Karaginan adalah koloid hidrofilik yang diperlukan secara komersial dan materialnya terdapat dalam beberapa spesies rumput laut merah (Rhodophyta) termasuk didalamnya Kappaphycus alvarezii. Karaginan dapat digunakan sebagai bahan baku untuk industri farmasi, kosmetik, makanan, pembentuk gel, bahan pengikat, bahan pengemulsi dan bahan penstabil. Kualitas karaginan dipengaruhi oleh beberapa faktor, satu di antaranya adalah umur panen dari rumput laut, yang berkaitan dengan lokasi dan parameter lingkungan. Penelitian ini menggunakan Rancangan Acak Lengkap dengan satu faktor utama yaitu umur panen dengan 4 taraf, yaitu 40, 45, 50, dan 55 hari. Data hasil pengamatan diolah dengan analisis ragam dan dilanjutkan dengan uji beda Duncan. Karaginan terbaik yang dihasilkan dari penelitian ini adalah yang diekstrak dari rumput laut dengan umur panen 50 hari. Karakteristik fisiko-kimia yang dihasilkan dari karaginan terbaik yaitu kekuatan gel 330 g/cm 2 ,

Bakasang is a traditional fermented fish product which is often used as condiments. This study aimed to determine the physical and chemical characteristics and potential ACE (Angiotensin Converting Enzyme) inhibitor of bakasang. Color and viscosity were physical characteristics measured in which color was presented in value of L* (36.05), a* (18.76), b* (15.65), while viscosity value was 6 950 cP. The result of chemical characteristics including salinity, acidity, pH, TVB-N and LAB were 72 %, 2.56 %, 4.66, 36.88 mg N per 100 g and 3.32 log CFU g–1 respectively. Proximate and amino acid compositions analysis were also identified, resulting in 14.77 % protein, 1.11 % fat, 57.15 % moisture, 25.97 % ash and 1.00 % carbohydrate while the predominant amino acid found was histidine. The ACE inhibitory activity of the isolated bioactive peptides of bakasang was 68.80 %.

Inner Ambon bay, Ambon Island, Maluku Province, is a good place for mangrove to growth. Some mangroves have been known as a source of germplasm that has antimicrobial properties. This research goals to study the antibacterial activity of various extract of Rhizophora apiculata from the coast of the Inner Ambon Bay, against several pathogenic bacteria. The experimental design was complete random design with two factors, firstly, the type of extract solvent was extract namely methanol, ethyl acetate and n-hexane, and the second four strains of bacteria consist of Gram positive strains: Bacillus cereus and Gram negative strains: Escherichia coli, Salmonella typhi Staphylococcus aureus.The highest antibacterial activity was resulted by ethyl acetate extracts with an average value of inhibition zone was 18.64±3.88b mm, then followed by methanol extract 15.02±5.17b mm and n-hexane extract 8.48±1.25a mm. The strongest extract against the bacterial pathogen was ethyl acetate extract. The most susceptible bacteria to the three extracts tested with an inhibition zone was (18.02±7.49b) mm, followed by B. cereus, E. coli and S. aureus with the inhibition zones were (13.48±4.50a) mm, (12.94±4.69a) mm and (11.74±3.90a) mm, respectively.

The processing of tuna loin produces by-products which can be used to increase the total economic value of tuna. One way to use these by-products is to make fish sauce through a fermentation process. Fermentation can increase the nutritional value and extend the shelf life of the product. This study aimed to determine the physico-chemical characteristics and amino acid profiles of fermented fish sauce made from tuna loin by-products. All experimental treatments were conducted with three replicates. The data are reported as mean values ± standard deviation. Physical characteristics measured included colour (L: 4, a: 0.6, b: 2.3) and viscosity (9.58 cP). Chemical characteristics measured included salt content (26.57%); acidity (0.11%), pH (5.00), TVBN (26.00 mg% N), Protein (11.30%), and moisture content (59.00%). The amino acid with the highest concentration was glutamate (1.01%).

Fish processing industry produces more than 60% of byproducts include the head, bones, fins, skin, viscera and roes. Only 40% of the total body of fish that can be consumed by humans. Byproduct of the fishing industry is a source of nutrition and functional food ingredients, such as roes have a high protein content and amino acids. The aim of this study was determine the chemical composition and amino acid profile of dolphin fish roe. The proximate composition of dolphin fish roe is protein 19.16%, fat 2.05%, moisture 72.94%, ash 1.12% and 4.72 carbohydrates. There are 17 amino acids in dolphin fish roe including proline (3.32%), arginine (3.01%), serine (2.85%) and phenilalanine (2.65 %) while the smallest amino acid is cystine (0.43%), histidine (1.22%) valine (1.34%) and methionine (1.36%).