* egx sv](mv igx

8/16/2021 (949 unread) - [email protected] - Yahoo Mail - Re: Request from ICBiotech (2019 Annual Reports)

https://mail.yahoo.com/b/search/keyword=0JeEV7cSbacuXtOLv8E-~A&accountIds=1/messages/ALX89QFP5fi9X178rQjtKEt0-Nc?accountIds=1&… 1/2

Account Info Go Sign Out Homeyamashita

Switch to the newest Yahoo MailInbox Contacts Notepad Calendar

949

135

949

58

18

Compose

kar_yantina

kar_yanti

Inbox

Drafts

Sent

Archive

Spam

Trash

+ New folder

ACADEMICA

Air Asia

Akademik Fatipa

AKREDITASI FATIPA 2014

Booking hotel

E BCA

Facebook

Free Piano Sheets Download

Free-e Books

iTunes

Junk

Materi Kuliah

Merkuria Karyantina

Milis Ilunisma SMA Yos…

Notes

Other

SkyDrive

TripAdvisor

Twitter

UNSESCO SHORT COURSE

Yahoo

Compose

Folders Edit Hide

kar_yantina /Inbox

Sep 14, 2020 at 12:16 PMPrint Raw message

Re: Request from ICBiotech (2019 Annual Reports)

YAMASHITA Keiko <[email protected]>To: [email protected]

2 Files 284.7kB Download All

Submission-…Download

Karyantina-3…Download

Dear Ms. Merkuria Karyantina

Good afternoon ! Fujiyama sensei has checked your article. In the article that we have sent you back, the red color words are what wehave revised. Please kindly check if they are okay for you. The words or expressions that have yellow background are the ones that wecan not understand or we would like to check. Please kindly review them. Also, we have sent you the list of publication. We can not find the publication year for article No.2 and No.5, so pleasekindly tell us the year. We are sorry for this late reply.

Sincerely yours,

YAMASHITA Keiko

========================================================== 国立大学法人大阪大学生物工学国際交流センター International Center for Biotechnology, Osaka University 山下　景子（YAMASHITA Keiko Ms.)

〒565-0871 大阪府吹田市山田丘2-1 2-1 Yamada-oka, Suita, Osaka 565-0871, Japan

TEL:+81-(0)6-6879-7455　FAX：+81-(0)6-6879-7454 E-mail: [email protected] ==========================================================On 2020/06/29 12:07, [email protected] wrote: Dear Fujiyama Sensei.

The following is a list of publications for April 2019 - March 2020 fromMerkuria Karyantina.

Also sent an article, I hope that the article can be published in the IC BiotechAnnual Report Osaka.

Thank you for your attention and accepting my request

Best Regard Merkuria Karyantina

On Thursday, June 11, 2020, 11:46:15 AM GMT+7, YAMASHITA Keiko<[email protected]> wrote: Dear UNESCO Alumni, Warm Greeting from Osaka University We hope this mail finds you well. As mentioned in our letter (attached file), we are planning to issue Annual Report of ICBiotech 2019. We would like to have the opportunity to introduce your performance in FY2019 in our Annual Report.

Back to Search Delete Spam Actions Apply

269kBDOC 16kBDOCX

Factory Direct Sale Price

Highlights: CE, RoHS, EMC, LVD certi�ed.

Various types for choose. 3-5 years warranty.

https://mail.yahoo.com/

https://login.yahoo.com/config/login?crumb=FS.A2vCoyUQ&.lang=en-US&logout=1&.src=ym&.direct=2&.done=https://www.yahoo.com

https://www.yahoo.com/

https://mail.yahoo.com/d/optin?crumb=ypQWKXy1.37

https://mail.yahoo.com/b/folders/1?accountIds=1&folderType=INBOX

https://mail.yahoo.com/b/contacts?accountIds=1&folderType=INBOX

https://calendar.yahoo.com/?view=notepad

https://calendar.yahoo.com/

https://mail.yahoo.com/b/compose?accountIds=1&folderType=INBOX




https://mail.yahoo.com/b/folders/3?accountIds=1&folderType=DRAFT

https://mail.yahoo.com/b/folders/2?accountIds=1&folderType=SENT

https://mail.yahoo.com/b/folders/42?accountIds=1&folderType=ARCHIVE

https://mail.yahoo.com/b/folders/6?accountIds=1&folderType=BULK

https://mail.yahoo.com/b/folders/4?accountIds=1&folderType=TRASH

https://mail.yahoo.com/b/listfolders/accountIds=1?accountIds=1&folderType=INBOX

https://mail.yahoo.com/b/folders/41?accountIds=1&folderType=USER























https://mail.yahoo.com/b/search/keyword=0JeEV7cSbacuXtOLv8E-~A&accountIds=1/messages/ALX89QFP5fi9X178rQjtKEt0-Nc?accountIds=1&folderType=INBOX&showImages=true&offset=0&action=printMessage

https://apis.mail.yahoo.com/ws/v3/mailboxes/@.id==VjN-9vBqWo0j-ogmulOEDnbZs-p0jfCk9Tk87U4KwhexAaqEgvDR5qgwWyH9sJ10NgttOstHGQ2SvOzuBlPC52QM-g/messages/@.id==ALX89QFP5fi9X178rQjtKEt0-Nc/content/rawplaintext?appId=YMailNodin&ymreqid=a26340f9-da28-724b-1c75-5b0001015600&wssid=kfMdhhEquic

https://apis.mail.yahoo.com/ws/v3/mailboxes/@.id==VjN-9vBqWo0j-ogmulOEDnbZs-p0jfCk9Tk87U4KwhexAaqEgvDR5qgwWyH9sJ10NgttOstHGQ2SvOzuBlPC52QM-g/messages/@.id==ALX89QFP5fi9X178rQjtKEt0-Nc/content/parts/@.id%20in%20%5B'2','3'%5D/refresh?appid=YMailNodin&ymreqid=a26340f9-da28-724b-1c75-5b0000015600

https://apis.mail.yahoo.com/ws/v3/mailboxes/@.id==VjN-9vBqWo0j-ogmulOEDnbZs-p0jfCk9Tk87U4KwhexAaqEgvDR5qgwWyH9sJ10NgttOstHGQ2SvOzuBlPC52QM-g/messages/@.id==ALX89QFP5fi9X178rQjtKEt0-Nc/content/parts/@.id==2/refresh?appid=YMailNodin&ymreqid=a26340f9-da28-724b-1c75-5b0000015600




mailto:[email protected]



https://mail.yahoo.com/b/search/keyword=0JeEV7cSbacuXtOLv8E-~A&accountIds=1?accountIds=1&folderType=INBOX&offset=0


https://www.googleadservices.com/pagead/aclk?sa=L&ai=CO8QyedUZYdrWDJGox_AP87ao8ATnxM7nYorKgMLnCpjCi-mhJBABIM7dxSdg6YKAgOgNoAG3z9TIAsgBCakCZ0K3G5m4hD6oAwHIA8sEqgTAAU_Q0IVagXEsaIi__fjWmcncllOKJN0KTnnNrpqVX2UvCX1bp2LL3iSMexrWz96F4oDkGuQJvhvoqdPedmaBY8oPN3cZtzs4d598zV_gjmSKoC6SogHsDkzZdA4l7na8hhaR9kzVRJOxxl5y3uYhwymsbB3e3ZUpr9tdlOXrigGZ5-9lwPdHl5Im3ERgMuGKbzYhl7t0AEKr7J8zqPT9eyuoHhcBRsjLvcz-XrPBpStkd8Ivzp21t1pwP76xHKckmsAE-ITf3MECoAYugAexsKu3AagH1ckbqAfw2RuoB_LZG6gHjs4bqAeT2BuoB7oGqAfulrECqAemvhuoB-zVG6gH89EbqAfs1RuoB5bYG6gHqpuxAtgHANIIBwiAIRABGB-xCRG87k7frcungAoDmAsByAsBgAwBuAwB2BMNiBQD0BUBgBcB&ae=1&num=1&cid=CAASEuRoW5boeF5zRhCW6Nvk5bz9LQ&sig=AOD64_0qUtJ8Umk8_ZjBueMcv8nSOoTu7g&client=ca-pub-6785382607161389&nb=9&adurl=http://www.zsgdled.com/zhongshan-guangdu-lighting-technology-co-ltd-solar-garden-lights-16007425809603814.html%3Fgclid%3DEAIaIQobChMImvfijMe08gIVEdQRCB1zGwpOEAEYASAAEgI5nvD_BwE






https://mail.yahoo.com/b/search/keyword=0JeEV7cSbacuXtOLv8E-~A&accountIds=1/messages/ALX89QFP5fi9X178rQjtKEt0-Nc?accountIds=1&… 2/2

It would be pleased if you could submit reprints of academic papers. Due date of submission is June 30(Tue) 2020. We are sorry to take your time. Thank you very much for your cooperation. Best Regards, FUJIYAMA Kazuhito, PhD. Director/Professor, International Center for Biotechnology Osaka University * Please send back to Administrative assistant at ICBiotech YAMASHITA Keiko ========================================================== International Center for Biotechnology, Osaka University YAMASHITA　Keiko 2-1 Yamada-oka, Suita, Osaka 565-0871, Japan TEL:+81-(0)6-6879-7455　FAX：+81-(0)6-6879-7454 E-mail: [email protected] ==========================================================

Delete Spam Actions Apply


8/16/2021 (949 unread) - [email protected] - Yahoo Mail - Revision of article

https://mail.yahoo.com/b/search/keyword=0JeEV7cSbacuXtOLv8E-~A&accountIds=1/messages/ADG-KZNY0xk2X2boTwszMHr0Raw?accountId… 1/2



949

135

949

58

18

Compose

kar_yantina

kar_yanti

Inbox

Drafts

Sent

Archive

Spam

Trash

+ New folder

ACADEMICA

Air Asia

Akademik Fatipa


Booking hotel

E BCA

Facebook


Free-e Books

iTunes

Junk

Materi Kuliah

Merkuria Karyantina


Notes

Other

SkyDrive

TripAdvisor

Twitter


Yahoo

Compose

Folders Edit Hide

kar_yantina /Sent


Revision of article

[email protected]: [email protected]

2 Files 285.5kB Download All

Karyantina-3…Download


To. Fujiyama senshei

thank you for the opportunity to publish the research results on

The following is sent the revision of the article and the revision of thepublication list. Thank you very much

best regard Merkuria Karyantina


34kBDOC 252kBDOC










https://mail.yahoo.com/b/contacts?accountIds=1&folderType=SENT



https://mail.yahoo.com/b/compose?accountIds=1&folderType=SENT









https://mail.yahoo.com/b/listfolders/accountIds=1?accountIds=1&folderType=SENT
























https://mail.yahoo.com/b/search/keyword=0JeEV7cSbacuXtOLv8E-~A&accountIds=1/messages/ADG-KZNY0xk2X2boTwszMHr0Raw?accountIds=1&folderType=SENT&showImages=true&offset=0&action=printMessage

https://apis.mail.yahoo.com/ws/v3/mailboxes/@.id==VjN-9vBqWo0j-ogmulOEDnbZs-p0jfCk9Tk87U4KwhexAaqEgvDR5qgwWyH9sJ10NgttOstHGQ2SvOzuBlPC52QM-g/messages/@.id==ADG-KZNY0xk2X2boTwszMHr0Raw/content/rawplaintext?appId=YMailNodin&ymreqid=a26340f9-da28-724b-1c7d-32000101d000&wssid=kfMdhhEquic

https://apis.mail.yahoo.com/ws/v3/mailboxes/@.id==VjN-9vBqWo0j-ogmulOEDnbZs-p0jfCk9Tk87U4KwhexAaqEgvDR5qgwWyH9sJ10NgttOstHGQ2SvOzuBlPC52QM-g/messages/@.id==ADG-KZNY0xk2X2boTwszMHr0Raw/content/parts/@.id%20in%20%5B'2','3'%5D/refresh?appid=YMailNodin&ymreqid=a26340f9-da28-724b-1c7d-32000001d000

https://apis.mail.yahoo.com/ws/v3/mailboxes/@.id==VjN-9vBqWo0j-ogmulOEDnbZs-p0jfCk9Tk87U4KwhexAaqEgvDR5qgwWyH9sJ10NgttOstHGQ2SvOzuBlPC52QM-g/messages/@.id==ADG-KZNY0xk2X2boTwszMHr0Raw/content/parts/@.id==2/refresh?appid=YMailNodin&ymreqid=a26340f9-da28-724b-1c7d-32000001d000




https://mail.yahoo.com/b/search/keyword=0JeEV7cSbacuXtOLv8E-~A&accountIds=1?accountIds=1&folderType=SENT&offset=0


https://www.googleadservices.com/pagead/aclk?sa=L&ai=CCR55pNUZYaT8EZGu3gPA9o-QC-fEzudiisqAwucKmMKL6aEkEAEgzt3FJ2DpgoCA6A2gAbfP1MgCyAEJqQJnQrcbmbiEPqgDAcgDywSqBMABT9BASIj5slB-VEUbHbfPP4inxadGmIZi0uFTWDUxLi6RQaFawNhxIV19MqAO0oEB4iIVMT4TquCAG-n3_7CW1A4hZSemouIqRP_eRgb-s87mnMMWbv0D1gklMaDJyBMQxG4XUlZO1K7HcPFBpz2oyHGihN_tjbHRzQZU8wPFawzf_IxYowdFaTo3u_yn8caz6zlqj-sClRewaf9o651cgB3X9LyOJAhgI878XKvsXo8kY4wQ8ycqFCS8X1WlULEqwAT4hN_cwQKgBi6AB7Gwq7cBqAfVyRuoB_DZG6gH8tkbqAeOzhuoB5PYG6gHugaoB-6WsQKoB6a-G6gH7NUbqAfz0RuoB-zVG6gHltgbqAeqm7EC2AcA0ggHCIAhEAEYH7EJEbzuTt-ty6eACgOYCwHICwGADAG4DAHYEw2IFAPQFQGAFwE&ae=1&num=1&cid=CAASEuRojxlRl9K10e4wq6-1mbTudg&sig=AOD64_15MObuFSDQx70zKeh31IY48bx-dg&client=ca-pub-6785382607161389&nb=9&adurl=http://www.zsgdled.com/zhongshan-guangdu-lighting-technology-co-ltd-solar-garden-lights-16007425809603814.html%3Fgclid%3DEAIaIQobChMIpN6ooce08gIVEZd3Ch1A-wOyEAEYASAAEgLIxfD_BwE





8/16/2021 (949 unread) - [email protected] - Yahoo Mail - Revision of article

https://mail.yahoo.com/b/search/keyword=0JeEV7cSbacuXtOLv8E-~A&accountIds=1/messages/ADG-KZNY0xk2X2boTwszMHr0Raw?accountId… 2/2

8/16/2021 (949 unread) - [email protected] - Yahoo Mail - Re: Revision article

https://mail.yahoo.com/b/search/keyword=0JeEV7cSbacuXtOLv8E-~A&accountIds=1/messages/AHFVbcYyZcboX3EpMQjGGMOvkmI?accountI… 1/2



949

135

949

58

18

Compose

kar_yantina

kar_yanti

Inbox

Drafts

Sent

Archive

Spam

Trash

+ New folder

ACADEMICA

Air Asia

Akademik Fatipa


Booking hotel

E BCA

Facebook


Free-e Books

iTunes

Junk

Materi Kuliah

Merkuria Karyantina


Notes

Other

SkyDrive

TripAdvisor

Twitter


Yahoo

Compose

Folders Edit Hide

kar_yantina /Inbox

Sep 28, 2020 at 7:07 AMPrint Raw message

Re: Revision article



Thank you for sending the article. We will check it and contact you again.

Sincerely yours,

YAMASHITA Keikko



TEL:+81-(0)6-6879-7455　FAX：+81-(0)6-6879-7454 E-mail: [email protected] ==========================================================

On 2020/09/26 12:53, [email protected] wrote: > To. Fujiyama senshei > > thank you for the opportunity to publish the research results on > > The following is sent the revision of the. > Thank you very much > > best regard > Merkuria Karyantina















































https://mail.yahoo.com/b/search/keyword=0JeEV7cSbacuXtOLv8E-~A&accountIds=1/messages/AHFVbcYyZcboX3EpMQjGGMOvkmI?accountIds=1&folderType=INBOX&showImages=true&offset=0&action=printMessage

https://apis.mail.yahoo.com/ws/v3/mailboxes/@.id==VjN-9vBqWo0j-ogmulOEDnbZs-p0jfCk9Tk87U4KwhexAaqEgvDR5qgwWyH9sJ10NgttOstHGQ2SvOzuBlPC52QM-g/messages/@.id==AHFVbcYyZcboX3EpMQjGGMOvkmI/content/rawplaintext?appId=YMailNodin&ymreqid=a26340f9-da28-724b-1c92-3c000101a300&wssid=kfMdhhEquic





https://www.googleadservices.com/pagead/aclk?sa=L&ai=CISOlttUZYevFJ8WC3gOcuoL4CefEzudiisqAwucKmMKL6aEkEAEgzt3FJ2DpgoCA6A2gAbfP1MgCyAEJqQJnQrcbmbiEPqgDAcgDywSqBMABT9Ay4QAi61-MOS0YGoBu33H8ieXKVI3nupZlalPy0psZpMHIS1-y7e0L_GLJHdTd1mg8iXymG1KrKo3hzw7mOK2dpTBNFeH2vYFIodHvbDD72ttI-cZg7BrR7-XLAamHSer0pg8fISLPAZyxiY8legfkwRTcH4gMuI9gtVcRPSIlw4lUrDZx08h0ydnDFfMqgHKDcsMIe_FeZSMWUE9xPCHPjasnnjM6kW3-v2kNUy3JVX_pmJTF4q3pPYoseL4jwAT4hN_cwQKgBi6AB7Gwq7cBqAfVyRuoB_DZG6gH8tkbqAeOzhuoB5PYG6gHugaoB-6WsQKoB6a-G6gH7NUbqAfz0RuoB-zVG6gHltgbqAeqm7EC2AcA0ggHCIAhEAEYH7EJEbzuTt-ty6eACgOYCwHICwGADAG4DAHYEw2IFAPQFQH4FgGAFwE&ae=1&num=1&cid=CAASEuRoCbHd5Iv8WV5w4SJ4jAVirQ&sig=AOD64_2uJrGmW5lpj56HnyHdVjhTYdmqzA&client=ca-pub-6785382607161389&nb=9&adurl=http://www.zsgdled.com/zhongshan-guangdu-lighting-technology-co-ltd-solar-garden-lights-16007425809603814.html%3Fgclid%3DEAIaIQobChMI6_iIqse08gIVRYF3Ch0cnQCfEAEYASAAEgIgf_D_BwE






https://mail.yahoo.com/b/search/keyword=0JeEV7cSbacuXtOLv8E-~A&accountIds=1/messages/AHFVbcYyZcboX3EpMQjGGMOvkmI?accountI… 2/2


https://mail.yahoo.com/b/search/keyword=0JeEV7cSbacuXtOLv8E-~A&accountIds=1/messages/AFVWCyog23BGX2w0BgeVaJTBsKU?accountI… 1/2



949

135

949

58

18

Compose

kar_yantina

kar_yanti

Inbox

Drafts

Sent

Archive

Spam

Trash

+ New folder

ACADEMICA

Air Asia

Akademik Fatipa


Booking hotel

E BCA

Facebook


Free-e Books

iTunes

Junk

Materi Kuliah

Merkuria Karyantina


Notes

Other

SkyDrive

TripAdvisor

Twitter


Yahoo

Compose

Folders Edit Hide

kar_yantina /Inbox


Re: Request from ICBiotech (2019 Annual Reports)


1 File 275.5kB



Good afternoon ! Fujiyama sensei has checked your article again. The way of revising is same as last time. Please kindly check and revise it. Thank you for your kind cooperation.

Sincerely yours,

YAMASHITA Keiko ========================================================== 国立大学法人大阪大学生物工学国際交流センター International Center for Biotechnology, Osaka University 山下　景子（YAMASHITA Keiko Ms.)


TEL:+81-(0)6-6879-7455　FAX：+81-(0)6-6879-7454 E-mail: [email protected] ==========================================================On 2020/09/14 14:16, YAMASHITA Keiko wrote: Dear Ms. Merkuria Karyantina

Good afternoon ! Fujiyama sensei has checked your article. In the article that we have sent you back, the red color words are what wehave revised. Please kindly check if they are okay for you. The words or expressions that have yellow background are the ones that wecan not understand or we would like to check. Please kindly review them. Also, we have sent you the list of publication. We can not find the publication year for article No.2 and No.5, so pleasekindly tell us the year. We are sorry for this late reply.

Sincerely yours,

YAMASHITA Keiko



TEL:+81-(0)6-6879-7455　FAX：+81-(0)6-6879-7454 E-mail: [email protected] ==========================================================On 2020/06/29 12:07, [email protected] wrote: Dear Fujiyama Sensei.

The following is a list of publications for April 2019 - March 2020 from


276kBDOC










































https://mail.yahoo.com/b/search/keyword=0JeEV7cSbacuXtOLv8E-~A&accountIds=1/messages/AFVWCyog23BGX2w0BgeVaJTBsKU?accountIds=1&folderType=INBOX&showImages=true&offset=0&action=printMessage

https://apis.mail.yahoo.com/ws/v3/mailboxes/@.id==VjN-9vBqWo0j-ogmulOEDnbZs-p0jfCk9Tk87U4KwhexAaqEgvDR5qgwWyH9sJ10NgttOstHGQ2SvOzuBlPC52QM-g/messages/@.id==AFVWCyog23BGX2w0BgeVaJTBsKU/content/rawplaintext?appId=YMailNodin&ymreqid=a26340f9-da28-724b-1c4e-c30001018600&wssid=kfMdhhEquic

https://apis.mail.yahoo.com/ws/v3/mailboxes/@.id==VjN-9vBqWo0j-ogmulOEDnbZs-p0jfCk9Tk87U4KwhexAaqEgvDR5qgwWyH9sJ10NgttOstHGQ2SvOzuBlPC52QM-g/messages/@.id==AFVWCyog23BGX2w0BgeVaJTBsKU/content/parts/@.id==2/refresh?appid=YMailNodin&ymreqid=a26340f9-da28-724b-1c4e-c30000018600

https://apis.mail.yahoo.com/ws/v3/mailboxes/@.id==VjN-9vBqWo0j-ogmulOEDnbZs-p0jfCk9Tk87U4KwhexAaqEgvDR5qgwWyH9sJ10NgttOstHGQ2SvOzuBlPC52QM-g/messages/@.id==AFVWCyog23BGX2w0BgeVaJTBsKU/content/parts/@.id==2/refresh?appid=YMailNodin&ymreqid=a26340f9-da28-724b-1c4e-c30000018600






https://www.googleadservices.com/pagead/aclk?sa=L&ai=CsaaG0NUZYd7KHYeliQasjKSAC_6LxJNkreXa3Y8O3NkeEAEgzt3FJ2DpgoCA6A2gAdnS8NwCyAECqQJfqv2RqLyoPqgDAcgDyQSqBMUBT9DFOfyb5k13YlG64zPmf9Oncv1Z_-uhoIAuyBiI6DRkh3Eduios7iYjZpv_I0Ao8QmkoAlRatCeerZp7ZWnBlw3q8SFUTc92ePiDZJMvUF46LgUmdFUqm44gN5zjt7oXAvWdx8814DB0DTuCEB-tLpKOBGytoWTeMTEgeZBLWjZq-zC3_DVSZAzJN7CKXdOR7kIYr8L_6FmXat2dZwDaLqu6DXxmTvFmUHj97Biw6YEW57g3Z-DaRNLz23o3ZXpyF25DqHABKqh9KbBA6AGAoAHj62PowGoB9XJG6gH8NkbqAfy2RuoB47OG6gHk9gbqAe6BqgH7paxAqgHpr4bqAfs1RuoB_PRG6gH7NUbqAeW2BuoB6qbsQLYBwHSCAcIgCEQARgfsQkCcVtlplcSt4AKA5gLAcgLAbgMAdgTDdAVAYAXAQ&ae=1&num=1&cid=CAASEuRo7OcnJfL7SCntyZdQ6P3VFA&sig=AOD64_2rcmRCkWXAJuICeJ1yLj6R85am4w&client=ca-pub-6785382607161389&nb=17&adurl=https://pages.acquire.com.au/gimsuite5-01/%3Futm_source%3Dremarketing%26utm_medium%3Dgoogleads%26utm_campaign%3D2021_GIMSuite5_NB_1%26utm_term%3D%26utm_campaign%3D2021_GIMSuite5_NB_01_APAC%26utm_source%3Dadwords%26utm_medium%3Dppc%26hsa_acc%3D7997982649%26hsa_cam%3D14131551745%26hsa_grp%3D120609116330%26hsa_ad%3D537030489333%26hsa_src%3Dd%26hsa_tgt%3Daud-1392904674209%26hsa_kw%3D%26hsa_mt%3D%26hsa_net%3Dadwords%26hsa_ver%3D3%26gclid%3DEAIaIQobChMI3vKxtse08gIVh1LCCh0sBgmwEAEYASAAEgLBmvD_BwE


https://mail.yahoo.com/b/search/keyword=0JeEV7cSbacuXtOLv8E-~A&accountIds=1/messages/AFVWCyog23BGX2w0BgeVaJTBsKU?accountI… 2/2

Merkuria Karyantina.

Also sent an article, I hope that the article can be published in the IC BiotechAnnual Report Osaka.

Thank you for your attention and accepting my request

Best Regard Merkuria Karyantina

On Thursday, June 11, 2020, 11:46:15 AM GMT+7, YAMASHITA Keiko<[email protected]> wrote: Dear UNESCO Alumni, Warm Greeting from Osaka University We hope this mail finds you well. As mentioned in our letter (attached file), we are planning to issue Annual Report of ICBiotech 2019. We would like to have the opportunity to introduce your performance in FY2019 in our Annual Report. It would be pleased if you could submit reprints of academic papers. Due date of submission is June 30(Tue) 2020. We are sorry to take your time. Thank you very much for your cooperation. Best Regards, FUJIYAMA Kazuhito, PhD. Director/Professor, International Center for Biotechnology Osaka University * Please send back to Administrative assistant at ICBiotech YAMASHITA Keiko ========================================================== International Center for Biotechnology, Osaka University YAMASHITA　Keiko 2-1 Yamada-oka, Suita, Osaka 565-0871, Japan TEL:+81-(0)6-6879-7455　FAX：+81-(0)6-6879-7454 E-mail: [email protected] ==========================================================




8/16/2021 (949 unread) - [email protected] - Yahoo Mail - Revision article

https://mail.yahoo.com/b/search/keyword=0JeEV7cSbacuXtOLv8E-~A&accountIds=1/messages/ALa2Iww25rd-X267KwS3CIQlnRE?accountIds=… 1/2



949

135

949

58

18

Compose

kar_yantina

kar_yanti

Inbox

Drafts

Sent

Archive

Spam

Trash

+ New folder

ACADEMICA

Air Asia

Akademik Fatipa


Booking hotel

E BCA

Facebook


Free-e Books

iTunes

Junk

Materi Kuliah

Merkuria Karyantina


Notes

Other

SkyDrive

TripAdvisor

Twitter


Yahoo

Compose

Folders Edit Hide

kar_yantina /Sent


Revision article

[email protected]: [email protected]

1 File 254kB


To. Fujiyama senshei

thank you for the opportunity to publish the research results on

The following is sent the revision of the. Thank you very much

best regard Merkuria Karyantina


254kBDOC







https://mail.yahoo.com/b/contacts?accountIds=1&folderType=SENT




































https://mail.yahoo.com/b/search/keyword=0JeEV7cSbacuXtOLv8E-~A&accountIds=1/messages/ALa2Iww25rd-X267KwS3CIQlnRE?accountIds=1&folderType=SENT&showImages=true&offset=0&action=printMessage

https://apis.mail.yahoo.com/ws/v3/mailboxes/@.id==VjN-9vBqWo0j-ogmulOEDnbZs-p0jfCk9Tk87U4KwhexAaqEgvDR5qgwWyH9sJ10NgttOstHGQ2SvOzuBlPC52QM-g/messages/@.id==ALa2Iww25rd-X267KwS3CIQlnRE/content/rawplaintext?appId=YMailNodin&ymreqid=a26340f9-da28-724b-1c51-df0001010800&wssid=kfMdhhEquic

https://apis.mail.yahoo.com/ws/v3/mailboxes/@.id==VjN-9vBqWo0j-ogmulOEDnbZs-p0jfCk9Tk87U4KwhexAaqEgvDR5qgwWyH9sJ10NgttOstHGQ2SvOzuBlPC52QM-g/messages/@.id==ALa2Iww25rd-X267KwS3CIQlnRE/content/parts/@.id==2/refresh?appid=YMailNodin&ymreqid=a26340f9-da28-724b-1c51-df0000010800

https://apis.mail.yahoo.com/ws/v3/mailboxes/@.id==VjN-9vBqWo0j-ogmulOEDnbZs-p0jfCk9Tk87U4KwhexAaqEgvDR5qgwWyH9sJ10NgttOstHGQ2SvOzuBlPC52QM-g/messages/@.id==ALa2Iww25rd-X267KwS3CIQlnRE/content/parts/@.id==2/refresh?appid=YMailNodin&ymreqid=a26340f9-da28-724b-1c51-df0000010800



https://www.googleadservices.com/pagead/aclk?sa=L&ai=Cu55zYNYZYaucHbqJssUPrP-hiAH-i8STZK3l2t2PDtzZHhABIM7dxSdg6YKAgOgNoAHZ0vDcAsgBAqkCX6r9kai8qD6oAwHIA8kEqgTFAU_QOlLRw7xA3VwBC6HerHjmS5CQ2phQBsMOfhIzIz-AHVcBvdZrNg4DPhDO4YeaYxGHlLpSVLwICR4ws4r_tlLlrEcSqdgq70wp8LoOG86RxkT7us7tD1pRUQHrIJKF_viPWB-wd9wzpp7XAWXukqOFpSVv_nUH6taKSz11znOu-R2h1BDTf19WKqYBQMZppzE-IqYB8BbcXWNYfIiAoHpF6RHSETZ-o_0sJ2i7eYSop-KZ9p82vDbJxC8h7oOdrrsFMSwqwASqofSmwQOgBgKAB4-tj6MBqAfVyRuoB_DZG6gH8tkbqAeOzhuoB5PYG6gHugaoB-6WsQKoB6a-G6gH7NUbqAfz0RuoB-zVG6gHltgbqAeqm7EC2AcB0ggHCIAhEAEYH7EJAnFbZaZXEreACgOYCwHICwG4DAHYEw3QFQGAFwE&ae=1&num=1&cid=CAASEuRoxGk_JrUWNulyIR83EqH8SA&sig=AOD64_2AWqBhm-7gBAWydP6BqXAjc39miA&client=ca-pub-6785382607161389&nb=17&adurl=https://pages.acquire.com.au/gimsuite5-01/%3Futm_source%3Dremarketing%26utm_medium%3Dgoogleads%26utm_campaign%3D2021_GIMSuite5_NB_1%26utm_term%3D%26utm_campaign%3D2021_GIMSuite5_NB_01_APAC%26utm_source%3Dadwords%26utm_medium%3Dppc%26hsa_acc%3D7997982649%26hsa_cam%3D14131551745%26hsa_grp%3D120609116330%26hsa_ad%3D537030489333%26hsa_src%3Dd%26hsa_tgt%3Daud-1392904674209%26hsa_kw%3D%26hsa_mt%3D%26hsa_net%3Dadwords%26hsa_ver%3D3%26gclid%3DEAIaIQobChMIq8yG-8e08gIVuoSsAh2sfwgREAEYASAAEgLxkPD_BwE

8/16/2021 (949 unread) - [email protected] - Yahoo Mail - Revision article

https://mail.yahoo.com/b/search/keyword=0JeEV7cSbacuXtOLv8E-~A&accountIds=1/messages/ALa2Iww25rd-X267KwS3CIQlnRE?accountIds=… 2/2


https://mail.yahoo.com/b/search/keyword=0JeEV7cSbacuXtOLv8E-~A&accountIds=1/messages/ALjmhTQJhcrKX3QFQgrB6PUPcLg?accountIds… 1/2



949

135

949

58

18

Compose

kar_yantina

kar_yanti

Inbox

Drafts

Sent

Archive

Spam

Trash

+ New folder

ACADEMICA

Air Asia

Akademik Fatipa


Booking hotel

E BCA

Facebook


Free-e Books

iTunes

Junk

Materi Kuliah

Merkuria Karyantina


Notes

Other

SkyDrive

TripAdvisor

Twitter


Yahoo

Compose

Folders Edit Hide

kar_yantina /Inbox




1 File 268.5kB


Ms. Merkuria Karyantina

Thank you for sending us the article. Fujiyama sensei has checked your article, and we are pleased to publish your article in ICBiotech Annual Reports vol.41. We are going to publish the attached article, so please kindly check if it is fine for you.

Sincerely yours,

YAMASHITA Keiko



TEL:+81-(0)6-6879-7455　FAX：+81-(0)6-6879-7454 E-mail: [email protected] ==========================================================

On 2020/09/26 12:53, [email protected] wrote: > To. Fujiyama senshei > > thank you for the opportunity to publish the research results on > > The following is sent the revision of the. > Thank you very much > > best regard > Merkuria Karyantina


269kBDOC











































https://mail.yahoo.com/b/search/keyword=0JeEV7cSbacuXtOLv8E-~A&accountIds=1/messages/ALjmhTQJhcrKX3QFQgrB6PUPcLg?accountIds=1&folderType=INBOX&showImages=true&offset=0&action=printMessage

https://apis.mail.yahoo.com/ws/v3/mailboxes/@.id==VjN-9vBqWo0j-ogmulOEDnbZs-p0jfCk9Tk87U4KwhexAaqEgvDR5qgwWyH9sJ10NgttOstHGQ2SvOzuBlPC52QM-g/messages/@.id==ALjmhTQJhcrKX3QFQgrB6PUPcLg/content/rawplaintext?appId=YMailNodin&ymreqid=a26340f9-da28-724b-1cc1-410001014700&wssid=kfMdhhEquic

https://apis.mail.yahoo.com/ws/v3/mailboxes/@.id==VjN-9vBqWo0j-ogmulOEDnbZs-p0jfCk9Tk87U4KwhexAaqEgvDR5qgwWyH9sJ10NgttOstHGQ2SvOzuBlPC52QM-g/messages/@.id==ALjmhTQJhcrKX3QFQgrB6PUPcLg/content/parts/@.id==2/refresh?appid=YMailNodin&ymreqid=a26340f9-da28-724b-1cc1-410000014700

https://apis.mail.yahoo.com/ws/v3/mailboxes/@.id==VjN-9vBqWo0j-ogmulOEDnbZs-p0jfCk9Tk87U4KwhexAaqEgvDR5qgwWyH9sJ10NgttOstHGQ2SvOzuBlPC52QM-g/messages/@.id==ALjmhTQJhcrKX3QFQgrB6PUPcLg/content/parts/@.id==2/refresh?appid=YMailNodin&ymreqid=a26340f9-da28-724b-1cc1-410000014700





https://www.googleadservices.com/pagead/aclk?sa=L&ai=CRrHKe9YZYYq8Kc7B9QW6nb3wA_6LxJNkreXa3Y8O3NkeEAEgzt3FJ2DpgoCA6A2gAdnS8NwCyAECqQJfqv2RqLyoPqgDAcgDyQSqBMUBT9BF48OwEeU8v4erm679KYA_s18GWmQfI7OOJG3m-1CioRmHJUFs7qNMerpu6eib6Lr_IauTGkDrdWIH7L3SYt6js5DKjkLnA8HTV0AQco6fPIleOZ-cpTiXFWs9wogAyrJlSAcWGKRgsvkq-7AOQEpq2e6gqig-Wb_OQCmT33Nxyh7EnnfdzliZUefiMtxPVARbr5HnL3S7sCA66t2Z1HlmhE5nEpe1hbVERbNjEJqlZf9JeJ7Jr7B_BLr719FS1x-4ovzABKqh9KbBA6AGAoAHj62PowGoB9XJG6gH8NkbqAfy2RuoB47OG6gHk9gbqAe6BqgH7paxAqgHpr4bqAfs1RuoB_PRG6gH7NUbqAeW2BuoB6qbsQLYBwHSCAcIgCEQARgfsQkCcVtlplcSt4AKA5gLAcgLAbgMAdgTDdAVAYAXAQ&ae=1&num=1&cid=CAASEuRo3Gxyiq4VAlQRyIaJFAlYUg&sig=AOD64_2zs6_yKk8EPJxDuqD80-XR6skD7Q&client=ca-pub-6785382607161389&nb=17&adurl=https://pages.acquire.com.au/gimsuite5-01/%3Futm_source%3Dremarketing%26utm_medium%3Dgoogleads%26utm_campaign%3D2021_GIMSuite5_NB_1%26utm_term%3D%26utm_campaign%3D2021_GIMSuite5_NB_01_APAC%26utm_source%3Dadwords%26utm_medium%3Dppc%26hsa_acc%3D7997982649%26hsa_cam%3D14131551745%26hsa_grp%3D120609116330%26hsa_ad%3D537030489333%26hsa_src%3Dd%26hsa_tgt%3Daud-1392904674209%26hsa_kw%3D%26hsa_mt%3D%26hsa_net%3Dadwords%26hsa_ver%3D3%26gclid%3DEAIaIQobChMIyuWCiMi08gIVzmC9Ch26Tg8-EAEYASAAEgIn2fD_BwE


https://mail.yahoo.com/b/search/keyword=0JeEV7cSbacuXtOLv8E-~A&accountIds=1/messages/ALjmhTQJhcrKX3QFQgrB6PUPcLg?accountIds… 2/2


https://mail.yahoo.com/b/search/keyword=0JeEV7cSbacuXtOLv8E-~A&accountIds=1/messages/AEVv5WN5G88KX3UsZgP3oJnSPoU?accountI… 1/2



949

135

949

58

18

Compose

kar_yantina

kar_yanti

Inbox

Drafts

Sent

Archive

Spam

Trash

+ New folder

ACADEMICA

Air Asia

Akademik Fatipa


Booking hotel

E BCA

Facebook


Free-e Books

iTunes

Junk

Materi Kuliah

Merkuria Karyantina


Notes

Other

SkyDrive

TripAdvisor

Twitter


Yahoo

Compose

Folders Edit Hide

Back to Search Delete Spam Actions Apply.. 2X Qmiles on Premium Class

Book now













































https://mail.yahoo.com/b/search/keyword=0JeEV7cSbacuXtOLv8E-~A&accountIds=1/messages/AEVv5WN5G88KX3UsZgP3oJnSPoU?accountI… 2/2

kar_yantina /Inbox

Oct 1, 2020 at 8:09 AMPrint Raw message




Thank you very much for your prompt correspondence. We really appreciate your cooperation. We will send you a notice when publishing Annual Report Vol.41.

Sincerely yours,

Administrative assistant at ICBiotech YAMASHITA Keiko========================================================== 国立大学法人大阪大学生物工学国際交流センター International Center for Biotechnology, Osaka University 山下　景子（YAMASHITA Keiko Ms.)


TEL:+81-(0)6-6879-7455　FAX：+81-(0)6-6879-7454 E-mail: [email protected] ==========================================================On 2020/09/30 14:58, [email protected] wrote: To : Fujiyama Sensei

thank you for being given the opportunity to publish my research results.

My article (which attached), I was checked, and I am fine for me. Thank you very much.

Sincerely yours, Merkuria Karyantina

On Wednesday, September 30, 2020, 11:10:42 AM GMT+7, YAMASHITAKeiko <[email protected]> wrote: Ms. Merkuria Karyantina Thank you for sending us the article. Fujiyama sensei has checked your article, and we are pleased to publish your article in ICBiotech Annual Reports vol.41. We are going to publish the attached article, so please kindly check if it is fine for you. Sincerely yours, YAMASHITA Keiko ========================================================== 国立大学法人大阪大学生物工学国際交流センター International Center for Biotechnology, Osaka University 山下　景子（YAMASHITA Keiko Ms.) 〒565-0871 大阪府吹田市山田丘2-1 2-1 Yamada-oka, Suita, Osaka 565-0871, Japan TEL:+81-(0)6-6879-7455　FAX：+81-(0)6-6879-7454 E-mail: [email protected] ========================================================== On 2020/09/26 12:53, [email protected] wrote: > To. Fujiyama senshei > > thank you for the opportunity to publish the research results on > > The following is sent the revision of the. > Thank you very much > > best regard > Merkuria Karyantina


https://mail.yahoo.com/b/search/keyword=0JeEV7cSbacuXtOLv8E-~A&accountIds=1/messages/AEVv5WN5G88KX3UsZgP3oJnSPoU?accountIds=1&folderType=INBOX&showImages=true&offset=0&action=printMessage

https://apis.mail.yahoo.com/ws/v3/mailboxes/@.id==VjN-9vBqWo0j-ogmulOEDnbZs-p0jfCk9Tk87U4KwhexAaqEgvDR5qgwWyH9sJ10NgttOstHGQ2SvOzuBlPC52QM-g/messages/@.id==AEVv5WN5G88KX3UsZgP3oJnSPoU/content/rawplaintext?appId=YMailNodin&ymreqid=a26340f9-da28-724b-1cd7-b70001019400&wssid=kfMdhhEquic






8/16/2021 (949 unread) - [email protected] - Yahoo Mail - Publication of ICBiotech Annual Reports vol.41 (2019)

https://mail.yahoo.com/b/search/keyword=0JeEV7cSbacuXtOLv8E-~A&accountIds=1/messages/AIkyCYcAxM1LX-WDXwIPWLGQ_Cg?accountI… 1/2



949

135

949

58

18

Compose

kar_yantina

kar_yanti

Inbox

Drafts

Sent

Archive

Spam

Trash

+ New folder

ACADEMICA

Air Asia

Akademik Fatipa


Booking hotel

E BCA

Facebook


Free-e Books

iTunes

Junk

Materi Kuliah

Merkuria Karyantina


Notes

Other

SkyDrive

TripAdvisor

Twitter


Yahoo

Compose

Folders Edit Hide

kar_yantina /Inbox

Dec 25, 2020 at 1:14 PMPrint Raw message

Publication of ICBiotech Annual Reports vol.41 (2019)

YAMASHITA Keiko <[email protected]>Cc: 藤山先生 <[email protected]>

Dear UNESCO Alumni and involved Researchers,

I am pleased to announce that ICBiotech Annual Reports vol.41, FY2019 has been published and uploaded. Please visit the URL below to see the Annual Reports:

http://www.icb.osaka-u.ac.jp/AnnuRep/AnnuRep41/otobira.pdf

We appreciate so much for your help and cooperation on running the activities of ICBiotech.

Sincerely yours,

Kazuhito Fujiyama Director, ICBiotech, Osaka University

（Yamashita Keiko Ms.） -- ========================================================== International Center for Biotechnology, Osaka University YAMASHITA Keiko Ms. Working hours: Mon, Wed, Thu 9:00-14:45 / Fri 13:00-17:00

2-1 Yamada-oka, Suita, Osaka 565-0871, Japan TEL:+81-(0)6-6879-7455　FAX：+81-(0)6-6879-7454 E-mail:[email protected] ==========================================================



..

2X Qmiles on Premium Class

Book now










































https://mail.yahoo.com/b/search/keyword=0JeEV7cSbacuXtOLv8E-~A&accountIds=1/messages/AIkyCYcAxM1LX-WDXwIPWLGQ_Cg?accountIds=1&folderType=INBOX&showImages=true&offset=0&action=printMessage

https://apis.mail.yahoo.com/ws/v3/mailboxes/@.id==VjN-9vBqWo0j-ogmulOEDnbZs-p0jfCk9Tk87U4KwhexAaqEgvDR5qgwWyH9sJ10NgttOstHGQ2SvOzuBlPC52QM-g/messages/@.id==AIkyCYcAxM1LX-WDXwIPWLGQ_Cg/content/rawplaintext?appId=YMailNodin&ymreqid=a26340f9-da28-724b-1c07-cf000101c200&wssid=kfMdhhEquic

http://www.icb.osaka-u.ac.jp/AnnuRep/AnnuRep41/otobira.pdf




8/16/2021 (949 unread) - [email protected] - Yahoo Mail - Publication of ICBiotech Annual Reports vol.41 (2019)

https://mail.yahoo.com/b/search/keyword=0JeEV7cSbacuXtOLv8E-~A&accountIds=1/messages/AIkyCYcAxM1LX-WDXwIPWLGQ_Cg?accountI… 2/2

1

Characteristics of Salted Catfish (Pangasius hypophthalmus)

with Salt Concentration Variations and Time of Fermentation

Merkuria Karyantina 1, Yustina Wuri Wulandari 1, and Fitri Kharismawati 1

1Faculty of Technology and Food Industry, Slamet Riyadi University, Surakarta

E-mail: [email protected]

Fish protein has a privilege that besides more digestible also contains amino

acids had a pattern similar to the pattern of amino acids in the human body. One

of the many types of fish consumed by people who are catfish (Pangasius

hypophthalmus). Catfish easily damaged so must preserve using NaCl. The process

of decay in fish can be caused mainly by the activity of enzymes found in the body

of the fish itself, the activity of microorganisms, or the oxidation process in the fat

body by oxygen from the air, in addition the fungus also causes damage to the fish.

The study evaluated the effect of salt concentration and time of fermentation on

the characteristics of salted fish. The research method with a completely

randomized design with 2 factors, the concentration of salt (20, 30, and 40%) and

time of fermentation (24, 36 and 48 h). Analysis is conducted on moisture, ash,

protein content, total plate count, total mold and sensory evaluation test. Research

showed that the best treatment in this study was in treatment salt content of 30%

and fermentation time 24 h. Characteristics of these treatments is 14.16% moisture

content, ash content of 2.87%, 5.73% protein content and organoleptic test results

saltiness (3.00 /saltness), crispness (1.60), color (2.50 Brown) and the overall

favorite (2.90). Total plate count 1.1 x 105 CFU/g and total mold 7.2 x 102 CFU/g.

Keywords: salted; catfish; fermentation; microorganism

INTRODUCTION

Fish has been commonly used as a source of animal protein. Fish protein has a

privilege that is easy to digest and contains amino acids with a pattern similar to the

pattern of amino acids in the human body. Advantages of utilizing fish meat as a protein

source is high protein (20%), containing slightly woven binder so easily digested,

although has high of fatty acid (0.1 - 2.2%) but 25% of this amount is an acid-

unsaturated fatty acids that humans need, cholesterol levels are very low, contains a

number of minerals (K, Cl, P, S, Mg, Ca, Fe, Zn, F, Ar, Cu and Y), vitamins A and D in

an amount sufficient for the human body. The fish meat can be accepted by all levels of

society.

Weakness of a fish's body has a high water content (80%) and pH close to

neutral so it is a medium for growing mold, spoilage bacteria and other microorganisms.

Meat fish is susceptible to autolysis so that the meat becomes soft.

The means often used to preserve fish are temperature modification (canning,

refrigeration and freezing), chemical means (use of salt and vinegar) and drying (natural

and artificial). Salting techniques there are two types, namely dry and wet salting

(Buckle, 1987).


2

One of the many fishes consumed by people is a catfish (Pangasius

hypophthalmus). Catfish is quite easy to find on the market, so it can become an

alternative source of animal protein. As with other fish products, catfish is easily

damaged so should need the effort to preserve the fish.

In fermentation need salt, which plays a role in the decomposition of the

compound is the enzyme of the fish, especially from the contents of the stomach and

microorganisms from fish. Bacteria that develop during fermentation with salt are

mainly from the type of Micrococcus, Bacillus, and Sarcina which have halotoleran

nature. High salt levels in the product, capable of inhibiting Staphylococcus aureus. Salt

causes the withdrawal of water from the food (fish) so Aw fish will be declined and the

growth of some microorganisms will be inhibited (Rahayu, et al. 1992).

Combination of pH and salt in many fermentation products tends to inhibit the

growth of microorganisms. During fermentation, pH is reduced below 5 and safe

processing depends on proper salt content, temperature control, and pH (Fernandes,

2009).

This study will assess the effect of salt concentration and fermentation time on

the quality of salted fish (jambal) catfish, to avoid microorganism and mold growth. The

concentration of salt used is 20, 30, and 40%. Factors used fermentation time is 24, 36

and 48 h. Salted fish products will be analyzed levels of protein, moisture content, ash

content and microbiology analysis (Total plate count and total mold).

METHODS

The design used was completely randomized design (CRD) with 2 factors.

Factor 1: the concentration of salt (G1: 20%, G2: 30%, G3: 40%). Factor 2: time of

fermentation (F1: 24 h, F2: 36 h, F3: 48 h). The data obtained by analysis of variance

(ANOVA) with a significant level of 5%. Then, if the calculation result is no real

difference followed by Tukey's test. Materials research is catfish, salt crystals,

chemicals for analysis is distilled water and chemicals for ash, water content (AOAC,

1992) and protein analysis (Mikro Kejhldal method), microbiology analysis (Total

Plate Count using Plate Count Agar + 5% NaCl and Total mold using Potatoes

Dextrose Agar + 5% NaCl) and sensory evaluation (with hedonic test).

Preparation of salted fish: fish cleaned and cut of visceral fish, cut with a

thickness of 3cm and added crystal salt. Then fermented for 24, 36, 48 h and washed

with fresh water. Fish dried 3-4 d, with the cabinet dryer. For sensory evaluation,

fermented fish fried with hot oil for 3 min.

RESULTS AND DISCUSION

a. Chemical Analysis

The water content of salted fish catfish showed a tendency to increase along

with the high salt concentration and fermentation time. According (Fernandes, 2009) that the salting process will stop after a proper balance between the solution in the fish

meat with a salt solution on the outside during certain salting. Rochima (2005) stated

that during the process of salting will happen salt penetration into the body of the fish

depends on the purity of the salt used. Some important factors that influence the

effectiveness of salting is salt concentration, temperature salting, the thickness of the

3

fish meat and the level of freshness of the fish. The length of time determined by the

speed of salting salt dissolves to form 'brine', the speed of the salt into the flesh of fish

and attract water, the amount of salt or brine density, temperature salting, size of the

fish.

Table 1. Chemical analysis

Salt concentration

(%)

Time of fermentation

(h)

Water

content (%)

Ash (%) Protein (%)

20 24 7.35 3.14 5.89

36 8.66 2.73 5.83

48 12.54 2.36 5.51

30 24 14.16 2.87 5.73

36 10.50 2.82 5.34

48 15.63 2.20 5.41

40 24 17.24 2.35 5.75

36 13.99 2.62 4.89

48 13.74 2.36 4.49

Note: The numbers followed by the same letters show no difference with DMRT test on

5% significance.

The high ash content is influenced by the raw materials used. Other materials

used are crystal salt, which is quite accounted ash content in the salted fish. The content

in between sea salt sodium chloride (> 80%) as well as other compounds such as MgCl2,

MgSO4, CaCl, and others, which is a mineral (Putri, 2011). The minerals in the salt

contribute to high levels of ash in the salted fish pangasius.

According to Rahmani (2007), administration of salt causes increase of mineral

salts (especially sodium) in the flesh of the fish so that the ash content is also increasing.

Average ash content tends to increase with increasing soaking time. This is due to

osmosis and if prolonged lead minerals (especially sodium) each person into the flesh of

the fish.

The protein content of salted fish catfish tend to decrease with the increase of

salinity and fermentation time. The highest protein content in this study is in treatment

salt content of 20% and fermentation time 24 h is 5.89%. According to Putri (2011),

NaCl can interact with proteins. In the salting process, protein will degraded. Average

protein content of salted catfish tends to decrease with increasing soaking time and

salinity. This is due to salting in the process so that the protein will be more soluble.

Kurniawan (2008) research on the effect of the concentration of the salt solution,

and the time of fermentation on the quality of fish sauce catfish, that the concentration

of salt solution 3% protein content which is greater than the concentration of salt

solution of 5 and 9%. This may occur due to inhibition of enzyme activity of protease

(bromelin enzyme) at concentrations higher salt solution so that the amount of protein

degraded into amino acids decreased.

4

b. Total Plate Count

Tabel 2. Total plate count (CFU/g)

Salt concentration (%) Time of fermentation (h)

24 36 48

20 1.4 x 105 1.0 x 105 4.2 x 103

30 1.1 x 105 3.2 x 104 2.0 x 103

40 9.4 x 104 8.3 x 103 7.8 x 102

The total bacteria in the fermented catfish decreased as the higher concentrations of

salt were added, from 105 to 102 CFU/g. This result is in agreement with Bakhiet, et al.

(2013) who reported that total bacterial count decrease, may be due to the presence of

high salt concentration in fessiekh so the pathogenic microorganism growth is

controlled.

Pathogenic bacteria, the most often associated with the living environment of fish,

were Vibrio parahaemolyticus and Clostridium botulinum. Combination of pH and salt

in many fermentation products tended to inhibit the growth of microorganisms. During

fermentation, pH is reduced below 5 and safe processing depends on proper salt content

and temperature control and pH (Fernandes, 2009) .

Total bacteria form this research was higher then Gassem (2017) research. Gassem

(2017) showed the microbial studies of salted-fermented fish revealed a total bacterial

count ranging from 2.81 to 4.72 Log CFU/g

c. Total Mold Count

The mold in the fermented catfish increases as the higher concentrations of salt

were added from 102 to 105 CFU/g.

Tabel 3. Total mold count (CFU/g)

Salt concentration

(%)

Time of fermentation (h)

24 36 48

20 4.2 x 103 8.3 x 103 9.4 x 104

30 7.8 x 102 3.2 x 104 1.4 x 105

40 2.0 x 103 1.0 x 105 1.1 x 105

Microbial action has been known to play a large role in the spoilage of fish.

Bacterial spoilage is characterized by softening of the muscle tissue and the production

of slime and offensive odors. Fungi generally prefer substrate with low water activity

and usually vary in dry samples. The water content in dried product is low and in favor

spore-former fungi as a result spreading of spores by air since fish is exposed to ambient

atmosphere (Suliemen, et al. 2014).

Total mold form this research was higher then Gassem (2017) research. Gassem

(2017) showed the microbial studies of salted-fermented fish revealed yeast and mold

counts ranging from 0.48 to 3.14 Log 10.

5

d. Sensory Evaluation

Tabel 4. Sensory evaluation

Salt concentration

(%)

Time of fermentation

(h)

Taste Crispnes Color Overall

appearance

20 24 3.80 2.20 3.10 2.30

36 3.20 2.00 1.50 2.80

48 3.60 2.10 2.50 2.90

30 24 3.00 1.60 2.50 2.90

36 3.50 2.10 1.40 2.50

48 3.50 1.60 2.80 2.80

40 24 2.90 2.10 2.00 2.70

36 3.30 2.10 1.80 2.10

48 3.30 1.80 2.10 2.20

Note: The numbers followed by the same letters show no difference with DMRT test on

5% significance.

Saltiness in salted catfish showed no significant difference. All panelists assess

salted fish products catfish tasted salty. The salty taste of the highest in the judgment of

the panel was in treatment salt content of 20% and fermentation time 24 h, which was

3.80 (salted).

Results of analysis on variance of crispness showed no significance between

treatments. The panelists rate the less crunchy salted catfish. Crispness also

demonstrated by the high water content of salted fish in this study was higher than the

ISO standard. The highest value of crispness on salted catfish was on the treatment of

20% salt content and fermentation time 24 h was 2.20 (not crunchy). This was

consistent with the results of the analysis of water content in this study, in which the

same treatment, the water content showed the lowest score.

Results of analysis on variance of color salted fish showed no significance

between treatments. Panelist not consistant to describe the color of salted fish. The

higher value indicates the color of dried catfish increasingly dark brown. According to

Rahmani, et al (2007), a salt containing Fe and Cu compounds can lead anchovies dirty

brown or yellow. The salted catfish, before being tested by the panelists, salted fish

frying, the frying process is not same of temperature and time, can cause inconsistent

ratings panelists. Color of salted catfish in the judgment of the panel was in treatment

salt content of 20% and a 24-h fermentation period is equal to 3.10 (brown).

Results of analysis on variance of overall appearance salted catfish showed no

significantly different combinations. Table 4 shows that the overall favorite salted

catfish according to panelist was in treatment salt content of 30% and fermentation time

24 h and 20% salt content and fermentation time of 48 h, with a value of 2.90 (,

although not statistically significantly different. Average panelists assess not

particularly found of salted fish products. This is possible because of the tested products

containing high levels of salt, so it is very pronounced saltiness. At the time of testing

by the panelists, the fish is served with the frying process and tested directly into the

panel in the form of fried fish with no other additives, so that the salty taste was very

pronounced and less panelists liked. Salted fish is usually consumed by the public in the

form of a side dish of rice friend and not as a snack (ready to eat).

6

This results diferent with Ormanci et al (2015) research. Ormanci et al (2015)

showed predominant characteristics of lakerda (pickled bonito) were perceived as

broken white (4.7) and uniform (3.9) for color evaluation. Salted fish odor (4.5) and

sweet odor (4.2) were observed as typical attributes of lakerda. The flavor of lakerda

was dominantly described by panelist as “salted fish” (4.2) and “salty” (4.0). In

addition, predominant texture was perceived as chewy (3.6) and cohesive (3.5) followed

by soft (3.1) and juicy (3.0). Although lakerda is produced by salting techniques, there

are differences from other salted fish products in terms of sensorial properties.

CONCLUSION

1. Salt concentration and fermentation time was optimal in salted catfish, the salt

content of 30% and fermentation time 24 h.

2. Total plate count in salted Pangasius was decreased the higher concentrations of

salt were added, from 105 to 102 CFU/g.

3. Total mold in the fermented catfish increased as the higher concentrations of salt

were added, from 102 to 105 CFU/g.

4. Characteristics of salted catfish was 14.16% water content, ash content of

2.87%. 5.73% protein content and sensory test results saltiness 3.00, 1.60

crispness, color 2.50 and overall 2.90.

ACKNOWLEDGMENT

This research was financially supported by Slamet Riyadi University.

REFERENCES

1. Afrianto, E. and Liviawaty, E. (2005). Preservation and Fish Processing.

Yogyakarta: Kanisius Publiser. .

2. Anonim, et al. (2016). Nutrition Content dan Beneficial of Catfish.

http://www.cahsingorojo.com/2015/09/kandungan-gizi-dan-manfaat-ikan-

patin.html

3. AOAC. (1992). Official Method of Analysis of The Association of Official

Analytical.

4. Baedhowi dan Pranggonowati, S. B. (1982). Instructions on the Practice of

Quality Control of Agricultural Products I. Jakarta : Department of Education

and Culture

5. Bakhiet, H. H. A and Khogalie, F. A. E. (2013). Effect of Different Salt

Concentration on Total Bacterial Count and Heavy Metal Composition of Fish

Hydrocynus spp. Online Journal of Animal and Feed Research 3 (2): 87-90.

6. Buckle, K. A. (1987). Food Science. Jakarta: Universitas Indonesia Press.

7. Desrosier. (1988). Technology of Food Preservative Review of the Technology of

Food Preservation. Edited: Norman W. UI. Press. Jakarta.

8. Fardiaz, S. (1992). Food Microbiology I. Gramedia Pustaka Utama. Jakarta.

9. Fernandes, R. (2009). Microbiology Handbook Fish and Seafood. Cambridge:

Leatherhead Publishing.

http://www.cahsingorojo.com/2015/09/kandungan-gizi-dan-manfaat-ikan-patin.html

http://www.cahsingorojo.com/2015/09/kandungan-gizi-dan-manfaat-ikan-patin.html

7

10. Gassem M.A.2017. Microbiological and chemical quality of a traditional salted-

fermented fish (Hout-Kasef) product of Jazan Region, Saudi Arabia. Saudi

Journal of Biological Sciences. http://dx.doi.org/10.1016/j.sjbs.2017.04.003

11. Hidayat, N., Masdiana, C. P., and Sri, S. (2006). Microbiology of Industry. Andi:

Yogyakarta.

12. Irianto, H. E. (2012). Fermentation of Fish Product. Jakarta: Penebar Swadaya.

13. Kurniawan, R. (2008). Effect of salt solution concentration and fermentation

time on the quality of catfish sauce. Journal of Chemical Engineering, 2 (2).

Department of Chemical Engineering, Faculty of Indsutrial technology, Itenas

Bandung.

14. Putri, S. A. A. (2011). Final Report. Diploma III Pharmacy Analyst and Food

Faculty of Pharmacy. Medan: Universitas Sumatera Utara.

15. Ormanci HB, Colakoglu FA. 2015. Nutritional and sensory properties of salted

fish product, lakerda. Turkey. Cogent Food & Agriculture (2015), 1: 1008348.

http://dx.doi.org/10.1080/23311932.2015.10083

16. Rahayu, W. P., Ma’oen, S., Suliantari, and Fardiaz, S. (1992). Fermentation

Technology of Fishery Product. Bogor: PAU Pangan dan Gizi. Institut Pertanian

Bogor.

17. Rahmani, et al. (2007). Effect of wet salting method on characteristics of

cucumber salted fish products (Ophiocephalus striatus). Journal of Agricultural

Technology. 8: 142-152. Malang: Brawijaya University Publiser.

18. Rochima, E. (2005). Buletin of Fishery Technology Processing. 8 (2). Institut

Pertanian Bogor.

19. Sudarmadji, S. (1984). Analytical of Food Ingredient. Yogyakarta: Liberty.

20. Sulieman, A. M. E., Hassan, Z. M. A., and Elkhalifa, E. A. (2014). Food and

Nutrition Sciences, 5: 606-613.

21. Suryaningrum, T. D., Muljanah, I., and Tahapari, E. (2010). Journal and Marine

and Fisheries Biotechnology, 5 (2). Jakarta Center for Marine Products and

Fisheries Product Processing and Biotechnology Research. KKP.

22. Witono, J. R., Miranti, A., and Yuniarti (2013). Research Results Report.

Bandung: Parahyangan University.

* egx sv](mv igx

Documents