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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 7 Documents
 1 
Search results for , issue "Vol 17, No 1 (2022): May 2022" : 7 Documents clear
Physicochemical and Sensory Properties of Protein Isolate from Anchovy (Stolephorus insularis) Meda Canti; Katarina Aninda Karisma Palupi; Maggy Thenawidjaja Suhartono
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 17, No 1 (2022): May 2022
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.608

Abstract

Anchovy is one of the primary fishery commodities in Indonesia; however its development as fishery products is currently suboptimal. Due to its high protein content, anchovy is potential to be developed as a source of value-added fish protein isolate. This study aims to produce anchovy protein isolate (API) and evaluate its physical, chemical, and sensory properties. The API was prepared from defatted anchovy flour. Isolation of anchovy protein was carried out using a pH-shifting method. The API was then analyzed for its physicochemical (bulk density, color, proximate) and sensory properties. The results showed that anchovy protein  was more soluble at pH 11 and less at pH 5. Yield and protein recovery of API were 26.39 and 36.86% wb, respectively. The API had 92.20% protein, 3.64% moisture, 2.18% ash, 2.26% lipid, and 3.36% carbohydrate content on a dry basis. The results showed that the API exhibited good physical and sensory properties such as bulk density, color, the best score on sweetness, seaweed, bitterness, off-flavor, aroma, and rancid taste. There was no significant difference in sweet taste, off-flavor, aroma, and rancid taste between API and soy protein isolate (SPI) (p0.05). Overall, API demonstrated  satisfactory nutritional properties and potential use as food ingredients. 
Histological Alteration of Green Mussel Perna viridis Organs Exposed to Microplastics Nur Fadhilah Rahim; Khusnul Yaqin
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 17, No 1 (2022): May 2022
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.597

Abstract

Microplastic in the oceans might interfere the health of marine organisms, including the green mussels (Perna viridis). This is due to microplastic accumulation in mussels organs, such as gills, hepatopancreas, and gonads. Therefore, tissue alteration is a good indicator for ecological risk analysis and other ecotoxicological study activities. Green mussels with shells 4.1 to 5.0 cm in length were collected from Mandalle waters, Pangkep Regency (Pangkajene Islands), Indonesia. Green mussels were exposed for seven days to microplastic with concentrations of  0.05 (A), 0.5 (B), and 5 (C) g/L. The results showed that the higher the concentration of microplastics exposed to the green mussel, the higher the accumulation of microplastics in the body of the mussel, within the tested concentrations. The increased concentration of microplastics increased the level of tissue alteration in the gills, hepatopancreas, and gonads, with the most sensitive organ being the hepatopancreas. Overall, the study confirmed that the histological assay of mussel organs could be used as a biomarker in ecotoxicological studies. 
Effects of Different Heat Processing on Molecular Weight and Allergenicity Profile of White Shrimp (Litopenaeus vannamei) and Mud Crab (Scylla serrata) from Indonesian Waters Afif Arwani; Nurheni Sri Palupi; Puspo Edi Giriwono
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 17, No 1 (2022): May 2022
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.629

Abstract

Shrimp and crab are fishery products with high nutritional value, especially as protein sources. However, they belong to the crustacean group known to cause many allergies in Southeast Asian countries. Not only affecting the nutritional composition, processing also has the potential in reducing the allergenicity of a food ingredient. This study aims to analyze the effects of various heat processing on nutrient composition, soluble protein content, protein molecular weight profile, and allergenicity of white shrimp and mud crab. The processing was carried out by boiling, frying, and autoclaving. Changes in macronutrient content were determined using proximate analysis. Soluble protein content was analyzed using the Bradford method, while molecular weight and allergenicity profiles were analyzed using SDS-PAGE electrophoresis and ELISA techniques. Results showed that processing treatment could significantly reduce protein solubility. SDS-PAGE profile showed that heating shrimp and crab using autoclave at 121.1 oC and pressure of 0.2 MPa for 10 min was able to remove protein bands of 35-38 kDa, which were suspected as the allergen bands. However, boiling (100 oC for 10 min) and deep frying in palm oil (160 oC for 10 min) treatments of the samples gave stronger 35-38 kDa bands intensity than the unprocessed sample. Autoclaving was able to significantly reduce IgE reactivity to shrimp extract better than the boiling and frying process. In contrast, IgE reactivity of crab extract was increased by heat processing especially frying. Thus, autoclaving can be used in the white shrimp processing to produce hypoallergenic food.
A Comparative Study on Quality of Fermented Shrimp Paste (Terasi) of Pelagic Shrimp from Different Locations in Indonesia Henny Helmi; Dea Indriani Astuti; Rudi Dungani; Pingkan Aditiawati
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 17, No 1 (2022): May 2022
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.631

Abstract

This study aims to determine and compare the quality of Indonesian fermented shrimp paste (terasi) produced from pelagic marine shrimp using a traditional preservation method (fermentation, drying, and salting). The quality of fermented shrimp pastes from different locations in Indonesia (Sungsang district, South Sumatra; Toboali district, Bangka Belitung Islands; Indramayu, West Java; Tegal, Central Java; Madura, East Java; Bontang, East Kalimantan and Sumbawa, West Nusa Tenggara) was determined by evaluating its parameters (i.e., physicochemical, microbiological, and sensory). This study found that the fermented shrimp pastes quality differed among locations due to the processing method used (i.e., fermentation, salting, and drying), not the raw material characteristics, as indicated by the Principal Component Analysis (PCA). The first group (Sumatra and Sumbawa terasi samples) with a similar added salt percentage and length of fermentation resulted in similar pH, salinity, salty taste, and more preferred taste. The second group (Java and Kalimantan terasi samples) with similar lengths of first and second sun-drying resulted in similar chemical compositions such as higher protein content, lipid content, moisture content, total amino acid, and bitter taste. Terasi from Toboali  prepared using Acetes japonicus with 48 h of fermentation produced the most nutritious and preferred taste by the panelists.
Preface Squalen Bulletin Vol. 17 No. 1 Tahun 2022 Squalen bulletin
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 17, No 1 (2022): May 2022
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Back Cover Squalen Bulletin Vol. 17 No. 1 Tahun 2022 bulletin squalen
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 17, No 1 (2022): May 2022
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

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Abstract

Nano-calcium Powder Properties from Six Commercial Fish Bone Waste in Indonesia Pipin Kusumawati; Priyanto Triwitono; Sri Anggrahini; Yudi Pranoto
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 17, No 1 (2022): May 2022
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.601

Abstract

Low daily calcium intake in Asia, especially in Indonesia, is still a serious problem. The abundant fish bone waste from the fishery fillet industries in Indonesia,  can be employed as an alternative source of calcium to meet daily calcium needs. This research aimed to determine which of the six fish species (tilapia, catfish, grouper, snapper, tuna, kingfish mackerel) produces the best quality and the most cost-effective nano-calcium powder for a recommendation to the stakeholders. The calcium was extracted using an alkali treatment. The properties of the produced nano-calcium powders were analyzed for: proximate composition, calcium and phosphorus levels, color brightness level, XRD, FTIR, particle size, and SEM-EDX image analysis. The tilapia bone had the finest particle size of calcium (87.37 nm), while the grouper bone had the biggest particle size (281.4 nm). The brightness of all yields varied from 83.83 (beige-kingfish mackerel) to 90.64 (white-tilapia). The average calcium content from EDX analysis varied from 21.51% (snapper) to 34.37% (grouper). The average phosphorus levels ranged from 10.73% (kingfish mackerel) to 15.99% (grouper). The EDX Ca/P molar ratio was 1.41-1.66 across all samples. The FTIR spectra showed that all samples contained PO, CH, CO, NH, and OH groups. The XRD spectra pattern determined that the two main components of the fish bone nano-calcium powder were 90% hydroxyapatite and halite. All fish bone samples have the potential to be used as raw material for nano-sized calcium. However, grouper bone with the highest calcium content and the highest nano-calcium yield was the best choice for further study.

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