Laboratory of Fish Processing Technology
The Fish Processing Technology Laboratory has been established since 1972. In its journey, the Fish Processing Technology Laboratory was originally named Fish Technology and changed to Fish Processing Technology since 2015 until now.
Research conducted at the Fish Processing Technology Laboratory includes the development of fish gel-based food products with the concept of zero waste, development of food products based on Spirulina platensis, utilization of macroalgae for health and industry, utilization of fisheries industry by-products, and development of nanotechnology (carotenoid nanocapsules and nanocitosan).
The Fisheries Product Processing Technology Laboratory has collaborated with universities and research centers, both nationally and internationally. Research collaborations that have been and are being carried out are with the Research Institute for Natural Material Technology, LIPI Yogyakarta; Marine and Fisheries Research and Human Resources Agency, Ministry of Marine Affairs and Fisheries; Tasmanian Institute of Agriculture, UTAS Australia; and the Department of Marine Food Science and Technology, GWNU South Korea. The development of the Fish Processing Technology Laboratory in the future is planned to carry out collaborative research and service with various parties, especially in the field of fishery product development as well as the commercialization of products that have been developed so far, especially food products based on Spirulina, fish gel and fishery industry byproducts.
Laboratory of Fish Processing Technology Facilities
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Laboratory of Fisheries Product Quality and Safety
The Laboratory of Fisheries Product Quality and Safety served as an excellent laboratory for practicum activities and research works for undergraduate and postgraduate students in the area of microbiology, biotechnology, and biochemistry that related to the fisheries product quality and safety. Students are able to obtain practical experiences and mastering skills in microbiology, biotechnology and biochemistry measurement such as total plate count, biochemical testing for bacterial identification, DNA extraction and amplification, total volatile base measurement, and water quality in waste treatment.
The Laboratory of Fisheries Product Quality and Safety pursues 3 major interconnected areas of research. One area comprises the study of fisheries product microbiology, including isolation, identification of microbes, and characterization of microbial growth. Another area is related to the biotechnology application from fisheries resource, such as production and extraction of metabolites from microorganism, bioactivity measurement of active metabolites, utilization of fisheries waste, and microbial molecular studies. The third area focuses on the quality and safety of fisheries product. Several research topics that have been developed in the Laboratory of Fisheries Product Quality and Safety are the study of bioactivity compound from fisheries resources and its application in maintaining the quality and safety of fishery products; utilization of fisheries waste to produce value-added products (Nano chitosan, fish hydrolysates, gelatin, leather-based products); optimization of chitinase production using fermentation and molecular technique; characterization of histamine-forming bacteria from fishery products and development of growth modelling; and isolation of lactic acid bacteria (LAB) from fishery products and characterization of bacteriocin. Now, the Laboratory of Fisheries Product Quality and Safety are designing research project to improve fisheries product safety through research themes such as screening on antibiotic resistance bacteria in fisheries food chain and screening of histamine degradation bacteria.
Laboratory of Fisheries Product Quality and Safety Facilities
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