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Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology
ISSN : 20895690     EISSN : 24069272     DOI : -
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 5 Documents
Search results for , issue "Vol 9, No 1 (2014): May 2014" : 5 Documents clear
PURIFICATION AND CHARACTERIZATION OF THE NEWLY THERMOSTABLE PROTEASE PRODUCED BY Brevibacillus thermoruber LII ISOLATED FROM PADANG CERMIN HOTSPRING, INDONESIA Zilda, Dewi Zeswita; Harmayani, Eni; Widada, Jaka; Asmara, Widya; Irianto, Hari Eko; Patantis, Gintung; Fawzya, Yusro Nuri
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 9, No 1 (2014): May 2014
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.v9i1.91

Abstract

Thermo stability is among of the vital enzyme characteristics for industrial application. Brevibacillus thermoruber LII was obtained as a potential isolate from the previous researchwhich screened the potential thermostable protease producing bacteria from Indonesian hotspring.The newly thermostable protease produced by thermophilic Brevibacillus thermoruber LII hadbeen purified and characterized. It was predicted that the pure enzyme obtained from Brevibacillusthermoruber LII was homo hexameric, having molecular weight of 36 kDa unit protein and itsnative was 215 kDa. In addition, it was also a neutral metalo serine protease according tobiochemical tests that it was totaly inhibited by PMSF (Phenylmethanesulfonyl fluoride) and EDTA(Ethylenediaminetetraacetic acid). It showed optimum activity at pH of 8 and active in acidic buffer(up to pH of 4). All of metal ion in the form of chloride salt (2.5 mM) which were tested on theenzyme enhanced the enzyme activity but Li2+. Ca2+ion increased the activity and the stability ofenzyme against thermal. The enzyme also showed the stability against solvent. The protease LIIhad optimum temperature at 60oC without CaCl 2and 80 – 85oC with addition of 2.5 mM CaCl 2. TheK Mand V maxvalues for the purified protease LII were 27.2 mg/ml or 0.362 – 0.272 M for substrateHammersteinCasein (MM 75–100 kDa) and 261.1 µg/minute/ml, respectively.
PHYSICOCHEMICAL PROPERTIES AND SENSORY EVALUATION OF JELLY CANDY MADE FROM DIFFERENT RATIO OF k-CARRAGEENAN AND KONJAC Bagus Sediadi Bandol Utomo; Muhamad Darmawan; Arif Rahman Hakim; Debby T. Ardi
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 9, No 1 (2014): May 2014
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.v9i1.93

Abstract

A study on quality of jelly candy formulated from k-carrageenan and konjac (jelly powder), hasbeen conducted. The objective of this study was to determine the best ratio of k-carrageenan andkonjac in the formulation of jelly candy. The ratio of k-carrageenan and konjac was varied from40:25; 35:30; 30:35; to 25:40. The quality parameters observed on jelly candy produced were gelstrength, elasticity, stickiness, water activity (a w), and sensory test. Results showed that the bestratio of -carrageenan to konjac was 40:25 (formula A) which produced candy with physicochemicalquality closed to that of commercial one with hardness of 470.7 g, elasticity of 4.5 mm, stickinessof 36.15 g, and a wof 0.5. While the results of the sensory test showed that the difference ratio of -carrageenan and konjac had no significant effect on the product. Based on that result, the bestformulation in production of jelly candy was formula A.
PRODUCTION OF SEMI REFINE CARRAGEENAN (SRC) FROM FRESH Kappaphycus alvarezii USING MODIFIED TECHNIQUE WITH MINIMUM USE OF FUEL Jamal Basmal; Diah Ikasari
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 9, No 1 (2014): May 2014
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.v9i1.68

Abstract

Semi refine carrageenan (SRC) is generally produced by cooking dried Kappaphycus alvareziiinto hot alkali solution at temperature of 80ºC for 2 hours. However, the temperature fluctuationduring the production process affects to the increase of production cost and the reduction of theyield as well as the decrease of SRC quality. The improvement of this process can be achieved bysoaking immediately fresh K. alvarezii into cold alkali solution, called cold alkali technique. Inorder to obtain its optimum condition, modification of SRC production process using cold alkalitechnique had been conducted. Fresh K. alvarezii was soaked in 8% KOH at room temperaturefor 10, 20, 30, 40, and 50 days. The alkalinized K. alvarezii was then washed with fresh water untilpH reached to 7 – 8, chopped to the size of 3 – 5 mm and then dried under sun light. The SRCbeing produced was then evaluated for its quality. The result showed that the quality of SRC fromfresh seaweed K. alvarezii was affected by soaking time. The highest quality of SRC was obtainedby soaking K. alvarezii with 8% KOH solution for 50 days. This was indicated by the ester sulphatecontent of 6.74 %, water gel strength of 746 g/cm2, and moisture content of 11.73 %.
CYTOTOXIC SATURATED FATTY ACIDS FROM THE INDONESIAN SEA CUCUMBER Holothuria sp. Hedi Indra Januar; Muhammad Nursid; Ekowati Chasanah
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 9, No 1 (2014): May 2014
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.v9i1.69

Abstract

Sea cucumbers are one of Indonesia’s marine organism with the potential to be developed as possible herbal medicines. In a preliminary study of cytotoxic activity of ethanol extracts of 14Indonesian sea cucumber species, the most active extract came from the Holothuria sp. Thecurrent research aimed to identify the major cytotoxic component in the sea cucumber Holothuriasp., that yielded the most active extract. The samples were collected from South Lampung beach.Isolation of the cytotoxic component was done employing liquid flash and preparative reversedphase (C 18) chromatography. Cytotoxic ity evalu atio n of fractio ns collected durin g thechromatography was conducted using the MCF-7 tumor cell line. Elucidation of the structure ofmost active isolate was done by NMR (Nuclear Magnetic Resonance) spectroscopy and GC-FID(Gas-Chromatography-Flame Ionisation Detector) analysis. The results of these analyses showedthe most active compound to be stearic acid; IC 50towards MCF-7 cells 10.32 ppm.
MICROBIAL TRANSGLUTAMINASE: SOURCE, PRODUCTION AND ITS ROLE TO IMPROVE SURIMI PROPERTIES Dewi Zeswita Zilda
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 9, No 1 (2014): May 2014
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.v9i1.82

Abstract

Transglutaminases (EC 2.3.2.13) have attracted a wide interest from both scientific and appliedpoints of view due to their capacity to cross-link protein substrates. Obtaining transglutaminasesderived from animals are extremely high cost process, which has hampered its wider applicationuntil the discovery of transglutaminase produced by microorganisms. In the early 1990, sincemicrobial transglutaminase have been found, many transglutaminase-producing microbial strainshave been isolated and the enzyme production processes have been optimized. This resulted in the increased uses of transglutaminases in the food industries. In the fisheries industry, MTGasehas successfully been used to improve the mechanical properties of surimi from various fishes.

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