Mapping and Alternative Utilization of Shell Crab Waste in Indonesia

Physicochemical and microbiological quality of blue swimming crab (Portunus pelagicus) caught in Rembang District, Central Java

Fisheries By-Catch at Tarakan City as a source of Nutritious Food

The development of innovative sambal roa product through mole crab formulation

Optimization of Demineralization Stage in Chitosan Extraction from Mud Crab Shell (Scylla sp.)

Bacillus sp. is one bacterial genus causing spoilage of fishery products. The aim of the research was to find out the characteristics of Bacillus sp. from small crab (Portunus pelagicus) fresh and canned products in Company X. Five of 20 stocks or isolate fresh swimming crab and 12 stocks of bacteria cans swimming crab products namely HRN 3, NTG 3, CAD, Claw Meat 2 and Lump 1 were identified as Bacillus. Their optimal growth were at 37 C, PH 7 and salinity 3%. One starin namely Lump i can survive on two hours of heatig at 100 C.

keywords: Bacillus sp. flat sour, swimming crab

The Production of Chitosan from Crab Shell (Portunus sp.) at Room Temperature

Karakteristik fisikokimia flavor bubuk lemi rajungan (Portunus pelagicus) dengan penambahan maltodekstrin

Formulation and characterization of antibacterial paper soap with the addition of nanochitosan from mangrove crab shells