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Extraction and characterization of sodium alginates from Sargassum polycystum for manufacturing of tuna (Thunnus sp.) meatballs
Sargassum sp. is a type of seaweed that produces a high enough amount of alginate. Alginate is a natural anionic polysaccharide derived from the cell wall of seaweed. Alginate has several advantages…
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OPTIMIZATION OF BACTERIOCIN PRODUCTION BY Lactococcus lactis ssp. lactis CN1.10a ORIGIN FROM RUSIPS
TLDR
The results showed that the optimum temperature and pH for the growth of producer cell were 28°C and pH 6.6, and bacteriocin was relatively stable when stored at -20°C for 1month with a relative activity of 69,4%.
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Prevalence of Aflatoxin B1 in Commercial Dried Fish from Some Regions of Java
TLDR
Results showed that dried salted fish were contaminated with A. flavus at temperature of 25.2-32.2 oC, 65-84% humidity, 17-50% moisture content, 0.25-19.88% salt content, and 0.73-0.86 aw.
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Utilization of shark cartilage for preparation of fish glue
Antibacterial activity of the symbiotic bacteria of green algae Caulerpa racemosa from Pulau Lima Indonesia
TLDR
The research obtained two isolates from the inside of algae that formed an obstruent zone and of antagonist activity against Staphylococcus aureus and Salmonella typhi bacteria, and identified the isolate CaD51 as anaerobic facultative, which belongs to the genus Neisseria.
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Development of fish cracker using liquid dough
Cracker is a traditional food product which is originally from the South East Asian countries. Cracker is basically made through gelatinization process of starch and water to form dough. The dough is…
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Natural fermentation of dried fish stick (Arabushi) of skipjack tuna (Katsuwonus pelamis) and frigate mackerel (Auxis thazard) in desiccator
PRODUCTION AND CHARACTERIZATION OF BACTERIOCIN PRODUCED BY LACTIC ACID BACTERIA ISOLATED FROM RUSIP Produksi
Research was conducted to produce and characterize bacteriocin produced by lactic acid bacteria (LAB) isolated from rusip, a traditional Bangkanese fermented fish product. Experiment was started by…
Mesophilic and psychrotrophic spoilage of grouper (Epinephelus tauvina).
Impact of insects on the quality and quantity of fish and products in Indonesia
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