Fish Processing Technology Laboratory – Departemen Perikanan UGM

Head of laboratory : Dr. Nurfitri Ekantari, S.Pi., M.P.

Overview of the Fish Processing Technology Laboratory (FPT-Lab)

The Fish Processing Technology Laboratory was originally established as the Fish Technology (FT-Lab) and has been known as the Fish Processing Technology since 2015. The main focus of the laboratory includes the development of fish-based food products, diversification of various processed fish products, extraction of active compounds, development of functional products from fishery resources, food safety assurance, and valorization of fishery by-products and waste to increase their economic value. FPT-Lab is one of the academic and research facilities in the Department of Fisheries that focuses on the research, innovation, and technological development in fishery products while promoting the sustainable utilization and value addition of fishery resources. The laboratory supports education, research, and community engagement activities, with particular emphasis on post-harvest management, product diversification, by-product utilization, and quality assurance of fishery products for Micro, Small, and Medium Enterprises (MSMEs).

Since 2004, the former Fish Technology Laboratory (FT-Lab) has conducted research on healthy fish-based foods utilizing fish gel technology, with formulations free from artificial flavor enhancers and preservatives. As a result of years of research and development, the laboratory successfully introduced a fish-based product brand known as delifiZ®. The brand was officially launched during the 61st Anniversary Celebration of the Faculty of Agriculture in 2007 and has since obtained Halal certification, a Home Industry Food Production Permit (PIRT; Pangan Industri Rumah Tangga), and trademark registration with the Ministry of Law and Human Rights of the Republic of Indonesia.

In addition, research on the development of food products based on Spirulina platensis has been conducted since 2008, and the Fish Technology Laboratory (FT-Lab) has served as the Spirulina Product Research Unit since 2012.

In academic activities, the FPT-Lab supports student learning through various practical courses, integrating product development into the curriculum, and developing research skills related to product innovation. Students are equipped with competencies in raw material characterization, conduct physical and chemical analysis, and sensory evaluation of fishery products. The laboratory also encourages creativity and entrepreneurship by integrating food science, industrial technology, and economic sustainability in the utilization of fishery resources.

Research Focus

As a research center, FPT-Lab generates scientific knowledge and practical solutions to address challenges in the downstream fisheries industry. Current research focuses include:

Microalgae and Macroalgae Utilization:

Spirulina Product Diversification: development of value-added products derived from Spirulina spp. as functional food ingredients.
Phycocyanin Optimization: advanced research on optimizing the characteristics and stability of phycocyanin pigments for use as natural colorants and antioxidants, as well as their application in food products.
Brown Algae Bioactive Compounds: extraction and utilization of bioactive compounds from brown algae, particularly the genus Sargassum, for applications in the food and pharmaceutical industries.

Biomaterials and Eco-Friendly Products:

Chitosan Innovation: utilization of chitosan derived from crustacean waste to develop value-added products, including environmentally friendly edible straws.

Modern Packaging Technology:

Active Packaging: development of smart and active packaging to extend the shelf life and maintain the quality of fishery products during distribution.

Recent Research Publications

The following are several publications from research activities under the auspices of FPT-Lab:

Publications on Spirulina and Phycocyanin

Oxidative Stability and Accelerated Shelf Life of Fish Oil Enriched with Arthrospira platensis Phycocyanin Microemulsion (Rahmad Dwi Aditya and Siti Ari Budhiyanti)
Response Surface Methodology for Optimizing the Concentration of Gum Arabic, Maltodextrin, and Whey Protein Isolate in Arthrospira platensis Phycocyanin Microcapsules (Puspa Pebriyanti, Siti Ari Budhiyanti, and Nurfitri Ekantari)
Pengaruh Penggilingan Menggunakan Planetary Ball Mill terhadap Struktur Morfologi, Kandungan Proksimat dan Foaming Properties Spirulina Bubuk (Bayu Kumayanjati, Prihati Sih Nugraheni, dan Siti Ari Budhiyanti)
Oil-in-water microemulsion of Arthrospira platensis carotenoid as antiphotooxidation in vitamin C beverages (Arsalia, R., Nurfitri Ekantari. and Siti Ari Budhiyanti)
Effect of Homogenization Process on the Production of Arthrospira platensis Carotenoid Nanocapsules Encapsulated with Arabic Gum and Whey Protein Concentrate (Khusnul Alfionita, Siti Ari Budhiyanti, and Nurfitri Ekantari)

Publications on Sargassum

In vitro antidiabetic activity and consumer acceptance level of fermented brown seaweed Sargassum hystrix tea using Lactobacillus plantarum (Khalishah Jasmine Putri Abdillah, Amir Husni, Masagus Muhammad Prima Putra, and Siti Ari Budhiyanti)
Extraction, Purification, and Bioactivity of Fucoxanthin from Brown Seaweed Sargassum hystrix (Nungky Mufarocha, Amir Husni, and Masagus Muhammad Prima Putra)
In Vitro Anti-Acne Activity and Bioactive Compound Analysis of Sargassum cristaefolium Ethanolic Extract from Teluk Awur Jepara (Theresia Adven Dea Kristiani, Amir Husni, and Alim Isnansetyo)
Effect of Isolation Method on Characteristics of Microcrystalline Cellulose from Brown Seaweed Sargassum vulgare(Amir Husni and Siti Ari Budhiyanti)
Characteristics and Antioxidant Activity of Fucoidan from Sargassum hystrix: Effect of Extraction Method(Amir Husni, Nuzulia Izmi, Fatimah Zahra Ayunani, Aprilia Kartini, Naila Husnayain, and Alim Isnansetyo)

Various other research publications

Impact of Enzymatic Hydrolysis on Antioxidant Activity of Snakehead Fish (Channa striata) Head Protein Hydrolysate (Venny Agustin, Masagus Muhammad Prima Putra, and Amir Husni)
Nutritional Composition, Amino Acid Profiles, and Protein Digestibility of Indonesian Smoked Eel, Shirayaki, and Kabayaki (Siti Ari Budhiyanti, Indun Dewi Puspita, Nurfitri Ekantari)
The characteristics and consumer acceptance of jelly drink fortified with Ulva lactuca fatty acid microemulsion (D R S Kusumajati and Siti Ari Budhiyanti)
Influence of Enzyme Concentration, Hydrolysis Duration, and Drying Temperature on the Production of Antioxidant-containing Peptide from Catfish (Clarias) Gills (Masagus Muhammad Prima Putra, Winnen Wisnumurti, Nezar Helmi Athallah, Al Tarich Arasy Zaen, Aulia Rachma Sahura, Ustadi)
Karakteristik fisikokimia dan antioksidan garam mandi (bath salt) yang diperkaya tepung Sargassum (Zahra Rizki Salamah, Latif Sahubawa, Indun Dewi Puspita, and Mgs. Muhammad Prima Putra)