria in fish and seafood products.
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