Histological digestive tract of milkfish’s (Chanos chanos Forskal.) from District Ujung Pangkah, Gresik

Milkfish is a commodity with a high production rate. From the milkfish commodity, Gresik is the center of fishery production in East Java. Milkfish belongs to the herbivore group with the type of food from the plant group. Milkfish cultivation in traditional ponds still uses natural food as the main food for the cultivated commodities. Fish food affects the structure of the digestive tract, especially the intestines of fish. herbivorous fish have very long intestines even many times the body length, compared to omnivorous and carnivorous fish. Thus, this study aims to find out more clearly about the structure of the milkfish gut tissue. The digestive tract is related to the process of digestion, absorption and disposal of food waste, so it has an important role in the growth of fish. The research method used was descriptive experimental by making preparations of fish intestinal tissue and staining with Hematoxylin Eosin. The intestines of the fish observed were the front, middle and back. Observation of the preparations using a microscope with a dot slide scan photo. From the results of the study obtained an overview of the intestinal tissue structure of the upper (proximal), middle (middle) and lower (distal) fish. The structure of the front, middle and back of the milkfish gut tissue is similar, the difference lies in the number and thickness of the villi.

Effect of Different Dietary Protein Levels on Physio-metabolic Response during Stunting of Milkfish, Chanos chanos (Forsskal, 1775) Reared under Pond Conditions

Background: Stunting is a process of suppressing growth from unfavourable conditions. The protein supplementation during stunting gives scope to maintain the nutrient reserves of fish and its quality. Methods: A feeding trial was conducted for eight months to study the effect of three hetero-nitrogenous diets with 25% (control), 30% (T1) and 35% (T2) crude protein (CP) levels on growth and physio-metabolic responses of Chanos chanos fingerlings during stunting. Milk fish fingerlings with a mean body weight of 11.71±0.18 g were stocked in earthen ponds @ 20 no/m2 in each replicate (n=3) was fed @ 2% biomass throughout the experiment. Result: Fish fed with T1 diet showed better specific growth rate (0.64±0.01% d-1), weight gain percentage (362.56±14.95) and protease activity (7.53±0.25 U/mg protein). Whereas, lower activity was observed for the enzyme assay, namely superoxide dismutase (45.41±2.50 U/min/mg protein), aspartate aminotransferase (34.01±1.88 U/min/mg protein) and alanine aminotransferase (39.64±0.64 U/min/mg protein). Hence, it may be concluded that the dietary protein inclusion level of 30% CP showed better growth performance and lower physio-metabolic response in milkfish fingerlings during the stunting.

PENGARUH VARIASI TEPUNG TAPIOKA TERHADAP TINGKAT KESUKAAN BAKSO IKAN BANDENG (Channos channos Forsk) PRESTO

Modifikasi olahan ikan bandeng (Chanos chanos) presto duri lunak perlu dilakukan untuk meningkatkan nilai tambah dan menghasilkan inovasi produk baru, salah satunya dalam bentuk bakso. Penambahan ikan bandeng presto pada pembuatan bakso diharapkan dapat menghasilkan bakso dengan aroma yang khas bandeng presto. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh substitusi variasi penambahan tepung tapioka terhadap tingkat kesukaan bakso bandeng presto. Uji organoleptik yang dilakukan meliputi analisis terhadap warna, aroma, rasa, dan kekenyalan serta pengujian daya umur simpan bakso ikan bandeng presto pada suhu ruang. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan metode pengujian uji skoring berdasarkan tingkat kesukaan konsumen. Faktor yang diteliti adalah persentase proporsi tepung tapioka terhadap bahan baku ikan bandeng presto yang terdiri dari tiga perlakuan yaitu Perlakuan P1 20 gram ; P2 30 gram ; P3 40 gram. Hasil uji organoleptik oleh 20 orang panelis dapat disimpulkan bahwa bakso bandeng presto yang disukai panelis secara keseluruhan adalah bakso bandeng presto dengan komposisi P2 dengan komposisi ikan bandeng presto : tepung tapioka sebesar 60 gr : 30 gr. Penyimpanan bakso di suhu ruang selama 12 jam menimbulkan perubahan warna.

Partial Purification and Characterization of Bacteriocin-Like Inhibitory Substances Produced by Streptomyces sp. Isolated from the Gut of Chanos chanos

Bacteriocin-like inhibitory substances (BLIS) have sparked great interest because of their promising use in food as natural antimicrobial agents. In this work, six Streptomyces isolates obtained from the gut of Chanos chanos demonstrated their ability to produce extracellular metabolites with inhibitory activity against Salmonella enterica serovar Typhimurium, Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus. Exposure of the extracellular metabolites to proteolytic enzymes (i.e., proteinase-K, trypsin, and pepsin) revealed high sensitivity and confirmed their proteinaceous nature. The metabolites were stable at high temperatures (up to 100°C for 30 min) and a wide range of pH (pH 2.0–7.0). Fractionation of the crude BLIS by filtration yielded three fractions based on molecular weight: <3 kDa, 3–10 kDa, and >10 kDa. Analysis of the antibacterial activity of these fractions showed increased specific activity, especially in the fraction with a molecular weight (MW) of <3 kDa, relative to the crude sample. The fraction with MW < 3 kDa had minimum inhibitory and bactericidal concentrations in ranges 0.04–0.62 mg·mL−1 and 0.08–1.25 mg·mL−1, respectively. This fraction also showed better temperature and pH stability compared with crude BLIS. Brine shrimp toxicity assay revealed that this fraction has moderate toxicity with a 50% lethal concentration of 226.975 μg·mL−1 (i.e., moderate toxicity) to Artemia salina. Identification of the peptide sequences of this fraction by liquid chromatography–tandem mass spectrometry yielded 130 proteins with retention times of 15.21–19.57 min. Eleven proteins with MWs of 1345.66–2908.35 Da and composed of less than 30 amino acid residues with high hydrophobicity (15.34–26.22 kcal·mol−1) appeared to be responsible for the antibacterial activity of the fraction. This study revealed the potential application of BLIS from Streptomyces, especially BLIS SCA-8, as antibacterial agents.

Kerapatan Mangrove terhadap Kandungan Logam Pb, Cu, dan Cd pada Daging Ikan Bandeng (Chanos chanos) di Mangrove Wonorejo, Surabaya

Ekosistem mangrove Wonorejo digunakan untuk beberapa pemanfaatan yang berbeda, antara lain untuk budidaya tambak tradisional, dan budidaya silvofishery. Kerapatan vegetasi mangrove pada lokasi-lokasi tersebut berbeda, dimana silvofishery lebih rapat vegetasi mangrovenya. Saluran Avour merupakan suplai air tawar pada tambak-tambak yang berada di ekosistem mangrove, Wonorejo. Banyak sekali industri dan pemukiman yang dilewati sepanjang saluran avour ini dan diduga bahwa saluran ini membawa kandungan logam berat dan masuk ke dalam tambak-tambak yang berada disana baik tambak tradisional maupun silvofishery dan terakumulasi di dalam tubuh biota budidaya seperti ikan bandeng (Chanos chanos). Mangrove dikenal mampu mereduksi logam berat di perairan. Penelitian ini dilakukan untuk menganalisis pengaruh kerapatan mangrove terhadap kandungan logam berat pada daging ikan bandeng. Metode yang digunakan dalam menganalisis kandungan logam berat Pb, Cu dan Cd adalah dengan menggunakan Atomic Absorption Spectrofotometry (AAS). Dari keempat stasiun yang diteliti, yaitu tambak tradisional 1 dan 2 serta tambak silvofishery 1 dan 2 di ekosistem Mangrove Wonorejo, Surabaya ditemukan logam berat Pb pada daging ikan bandeng berturut-turut sebesar 0,181 ppm, 0,189 ppm, 0,114 ppm dan 0,125. Logam berat Cu sebesar 0,0091 ppm, 0,0095 ppm, 0,0052 ppm dan 0,0072 ppm. Logam berat Cd sebesar 0,019 ppm, 0,029 ppm, 0,015 ppm dan 0,014 ppm. Berdasarkan hasil penelitian tersebut ditemukan kandungan logam berat Pb, Cu dan Cd pada daging ikan bandeng (Chanos chanos) yang dipelihara di ekosistem Mangrove Wonorejo pada semua lokasi pengambilan sampel. Namun demikian konsentrasinya masih dibawah baku mutu yang ditetapkan oleh BPOM No 5 Tahun 2018 dan SNI 7387:2009.

KARAKTERISTIK KALSIUM DARI TULANG IKAN BANDENG (Chanos chanos) YANG DIEKSTRAKSI MENGGUNAKAN LARUTAN HCl

Latar belakang: Tulang ikan bandeng merupakan limbah dari industri perikanan yang belum bisa dimanfaatkan dengan baik serta berpotensi mencemari lingkungan. Tulang ikan bandeng mengandung mineral yang tinggi, terutama mineral kalsium. Kandungan kalsium yang tinggi dalam tulang ikan berpotensi dimanfaatkan sebagai sumber kalsium alternatif. Namun untuk melepaskan ikatan kalsium dan kolagen diperlukan perlakuan khusus. Perlakuan yang dapat dilakukan adalah perendaman dengan HCl disertai suhu yang tinggi. Ekstraksi dengan HCl mampu memutuskan ikatan kalsium dan kolagen serta meningkatkan ketersediaan kalsium dalam produk yang dihasilkan.Tujuan: Penelitian ini bertujuan untuk mengetahui karakteristik kadar air, rendemen, kelarutan dalam asam dan air, kadar kalsium serta derajat putih kalsium dari tulang ikan bandeng yang diekstraksi dengan konsentrasi larutan HCl yang berbeda.Metode: Rancangan percobaan yang digunakan adalah Rancangan Percobaan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 kali ulangan. Penelitian ini terdiri dari 4 perlakuan berupa ekstraksi kalsium dengan konsentrasi HCl berbeda pada suhu 85° C yang meliputi T1(0,5N), T2 (1N), T3 (1,5N), dan T4 (2N). Analisis data yang digunakan merupakan Analysis of Varian (ANOVA) pada taraf signifikansi 0,05 yang dilanjutkan dengan uji Duncan apabila terdapat pengaruh nyata.Hasil: Hasik penelitian menunjukkan bahwa ekstraksi kalsium dengan konsentrasi HCl berbeda memberikan pengaruh nyata (P<0,05) terhadap rendemen, kelarutan dalam asam dan air, serta derajat putih, sedangkan tidak berpengaruh nyata terhadap kadar air. Kadar kalsium produk turun seiring dengan bertambahnya konsentrasi HCl.Simpulan: Perlakuan ekstraksi kalsium dengan konsentrasi HCl 0,5 N memberikan hasil terbaik dengan rendemen dan kadar kalsium tertinggi, derajat putih yang tinggi, kadar air yang rendah serta kelarutan dalam asam dan air yang baik. Kata kunci: Kalsium, HCl. Tulang Ikan, Ikan Bandeng

Sublethal Effects of Arsenic on Oxygen Consumption, Hematological and Gill Histopathological Indices in Chanos chanos

Background: The current study was performed aiming to evaluate possible changes in the effect on oxygen consumption, hematology and gill histopathological parameters in fish (Chanos chanos) upon exposure to sublethal concentration of the metalloid arsenic. Methods: Bioassay tests were conducted for determining the LC50 values of arsenic for 96 h. Oxygen consumption in control and arsenic-exposed fish was estimated using Winkler’s method. Red blood corpuscular (RBC) count was examined with a Neubauer counting chamber under a phase contrast microscope. Hemoglobin (Hb) was estimated following the acid hematin method. Histopathological studies were carried by processing and staining the gill tissues with hematoxylin and eosin in accordance with standard histological techniques. They were then subjected to examination under a scanning electron microscope. Results: Chanos chanos exposed to 1/10th of LC50 (24.61%) for a period of 30 days exhibited a maximum decline in the rate of respiration, followed by a decline in RBC and Hb above 45.59% and 51.60%, respectively. Significant toxic lesions encompassing fused gill lamellae, detached gill epithelium, hyperplasia and hypertrophy of respiratory epithelium became heavy handed on the 30th day. Conclusion: Information synthesized from our study serves to be useful in monitoring and managing (As) contamination in the aquatic environment.

EFEKTIVITAS LARUTAN DAN PARUTAN KUNYIT DALAM MENGAWETKAN IKAN BANDENG (CHANOS CHANOS)

ABSTRACT In the content contained in milkfish such as protein and fat is a suitable medium for the growth of spoilage bacteria or other microorganisms. One way to maintain its quality by providing preservatives to inhibit bacterial growth is to provide natural preservatives such as turmeric.The purpose of this study was to determine the effectiveness of turmeric as a preservative for milkfish (chanos chanos). This research is a quasi-experimental type of research, namely the treatment of the use of turmeric grater and solution as a preservative in milkfish (chanos chanos) to determine the physical durability of milkfish.The results of the physical condition examination were seen from the appearance of the eyes, surface mucus, meat, body texture in the preservation of milkfish using 65 grams of turmeric solution, showing contact time 1 hour, 8 hours, 16 hours, 21 hours organoleptic value did not exceed the minimum limit of 7, but contact time 22 hours shelf life has been damaged. The results of physical condition examination on milkfish preservation samples using 65 gr turmeric grated effectively preserved at the contact time of 23 hours while the contact time of 24 hours has been damaged. While the milkfish without treatment have suffered damage in the span of 8 hours.The conclusion obtained is that grated turmeric is better able to preserve milkfish in a long time compared to using turmeric solution. Suggestion We recommend using turmeric natural preservatives with grated turmeric to preserve milkfish because the durability of using turmeric grated is longer compared to the turmeric solution seen from physical conditions.

ISOLATION AND SCREENING OF PROTEOLYTIC BACTERIA FROM SIDOARJO SHRIMP PASTE AS PROTEASE SOURCE TO EXTRACT THE COLLAGEN FROM MILKFISH SCALES (CHANOS CHANOS)

This research aimed to isolate protease-producing bacteria from Sidoarjo shrimp paste for extracting collagen from milkfish scales. This study began with isolation, followed by screening and purification of protease-producing bacterial isolates. Further confirmation of the isolates’ proteolytic indices and the crude protease production, the enzymes’ efficacy in extracting collagen from milkfish scales were tested, followed by pathogenicity and identification using 16S rRNA molecular technique. The study has successfully isolated 15 proteolytic bacterial isolates using skimmed milk agar, but only isolates of TR-10, TR-4.1.1, and TR-15.1 exhibited prospective proteolytic activity based on their corresponding proteolytic indices of 2.96 ± 0.06, 3.10 ± 0.10, and 3.71 ± 0.48. Although the proteolytic activity of isolates TR-10 (0.22 ± 0.05 U/mL) and TR-15.1 (1.07 ± 0.14 U/mL) was high in a salt medium using peptone as the nitrogen source, only the former showed satisfactory activity to extract soluble collagen from milkfish scales. Based on the 16SrRNA, the TR-10 isolate was identified as Bacillus megaterium. The non-pathogenicity of the TR-10 bacterium signified its promising role as a protease source for the halal collagen extraction from milkfish scales.