Effects of Fermentation on the Physico-Chemical Properties of Marine By-Products: A Review
DOI:
https://doi.org/10.31258/jocos.6.01.51-58Keywords:
Alternative Feed Ingredients, Fermentation, Marine By-productsAbstract
Marine by-products hold significant potential to be utilized as raw materials with added value, particularly in producing high-quality and environmentally friendly fish feed. This study aims to review the impact of fermentation on the physical and chemical properties of marine by-products. The method employed is a narrative literature review, referencing scientific literature from databases such as ScienceDirect and Google Scholar. The literature analysis highlights changes in physical structure, such as alterations in color and odor, that contribute to improved feed digestibility. In addition, fermentation also increases nutrient content, including proteins and essential amino acids, and produces bioactive compounds that act as antimicrobials and antioxidants. This study identifies that fermentation reduces waste and enhances its economic value for various applications, such as fish feed and alternative raw materials. Thus, this review provides innovative solutions for marine by-product management while supporting sustainability and efficiency principles in the fisheries industry
Downloads
References
[IFFO] International Fishmeal and Fish Oil Organisation. (2018). The Rise of Aquaculture ByProducts. [Accessed on 9 January 2025] https://www.iffo.com/rise-aquaculture-products.
[MMAF] Ministry of Marine Affairs and Fisheries. (2020). Data Processing of Marine and Fisheries Production, Statistics-MMAF. Center for Statistical Data and Information of the Ministry of Marine Affairs and Fisheries. Indonesia.
[MMAF] Ministry of Marine Affairs and Fisheries. (2023). Indonesian Capture Fisheries Statistics 2017-2023. Jakarta: Indonesia.
Abuzar, A., Sharif, H.R., Sharif, M.K., Arshad, R., Rehman, A., Ashraf, W., & Al-Sameen, M.A. (2023). Potential Industrial and Nutritional Applications of Shrimp By-Products: A Review. International Journal of Food Properties, 26(2): 3407–3432.
Andriani, Y., Lili, W., Zidni, I., Wiyatna, M.F., & Risdiana, R. (2020). The Effect of Fermentation Process on Physical Properties of Organic Material from Domestic Food Waste. Key Engineering Materials, 860: 345-350.
Andriani, Y., Wiyatna, M.F., Lili, W., Zidni, I., & Sandra, M.A. (2021). Effect of Addition of Fermented Restaurant Meal in Artificial Feed on the Growth of Nile Tilapia (Oreochromis niloticus). IOP. Conference Series: Earth and Environmental Science, 674: 1-6.
Aulia, R., Kuswoyo, A., & Ningsih, Y. (2022). Pemanfaatan Limbah Ikan Laut sebagai Pakan Burung Puyuh. Jurnal Peternakan Borneo, 1(1): 16-22.
Aunurrofiq, A., Prayogo, P., & Arief, M. (2017). Substitusi Fermentasi Limbah Padat Surimi Ikan Swanggi (Priacanthus macracanthus) pada Tepung Ikan terhadap Retensi Protein dan Retensi Lemak Ikan Lele Dumbo (Clarias sp.). Journal of Aquaculture and Fish Health, 6(3).
Cahya, M.D., Andriani, Y., Risdiana, R., Rossiana, N., & Wiyatna, M.F. (2023). The Effect of Fermentation on Increasing the Physico-Chemical Quality of Fish Feed Based on Food Waste. Applied Mechanics and Materials, 916: 63-70.
Central Agency for Statistics. (2007). Statistics of Fish Auction Places. CAS-Statistics Indonesia: Jakarta. 25 pp.
Fahrizal, A., & Ratna, R. (2018). Utilization Waste of Castle Bridge Fish Auction in Sorong City as a Material for Making Fish Meal. Gorontalo Fisheries Journal, 1(2): 10-21.
Gao, J., You, J., Kang, J., Nie, F., Ji, H., & Liu, S. (2020). Recovery of Astaxanthin from Shrimp (Penaeus vannamei) Waste by Ultrasonic-Assisted Extraction Using Ionic Liquid-In-Water Microemulsions. Food Chemistry, 325: 126850.
Ghaffar, T., Irshad, M., Anwar, Z., Aqil, T., Zulifqar, Z., Tariq, A., Kamran, K., Ehsan, M.E., Nudrat, S.M. (2014). Recent Trends in Lactid Acid Biotechnology: A Brief Review on Production to Purification. Journal of Radiation Research and Applied Sciences, 7(2): 222-229.
Ghaly, A.E., Ramakrishnan, V.V., Brooks, M.S., Budge, S.M., & Dave, D. (2013). Fish Processing Wastes as a Potential Source of Proteins, Amino Acids and Oils: A Critical Review. Journal of Microbial & Biochemical Technology, 5(4): 107-129.
Handajani, H. (2014). Peningkatan Kualitas Silase Limbah Ikan secara Biologis dengan Memanfaatkan Bakteri Asam Laktat. Jurnal Gamma, 9(2): 31-39.
Kusuma, M., Sasanti, A.D., & Yulisman, Y. (2017). Kelangsungan Hidup dan Pertumbuhan Benih Ikan Gabus (Channa striata) yang Diberi Ikan Rucah Berbeda sebagai Pakan. Jurnal Akuakultur Rawa Indonesia, 5(1): 13-24.
Madage, S.S.K., Medis, W.U.D., & Sultanbawa, Y. (2015). Fish Silage as Replacement of Fishmeal in Red Tilapia Feeds. Journal of Applied Aquaculture, 27 (2): 95-106.
Marantika, A.K. (2017). Pengaruh Substitusi Jeroan Ikan Tuna Terfermentasi dengan Tepung Ikan dalam Formulasi Pakan terhadap Pertumbuhan Benih ikan patin (Pangasius sp.) Jurnal IKA,15(1): 21-35.
Masse, D.I., Talbot, G., & Gilbert, Y. (2011). On Farm Biogas Production: A Method to Reduce GHG Emissions and Develop More Sustainable Livestock Operations. Animal Feed Science and Technology, 166-167: 436-445.
Mckay, L.L., & Baldwin, K.A. (1990). Applications for Biotechnology: Present and Future Improvements in Lactid Acid Bacteria. FEMS Microbiology Reviews, 87: 3-14.
Misir, B.G., Kutlu, S., Erteken, A., Yaman, M., & Cevikkalp, S.A. (2017). Comparison of Flesh Quality of DeepWater Pink Shrimp (Parapenaeus longirostris, Lucas 1846) from Marmara, Aegean and Mediterranean Seas in Turkey. Journal of Food and Nutritional Disorders, 6(5): 1–17.
Mo, W.Y., Man, Y.B., Zhang, F., & Wong, M.H. (2019). Fermented Food Waste for Culturing Jade Perch and Nile Tilapia: Growth Performance and Health Risk Assessment Based on Metal/Loids. Journal of Environmental Management, 236: 236-244.
Mukherjee, R., Chakraborty, R., & Dutta, A. (2016). Role of Fermentation in Improving Nutritional Quality of Soybean Meal – A Review. Asian-Australasian Journal of Animal Sciences, 29 (11): 1523-1259.
Mulyadi, A., Suprijatna, E., & Atmomarsono, U. (2017). The Effect of Supplementation of Quails Diet with Fermented Shrimp Waste Meal on Eggs Quality. Agripet, 17(2): 95-103.
Nahdiyin, N.A. (2023). Penelitian Kinerja Pustakawan di Perpustakaan Melalui Database Google Scholar: Narrative Literature Review. BIBLIOTIKA: Jurnal Kajian Perpustakaan dan Informasi, 7(2): 227-239.
Nasser, N., Abiad, M.G., Babikian, J., Monzer, S., & Saoud, I.P. (2018). Using Restaurant Food Waste as Feed for Nile Tilapia Production. Aquaculture Research, 49(9): 3142-3150.
Nurhayati, A.P.D., Hidayati, D., Setiawan, E., Abdulgani, N., Ashuri, N.M., Saadah, N.N., Nadhila, A.R., Millah, R., Rahmadani, S.S., Sukma, N.A.M., Kristianto, K., & Zuwanita, C.S. (2024). Pelatihan Pengolahan Limbah Ikan Bandeng menjadi Pakan Ikan di Kampung Cabut Duri, Desa Kalanganyar, Kecamatan Sedati, Kabupaten Sidoarjo, Jawa Timur. Segawati-Jurnal Pengabdian Kepada Masyarakat, 8(4): 1913-1920.
Palupi, R., & Imsya, A. (2011). Pemanfaatan Kapang Trichoderma viridae dalam Proses Fermentasi untuk Meningkatkan Kualitas dan Daya Cerna Protein Limbah Udang sebagai Pakan Ternak Unggas. Seminar Nasional Teknologi Peternakan dan Veteriner, 672-677.
Putri, D.R., Agustono, S., & Subekti, S. (2012). The Content of Dry Matter, Crude Fiber and Protein from Fermentation of Leucaena glauca Leaf using Probiotic as Fish Feed Material. Jurnal Ilmiah Perikanan dan Kelautan, 4 (2): 161-167.
Rahmi, N., Khairiah, N., Rufida, R., Hidayati, S., & Muis, A. (2020). Effect of Fermentation on Total Phenolic, Radical Scavenging Activity and Antibacterial Activity of Waterlily (Nymphaea pubescens Willd.) Seed Flour Extract. Jurnal Biopropal Industri, 11(1): 9-18.
Riyanto, B., Uju, U., & Halimi, S. (2012). Recovery Enzim Protease dari Jeroan Ikan Tuna dengan Teknologi Ultrafiltrasi dan Reverse Osmosis. Jurnal Pengolahan Hasil Perikanan Indonesia, 15(2).
Rosyidi, D., Susilo, A., & Muhbianto, R. (2009). Pengaruh Penambahan Limbah Udang Terfermentasi Aspergillus niger pada Pakan terhadap Kualitas Fisik Daging Ayam Broiler. Jurnal Ilmu dan Teknologi Hasil Ternak, 4(1): 1- 10.
Sandra, M.A., Andriani, Y., Haetami, K., Lili, W., & Wiyatna, M.F. (2020). Effect of Adding Fermented Restaurant Waste Meal with Different Concentrations to Physical Quality of Fish Pellet. Asian Journal of Fisheries and Aquatic Research, 5(3): 1-7.
Shin, M., Choi, H., Jeong, K., Lim, J.C., Kim, K.S., & Lee, W.K. (2012). Selection and Characterization of Bacteriocin-Producing Lactobacillus sp. AP 116 from the Intestine of Pig for Potential Probiotics. Korean Journal for Food Science of Animal Resources, 32(1): 31-39.
Silva, D.M.L.E., Damasceno, K.S.F.S.C., Ribeiro, P.P.C., Alcântra, M., Cordeiro, A., & Passos, T. (2021). Chemical Characteristics and Antioxidant Activity of Astaxanthin Extracted from Shrimp Residues Using Soybean Oil. Journal of the Brazilian Chemical Society, 32(6): 1277–1285.
Sofia, A., Nugroho, B.E.L., Maulana, M.A., Silviawati, P.A., Ramadhan, S., & Sari, Y. (2021). A Biotechnology Application in the Making of Rucah Fish Silage Through a Fermentation of the Lactic Acid Bacteria. Jurnal Akuakultura, 5(1): 10-16.
Soult, A. (2024). Chemistry for Allied Health. University of Kentucky, LibreTexts Project (https://LibreTexts.org).
Suryani, Y., Hernaman, I., & Hamida, N.H. (2017). Pengaruh Tingkat Penggunaan EM4 (Effective Microorganisms-4) pada Fermentasi Limbah Padat Bioetanol terhadap Kandungan Protein dan Serat Kasar. Jurnal Istek, 10 (1): 139-153.
Tamang, J.P., Shin, D., Jung, S., & Chae, S. (2016). Functional Properties of Microorganisms in Fermented Foods. Frontiers in Microbiology, 7: 1–13.
Widyastuti, W. (2023). Analisis Morfologi Limbah Kulit Udang Hasil Biodegradasi secara Fermentasi Padat oleh Actinomycetes yang Berasal dari Biota Laut. Disertasi, Universitas Lampung.
Wong, M.H., Mo, W.Y., Choi, W.M., Cheng, Z., & Man, Y.B. (2016). Recycle Food Waste into High-Quality Fish Feeds for Safe and Quality Fish Production. Environmental Pollution, 219: 631-638.
Xin, R., Xie, W., Xu, Z., Che, H., Zheng, Z., & Yang, X. (2020). Efficient Extraction of Chitin from Shrimp Waste by Fermentation of Mutated Strains Using Atmospheric Plasma and Room Temperature. International Journal Biological Macromolecules, 155: 1561–1568.
Zhao, Y., Eweys, A.S., Zhang, J., Zhu, Y., Bai, J., Darwes, O.M., Zhang, H., & Xiao, X. (2021). Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components. Antioxidant, 10: 1-15
