Journal of Food and Agricultural Science for Lowland and Coastal Area

BIOACCUMULATION AND EFFECTS OF LEAD (PB) ON METABOLIC PROCESSES AT CELLULAR AND TISSUE LEVEL OF TILAPIA (Oreochromis niloticus)

2023-10-03T10:08:00+00:00

Aquaculture environments have faced major problems due to the accumulation of various contaminants and pollutants due to various industrial activities. Lead (Pb) is one of the heavy metals that is very dangerous for the sustainability of the food chain. Early producers and consumers are the chains most vulnerable to being directly affected by heavy metal exposure in aquatic environments. Their large numbers in the ecological pyramid allow heavy metal accumulation to occur in higher consumers due to chain processes and food webs. Tilapia (Oreochromis niloticus) is an omnivore species of fish that feeds on various early producers and consumers in the ecological pyramid. When fish consume foods that contain toxic substances, the substances will accumulate and settle for a long time in fish cells and tissues. Pb can also enter the body of fish through gills, then will be carried by blood flow through arteries to all organs involved in fish blood circulation. In the end, Pb will be deposited in the liver of the fish for a long time. O. niloticus exposed to heavy metals in the environment is reported to cause damage to several vital organs of fish such as gills, kidneys, and liver. Organ failure will cause chronic pain, make it easier for pathogens to enter the tissues, weaken the body's immune system and death in fish. Exposure to Pb is reported to inhibit active transport processes, suppress oxidation-reduction reactions, and protein synthesis. Other reports suggest that PB residues can cause hematological, neural, and gastrointestinal dysfunctions in fish. Exposure and accumulation of Pb in fish is in fact very dangerous for the survival of fish. A dangerous threat is food security for humans. We, humans who consume tilapia as a source of protein must consume food that is free from various exposures to harmful heavy metals that generally manifest as hazardous waste in industry. In the future, factories and industries must thoroughly manage industrial waste so that it is completely safe and free of various heavy metals before being discharged into the aquatic environment.

A REVIEW APPLICATION OF PROBIOTICS IN AQUACULTURE

2024-05-29T10:40:38+00:00

Average consumption of aquaculture products increases every year. To meet these needs, cultivation activities have been developed into intensified cultivation systems. Unfortunately, intensification of cultivation often causes a decline in environmental conditions which ultimately causes problems in the form of disease. Continuous use of antibiotics can cause pathogenic bacteria to become resistant. So now probiotics have been developed in the field of aquaculture. Probiotics are live microorganisms which, when given in adequate quantities, provide health benefits to the host. This review will discuss the application of probiotics in the field of aquaculture. Several studies have shown the benefits of probiotics, namely as a good growth promoter, inhibiting the growth of pathogens, increasing intestinal absorption and digestion, improving water quality, effects on fish reproduction

IMPLEMENTATION OF BRITISH RETAIL CONSORTIUM (BRC) GLOBAL STANDARD ISSUE 9 IN THE PRODUCTION PROCESS AREA OF FROZEN TUNA FISH PT. XYZ

2024-12-01T15:45:24+00:00

Tuna fish is a high-value marine fishery commodity that is widely exported to meet consumption needs and increasing market demand. PT XYZ produces and exports a wide variety of processed frozen seafood by paying attention to food safety aspects and applying international quality standards. The purpose of this study is to determine and identify the application of British Retail Consortium (BRC) Global Standard issue 9 in the frozen tuna production process area at PT XYZ. The methods used are observation, participation, interviews, and literature studies then the data obtained are analyzed descriptively. The results showed that PT XYZ has implemented the British Retail Consortium (BRC) Global Standard issue 9 quality and food safety management system in the frozen tuna production process area. Aspects such as layout, facilities, equipment, utilities, housekeeping and others have fulfilled most of the clauses and sub-clauses in BRCGS.

THE INFLUENCE OF SENSORY ATTRIBUTES ON CONSUMER PREFERENCES AND CONSUMER SATISFACTION OF SOME LEDRE VARIANTS IN BOJONEGORO DISTRICT

2024-12-03T14:10:43+00:00

Ledre is a typical Bojonegoro souvenir product made from rice flour, tapioca flour and plantain. Competition in the food industry is increasing and consumer preferences for sensory attributes are increasingly diverse, thus affecting consumer satisfaction. This research aims to analyze the influence of sensory attributes on consumer preferences and levels of satisfaction. The tests used in this research are the hedonic test, Importance-Performance Analysis, and Customer Satisfaction Index. Based on the survey, 3 brands of original variant of ledre, 2 brands of pumpkin variant of ledre, and 1 brand of green bean variant of ledre were determined to be the sample. The results showed that there were real differences in the color, taste and texture attributes, while there weren’t real differences in the smell/aroma attributes. The best performance level for smell, taste and texture attributes is owned by the 391 and the best performance level for the color attribute is owned by the 457 sample. The level of consumer satisfaction with the overall Ledre sample is 73.16% and 391 is the sample with the highest level of satisfaction, 76.45%.

the THE EFFECT OF BLACK RICE FLOUR AND BLACK SOYBEAN FLOUR PROPORTIONS AND SUNFLOWER SEED OIL ADDITION ON THE CHARACTERISTICS OF HIGH-ANTIOXIDANT COOKIES

2024-12-09T18:06:40+00:00

Cookies are a type of biscuit made from soft dough, characterized by high fat content, crispness, and a less compact cross-section when broken. Local foods such as black rice and black soybeans can be processed into antioxidant-rich flours, serving as substitutes for wheat flour. These ingredients contain antioxidants that help prevent the risk of chronic diseases. This study aimed to determine the effects of the proportion of black rice flour to black soybean flour and the addition of sunflower seed oil on the antioxidant activity of cookies. A factorial completely randomized design (CRD) with two factors. The First factor was the proportion of black rice flour to black soybean flour at three levels: 65%:35%, 75%:25%, and 85%:15%. The second factor was the addition of sunflower seed oil at three levels: 35%, 45%, and 55%. Data were analyzed using ANOVA at a 5% significance level, followed by Duncan's Multiple Range Test (DMRT) if significant differences were found. The results showed that the highest antioxidant was a proportion of black rice flour to black soybean flour of 65%:35% with 55% sunflower seed oil addition. This treatment resulted in cookies with 58.24 mg GAE/g total phenolic content, 86.64% antioxidant activity, and sensory scores of 4.64 (like) for color, 4.88 (like) for aroma, 4.76 (like) for taste, and 3.16 (quite like) for texture.