ANTIBACTERIAL ACTIVITY OF PROTEIN HYDROLYSATE FROM SNAKEHEAD FISH BY-PRODUCT AGAINST BIOGENIC AMINE PRODUCING BACTERIA

Masagus M. P. Putra^1,2,*, Venny Agustin³, Giffarri Ahsan¹, Muhammad Y. Al-Hammam¹, Indun D. Puspita^1,2

¹Fish Product Technology, Department of Fisheries, Faculty of Agriculture, Universitas Gadjah Mada, Jl. Flora A4, Bulaksumur Yogyakarta, Indonesia

²Center for Seafood Security and Sustainability, Department of Fisheries, Faculty of Agriculture, Universitas Gadjah Mada, Jl. Flora A4, Bulaksumur Yogyakarta, Indonesia

³Master Program in Fisheries Science, Department of Fisheries, Faculty of Agriculture, Universitas Gadjah Mada, Jl. Flora A4, Bulaksumur Yogyakarta, Indonesia

^*Corresponding author: primaputra@ugm.ac.id

Bacteria has become the main factor on food spoilage, food quality deterioration and food borne disease. In fish products, there are bacterial groups namely histamine-producing bacteria (HPB) that have the ability to form an allergic compound histamine. Here we reported a potency of protein hydrolysate from snakehead fish by-product (SHBP) as antibacterial agent against HPB. SHPB protein hydrolysate was made enzymatically using papain with various hydrolysis time (3-7 h with 0 h as a control). The antibacterial activity was tested to our HPB cultured collection including Klebsiella sp. TN 1, Citrobacter freundii CK1 and Morganella morganii TK7 by disk diffusion method. Results indicate that SHBP protein hydrolysate has moderate antibacterial activity with an inhibition zone range from 8-19 mm, while positive control (kanamycin) gives 25 mm. Statistical analysis suggested that hydrolysis gave effect to antibacterial activity in which antibacterial activity appeared from 4 h hydrolysis time. However, prolonged the hydrolysis time to 7 hours did not make a significant difference. This research concluded that by-products from snakehead fish processing have a good potency to become materials for protein hydrolysate with antibacterial activity.

Keywords: Antibacterial activity, Fish viscera, Hydrolysis time, Histamine

APPLICATION OF Lactobacillus plantarum 035 (S13) IN THE OPTIMIZATION AND QUALITY EVALUATION OF

FERMENTED-DRIED BONELESS MILKFISH

Chanos chanos (Forsskal, 1775)

June Rey A. Montajes^1,*, Susana M. Mercado², Ernesto V. Carpio³, Katherine Ann C. Israel³, Amado A. Angeles⁴

¹ Department of Fisheries, Visayas State University Tolosa, Tanghas, Tolosa, Leyte, Philippines

² Institute of Molecular Biology and Biotechnology, University of the Philippines Los Baños,  Laguna, Philippines

³ Institute of Food Science and Technology, University of the Philippines Los Baños,

  Laguna, Philippines

³ Dairy Training and Research Institute, University of the Philippines Los Baños,

Laguna, Philippines

^*Corresponding author: junerey.montajes@vsu.edu.ph

One of the traditional methods of processing milkfish in the Philippines is by fermentation using cooked rice as the substrate with the types and initial population of fermenting microorganisms dependent on the microorganisms present in the processing area. This practice, however, results in variations in processing time and thus in product quality. To address this, a starter culture in the form of Lactobacillus plantarum 035 (S13) was used in this study. The process of producing fermented milkfish or “burong bangus” was optimized by following the Central Composite Design (CCD) with three center points using fermentation time, fermentation temperature, and drying time as process variables. The response variables considered were the physicochemical properties, moisture content, water activity (aw), and sensory qualities. The proximate composition, molds and yeasts count, coliform count, histamine content, total volatile bas-nitrogen (TVBN), and thiobarbituric acid (TBA) of the most acceptable formulation was also determined. Results of the study showed that fermentation time and temperature as well as drying time had significantly (p<0.01) affected the TSS, TA, and pH of the fermented-dried milkfish. Moisture content and aw were both significantly (p<0.01) influenced by fermentation temperature and drying time while total plate count was affected (p<0.01) by fermentation time alone. For the sensory qualities, color, taste, sourness, and general acceptability were found to be significantly affected by fermentation time and temperature. The optimum levels of the process variables for the production of fermented-dried milkfish using L. plantarum starter culture were: 90 hours fermentation time, 28^oC fermentation temperature, and 18 hours drying time. The fermented-dried milkfish demonstrates a good potential in terms of sensory acceptability, however, further improvement in terms of its microbial parameters, histamine, TVBN, and TBA needs to be dealt with.

Keywords: Lactobacillus plantarum 035 (S13), Fermented-dried milkfish, Process optimization, Quality evaluation

Cytotoxic Activity of Halimeda tuna Seaweed Extract Against Lung Cancer Cells

Amir Husni^1*, Mohamad Gazali², Nurjanah³, Zuriat⁴, Fadzilah Adibah Abdul Majid⁵,

Rina Syafitri⁶

¹Department of Fisheries, Faculty of Agriculture, Gadjah Mada University, Yogyakarta

²Department of Marine Science, Faculty of Fisheries and Marine Science Teuku Umar University, West Aceh

³Department of Aquatic Product Technology, Faculty of Fisheries and Marine Science, IPB University, Bogor

⁴Department of Fisheries, Faculty of Fisheries and Marine Science Teuku Umar University,West Aceh

⁵Institute of Marine Biotechnology Universiti Malaysia Terengganu, Malaysia

⁶Department of Agribussines, Faculty of Agriculture Teuku Umar University, West Aceh

*Corresponding author: a-husni@ugm.ac.id 

Lung cancer is a malignant tumor that attacks the lungs which can be caused by carcinogenic free radicals such as cigarette smoke. Seaweed is thought to contain bioactive compounds that have the potential to reduce cancer-causing free radicals. This study aimed to determine the phytochemical content and cytotoxic activity of Halimeda tuna seaweed extract against lung cancer cells (A549). Phytochemical tests include tests for flavonoids, steroids, triterpenoids, saponins, tannins and alkaloids. Cytotoxic activity test on lung cancer cells (A549) by MTT method and cytomorphological observation. H. tuna extract had a yield of 0.169±0.035%. The results of the GC-MS test showed the presence of fatty acid compounds including palmitic acid, oleic acid, myristic acid, palmitoleic acid and stearic acid. Phytochemical test results showed that H. tuna seaweed extract contained flavonoids and steroids. H. tuna extract had cytotoxic activity against lung cancer cells (A549) with an IC₅₀ value of 2771 g/mL. The cytotoxic activity is classified as low.

Keywords: Flavonoid, Halimeda tuna, cytomorphology, cytotoxic, steroid

DEPURATION OF BIVALVES FOR FOOD SAFETY

Roslizawati Ab Lah^1*, Sharifah Noor Emilia Syed Fadaak¹, Ummi Nazatun Amira Saiful Anuar¹, Noordiyana Mat Noordin¹

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

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

Bivalves are filter-feeder organisms which obtain food by filtering out particulate material through environment. Pathogenic bacteria, viruses and heavy metals presented in the polluted environment could potentially be filtered by bivalves. Depuration has been one of the mandatory systems to eliminate pollutants in bivalves. This aim of this study was intended to provide an updated overview the use of depuration, while reveal the available data from the pilot study that has been done on oyster, Magallana sp. Recirculating aquaculture system was conducted in this experiment which includes control and treatment tanks (n=3, respectively). Microorganisms were sampled on day 0, 1, 2, 3, 5 and 8 to observed the total vibrio and total coliform count. During the depuration, a reduction of pathogenic microorganisms was observed. Nevertheless, further analysis is needed in order to confirm this.

Keywords: Depuration, bivalves, pathogenic microorganisms

DEVELOPMENT OF BIODEGRADABLE FILMS BASED ON SEAWEED HYDROCOLLOIDS AND GAC PULP PECTIN USING RESPONSE SURFACE METHODOLOGY

Thi Bich Thuy Tran¹, Thi To Uyen Dang¹, Dinh Khuong Nguyen¹, Van Quan Vương²

¹ Nha Trang University, No 2 Nguyen Dinh Chieu Street, Nha Trang City, Viet Nam

² School of Environmental and Life Sciences, The University of Newcastle, Callaghan, NSW, Australia

^*Corresponding author: thuyttb@ntu.edu.vn

The recent concern on negative impacts of plastics raises the demand of alternative packaging materials. Seaweed hydrocolloids such as sodium alginate and carrageenan are renewable and degradable resources. They are also rich in biologically active compounds that are important for the production of edible films and coatings. This study aimed to determine the effect of sodium alginate, kappa-carrageenan, and Gac pulp pectin on film properties and optimize the formula of this composite film for further applications using a response surface methodology (RSM). The results showed that sodium alginate, kappa-carrageenan, and Gac pulp pectin affected physical and mechanical properties of the films. The optimal formulation to generate a composite film from Gac pulp pectin and seaweed hydrocolloids include sodium alginate 1.2%, kappa-carrageenan 0.8%, and Gac pulp pectin 0.4% (w/v), where this film produces high mechanical properties and acceptable physical properties. This optimized film formulation demonstrates a potential for food application.

Keywords: sodium alginate, kappa-carageenan, gac pulp, edible film.

DRIVERS AFFECTING SUPPLY CHAIN STRATEGY - A CASE STUDY OF VIETNAM'S PANGASIUS EXPORT INDUSTRY

Nguyen Thi Tram Anh¹, Nguyen Thi Quynh Trang²

^1,2Department of Commerce, Faculty of Economics, Nha Trang University, 02 Nguyen Dinh Chieu St., Nha Trang City, Vietnam

*Corresponding author: anhntt@ntu.edu.vn

Pangasius is considered an advantageous product of Vietnam when it has penetrated into major markets such as the EU, the United States, China and ASEAN. In the landscape of business fluctuations, especially consumption trends change due to awareness of health, food safety, convenience and the Covid-19 pandemic. With ever-changing consumer needs, building a supply chain strategy is more important than ever in company’s short - term and long -term business plans. Today's market requires businesses to have flexible, adaptive supply chains to maintain customer satisfaction. Without a proper and agile supply chain strategy, a supply chain can quickly negatively impact on company’s performance. Based on the conceptual framework of supply chain strategy decision - making and the pangasius industry data from 2010 to 2021, the author will analyze the driving forces affecting the current pangasius supply chain strategy. On that basis, the author proposes an appropriate strategy to improve the international competitiveness of Vietnam's pangasius industry.

Keywords: Drivers, pangasius, supply chain strategy, Vietnam