The extracellular chitosanase-production capacity of 14 bacterial isolates taken from Indralaya Swamp South Sumatera, was evaluated in liquid cultures. The GB2 isolate was selected due to its high chitosanase activity. The optimum pH and temperature of chitosanase produced by GB2 were 8 and 30 ºC, respectively. Ca 2+ and Fe 2+ increased GB2 chitosanase whereas Na + and K + inhibited the enzyme. Study on the effect of metals ion indicated that chitosanase GB2 was metaloenzyme. Moleculer weights were determined by using SDS-PAGE and zymogram technique. Moleculer weight of chitosanase isolate GB2 was 36-110 kD.

\ud Fish gelatin is an important alternative gelatin which can be considered as Halal and acceptable by all religions. It is made from fish by-products of which fish skin is the most widely used part. The collagen and gelatin-like property of fish bones and scales coupled with their readily availability make it a potential source for development into gelatin products. This review discusses the potentials for the development and utilization of fish bones and scales in the production of gelatins. It also looks at the raw materials, processes, properties and the improvement of fish gelatins for future commercial use.\ud Key words: Gelatin, fish, bones, scales, extraction\u

Mangrove is one of the plants that has the potential to be developed into medicinal plants. However, further research is needed to prove scientifically the content of secondary metabolites in it. This study aims to identify the secondary metabolites contained from leaves and roots in Avicennia alba, Rhizopora apiculata and Sonneratia alba. The leaves and roots of mangroves extracted by maceration using ethyl acetate. The secondary metabolites contained in mangrove samples obtained by doing phytochemical tests through color tests. Phytochemical test results showed that secondary metabolites contained in mangrove Avicennia alba are flavonoids, steroids/triterpenoids, saponins, and tannins/phenols in leaf samples, whereas in its root samples it contains flavonoids and steroids/triterponoid compounds. Sonneratia alba contains flavonoids, steroids/teriterpenoids, saponins and tannins/phenols in its leaf samples, while the root samples contain flavonoids, steroids/teriterpenoids and tannins/phenols compounds. The leaf samples of mangrove Rhizopora apiculatacontains flavonoid and steroid/triterpenoid compounds whereas in its root samples contains flavonoids, steroids/triterpenoids, saponins as well as tannins/phenols.

The purpose of the research was to access bacterial activity from swamp plant extract of Eleocharis dulcis against Bacillus subilis, Pseudomonas aeruginosa and Vibrio cholera. The phytochemical compounds of ethanol extract of Eleocharis dulcis were tannins, flavonoids and triterpenoids. Phytochemical compounds of ethyl acetate and n-hexane extracts were flavonoids and triterpenoids. The maximum antibacterial activity the all of solvents in 2.000 ppm concentration. The bacterial activity of Eleocharis dulcis extract against Bacillus subtilis higher than that of Pseudomonas aeruginosa and Vibrio cholera.

The purposes of this research was to investigate the proximate content, amino acid content and sensory snakehead fish (Channa striata) powder broth with the effect of drying temperature. The research was conducted on April 2016 to August 2016. The research method was used randomized block design (RBD). Drying temperature treatment used 50 oC, 60 oC and 70 oC. The parameters of this research was proximate analysis such as water content, ash content, protein content, lipid content, and carbohydrate content while for amino acid analysis only to find out the amount of essential amino acids and non-essential course and analytical sensory (appearance, flavor, texture, color and taste). Proximate content gave significant effect on protein content and there was no effect on water content, ash content, fat and carbohydrate content. Gave significant effect on sensory analysis (appearance, flavor, texture, color and taste). The concentration of protein content of the resulting broth powder ranges from 11.99% to 20.94%, there are eight types of essential amino acids and 7 types of non-essential amino acids while sensory analysis produced for sightings range from 3.72 to 4.52, flavor range between 3.8 to 4.32, textures range from 3.52 to 4.4, color range from 1.88 to 3.8 and taste range from 3.84 to 4.4.