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Encyclopedia of Marine Biotechnology Encyclopedia of Marine Biotechnology Editor(s): Professor Se‐Kwon Kim First published:11 August 2020 Print ISBN:9781119143772 Online ISBN:9781119143802 DOI:10.1002/9781119143802 © 2020 John Wiley & Sons Ltd. Table of Contents Volume V : Encyclopedia of Marine Biotechnology Front Matter (Pages: i-xlv) Section IX : Pharmaceutical Development CHAPTER 120 Marine Algal‐derived Pharmaceuticals: Potential Anticancer Agents (Pages: 2691-2724) Sanith Cheriyamundath, V.L. Sirisha CHAPTER 121 Marine Source‐derived Anti‐HIV Therapeutics (Pages: 2725-2753) Amit G. Mirani, Tanvi K. Shah, Vandana B. Patravale CHAPTER 122 Marine Biopharmaceuticals – A Retrospective of Molecular Mechanisms (Pages: 2755-2772) Samiha Tabassum Ghori, Vishaalini Kamali Raja, Uthira Muralitharan, Aathira Maikkara, Ayyavu Mahesh CHAPTER 123 Chitosan and Trimethyl Chitosan (TMC) as Drug Absorption Enhancers: Moving Forward toward Clinical Acceptance (Pages: 2773-2795) Berglind Eva Benediktsdóttir Section X : Seafood Science CHAPTER 124 Application of Local Proteases to Produce Fish Protein Hydrolysate (FPH) in Indonesia (Pages: 2797-2812) Yusro Nuri Fawzya, Ekowati Chasanah CHAPTER 125 Allergic Risks Associated with Seafood (Pages: 2813-2843) Samanta S. Khora CHAPTER 126 Applications of Biotechnology in Seafood Production and Processing (Pages: 2845-2865) C.S. Ranadheera, P.H.P. Prasanna, J.K. Vidanarachchi CHAPTER 127 Dielectric Properties of Selected Seafood and their Products (Pages: 2867-2880) L.T. Nguyen, I. Ahmad, N.Y. Jayanath CHAPTER 128 Health Risk Assessment for Radionuclide Contamination in Seafood (Pages: 2881-2894) P. Sivaperumal, P. Kumar, K. Kamala, Ajit. A. Ambekar, K. Ponnusamy, R. Rajaram, A.K. Pal CHAPTER 129 Indonesian Traditional Fermented Fish Ikan Peda: Processing, Quality, and Utilization Improvements (Pages: 2895-2911) Giyatmi, Hari Eko Irianto CHAPTER 130 Improvements in Seafood Products through Recent Technological Advancements in Seafood Processing (Pages: 2913-2938) Upani Pinnaduwa, Eresha Mendis, Se‐Kwon Kim CHAPTER 131 Seafood in the Human Diet for Better Nutrition and Health (Pages: 2939-2959) Chathurika Jayasekara, Eresha Mendis, Se‐Kwon Kim CHAPTER 132 Seafood By‐products: A New Way from Waste to High Added Value in Pharmaceuticals and Cosmetics (Pages: 2961-2986) Ngo Dang Nghia CHAPTER 133 Seafood as Source of Protein‐based Functional Foods (Pages: 2987-2997) Rahmi Nurdiani, Asep Awaludin Prihanto, Muhamad Firdaus CHAPTER 134 Stress in Fish and Application of Carotenoid for Aquafeed as an Antistress Supplement (Pages: 2999-3019) Toshiki Nakano CHAPTER 135 Recovery of Bioactive Components from Seafood By‐products toward Zero‐waste Processing (Pages: 3021-3039) Trang Si Trung, Nguyen Van Hoa, Pham Thi Dan Phuong, Nguyen Cong Minh, Nguyen Thi Hong Mai, Hoang Ngoc Cuong, Phan Thanh Loc, Willem Frans Stevens CHAPTER 136 Traditional and Novel Seafood Processing Techniques Targeting Human Health Promotion (Pages: 3041-3084) Harshani Nadeeshani, Niranjan Rajapakse, Se‐Kwon Kim CHAPTER 137 The Potential of Developing Additives from Marine Bioresources for the Food Industry (Pages: 3085-3107) Shachini Karunarathne, Eresha Mendis, Se‐Kwon Kim CHAPTER 138 Applications of Flow Cytometry in Marine Biotechnology (Pages: 3109-3118) Teresa Lopes da Silva, Alberto Reis Section XI : Tools for Marine Biotechnology CHAPTER 139 Bioremediation of Marine Effluents and Environments (Pages: 3119-3137) J. Paniagua‐Michel CHAPTER 140 Bioremediation: A Promising Xenobiotics Cleanup Technique (Pages: 3139-3172) Thandapani Gomathi, M. Saranya, E. Radha, K. Vijayalakshmi, P. Supriya Prasad, P.N. Sudha CHAPTER 141 Future of Mariculture with the Advent of Modern Biotechnology Tools (Pages: 3173-3194) Dr. T. Charles John Bhaskar CHAPTER 142 In Silico Techniques Used in Marine Biology Research: An Overview (Pages: 3195-3211) Jitendra Narayan, Rahul Agarwal CHAPTER 143 Innovative Alternative Technology for Fucoxanthin Recovery (Pages: 3213-3227) Evi Amelia Siahaan, Byung Soo Chun CHAPTER 144 Marine Microorganisms: Tools for Radionuclide Bioremediation (Pages: 3229-3244) P. Sivaperumal, K. Kamala, S. Manjunath Kamath, P. Kumar, R. Rajaram, W. Richard Thilagaraj CHAPTER 145 Transgenic Fish Technology: Principle and Application (Pages: 3245-3282) Thomas T. Chen, Maria J. Chen CHAPTER 146 Reproductive Processes of Marine Animals as Biomarker for Environmental Stress Impact (Pages: 3283-3298) Alessandra Gallo, Elisabetta Tosti 2895 129 Indonesian Traditional Fermented Fish Ikan Peda Processing, Quality, and Utilization Improvements Giyatmi1 and Hari Eko Irianto1,2 1 Food Technology Department, Sahid University, Jakarta Selatan, 12870, Indonesia 2 Research and Development Center for Marine and Fisheries Product Processing and Biotechnology, Jakarta Pusat, 10260, Indonesia 129.1 ­Introduction process occurred during transportation or shipment and generates changes chemically As an archipelagic country, Indonesia is not and microbiologically to salted fish, transform- only abundant with fisheries resources, but ing the product into fermented fish which is also rich in various types of fish‐processing then called ikan peda. The product can be kept methods, including traditional processing for a few weeks or a couple of months at most, practices. One of the traditional fish process- depending on the quality. ing methods is fermentation, and there are Ikan peda is a very popular product in Java many kinds of fermented fish products which Island, especially in West Java. Physically and can be found in many parts of Indonesia. The in flavor, this product is quite different from most popular fermented fish products in other fermented fish products and even from Indonesia are ikan peda (moist salted fish), other traditional fish products such as ikan terasi (fermented fish or shrimp paste), kecap asin (dried salted fish), pindang (boiled salted ikan (fish sauce), and ikan jambal roti (moist fish) or ikan asap (smoked fish). For most salted split fish). Some other fermented fish Indonesians consuming rice, the flavor of ikan products are bekasang (fermented fish entrails) peda is able to raise their appetite. Due to the from North Sulawesi, bekasam (fermented high salt content, ikan peda is normally con- rice‐fish) from South Sumatera, cincalok (fer- sumed in limited portions. Consumers of this mented rice shrimp mixture) from West product come from almost all strata of society, Kalimantan and Riau, and wadi (fermented ranging from low to high income. freshwater fish) from South Kalimantan. These Ikan peda manufactured through the fer- products have special consumers in Indonesia, mentation process is a way to preserve the fish since they provide unique characteristics catch. Ikan peda is produced by processors including specific flavor and texture. which can be found along the coast of Sumatera Van Veen (1953) described the history of and Java islands with uncomplicated technol- ikan peda, in which the product was originally ogy and using simple equipment. Basically, the salted fish exported from Thailand to Malaysia method of ikan peda processing is a salting and Indonesia. That product arrived in process with two salting steps, in which each Indonesia in very large bamboo crates where it salting step is carried out for a certain period. could be held for months. The fermentation The first salting is normally performed for Encyclopedia of Marine Biotechnology: Five Volume Set, First Edition. Edited by Se-Kwon Kim. © 2020 John Wiley & Sons Ltd. Published 2020 by John Wiley & Sons Ltd. 2896 129 Indonesian Traditional Fermented Fish Ikan Peda several days and known as the first fermenta- which it undergoes a maturing or ripening tion. The second salting takes several weeks to process which takes a number of weeks or develop flavor and texture, and this step is months. Sjachri and Nur (1977) said that ikan called the second fermentation (Irianto, 1990). peda in Central Java and East Java is made to This type of salting process makes ikan peda preserve the fish during the peak season to pre- different from ordinary salted fish, particularly vent spoilage and to avoid the low price obtain- in terms of flavor and texture, making it more able at that time in the market. Processors suitable to be classified as a fermented fish make ikan peda by soaking the fish in satu- product than salted fish. rated brine in concrete tanks for an indefinite period until the price in the marketplace rises. In general, the processing method of ikan 129.2 Processing of Ikan Peda peda is divided into two stages: the first and the second fermentation (Winarno et al., 1973; So far there is no a standard prescribed method Hanafiah, 1987; and Irianto, 1990). The first of ikan peda processing, but some methods fermentation is to develop the characteristic which are employed by traditional processors flavor and texture of ikan peda, while the sec- have been described by Winarno et al. (1973), ond fermentation is principally a maturation Sjachri and Nur (1977, 1979), Hedrawan phase (Irianto and Irianto, 1998). The basic (1981), Irianto (1990), Huda (2012), and Hakim method of ikan peda processing is outlined in (2016). In fact, processing methods might be Figure 129.1. Firstly, the fish are cleaned by different from one place to another or even washing with fresh water and then drained. from one processor to another. Subsequently the fish are soaked for three days Van Veen (1965) noted that in ikan peda in salt (about 25% of the total fish weight) in a making, the fish are salted, kept for 12–24 salting tank.
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