Effect of cooking on the proximate composition and minerals content of wild edible macro fungi from lore Lindu National Park, Central Sulawesi, Indonesia

Lore Lindu National Park was the most important flora and fauna protected area in Central Sulawesi, Indonesia. This area has high biodiversity, one of which is edible macro fungi. Macro fungi have attracted worldwide attention and reputation because of their diverse functions including beauty and aesthetics, medicinal effects (anticancer, antidiabetic, immunoenhancing and antioxidant), cosmetic ingredients, high nutritional value as food, economic value and ecosystem services. Macro fungi were rich in essential minerals, micro elements, vitamins, protein, carbohydrates and fiber. Indigenous peoples around this area have long been using edible macro fungi that grow wild in the forest both as a source of food and medicine. This study aimed to analyze the effect of cooking on the proximate composition and mineral content of several edible macro fungi originating from the Lore Lindu National Park area (Auricularia sp, Auricularia auricula-judae, Termitomyces sp, Lentinus sp, Pleurotus ostreatus, Schizophyllum commune, Agaricus sp, Boletus sp). Determination of the nutritional composition of edible macro fungi was carried out by mineral analysis using the AAS (Atomic absorption spectrophotometry) method and proximate analysis. Differences in proximate and mineral composition between cooked and uncooked edible macro fungi samples were analyzed by T-test. The results showed that all tested samples contained substantial amounts of nutrients and essential proteins. Cooked and uncooked edible macro fungi contain significant macro and micro minerals (Ca, Mg, P, K, S, Cu, Mn, Fe and Zn). The amount of protein and dietary fiber in edible macro fungi was also significantly affected by the cooking process. The fiber content in edible macro fungi increases when cooked, while the composition of carbohydrates, protein, fat, ash content and some mineral elements decreases due to cooking. This research shows that cooked and uncooked edible macro fungi have potential nutritional principles. The evaluation of the nutritional components (protein, fiber, carbohydrates, minerals, amino acids, unsaturated fatty acids and IVPD (in-vitro protein digestibility) and the calorific value of edible macro fungi indicated a low-fat and low-calorie diet, which was lower than legumes and meat

The Development of Selective and Unselective Fishing Gear Owned by Fisherman at the North Coast of Central Java

Introduction : The Utilization of fisheries resource in Indonesia waters has just achieved about half (56.06%) of the maximum sustainable yield. In the north coast of Central Java, which has a coastal line of about 450 kilometers, 20 types of fishing gear are owned by fishermen. Experiment : Data were collected from Annual Report 1993 – 1997 issued by Central Java Fisheries Agency. Twenty types of fishing gear were classified into 6 groups, i.e. seine nets, purse seine, gillnets and trammel nets, lift nets, lines, and traps. Two of them were categorized as unselective fishing gear, i.e. seine nets and purse seine, whereas the other 4 were classified as selective ones. The number of each group was expressed in means and percentages and the development/changes thereof was presented in percentage. Results and discussion : The number of unselective fishing gears grew rapidly from 1996 to 1997, i.e. seine nets 17.31% and purse seine 12.07%. on the country the number of selective fishing gear increased slightly or even decreased, for example traps (5.98%), line (4.13%), liftnets (-3.21%), and gill nets & trammel nets (-2.45%). The management of fisheries resources should be focused on the enhancement in the number of selective fishing gear and the extension of their fishing ground, combined with close monitoring on the mesh size of unselective fishing gear

Osmotic Response of Tiger Shrimp (Penaeus Monodon) Brood Stock in Various Molting Stages

The attempt to optimize shrimp culture production has faced with several problems related to its biotechnical management, which was suspected unable to meet the needs of the cultured species. This is primary because the ecophysiological characteristics of shrimp, particularly those related to the osmoregulation mechanism in connection with their growth, have not been sufficiently understood. The research was aimed at studying the ecophysiological characteristics of tiger shrimp (Penaeus monodon) involved in biotechnical management of shrimp hatchery with special emphasis on the osmotic response and isosmotic medium requirement for adult spawners in various molting stages. The results showed that osmotic responses were closely realted to the salinity of water medium and molting phases. It was also found that the minimum osmotic works of tiger shrimp occurred in isosmotic medium, i.e. 34 – 35 ppt for premolt, 33 – 34 ppt for molt and 30 – 31 ppt for intermolt stages

Peningkatan Kadar Pati Resisten Tipe III Tepung Singkong Termodifikasi Melalui Fermentasi Dan Pemanasan Bertekanan-(improvement Level of Resistant Starch Type III on Modified Cassava Flour Using Fermentation and Autoclaving-cooling)

Tepung singkong termodifikasi (Mocaf) merupakan produk turunan dari tepung singkong yang menggunakan prinsip modifikasi sel singkong secara fermentasi selama 12-72 jam. Penelitian ini bertujuan meningkatkan kadar pati resisten tepung singkong melalui fermentasi bakteri asam laktat dan pemanasan bertekanan-pendinginan. Irisan singkong difermentasi dengan kultur campuran bakteri asam laktat (Lactobacillus plantarum B-307:Leuconostoc mesenteroides SU-LS 67 = 1:1) selama 18 jam pada suhu 37oC. Irisan singkong fermentasi selanjutnya di autoklaf (121oC, 15 menit) dan didinginkan (4oC, 24 jam) untuk 1-3 siklus. Irisan singkong kemudian dikeringkan (70oC, 16 jam), digiling dan diayak (80 mesh) untuk mendapatkan tepung singkong termodifikasi. Kombinasi pemanasan bertekanan-pendinginan dengan fermentasi mampu meningkatkan kadar pati resisten pada tepung singkong termodifikasi. Perlakuan fermentasi dengan 2 siklus pemanasan bertekanan-pendinginan (FAC-2S) menghasilkan kadar pati resisten tertinggi (12,51%) dibanding perlakuan lainnya dan meningkatkan kadar pati resisten sebesar 4,5 kali lipat dibandingkan perlakuan kontrol (2,81%). Peningkatan kadar pati resisten menyebabkan terjadinya penurunan daya cerna pada tepung singkong termodifikasi

Effect of cooking on the proximate composition and minerals content of wild edible macro fungi from Lore Lindu National Park, Central Sulawesi, Indonesia

Lore Lindu National Park was the most important flora and fauna protected area in Central Sulawesi, Indonesia. This area has high biodiversity, one of which is edible macro fungi. Macro fungi have attracted worldwide attention and reputation because of their diverse functions including beauty and aesthetics, medicinal effects (anticancer, antidiabetic, immunoenhancing and antioxidant), cosmetic ingredients, high nutritional value as food, economic value and ecosystem services. Macro fungi were rich in essential minerals, micro elements, vitamins, protein, carbohydrates and fiber. Indigenous peoples around this area have long been using edible macro fungi that grow wild in the forest both as a source of food and medicine. This study aimed to analyze the effect of cooking on the proximate composition and mineral content of several edible macro fungi originating from the Lore Lindu National Park area (Auricularia sp, Auricularia auricula-judae, Termitomyces sp, Lentinus sp, Pleurotus ostreatus, Schizophyllum commune, Agaricus sp, Boletus sp). Determination of the nutritional composition of edible macro fungi was carried out by mineral analysis using the AAS (Atomic absorption spectrophotometry) method and proximate analysis. Differences in proximate and mineral composition between cooked and uncooked edible macro fungi samples were analyzed by T-test. The results showed that all tested samples contained substantial amounts of nutrients and essential proteins. Cooked and uncooked edible macro fungi contain significant macro and micro minerals (Ca, Mg, P, K, S, Cu, Mn, Fe and Zn). The amount of protein and dietary fiber in edible macro fungi was also significantly affected by the cooking process. The fiber content in edible macro fungi increases when cooked, while the composition of carbohydrates, protein, fat, ash content and some mineral elements decreases due to cooking. This research shows that cooked and uncooked edible macro fungi have potential nutritional principles. The evaluation of the nutritional components (protein, fiber, carbohydrates, minerals, amino acids, unsaturated fatty acids and IVPD (in-vitro protein digestibility) and the calorific value of edible macro fungi indicated a low-fat and low-calorie diet, which was lower than legumes and meat

Marine Aquaculture in Indonesia: The present and future development

The ultimate goals of marine aquaculture are to create a sustainable fishing industry, increase the farmer's income and to protect endangered species. This paper provides information on the current marine aquaculture in Indonesia including finfish, crustaceans, mollusks and seaweeds. Improved legal framework, financing, human resources and technologies are required for future development.Keywords: Fisheries Economics, sustainable fisheries, marine aquaculture, Asian Fisheries and Aquacultur