Nama : Muhammad Rizal Alfiansyah

NPM :230110200003

Kelas : A

Resume [First Lecture 2nd Semester 2021/2022 : Fish and Fishery Product :
Waste & Utilization for Product Development]

Rajnibhas S. Samakradhamrongthai, Ph.D

Division of Product Development Technology, Faculty of Agro-Industry, Chiang

Mai University

Geoghraphy of Earth and its water

 All Earths water, liquid fresh water, and water in lakes and rivers.
 About 71 percent of the earths surface is water-covered, and the oceans
hold about 96.5 percent of all Earths water.
 Water also exist in the air as water vapor, in rivers and likes , in icecaps
and glaciers, in the ground as soil moisture and in aquifers
 An estimated 50-80% of all life on earth is found under the ocean surface
and the oceans contain 99% of livimg space on the planet.
 Less than 10% of that space has been explored by humans
 85% of the area and 90% of the volume constitute the dark, cold
environment we call the deep sea.
 The fisheries and aquaculture sector significantly expanded in the past
decades and total production, trade and consumption

+14% Rise in global capture fisheries production from 1990 to 2018, +527%
Rise in global aquaculture production from 1990 to 2018, +122% Rise in total
food fish consumption from 1990 to 2018.

Fish and fishery product play in important role in food and nutritional security
around the world.
 The consumption offers unique nutritional and helath benefits and is
considered a key element in helaty diet
 Increased attention is given to fish as a source of essential nutrient in diets,
not only high value proteins, but more importantly also as unique source
of micronutriens and long chain omega-3 fatty acids

Conventional Processes for Waste Valorization and Their Limitations

 Conventional processes for valorization of seafood discards and effluents

are based on chemical and physical methods, and it can cause several
limitations
 The tradititional solvent extraction of fish oil can cause its oxidation
 The process consisted of deguming, neutralization, washing, drying,
bleaching, and deodorization

Bioconversion Reaction For Valorization of Foos Wastes

 Bioconversion reaction are biological method, which are arrived out to

initially detach food components from their matrices.
 The detached components can be recovered and purifed by suitable
techniques
 Biocenversions of seafood processing discards by
microorganisms.
 Bioconversions of seafood processing discards by enzymes

Consumers needs and the product market

 Product properties
 Nutritional value

The adventages of the additions

 Improve the product properties

 Physical properties : color
 Chemical properties : antioxidation or antioxidant activity
 Textural properties : hardness, fracturability
 Sensory qualities : consumer acceptance