NUTRITIONAL COMPOSITION OF THE RED SEAWEED Gracilaria verrucosa CULTIVATED IN TAKALAR COAST, SOUTH SULAWESI, INDONESIA

Kasmiati K^1,2*, Mufti H. Rahmi¹, Kejora H³, Suriana L⁴, Syahrul S^1,2, Nursinah A^1,2, Dwi E. Setiyawati¹, Metusalach M^1,2

¹Faculty of Marine Science and Fisheries, Hasanuddin University, Jalan Perintis Kemerdekaan KM 10, Tamalanrea, Makassar 90243, Indonesia

²Center of Excellence for Development and Utilization of Seaweed, Jalan Perintis Kemerdekaan KM 10, Tamalanrea, Makassar 90243, Indonesia

³Food Technology, Agricultural Faculty, Dr. Soetomo University, Jalan Semolowaru No 84

Surabaya, 60283, Indonesia

⁴Agricultural Faculty, Bosowa University, Jl. Urip Sumoharjo, Makassar, 90232, Indonesia

^*Corresponding author: kasmiatifikp@gmail.com

Seaweed is one of the main commodities with promising potential as an alternative food since it contains fiber, protein, fat, minerals, and vitamins that are essential for fulfilling human nutrition. This study aims to determine the nutritional composition of the red seaweed Gracilaria verrucosa cultivated in the center of seaweed cultivation in Takalar Coast, South Sulawesi, Indonesia. The fresh sample was all parts of the thallus harvested after growing for 42 days. The sample was dried and then subjected to tests to determine the proximate composition, mineral, amino acid, and fatty acid profiles. The results of the proximate test showed that G. verrucosa had a moisture content of 29.18% and dry weight of 70.82%. The content of ash, protein, fat, crude fiber, and carbohydrate was expressed as a percentage of dry weight with successive levels of 27.46; 8.27; 0.42; 5.40; and 63.85%. G. verrucosa contained macro-minerals at 7.45% dominated by potassium and magnesium at 4.89 and 0.96%, while micro-minerals were found at as much as 125.2 ppm with the highest content was iron at 79.09 ppm followed by zinc at 23.47 ppm. Fatty acid levels were found to be 10.07% with a higher percentage of SFA (6.46%) than MUFA (2.2%) and PUFA (1.41%). The total amino acids composing G. verrucosa were 7.45% with the levels of essential and non-essential amino acids being 3.51 and 3.94%, respectively. The nutritional composition of G. verrucosa found in this study indicates that this type of red seaweed has excellent potential to be used as an alternative food ingredient to fulfill human nutrition.

Keywords: Gracilaria verrucosa, proximate, minerals, amino acids, fatty acids

FORECASTING NUMBER OF TUNA LANDING IN MALAYSIA USING ARIMA MODEL

Aslina Nasir^1,*

¹Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia

^*Corresponding author: inaslina@umt.edu.my

Among the Government’s objectives is to increase the Tuna landings to 150000 metric tonnes which focus within Sulu Sea, South China Sea and Sulawesi Sea. However, until 2020 there is still shortage of tuna fish stocks approximately 83,026 metric tonnes. Therefore, this study is conducted to predict future trends the tuna landings for the next ten years between 2021 to 2030 to see the initial pattern for tuna landings. This study will use the time series data of tuna landing in Malaysia 1971 to 2020 to conduct ARIMA forecasting model Box–Jenkins and be analyzed using STATA 15. After implementing model identification, estimation, diagnostic checking and forecasting, the ARIMA (0,1,1) and ARIMA (1,1,1) model are selected. However, based on four performance criteria: Akaike criterion, Schwarz Bayesian criterion, maximum likelihood, and standard error, the order of the best ARIMA model was found to be (0,1,1). The finding shows that there is an increment of number of fish landing for next 10 years and it does not achieve the government target. Therefore, through this finding, it will provide the preliminary information and estimation to the stakeholders to plan a strategy in the future in increasing the number tuna landing in a sustainable way.

Keywords: tuna landing, forecasting, ARIMA model

PHARMACOKINETIC AND ELIMINATION OF FLORFENICOL, DOXYCYCLINE, AMOXICILLIN IN STRIPED CATFISH (Pangasianodon hypophthalmus)

Vinh Q. Pham^1,*, Thinh Q. Nguyen¹, Luan C. Nguyen¹, Phu M. Tran¹

¹Can Tho University, 3/2 street, Xuan Khanh Ward, Ninh Kieu District, Can Tho City, Viet Nam

^*Corresponding author: phamquangvinh@ymail.com 

Study on pharmacokinetic and elimination of florfenicol (FF), doxycycline (DOX), amoxicillin (AMX) in striped catfish (90-100 g/fish) was done in order to determine the pharmacokinetic data and withdraw times of the antibiotic residue, to rationalize the use of antibiotic. The study included two experiments. In the first experiment, pharmacokinetic data of FF (10 mg/kg fish), DOX (20 mg/kg fish) và AMX (50 mg/kg fish) in plasma, liver and kidney were evaluated. Fish were orally administered antibiotic through pumping into fish stomach. Sampling of plasma, liver and kidney was done after 30 min, 1, 2, 4, 6, 12 and 24 h for FF; 30 min, 1, 2, 4, 6, 12, 24, 48 and 96 hours (h) for DOX; 30 min, 1, 2, 4, 8 and 18 h for AMX. Pharmacokinetic data analysis was done following Noncomparkmental PK analysis. Results showed that the maximum FF concentration in catfish plasma and time to reach the maximum concentration was lower than other fish species. PK of FF in fish plasma included C_max=342 µg/L, T_max=3.7 h and AUC_0-inf=3.44 µg.h/kg. There was metabolism of florfenicol into florfenicol amine in fish plasma, liver and kidney. For DOX, C_max=842 µg/L, T_max=6.2 h, AUC_0-inf=7.320 µg.h/kg. The PK data of AMX included C_max=127µg/L, T_max=1 h, AUC_{0-8 h}=375 µg.h/L. The DOX and AMX concentrations in kidney were higher than liver, and with longer time of accumulation. In the second experiment, the elimination of FF, DOX and AMX in fish muscle was determined after 5 consecutive days feeding medicated feed with the similar dose as the first experiment. Fish muscle was collected before feeding medicated feed, day one and day 5 during feeding medicated feed and days 1, 3, 7, 14 and 30 after feeding medicated feed. Results showed that FF and FFA levels were 872 µg/kg and 106 µg/kg, respectively, after 5 days feeding medicated feed. After 24 h stop feeding medicated feed, total FF and FFA concentration in fish muscle was below maximum residue limit, assigned by the EU (1,000 µg/kg). For DOX, after 7 stop feeding medicated feed, DOX level in fish muscle was 25.0±4.88 µg/kg, below 100 µg/kg following EU regulation. Similar to FF, AMX eliminated very fast after 5 days feeding medicated feed. One day after stop feeding AMX, AMX residue was not detected in fish muscle (LOD=5 µg/kg).

Keywords: amoxicillin, doxycycline, florfenicol, Pangasianodon hypophthalmus, pharmacokinetic, striped catfish, residue

PHYSICO-CHEMICAL CHARACTERISTICS AND ANTIOXIDANT PROPERTIES OF REDUCED-SALT FERTEMENTED GREEN MUSSEL (Perna viridis, Linnaeus 1758)

Maria France Q. De Vergara, Ernestina M. Peralta, Sharon N. Nuñal, Lhumen A. Tejano, Jose P. Peralta^*

Institute of Fish Processing Technology, College of Fisheries and Ocean Sciences, University of the Philippines Visayas, Miagao 5023, Iloilo, Philippines

^*Corresponding author: f153mentor@yahoo.com

Perna viridis, an economically important shellfish widely cultured and harvested for human consumption in the Philippines, is known to be a cheap source of proteins, vitamins, and essential minerals. Fermentation is another means of maximizing the utilization of green mussels aside from selling it fresh. In this study, green mussels were fermented at 1:6 salt to mussel ratio, a reduced-salt fermentation condition, at ambient temperature for 60 days. Results revealed that the salt content of the traditional and reduced-salt fermented green mussels were 14.64 + 0.03 % and 8.74 + 0.03 %, respectively. The reduced-salt fermented green mussels also has significant increase in its pH value, formaldehyde nitrogen and ammonia nitrogen indicating faster protein breakdown in mussel meat than in control. Sequentially, the reduced-salt fermented mussel was observed to have significant production of phenolic compounds and total soluble proteins. Browning development was also observed indicating formation of Maillard reaction products (MRPs). The results also showed higher total phenolic content and radical scavenging activity of the reduced-salt fermented mussel than the traditional product. Moreover, there is high correlation observed between the physico-chemical and antioxidant properties of the fermented product indicating that bioactive compounds were released during fermentation. In all, results suggest that reduced-salt fermented product can be produced from green mussels, as a potential source of antioxidants.  

Keywords: fermented green mussel, reduced-salt fermentation, antioxidant activity, physico-chemical characteristics, Perna viridis

PRELIMINARY ANALYSIS OF FACTOR INFLUENCING RECREATIONAL FISHING IN KUALA NERUS, TERENGGANU 

Abdullah Mohamad¹*, Mohd Uzair Rusli², Aslina Nasir¹, Shazana Sharir¹, Nur Fatihah Shaari³

¹Faculty of Fisheries and Food Science, University Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia.

²Institute of Oceanography and Environment Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia.

³Faculty of Business and Management, Universiti Teknologi Mara (UiTM), Segamat Campus, Johor, Malaysia.

*Corresponding author : abdullahm@umt.edy.my

Recreational fishing is one of the popular outdoor activities among the society in Malaysia. However, the reason for society choosing recreational fishing as an outdoor activity remains ambiguous. Due to this situation, this study was conducted to examine the factor influencing recreational fishing in Kuala Nerus, Terengganu. To analyze the data, descriptive and crosstab analysis will be employed. To fulfill the requirement of the analyses, the data will be collected by using a set of questionnaires via a face-to-face interview with the real angler. As a result, finding self-satisfaction play a vital role in influencing society in Kuala Nerus to choose reactional fishing as an outdoor activity. As an implication, the local authority must pay attention to the need for angler facilities in improving the satisfaction of recreational fishing activities apart from forming a healthy community in Kuala Nerus, Terengganu.

Keywords: Factors influence, Malaysia, Outdoor, Recreational fishing, Shoreline

PROCESSING OF FROZEN FISH BALLS PRODUCT IN UD.

FAMILY FOOD GRESIK

Brigitta Stella Audrynachristie*, Dhena Celia Haryadi Puteri, Yunin Tias Triayusi Purbaningrum

Airlangga University, Surabaya, Indonesia

*Corresponding author: stella.brigitta@yahoo.co.id

Frozen food is the result of processed food by lowering the temperature to the freezing point which aims to extend the shelf life of food products. Initially, frozen food products were created for someone who can't afford or doesn't have time to prepare food for themselves, but lifestyle changes make frozen food a great demand product. In processing frozen food products, quality assurance is needed based on quality control during the processing. Standardization used in quality assurance is to apply HACCP, SSOP, and GMP in each processing process. The purpose of this Field Work Practice is to know personal hygiene workers in the process of processing Yellow Tail Fish surimi (Caesio cuning) into frozen fish ball products, to know the process of fish ball products, and to know the dangers in the processing of frozen fish balls product at UD. Gresik Family Food. This Field Work Practices were carried out at UD. Family Food located in Kelampok, Driyorejo, Gresik, East Java. The Field Work Practice held on January 18^th – February 10^th 2022. The work method used is a descriptive method with primary and secondary data collection. Primary data obtained by active participation, observation, and interviews. While secondary data obtained by literature study and other supporting data. The processing of fish balls at UD. Family Food Gresik as a whole is in accordance, every stage of processing has implemented Personal Hygiene on its workers, and has identified the dangers in each processing process properly, although in some processes the implementation is not optimal.

Keywords : Frozen Food, Fish Meatballs, Fish Processing