PROSPEK DAN MASA DEPAN TEKNOLOGI PENANGANAN LIMBAH, CO-PRODUCT RECOVERY DAN PEMANFAATAN HASIL SAMPING INDUSTRI HASIL PERIKANAN

PROSPEK DAN MASA DEPAN TEKNOLOGI PENANGANAN LIMBAH, CO-PRODUCT RECOVERY DAN PEMANFAATAN HASIL SAMPING INDUSTRI HASIL PERIKANAN

Oleh : Bambang Riyanto, S.Pi., M.Si. Ir. Wini Trilaksani, M.Sc.

DEPARTEMEN TEKNOLOGI HASIL PERAIRAN FAKULTAS PERIKANAN DAN ILMU KELAUTAN INSTITUT PERTANIAN BOGOR

1

TUJUAN INSTRUKSIONAL UMUM

Setelah menyelesaikan kuliah ini mahasiswa akan dapat menjelaskan mengenai dasar pengembangan nilai tambah limbah dan hasil samping industri hasil perikanan

ANALISIS INSTRUKSIONAL Setelah menyelesaikan mata kuliah ini mahasiswa diharapkan akan dapat menjelaskan, memberikan contoh dan membuat produk-produk baru bernilai tambah dan memiliki nilai komersial yang tinggi dari pemanfaatan hasil samping dan limbah industri perikanan.

10. Pengembangan dan pengelolaan industri dan bisnis baru perikanan dan kelautan dengan sumber bahan baku limbah dan hasil samping industri perikanan (terpadu dengan mata kuliah kewirausahaan)

4. Menjelaskan, memberikan contoh, dan membuat produk pangan bernilai tambah tinggi dari hasil samping industri perikanan

5. Menjelaskan dan memberikan contoh produk-produk neutraceutical, pharmaceutical dan midical serta kosmetika dari hasil samping industri perikanan

6. Menjelaskan, memberikan contoh, dan membuat produk dari limbah dan hasil samping industri hasil perikanan untuk pengembangan industri lain seperti industri tekstil, industri kreatif

7. Menjelaskan biomaterial dari hasil samping industri hasil perikanan

8. Menjelaskan dan memberikan contoh pengembangan limbah dan hasil samping industri perikanan industri untuk budidaya pertanian, produksi peternakan dan budidaya perikanan

9. Menjelaskan dan memberikan contoh produk energi terbarukan berbahan dasar limbah dan hasil samping industri hasil perikanan (biodiesel, biogas, biofuel, dll).

3. Menjelaskan waste management and co-product recovery in fishery industry

2. Menjelaskan marine environmental science, seafood ecolabeling, environmental management system (ISO 14000), and cleaner production

1. Menjelaskan dasar pengembangan nilai tambah limbah dan hasil samping industri hasil perikanan

PRASYARAT Pengetahuan Bahan Baku Hasil Perairan, Fisiologi Pra dan Pasca Panen Sumberdaya Hayati Perairan Penanganan Hasil Perairan, Dasar-dasar Teknologi Hasil Perairan

EFISIENSI PROCESS (ENERGY AND PRODUCTS)

REUSE CO-PRODUCT RECOVERY

WASTE TREATMENT

(hydrolysis, anaerobic treatment, filtration, screening and several other miscellaneous/multifunctional methods)

AGRICULTURAL AQUACULTURE SYSTEM ANIMAL FEED

• FOOD Food Ingredients, Seafood Flavor, Powders, Marine Oils, Pigment, Collagen and Gelatin, Marine Enzymes

COMPOST

BIOREMEDIATION

• PHARMACEUTICAL, MEDICAL, COSMETIC • INDUSTRY

BIOGAS

BIOMATERIAL

BIOFUEL

KULIAH KE-1 MAXIMISING THE VALUE OF MARINE BY-PRODUCTS Fereidoon Shahidi. 2009. Maximising the value of marine byproducts. Woodhead Publishing Limited

MARINE BY-PRODUCTS CHARACTERISATION • Physical and chemical properties of protein seafood by-products • Physical and chemical properties of lipid by-products from seafood waste MARINE BY-PRODUCTS RECOVERY AND PROCESSING • On-board handling of marine by-products to prevent microbial spoilage, enzymatic reactions and lipid oxidation • Recovery of by-products from seafood processing streams • Increasing processed flesh yield by recovery from marine by-products • Enzymatic methods for marine by-products recovery • Chemical processing methods for protein recovery from marine by-products and underutilized fish species FOOD USES OF MARINE BY-PRODUCTS • By-catch, underutilized species and underutilized fish parts as food ingredients • Mince from seafood processing by-product and surimi as food ingredients • Aquatic food protein hydrolysates • Engineering and functional properties of powders from underutilized marine fish and seafood products • Marine oils from seafood waste • Collagen and gelatin from marine by-products • Seafood flavor from processing by-products • Fish and bone as a calcium source • Chitin and chitosan from marine by-products • Marine enzymes from seafood by-products • Antioxidants from marine by-produc • Pigments from by-products of seafood processing NON-FOOD USES OF MARINE BY-PRODUCTS • By-products from seafood processing for aquaculture and animal feeds • Using marine by-products in pharmaceutical, medical, and cosmetic products • Bio-diesel and bio-gas production from seafood processing by-product • Composting of seafood wastes

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1. PRODUKSI PERIKANAN DUNIA

INDUSTRI PERIKANAN UNTUK SIAPA ?

COMPOSITION OF WORLD LANDINGS

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Aquaculture Capture marine waters Capture inland waters

160 140

GLOBAL FISH PRODUCTION

Million tonnes

120 100 80 60 40 20 0 1975

1979

1983

1987

1991

1995

1999

2003

2007

WORLD LANDINGS OF FISH AND SHELLFISH

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CHALLENGES FOR WORLD FISH TRADE

SHRIMP

SHRIMP PRODUCTS •

THE RAW PRODUCTS AND THE COOKED PRODUCTS

•

FREEZING TYPES

• • • • •

HOSO: head on shell-on HLSO: headless shell-on PD (or PND): peeled and deveined PUD: peeled and undeveined PTO: peeled tail-on

•

SUSHI

(Shrimp sushi (from Japanese 寿司エビ sushi ebi: shrimp sushi) •

NOBASHI

(Nobashi or Nobashi Ebi (伸ばし海老) or stretched shrimp)

MEAT TUNA

akami

Bambang Riyanto

chutoro

ootoro

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SQUID

Bambang Riyanto

Cumi-Cumi

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MOLUSCA

MUSSEL

PANGASIUS PRODUCTION

OLAHAN HASIL PERIKANAN TRADISIONAL INDONESIA • • • • •

PENGERINGAN DAN PENGASINAN IKAN PEMINDANGAN IKAN PENGASAPAN IKAN FERMENTASI KERUPUK IKAN

KNOLOGI DAN BENTUK PRODUK OLAHAN PENGERINGAN DAN PENGASINAN IKAN



KNOLOGI DAN BENTUK PRODUK OLAHAN PENGEASAPAN IKAN

KNOLOGI DAN BENTUK PRODUK OLAHAN FERMENTASI IKAN

KNOLOGI DAN BENTUK PRODUK OLAHAN FERMENTASI IKAN

KNOLOGI DAN BENTUK PRODUK OLAHAN URIMI DAN ANEKA PRODUK TURUNANNYA

TEKNOLOGI DAN BENTUK PRODUK OLAHAN PEMBEKUAN IKAN

KNOLOGI DAN BENTUK PRODUK OLAHAN PENGALENGAN IKAN

TANTANGAN SAAT INI

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DISPOSITION OF THE WORLD CATCH

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ALUR PERDAGANGAN IKAN DUNIA (DALAM US$ MILYAR)

NILAI PERDAGANGAN IKAN DUNIA (DALAM US$ MILYAR) Nilai Ekspor

NEGARA BERKEMBANG

8,3

NEGARA BERKEMBANG NILAI : US$ 85,9 Milyar

4,1

EKSPORTIR : 194 Negara (37% dari Total Produksi Perikanan Dunia)

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NEGARA MAJU

23,8 Nilai Impor

NEGARA MAJU

THE TOP FIVE EXPORTERS : Cina, Norwagia, Thailand, USA, dan Denmark THE MAIN IMPORTERS : Jepang, USA, Spanyol, Perancis dan Italia.

FISH CATCH

LANDING OF FISH

GENERAL FLOW DIAGRAM FOR FISH PROCESSING

FISH PROCESSING

FISH FILLETS (FREEZING)

CANNED FISH

FISH MEAL AND FISH OIL

INPUTS AND OUTPUTS FOR FILLETING OF WHITE FISH USING AVERAGE TECHNOLOGY

INPUTS AND OUTPUTS FOR CANNING INDUSTRY USING AVERAGE TECHNOLOGY

PROCESS FLOW DIAGRAM OF FISH MEAL AND FISH OIL PRODUCTION

INPUTS AND OUTPUTS FOR FISH MEAL AND FISH OIL PRODUCTION USING AVERAGE TECHNOLOGY

DUGAAN IMPLIKASI AKAN PERKEMBANGAN INDUSTRI PERIKANAN AKTIVTAS KAPAL PENANGKAP IKAN

IMPLIKASI Konsumsi Bahan Bakar untuk mekanisasi kapal

PENINGKATAN BUDIDAYA

Energi untuk produksi pakan Polusi Penurunan Biodiversiti

PENINGKATAN PERDAGANGAN IKAN

Konsumsi Bahan Bakar untuk Tranportasi Energi untuk Pengolahan dan Penyimpanan (Pembekuan, Pengalengan dan Pengeringan)

PENINGKATAN FROZEN FISH

Energi untuk Penanganan, Penyimpanan dan Transportasi

POST-HARVEST LOSSES

Aplikasi Inefisiensi Penurunan Mutu dan Nilai Gizi

FISH PROCESSING : SUSTAINABILITY AND NEW OPPORTUNITIES

EFFICIENCY IN PROCESSING • Energy consumption • Water consumption • Effluent control • Post-harvest losses

BY-PRODUCT DEVELOPMENT • Protein hydrolysates and peptides, • Collagen and gelatin, • Omega-3 polyunsaturated fatty acid in ﬁsh INTRODUCING NEW FOOD SPECIES FOOD QUALITY, SAFETY AND TRADE

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1. SUMBER POTENSI DASAR HASIL SAMPING INDUSTRI PERIKANAN

SUMBER HASIL SAMPING INDUSTRI PERIKANAN

Penangkapan dan Budidaya

Panen Raya (Musim Ikan)

PROSES INDUSTRI

Distribusi dan Pemasaran

Produk Ikutan

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a.

Hasil samping pemanfaatan sumberdaya * by catch * multi species (shark, bintang laut dan bulu babi, toothfish)

b. c.

Hasil samping saat panen raya Sisa Industri 1. Industri Pembekuan * Pengolahan Udang * Pengolahan Tuna Loin * Pengolahan Fillet Kakap * Pengolahan Paha Kodok Beku * Pengolahan Perikanan Budidaya 2. Industri Pengalengan Ikan 3. Industri Rumput Laut 4. Industri Pengolahan Tradisional 5. Industri Pengolahan Kerang Produk Ikutan Produk mutu rendah (reject) saat distribusi dan pemasaran

d. e.

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BY-CATCH

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DATA * PANJANG * BERAT *

*

: 6,9 - 48,7 Cm : 8 – 2.600 gram/ekor

KOMPOSISI KIMIA Protein Lemak Abu Air

: 15,80 : 0,22 : 1,63 : 70,68

EDIBLE PORTION : NON EDIBLE PORTION :

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– 21,62 % – 5,53 % – 5,63 % – 79,54 % 51,1 48,9

% %

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MULTI SPECIES

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Chondrichthyan catches by fishing area in 1 000 tonnes, 1950-1997

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Chondrichthyan catches by countries in 1 000 tonnes, 1950-1997

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WEIGHT COMPOSITION OF SOME SHARK SPECIES Ratio of body parts, percentages Species Trunk

Fillet

Head

Viscera*

Liver

Bones

Fins

Skin

Horn

33.6

20.8

38.6

15.6

5.2

5.8

11.2

9.6

Sevengill

52.0

35.0

29.0

13.7

4.4

6.8

5.0

9.8

Salmon

-

-

-

-

12.0

-

-

-

Thresher

-

-

-

-

10.0

-

-

-

Lesser spotted dogfish

36.6

-

20.0

39.2

6.6

-

4.1

-

Korothokhvostaya

56.4

45.5

22.2

18.7

7.9

3.3

5.4

7.5

Krivozubaya

61.0

51.0

21.8

10.6

2.7

4.8

5.8

5.0

Vysokoperaya

48.4

40.0

31.6

12.6

4.2

3.2

5.8

5.3

Copper

41.8

35.4

26.5

26.6

12.7

2.2

5.1

4.2

Blacktip

67.3

56.0

19.3

13.2

3.1

2.6

1.5

7.2

Kosyachnaya

53.1

49.6

21.0

20.8

9.5

4.1

5.1

5.1

Soupfin)

44.7

-

14.9

35.7

2.9

-

4.5

-

Whitetip

50.1

37.2

30.4

12.7

7.3

3.6

6.4

8.4

Dinnorukaya

55.8

45.5

27.2

10.6

5.3

3.2

6.7

5.8

Smooth-hound

60.8

45.9

22.0

13.0

2.7

9.4

4.5

5.4

Blue

54.6

40.2

21.3

12.2

4.4

-

6.0

12.0

Hammerhead

62.0

54.4

18.3

13.7

5.5

3.4

5.3

4.2

Kitefin

33.3

23.0

17.1

46.1

19.2

3.0

2.5

7.3

Silky

61.2

52.3

21.3

9.2

2.9

3.9

4.8

4.9

Tiger

47.6

36.2

21.3

28.1

17.5

3.0

4.9

8.0

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World chondrichthyan production of meat and fillets by continent in 1 000 tonnes 1976-1997

World chondrichthyan exports of meat and Kuliah Ke-1 fillets by continent

World chondrichthyan imports of meat 71and fillets by continent


INDICATIVE PRICES FOR SHARK MEAT IN US$/KG Species Picked dogfish

Product form and grading Frozen, backs, skinless Chilled Frozen, back, skinless Frozen, backs Frozen, back, skinless Frozen, back, skinless Fresh, skinned Frozen, skinned Frozen, belly flaps

Blue Mako

Tope

Fresh Frozen, Frozen, Frozen, Frozen Frozen Fresh Frozen,

headed and gutted headed & gutted headed & gutted

whole

Narrownose smooth-hound Angel

Frozen, whole Frozen, whole Frozen, whole

Thresher

Fresh, head. & gutt. (air-flown) Frozen, loin skin-on Frozen, loin skin-off Frozen, headed & gutted Frozen, headed & gutted Fresh Fresh, whole Fresh, whole, fresh Frozen, headed & gutted

Blacktip Shark nei

Grading Price Price reference and area 1-2 kg/pc 9.91 Italy, cif 1-2 kg/pc 8.13 1-2 lb/pc 1.76 > 2 2.31 1-2 lb/pc 2.23 France, cif < 400 gr/pc 2.09 400-800 2.38 > 800 gr/pc 3.31 UK, cif wholesale Medium 7.45 Large 8.3 2.66 < 6 pc/kg 1.87 Germany, cif 10-Jun 2.53 > 10 3.09 0.94 New York (USA), wholesale 10-40 kg/pc 1.6 Germany, c&f 10-30 kg/pc 1 10-30 kg/pc 2.6 1.37 Playa, Guayaquil, wholesale 3.62 Miami (USA), c&f 1 kg/pc 0.58 Spain, cif Medium 0.93 São Paulo (Brazil), wholesale Large 1.38 0.77 Large 1.38 Medium 2.16 Rio de Janeiro (Brazil), wholesale Large 1.2 2.18 Miami (USA), c&f 3.26 3.35 2.58 0.49 Playa, Guayaquil, wholesale 1.38 New York (USA), wholesale 1.84 0.66 Abidjan (Côte d'Ivoire), auction 1.3 Europe, c&f

Origin UK Denmark USA

UK

USA

Morocco Peru Ecuador Spain Brazil

Costa Rica

Ecuador USA Côte d'Ivoire Peru

Source: INFOFISH Trade News; INFOPECHE Nouvelles Commerciales, INFOPESCA Noticias Comerciales; GLOBEFISH European Fish Price Report; NY Fulton Fish Market, Rungis, Billingsgate

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CHEMICAL COMPOSITION OF SHARK MEAT

Species Moisture Protein Fat Mineral substances Horn 79.6 17.7 0.3 1.8 Copper 75.8 18.9 0.1 0.6 White tipped 76.9 19.9 0.3 1.3 Hammerhead 75.6 21.6 0.2 1.6 Silky 73.6 21.7 1.2 Tiger 79.4 16.3 0.1 0.6

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TOOTHFISH

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a.

Hasil samping pemanfaatan sumberdaya * by catch * multi species

b.

Hasil samping saat panen raya

c. Sisa Industri 1. Industri Pembekuan * Pengolahan Udang * Pengolahan Tuna Loin * Pengolahan Fillet Kakap * Pengolahan Paha Kodok Beku * Pengolahan Perikanan Budidaya 2. Industri Pengalengan Ikan 3. Industri Rumput Laut 4. Industri Pengolahan Tradisional 5. Industri Pengolahan Kerang d. Produk Ikutan e. Produk mutu rendah (reject) saat distribusi dan pemasaran

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PEMANFAATAN HANYA TEPUNG IKAN

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a.

b.

Hasil samping pemanfaatan sumberdaya * by catch * multi species Hasil samping saat panen raya

c.

Sisa Industri 1. Industri Pembekuan * Pengolahan Udang * Pengolahan Tuna Loin * Pengolahan Fillet Kakap * Pengolahan Paha Kodok Beku * Pengolahan Perikanan Budidaya 2. Industri Pengalengan Ikan 3. Industri Rumput Laut 4. Industri Pengolahan Tradisional 5. Industri Pengolahan Kerang

d. e.

Produk Ikutan Produk mutu rendah (reject) saat distribusi dan pemasaran

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UDANG BEKU

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LIMBAH KULIT DAN KEPALA UDANG

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TUNA LOIN

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FILLET KAKAP BEKU

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PAHA KODOK BEKU

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PERIKANAN BUDIDAYA

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CANNING SOLID WASTE

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LIMBAH RAJUNGAN KALENG

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CANNING LIQUID WASTE

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SISA OLAHAN RUMPUT LAUT

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AMPAS RUMPUT LAUT HASIL PENGOLAHAN AGAR-AGAR KERTAS

• Rumput Kering

: • Produk Agar-agar Kertas : • Ampas Rumput Laut dalam Keadaan Basah :

30 Kg 5 Kg 30 Kg

17 % Pemanfaatan Rumput Laut menjadi Agar-agar Kuliah Ke-1

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SISA OLAHAN PERIKANAN TRADISIONAL

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IKAN ASIN (FISH SALTING)

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UBUR-UBUR ASIN (JELLY FISH SALTING)

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SISA OLAHAN PINDANG

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SISA OLAHAN KERANG

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INPUTS AND OUTPUTS OF VARIOUS ﬁSH PROCESSES (adapted from http://www.agrifood-forum.net/publications/guide/f_chap4.pdf; http://www.agrifood-forum.net/publications/guide/f_chp3.pdf)

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a.

b. c.

Hasil samping pemanfaatan sumberdaya * by catch * multi species Hasil samping saat panen raya Sisa Industri 1. Industri Pembekuan * Pengolahan Udang * Pengolahan Tuna Loin * Pengolahan Fillet Kakap * Pengolahan Paha Kodok Beku * Pengolahan Perikanan Budidaya 2. Industri Pengalengan Ikan 3. Industri Rumput Laut 4. Industri Pengolahan Tradisional 5. Industri Pengolahan Kerang

d.

Produk Ikutan

e.

Produk mutu rendah (reject) saat distribusi dan pemasaran

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FISH OIL

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a.

b. c.

d. e.

Hasil samping pemanfaatan sumberdaya * by catch * multi species Hasil samping saat panen raya Sisa Industri 1. Industri Pembekuan * Pengolahan Udang * Pengolahan Tuna Loin * Pengolahan Fillet Kakap * Pengolahan Paha Kodok Beku * Pengolahan Perikanan Budidaya 2. Industri Pengalengan Ikan 3. Industri Rumput Laut 4. Industri Pengolahan Tradisional 5. Industri Pengolahan Kerang Produk Ikutan Produk mutu rendah (reject) saat distribusi dan pemasaran

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Reject Pelelangan (Rantai Distribusi-Bongkar Muat)

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Reject Pelelangan (Rantai Distribusi)

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Reject Hasil Penggudangan dan Pengangkutan (Distribusi)

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Sisa Hasil Penyiangan pada Pasar Ikan

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2. BUANGAN UTAMA HASIL PERIKANAN

a. Daging Merah b. Isi Perut (Jeroan) * Hati * Lambung * Telur * Gelembung Renang c. Kulit d. Sirip e. Tulang dan Kepala

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gelembung renang 1,62%

kepala 20%

tulang & sirip punggung 9% sirip perut 1% sirip ekor 0,60% lainnya 14,98% jeroan 13,38%

daging (filley) 50%

kulit 4,40%

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DAGING MERAH

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ISI PERUT

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TELUR IKAN

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Masago, or capelin roe

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Our Ikura (Salmon Eggs) is from Alaska

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GELEMBUNG RENANG

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KULIT IKAN

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SIRIP IKAN

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CHEMICAL COMPOSITION OF DRIED SHARK FINS


Composition Water Protein* Fat Carbohydrate Ash Calcium Phosphorus Iron Food energy

14 83.5 0.3 0 2.2 146 194 15.2 337

g g g g g mg mg mg kcal

• The protein of shark fin is deficient in the essential amino acid Tryptophan. Source: Food composition tables, People's health publication, Beijing Kuliah Ke-1

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•

Wet fins fresh, chilled and unprocessed.

•

Raw fins in dried form only, complete with denticles and cartilaginous platelets. The colour varies with species but are generally grey black, light brown or yellowish. The denticles on the skin make the surface rough to the touch.

•

Semi prepared with the skin removed but fibres still intact as one dry mass. According to Kreuzer and Ahmed, this is the most expensive form, as it is the cleanest and purest presentation. Tails can be prepared in this manner in one piece but pectoral and dorsal fins have to be split into two. Value, of course, is governed by yield after processing.

•

Fully prepared with individual strands of the cartilaginous platelets showing separately. These are packed in cardboard boxes or simply in a single or double layer of viscose film.

•

Frozen prepared fins In brine

•

As fin nets The cartilaginous fin needles have been boiled, separated, redried and packaged in loose groupings

•

Prepared ready to eat or cook products Canned soups, prepared dishes in cans or pouches and instant soup powders

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METHODS OF CUTTING FINS

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WORLD PRODUCTION OF SHARK FINS BY CONTINENT IN TONNES, 1976-1997

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TULANG DAN KEPALA IKAN

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1. KECENDERUNGAN BARU KONSUMEN YANG PEDULI AKAN KESEHATAN

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HEART HEALTH AND CANCER ARE KEY HEALTH CONCERNS FOR CONSUMERS ALL OVER THE WORLD

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OVERWEIGHT, TIREDNESS AND STRESS ARE KEY HEALTH PROBLEMS FOR CONSUMERS ALL OVER THE WORLD

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DIFFERENT PRODUCT GROUPS WITHIN THE OVERALL HEALTH & WELLNESS CATEGORY

Vitamins/ Dietary Supplements

Health & Wellness Food

Health & Wellness Beverages Kuliah Ke-1

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KEY TRENDS AND CHALLENGES WITHIN HEALTH & WELLNESS MARKET

and • Media, celebrity culture

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FOOD AND INGREDIENTS INDUSTRY KEY DRIVERS AND TRENDS

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FISH FREQUENCY IN THE SCHOOL MENU (1,147 SCHOOLS X 5 DAYS A WEEK = 5,735 MENUS EVERY DAY)

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MARINE COMMODITIES/INGREDIENTS SEGMENTS BY VALUE CREATION

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GLOBAL MARKET FOR MARINE INGREDIENTS

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THE GLOBAL MARKET FOR OMEGA-3 US$ 690 MILLION IN 2005

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OMEGA-3 IS RANKED TOP 3 AMONG FUNCTIONAL INGREDIENTS IN THE WORLD BY CONSUMERS

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MARINE INGREDIENTS INDUSTRY VERSUS WHEY/WHEY INGREDIENTS INDUSTRY

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NUTRACEUTICAL/MARINE INGREDIENTS ARE GENERALLY TAKING OFF IN SUPPLEMENTS

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GLOBAL OILSEED PRODUCTION COMPARED TO FISH LANDINGS

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F ISH OIL PRODUCTION COMPARED TO WORLD FATS AND OILS 5 YEAR AVERAGE

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KONSEP IMPLEMENTASI DAN PENGEMBANGAN PRODUK BERNILAI TAMBAH TINGGI “FISH PROTEINS AND PEPTIDES”

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CURRENT PROCESSES 

Surimi production  Human food market

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Fishmeal production  Animal food market

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Autolytic production (visceral enzymes)  Animal food/Fertilizer market

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Fish protein hydrolysates/concentrates  Animal food/Fertilizer market

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PROMISING PROCESSES 

Fish protein hydrolysates  Controlled processes with defined enzymes

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Post-processing modification of fish proteins– to improve function  Enzymes (i.e. FPH)  Chemical modification

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Acid and alkali aided protein recovery process  Production of functional fish proteins  Modified surimi process

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CONVENTIONAL SURIMI PROCESS

MINCE FISH MUSCLE

WASH WITH WATER 3-5 Vol 3x

REFINE AND DEWATER

ADD CRYOPROTECTANTS

SURIMI

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Final material still has considerable “impurities” and lipids

Protein recovery can be “low”

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THE ACID AND ALKALI PROCESS (Teknologi Hasil Perikanan, 1993 dan Suzuki, 1981)

1:9 FISH ; WATER

pH 2-3 or 10.5-11.5

Proteins Solubilize, Viscosity Drops

CENTRIFUGATION

INSOLUBLES

SOLUBLE PROTEIN

STORAGE LIPIDS

RECOVERY OF PROTEINS (pH 5.5)

Reuse water

PROTEIN ISOLATE Low in Lipids and Impurities Kuliah Ke-1

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COLOR AND APPEARANCE

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WHAT CAN WE PRODUCE?

SEDIMENT LAYER Scales, Bones, Membranes, Collagen

PROTEIN ISOLATE Proteins Low in Lipids

Fish Meal Bone Meal Pet Food Omega Fatty Acids Gelatin

Functional Proteins Ingredients Raw Material for FPH Gelation Ingredients Emulsifiers Fat-binders Water-binder Surimi High Quality Fish Meal Upper Scale Pet Food

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UPPER LAYER Neutral Lipids

Dietary Lipids Food Ingredient Fish Meal Pet Food

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WHAT ARE THE ADVANTAGES?          

Low cost fish and “byproducts” can be used Fish does not necessarily have to be fresh No washing steps needed Greater protein yields Lipid oxidation and color problems may be reduced Good functional properties Can dry product Safety improved Environmentally “more friendly” Comparable processing cost to surimi but more yield

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Pengembangan Makan Protein Tinggi Ikan di China

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Pengembangan Makan Protein Tinggi Ikan di China dengan Species Ikan Murah

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NUTRACEUTICAL

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THE FOSHU PRODUCTS OF JAPAN The main components of interest to the fish sector are:  Oligosaccharides to improve gastrointestinal function  Soy protein and peptides, alginate and chitosan to reduce serum cholesterol level  Peptides to lower blood pressure It is interesting to note that most of the products with the FOSHU-label are soft drinks, soups, margarine, candies and many of them are either soy or dairy based.

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Calpis Co. Ltd. produces Ameal S, a branded sour (fermented) milk drink It is FOSHU-approved products. Ameal S’s functional components are tripeptides of two proline amino acids and a third isoleucine or valine amino acid. The health claim is that it is suitable for people with mild hypertension. "These amino acid sequences are found in b- and k-casein, two milk proteins,“ Skim milk is fermented, which results in significant levels of the peptides. The peptides have been shown to reduce blood pressure.

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In Japan, a number of bioactive peptides are being marketed to prevent lifestyle-related diseases: control the symptoms of diabetes cardiovascular hypertension lowering cholesterol increasing mineral absorption Among those peptides, only two come from fish, both with ACE inhibition and antihypertensive effects: Sardine peptide Bonito peptide 1. 2. 3. 4. 5. 6.

Tuna muscle peptide to inhibit ACE. Anti stress (intensive exercise) peptide from highly migratory fish. Production of yeast catalyzed hydrolysates to obtain antihypertensive peptides from bonito. Autolysate of bonito bowels as a source of physiologically active peptides. In vivo experiments with hydrolysates of salmon heads for regulation of blood pressure. Krill hydrolysates with proteases also for ACE inhibitory effect

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KATSUOBUSHI (dried bonito) OLIGOPEPTIDE

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A FUNCTIONAL FOOD WITH ANTI-HYPERTENSIVE ACTIVITY

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Professor Masaaki Yoshikawa, department of Food Science and Technology in Kyoto University, showed that “Katsuobushi Oligopeptide” was obtained from “thermolysin” digest of dried bonito

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During a Katsuobushi (dried bonito) manufacturing process, bonito meat is treated with special fungi for a while. It seems that proteases secreted from the fungi are closely contributed to ACE-inhibitory activity.

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KATSUOBUSHI (dried bonito) OLIGOPEPTIDE thermolysin (Bacillus thermoproteolyticus)

five amino acids “LKPNM” (Leu-Lys-Pro-Asn-Met).

“LKP” (Leu-Lys-Pro)

+

“NM” (Asn-Met)

anti-hypertensive activity (Active Form)

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TEKNOLOGI DAN BENTUK PRODUK OLAHAN BIOACTIVE COMPOUND

TEKNOLOGI DAN BENTUK PRODUK OLAHAN Bioremediation: Oil-degrading Bacteria Alcanivorax borkumensis

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PROSPEK DAN MASA DEPAN TEKNOLOGI PENANGANAN LIMBAH, CO-PRODUCT RECOVERY DAN PEMANFAATAN HASIL SAMPING INDUSTRI HASIL PERIKANAN

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