Background Lizardfish (Saurida tumbil Bloch, 1795) bone is a fish by-product generated during industrial surimi processing. This by-product is an important source of collagen production since the use of terrestrial animal-based collagens no longer sought due to concern regarding the transfer of infectious diseases and religious issues. Hence, this study was carried out to determine the biochemical analysis of collagens from the bone of lizardfish extracted with different acids. Methods Lizardfish bone collagens were extracted with various acids (i.e., acetic, lactic and citric acids). All extraction processes were conducted in a chiller room (4 °C). The extracted collagens were biochemically characterized, such as hydroxyproline content, Ultraviolet (UV) absorption, X-ray diffraction (XRD), Fourier transform infrared spectroscopy spectra (FTIR), Differential scanning calorimetry (DSC) and solubility in different pH values and NaCl concentrations. Results The yield of extracted collagens ranged between 1.73% and 2.59%, with the highest (p < 0.05) observed in citric acid-extracted collagen (CaEC). Protein patterns confirmed that all-collagen samples had two identical subunits, α1 and α2, representing type I collagen. The highest whiteness value was found in acetic acid-extracted collagen (AaEC), but there was no significant difference (p ≥ 0.05) compared to lactic acid-extracted collagen (LaEC). UV absorption and XRD analysis reflected the characteristics of the collagen, as reported in the literature. For the FTIR, all acid-extracted collagen samples presented a triple helical structure. The thermal transition temperature (Tmax = 77.92–89.04 °C) was in accordance with collagen extracted from other fish species. All extracted collagens were highly soluble in acidic pH and low concentrations of NaCl (0–20 g/L). In conclusion, collagens extracted from lizardfish bone may be used as alternative sources of collagen in industrial settings, and AaEC would be considered superior in terms of the characteristics evaluated in this study.

The purpose of this research was to extract collagen from the scales of lizardfish (Saurida tumbil) using various acids. Acetic acid-extracted collagen (AScC) produced a higher yield (1.8 mg/g) than lactic acid-extracted collagen (LScC) and citric acid-extracted collagen (CScC) although not significantly different (p > 0.05). All extracted collagens were categorized as type I collagens with the presence of alpha chains (α1 and α2) based on the SDS-PAGE profiles. The triple-helical structure of the collagen was maintained in the AScC, LScC, and CScC as confirmed by the FTIR spectra. The UV-vis and X-ray diffraction spectra observed in all collagens were in agreement with previous work on fish scale and calfskin (commercial) collagens. The thermal stability of AScC (Tmax = 31.61 °C) was greater than LScC (Tmax = 30.86 °C) and CScC (Tmax = 30.88 °C). The microstructure of acid-extracted collagens was characterized as complex, fibrous, and multilayered, with irregular sheet-like structures. All samples were highly soluble in acidic pH (1.0–4.0) and in low concentrations of NaCl (0–20 g/L). In conclusion, the lizardfish scale collagen, particularly AScC, may be used as an alternative to terrestrial animal collagen.

Marine fish collagen has attracted considerable attention due to its characteristics, including its biodegradability, biocompatibility, and weak antigenicity, and is considered a safer material compared to collagen from terrestrial animals. The aim of this study was to extract and characterize collagen from the skin of lizardfish (Saurida tumbil Bloch, 1795) with three different acids. The yields of acetic acid-extracted collagen (AESkC), lactic acid-extracted collagen (LESkC), and citric acid-extracted collagen (CESkC) were 11.73 ± 1.14%, 11.63 ± 1.10%, and 11.39 ± 1.05% (based on wet weight), respectively. All extracted collagens were categorized as type I collagen with mainly alpha chains (α1 and α2) detected and γ and β chains to some extent. Fourier transform infrared (FTIR) spectra showed an intact triple-helical structure in the AESkC, LESkC, and CESkC. UV-vis spectra and X-ray diffraction further demonstrated the similarity of the extracted collagens to previously reported fish skin collagens. AESkC (Tmax = 40.24 °C) had higher thermostability compared to LESkC (Tmax = 38.72 °C) and CESkC (Tmax = 36.74 °C). All samples were highly soluble in acidic pH and low concentrations of NaCl (0–20 g/L). Under field emission scanning electron microscopy (FESEM) observation, we noted the loose, fibrous, and porous structures of the collagens. The results suggest that the lizardfish skin collagens could be a potential alternative source of collagen, especially the AESkC due to its greater thermostability characteristic.

Garam merupakan komoditas penting yang banyak digunakan secara luas dari kepentingan konsumsi sampai dengan industri. Salah satu faktor utama yang menentukan keberhasilan produksi garam ini adalah kesesuaian lokasi produksi garam. Hanya saja, belum ada metode yang dapat digunakan sebagai acuan dalam penentuan tingkat kesesuaian lokasi produksi garam. Penelitian ini bertujuan untuk menyusun Indeks Kesesuaian Garam (IKG) untuk menganalsis kesesuaian lokasi produksi garam. Dalam penelitian ini, IKG digunakan untuk menganalisis lokasi produksi garam di Kabupaten Tuban dan Kabupaten Probolinggo, Jawa Timur. IKG disusun berdasarkan sembilan parameter kesesuaian yang terdiri dari curah hujan, permeabilitas tanah, jenis tanah, lama penyinaran, kelembapan udara, kecepatan angin, suhu udara, tingkat penguapan dan tingkat kejenuhan air bahan baku. Hasil penelitian ini menunjukkan bahwa nilai IKG lokasi produksi garam di Kabupaten Tuban (Desa Leranwetan) adalah sebesar 86,84 % yang mengindikasikan kalau lokasi ini sudah sangat sesuai untuk produksi garam. Nilai IKG lokasi produksi garam di Kabupaten Probolinggo (Desa Kalibuntu) adalah sebesar 81,57% yang mengindikasikan lokasi ini cukup sesuai sebagai lokasi produksi garam. Studi ini melaporkan untuk pertama kali metode yang dapat digunakan untuk menganalisis tingkat kesesuaian lokasi untuk produksi garam.

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Peptone is a hydrolysate product rich in amino acids, and it is uncoagulated at high temperature. Commercial peptone produced from land animals cannot be declared as acceptable in terms of lawfulness due to religious concerns. Catfish (Clarias gariepinus) and pangas catfish (Pangasius pangasius) are important species for the fish processing industry in Indonesia. The filleting process resulted in value by-products. The fish head as the by-products can be utilized as a main raw material for higher economic value products, such as peptone. The aim of this study was to characterize peptones extracted from the heads of catfish and pangas catfish with different acid conditions. The characteristics of chemical composition, yield, color parameter, solubility, amino acid content, bacterial growth rate and biomass production were observed. The catfish peptone (CFP) and pangas catfish peptone (PCP) obtained with different acid conditions showed high protein content in the range of 84.35% to 90.80% (P<0.05). The yields of CFP and PCP were significantly different (P<0.05) and varied between 4.75% and 5.66%. The solubility of treated peptones varied between 98.03% and 99.52%, and the peptones were rich in glycine, glutamic acid, proline and leucine. Bacterial growth test showed that both CFP and PCP had better growth rates compared to the commercial peptone tested in this study. In addition, the biomass production with peptone from catfish and pangas catfish was higher than that with the commercial product (P<0.05). This research proposed that catfish and pangas catfish heads could be developed as an alternative source for peptone production.

ABSTRAKDesa Sedayu Lawas merupakan salah satu sentra produksi garam di Lamongan. Potensi tambak garam di desa ini cukup besar hanya saja produksi garam yang ada sebagian besar masih sangat tergantung kondisi cuaca. Salah satu inovasi dalam memproduksi garam rakyat untuk mengatasi masalah cuaca tersebut adalah dengan menggunakan teknologi Prisma Rumah Kaca. Inovasi ini memanfaatkan rumah kaca dan plastik geomembran dalam proses kristalisasi garam. Tujuan dari penelitian ini adalah untuk menganalisis kualitas garam dari hasil produksi metode Prisma Rumah Kaca di desa Sedayu Lawas. Parameter yang diukur dalam penelitian ini adalah suhu, salinitas, kandungan Mg, kandungan Ca, kandungan NaCl dan kadar air. Hasil penelitian ini menunjukkan kalau kadar salinitas air pada kolam penampungan air muda adalah 23-24 ppt dan pada kolam penampungan air tua adalah 34-42 ppt. Nilai rata-rata NaCl, Mg dan Ca pada air muda secara berturut-turut adalah 115.000 mg/L, 313,6 mg/L dan 202,3 mg/L. Hasil pengujian air tua menunjukkan nilai rata-rata NaCl, Mg dan Ca secara berturut-turut adalah 129.333,3 mg/L, 313,6 mg/L dan 214,3 mg/L. Hasil uji kualitas garam menunjukkan kadar NaCl atas dasar berat basah (adbb) sebesar 87,56%, kadar Mg sebesar 2,15%, kadar Ca sebesar 3,45% dan kadar air sebesar 5,86%. Hasil penelitian ini mengindikasikan kalau kualitas garam yang dihasilkan melalui metode Prisma Rumah Kaca di desa Sedayu Lawas termasuk dalam kategori Kualitas K1 berdasarkan SNI 4435:2017. ABSTRACTSedayu Lawas Village is one of the salt production centers in Lamongan, East Java. The village has many potential salt ponds; however, the salt production technology greately depended on the weather condition. One of the innovations to solve the problem is the application of the Green House Prism Method. The purpose of this study is to analyze the quality of the sea salt produced by using the Green House Prism Method in Sedayu Lawas village. Prism Green House is a renewable innovation in the salt production by using the greenhouses and geomembrane plastics. The measuring parameters in this study are temperature, salinity, Mg content, Ca content, NaCl content and water content. The result indicates that salinity of the salt water from young water reservoir pond is 23-24 ppt. The salinity of water from the old water reservoir pond is 34-42 ppt. Average contents of NaCl, Mg and Ca of the young sea salt water are 115.000 mg/L, 313,6 mg/L and 202,3 mg/L, respectively. The average contents of NaCl, Mg and Ca of the old sea salt water are 129.333,3 mg/L, 313,6 mg/L and 214,3 mg/L, respectively. The analysis of sea salt shows that the content of NaCl, Mg, Ca and water are 87,56%, 2,15%, 3,45% and 5,86%, respectively. The results of this study indicate that the quality of the sea salt produced from the Green House Prism in the Sedayu Lawas village is included in the K1 Quality based on the SNI 4435:2017.

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