Aquatic Functional Products

Nethania Eka Christiani, Muntikah Muntikah

Iron deficiency anemia remains a critical global health challenge, disproportionately affecting up to 32% of adolescent girls in developing regions due to inadequate micronutrient intake. Traditional processed fish products, such as otak-otak, offer a familiar vehicle for nutrient fortification, yet their potential to deliver therapeutic levels of heme iron remains largely underutilized. This study demonstrates a novel fortification strategy by substituting Pangasius sp. fish meat with dried rebon shrimp (Mysis relicta) to optimize iron density and sensory appeal. Using a completely randomized design across three substitution levels (10 g, 15 g, and 20 g), we systematically evaluated organoleptic profiles and nutritional compositions. We find that the 15% substitution formula (T2) achieves a superior balance between nutritional efficacy and consumer acceptance, and is projected to contain a significant iron content of 3.8 mg per 100 g serving—representing approximately 25% of the daily iron requirement for adolescent girls—while maintaining a desirable savory flavor and "rather chewy" texture. These results indicate that M. relicta serves as a natural fortificant that increases the iron content and functional value of indigenous food products. Our findings provide a scalable, food-based intervention to mitigate iron deficiency, suggesting that bio-fortified traditional snacks can contribute to public health nutrition strategies for vulnerable populations.

Aquatic Functional Products

Azhariyah Syarif, Andi Abriana

Brown algae resources in Indonesia are abundant but remain underutilized for functional food applications, particularly in convenient beverage products. Although Sargassum crassifolium contains minerals and potentially beneficial bioactive compounds, its direct use is limited by bitter taste and marine odor. This study aimed to evaluate the effect of different ratios of S. crassifolium powder and Stevia rebaudiana powder on the physicochemical and sensory characteristics of a powdered beverage. A completely randomized design with four treatments and three replications was applied: K0 (100% algae:0% stevia), K1 (75%:25%), K2 (50%:50%), and K3 (25%:75%). Parameters analyzed included moisture content, ash content, reducing sugar content, and sensory attributes (texture, color, aroma, and taste). The formulation significantly affected all evaluated characteristics (p < 0.05). Moisture content ranged from 2.08% to 2.73%, ash content from 26.21% to 33.65%, and reducing sugar content from 5.92% to 15.82%. Treatment K3 showed the highest overall sensory acceptance, with aroma, texture, color, and taste scores of 3.23, 3.59, 3.43, and 3.53, respectively, while maintaining acceptable moisture content (2.73%). These findings indicate that stevia effectively improves the palatability of seaweed-based beverages and supports the utilization of underused S. crassifolium as a promising raw material for innovative powdered functional drinks.

Aquatic Functional Products

Rahmdanis Rahmdanis, Abdul Halik, Fatmawati Fatmawati

Catfish (Clarias sp.) is a widely consumed freshwater fish in Indonesia and serves as an important source of dietary protein. However, fish meatball products commonly contain high proportions of tapioca flour, which may reduce protein concentration and affect product quality. This study aimed to evaluate the effect of Eucheuma cottonii addition on the protein content and sensory characteristics of catfish meatballs and to determine the optimal formulation. A Completely Randomized Design (CRD) with five treatments and three independent replications was applied: P1 (75% catfish, 25% tapioca, 0% E. cottonii), P2 (65% catfish, 25% tapioca, 10% E. cottonii), P3 (55% catfish, 25% tapioca, 20% E. cottonii), P4 (45% catfish, 25% tapioca, 30% E. cottonii), and P5 (35% catfish, 25% tapioca, 40% E. cottonii). Protein content was analyzed using the Kjeldahl method, while sensory evaluation was conducted using a five-point hedonic scale involving 25 semi-trained panelists. The results showed that protein content decreased with increasing E. cottonii substitution, ranging from 20.67% in P1 to 13.02% in P5. Sensory evaluation indicated that treatment P2 achieved the highest overall acceptance, with scores of 3.9 for color, 3.8 for aroma, 3.9 for texture, and 4.1 for taste. Moderate incorporation of E. cottonii maintained acceptable protein levels while improving sensory acceptance. This study evaluated protein content and sensory characteristics only; mineral composition and iron bioavailability were not assessed

Aquatic Functional Products

Tjipto Leksono, Muhammad Ali Nafiah Tanjung, N. Ira Sari, Santhy Wisuda Sidauruk

Fermented sausage is a product that results from the work of lactic acid-forming bacteria, both those naturally present in meat and added starter bacteria. In addition to lactic acid bacteria, other microorganisms such as yeast are also found in the fermentation process. The purpose of this study was to identify the yeast genus isolated from fermented patin fish sausage. The methods used in this study were exploratory, namely descriptive identification of yeast (morphological and biochemical tests) and quantitative tests for pH, Aw, total yeast, and organoleptic properties in sausages fermented spontaneously for 6 days. Based on morphological and biochemical testing for yeast identification, it was found that the type of yeast found in fermented patin fish sausage was similar to the genus Candida sp. Fermented patin fish sausage was well fermented, as seen from the organoleptic quality values produced, including a brownish-red appearance with a strong smoky aroma, a delicious and spicy taste, the characteristic acidity of fermented products, and no fishy smell, as well as a compact, dense, and elastic texture. This fermented patin fish sausage also has a pH value of 4.23, Aw: 0.62, and Total yeast: 2.6x104 CFU/mL. Lactic acid bacteria (LAB) are not the only microorganisms involved in the fermentation process, as yeast is also found and has been proven to contribute to the quality of fermented catfish sausage.

Aquatic Functional Products

Sayyidina Abdul Qabidhi RA, Tjipto Leksono, Noor Ira Sari

Mangrove snail shells (Telescopium sp.) contain chitin that has the potential to be processed into chitosan, a natural active compound useful in cosmetics, particularly as a moisturizer and protector against ultraviolet radiation. This study aimed to evaluate the effect of varying chitosan solution concentrations on the physicochemical characteristics and sun protection factor (SPF) values of facial moisturizer cream preparations. The method used was an experiment with a non-factorial Completely Randomized Design (CRD), consisting of three treatments: 0% (K0), 3% (K3), and 7% (K7). Tests conducted included chitosan quality (yield, degree of deacetylation, water content, ash content, nitrogen content) and cream characteristics (organoleptic, emulsion type, adhesiveness, spreadability, viscosity, pH, and SPF). The results showed that chitosan was of good quality with a yield of 9.54%, a degree of deacetylation of 67%, and a nitrogen content of 4.81%. The cream preparation with the addition of 7% chitosan solution (K7) showed the best quality, reviewed from the homogeneous color, neutral aroma, semi-solid consistency, as well as optimal physical characteristics, adhesive power (6.45 seconds), viscosity (45787.97 cps), and SPF value of (6.46). All quantitative data were analyzed using one-way Analysis of Variance (ANOVA) at a 95% confidence level (p < 0.05) to determine significant differences among treatments. The obtained SPF value indicates that chitosan derived from mangrove snail shells has potential as a natural active ingredient in moderate-level sunscreen moisturizing formulations, supporting the development of sustainable cosmetic products.

Aquatic Functional Products