Head of Laboratory: Mgs. Muhammad Prima Putra, S.Pi., M.Sc., Ph.D.
The Laboratory of Fishery Product Quality and Safety is a dedicated unit supporting research and community service in food safety, freshness, and quality of aquatic products. As global nutritional product trade continues to grow, this laboratory addresses crucial issues such as contamination, compliance with trade regulations, and product preservation. The research activities are focused on microbiological analysis, chemical residue detection (e.g., histamine), physicochemical testing, and shelf-life studies. The laboratory also explores innovative preservation techniques to improve product quality and traceability in the fisheries supply chain.
Looking ahead, the laboratory aims to become a regional hub of innovation in food safety, targeting the modernization of its analytical infrastructure, integration of molecular technologies and sensor-based systems, while expanding its reach to international research collaborations.
2017 Presence of proteolytic kitinolytic bacteria from vaname shrimp and their enzymatic activity
DOI: 10.13057/biodiv/d180354
2022 Antibacterial potential of supernatant from lactic acid bacteria isolated from fermented fishery products against histamine-producing bacteria
DOI: 10.22146/ide.69794
2023 Screening of lactic acid bacteria producing protease enzymes from Indonesian fermented fishery products and their application in chitin extraction from vaname shrimp shells (Litopenaeus vannamei)
DOI: 10.1088/1755-1315/1289/1/012039
2023 Production, purification, and characterization of chitinase from Micromonospora sp. AR17
2023 Antibacterial activity of Lactobacillus sp. GMP1 and Weisella sp. GMP12 against foodborne pathogenic bacteria
http://dx.doi.org/10.14710/ifish.v26i2.44618
Influence of pH, temperature, and substrate types on chitinase activity from Bacillus sp. RNT9
https://doi.org/10.14710/ijfst.19.1.29-39
2020 Growth and histamine production by Klebsiella sp. CK02 isolated from skipjack tuna compared to Morganella morganii ATCC 25830 at different incubation temperatures
http://dx.doi.org/10.15578/squalen.v15i1.441
2021 Effect of storage temperature on bacterial growth and histamine formation by Klebsiella pneumoniae CK02 and Raoultella ornithinolytica TN01
DOI: 10.1088/1755-1315/919/1/012039
2016 Utilization of nano-chitosan as a preservative in fresh yellowfin tuna fillets
2019 Effect of acetic acid concentration on the formation of nano-chitosan as a fish preservative
DOI:10.1088/1757-899X/633/1/012040
2019 Effectiveness of chitosan-tripolyphosphate as an edible coating for fresh Nile tilapia (Oreochromis niloticus)
https://doi.org/10.14710/ijfst.5.1.5093.5105
2019 Comparison of formulation methods to produce nanochitosan as a bacterial growth inhibitor
10.5614/eng.techno.sci.2019.5.1.39
2023 Impact of enzymatic hydrolysis on antioxidant activity of hydrolyzed protein from snakehead fish (Channa striata) head
https://doi.org/10.20473/jipk.v15i1.88391
2022 Optimization of Irgacure® 2959 concentration as a photo-initiator in chitosan-alginate-based hydrogel for collagen sealant
https://doi.org/10.14710/ijtech.v13i8.6164
2023 Impact of glycerol addition on the characteristics of chitosan-based bioplastic
DOI: 10.1088/1755-1315/1289/1/012039
