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INDONESIA
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.
Arjuna Subject : -
Articles 5 Documents
Search results for , issue "Vol 9, No 2 (2014): August 2014" : 5 Documents clear
TOXICITY OF Aaptos suberitoides EXTRACT ON TIGER SHRIMP Penaeous monodon POST LARVAE Rosmiati Rosmiati; Emma Suryati
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 9, No 2 (2014): August 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.v9i2.98

Abstract

Marine sponges contain bioactive compounds which can be used not only for human diseases treatment but also for animal diseases treatment. Aaptos suberitoides has been reported to have potential as antibacterial against Vibrio harveyi in vitro. This study aims to study the toxicity effect of Aaptos suberitoides extract on tiger shrimp Penaeous monodon post larvae. The toxicity study of this extract was done by using soaking method. This experiment used Completely Randomized Design with 6 treatments of A.suberitoides extract namely A). 0 ppm, B). 31.3 ppm, C). 62.5 ppm, D). 125, E). 250 ppm, and F). 500 ppm. Each treatment consisted of 3 replications. Findings showed that A.suberitoides butanol extracts at the concentration up to125 ppm were safe for tiger shrimp post larvae. On the other hand, the higher concentration of that gave a toxic effect on the post larvae. The lowest mortality (20.0%) was obtained on the post larvae treated with butanol extract at the concentration of 31.3 ppm and the highest was found at the concentration of 500 ppm (97.0%). Compared to the negative control (0 ppm), there was no any difference exhibited by the post larvae treated with butanol extract at the concentrations of 31.3, 62.5, and 125 ppm. Beside that, these concentrations gave a normal growth and no abnormal behavior. The histological observation did not also show damage on post larvae haepatopancreas tissue.
SEA CUCUMBER AS ANTICANCER AGENTS AND ITS DEVELOPMENT FOR FUNCTIONAL FOOD PRODUCTS Ridhowati, Sherly; Zakaria, Fransiska Rungkat; Syah, Dahrul; Chasanah, Ekowati
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 9, No 2 (2014): August 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.v9i2.96

Abstract

Indonesia is popularly known as sea cucumber (teripang) exporter in the form of dried teripang. Commonly known as beche-de-mer or gamat, sea cucumber has long been used as medicine and food by Asian and Middle East people. Recent study  has shown that sea cucumbers contain active compounds that show potential health benefits and other biological properties such as antibacterial and antifungal products, anticoagulants, antihypertensives, immuno modulation, inhibitor of osteoclastogenesis. It was reported that sea cucumber posses aphrodisiacs, potentially improve immunity, anticancer and anticoagulation. Sea cucumber is also rich in collagen as a component of connective  tissue which can further be converted into smaller molecule and act as bioactive substances. This  review presents  the potential of sea cucumber as a functional food especially to prevent cancer and  strategy to develop sea cucumber-based functional food  by enzymatic hydrolysis and in vivo study.
EFFECT OF SLAUGHTERING TECHNIQUES ON THE QUALITY OF FRESH “PATIN SIAM “ CATFISH (Pangasius hypopthalmus) STORED AT AMBIENT TEMPERATURE Diah Ikasari; Theresia Dwi Suryaningrum
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 9, No 2 (2014): August 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.v9i2.92

Abstract

Fish handling is one of factors that affect fish quality deterioration, including slaughtering technique. In this study, the quality deterioration of fresh patin Siam catfish (Pangasius hypopthalmus) which were handled with different slaughtering techniques was observed. Fish were fasted for one day before slaughtered with two different techniques namely live-chilling and bleeding techniques. Live-chilling technique was conducted by exposing  fish into cold water with temperature of 0-5°C for 15 minutes, while bleeding technique was conducted by cutting directly on the arteries part of fish head. After being slaughtered, fish were then stored at ambient temperatures for 18 hours and observed for its quality deterioration in every 3 hours. The observed parameters of fish quality deterioration were including the sensory attributes which were described using descriptive test by trained panelists; chemical parameters including proximate analysis; pH and Total Volatile Base (TVB), and microbiological parameters including Total Plate Count (TPC), coliform and E.coli. Results showed that the flesh of patin Siam catfish slaughtered by live-chilling technique had more blood in the fish body tissue, while bleeding technique resulted in much brighter flesh as well as abdominal cavity. The flesh quality decreased after 18 hours of storage in both treatments, but no significant changes in their proximate values. Bleeding technique was more recommended compared to live-chilling technique for slaughtering patin Siam catfish due to its predominance in producing better flesh quality.
CORRELATION OF DEMERIT POINT SCORE (DPS) AND CHEMICAL PARAMETERS ON QUALITY OF FRESH ESTUARY GROUPER (Epinephelus tauvina) DURING STORAGE IN ICE Farida Ariyani; Yusma Yenni; Rudi Riyanto
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 9, No 2 (2014): August 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.v9i2.106

Abstract

Quality changes of fresh estuary grouper (Epinephelus tauvina) fish kept in ice was evaluated for sensory and chemical parameters during 21 days of storage. Fish was killed by  immersing in ice water (hypothermia). Fresh fish was placed in insulated boxes, and covered with ice flake. The ratio of ice and fish was 2:1 (w/w) and the boxes were kept at ambient temperature.  Evaluation was conducted every 3 days for sensory characteristics by Demerit Point Score /DPS for appearance, eyes, gills, belly, vent, and belly cavity. Moreover, Total Volatile Base/TVB, Trimethyl Amine/TMA , and the K value were measured until fish was rejected by panelists. The results showed that estuary grouper fish stored in ice was rejected by panelists on 21 days of storage with TVB value of 29.43 mgN%, TMA value of 22.10mgN% and K value of 40.54% (max level of 60%). Related to correlation between sensory and chemical parameters, it showed that Demerit Point Score correlated well with TVB, TMA and K value.
IDENTIFICATION OF VOLATILE FLAVOUR COMPOUNDS OF HOKI (Macruronus novaezelandiae) AND ORANGE ROUGHY (Hoplostethus atlanticus) OILS Hari Eko Irianto; Carmen C. Fernandez; G. J. Shaw
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 9, No 2 (2014): August 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.v9i2.105

Abstract

Identification of volatile flavour compounds of hoki (Macruronus novaezelandiae) and orange roughy (Hoplostethus atlanticus) oils has been carried out.  Flavour compounds were extracted by a purging system and collected using a porous polymer Tenax TA trap.  The gas chromatography-mass spectrometry (GC-MS) was used to identify the volatile flavour compounds.  The predominant compounds contributing to the volatile flavour of hoki oil were methyl ethyl benzoate, ethyl benzoate and 1,1-dimethylethyl-2-propionic acid.  Meanwhile, the main volatile flavour components of orange roughy oil were toluene, cyclohexane, 1,1-dimethylethyl-2-methyl propionic acid and tetrachloroethane.  

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