Angiotensin I-converting enzyme (ACE) is a paramount therapeutic target to treat hypertension. ACE inhibitory peptides derived from food protein sources are regarded as safer alternatives to synthetic antihypertensive drugs for treating hypertension. Recently, marine organisms have started being pursued as sources of potential ACE inhibitory peptides. Marine organisms such as fish, shellfish, seaweed, microalgae, molluscs, crustaceans, and cephalopods are rich sources of bioactive compounds because of their high-value metabolites with specific activities and promising health benefits. This review aims to summarize the studies on peptides from different marine organisms and focus on the potential ability of these peptides to inhibit ACE activity.

An additional ingredient is needed in making bioplastics to increase the elasticity value, namely plasticizer Polyethylene Glycol 400. This study aims to determine the effect of the application of Polyethylene Glycol (PeG) 400 as a plasticizer in cellulose-based bioplastics from carrageenan-making waste to biodegradability and to determine the best concentration of Polyethylene Glycol (PeG) 400 on cellulose-based bioplastics on its mechanical properties. This activity was carried out from January to March 2020 in the Laboratory of Chemical Analysis of the Faculty of Fisheries and Marine Airlangga University. Data is collected by an experimental method that is by direct treatment, as well as by literature study. Experimental research used ANOVA data analysis and followed by DMRT. The results of this study indicate that the effect of PeG 400 was significantly different (P <0.05) on the ability of biodegradation with the highest value of 38.56% % for 7 days at a concentration of 4 ml. Based on the literature, the addition of PeG 400 by 30% is the best and produces a tensile strength value of 0.083 MPa.

In the current investigation, to develop a carrageenan/cornstarch bioplastic production technique suitable for commercial-scale production, an alternative method to the commonly used solvent-casting technique was implemented through a hot-melt extrusion process. Moreover, to enhance the water resistance of the bioplastic and reduce production costs, waste cooking oil (WCO) was used as a substitute for glycerol plasticizer. Various weight ratios of WCO to glycerol (w/w) were used in formulations. All the material ingredients were compounded using a double-screw extruder at 115°C. Subsequently, the resulting extrudate was then cut into resin pellets, followed by hot compression to produce bioplastic film samples. The film samples underwent testing for mechanical properties, water resistance, biodegradability, chemical structure and morphology. The overall results showed that the addition of WCO improved the tensile properties and water resistance and accelerated biodegradation. These findings were attributed to the presence of ester groups in the polymer structure, the intrinsic hydrophobic nature of WCO and the formation of voids within the film structure, as revealed by Fourier transform infrared spectroscopy and scanning electron microscopy analyses. Based on the findings, the utilization of WCO in carrageenan/cornstarch-based bioplastic production offers potential advantages for commercial applications.

Surimi is an intermediate product (semi-finished product) that has an ability to be processed into various products through a cooking process. Dumpling is a steam product and categorized as a product that requires a specification of compact and not have hard gel formation. To improve texture, the formulation used was added kappa carrageenan flour due to it was able to absorb excessive water level which caused by protein denaturation process. The purpose of this study was to determine the effect of adding kappa carrageenan flour on dumpling from threadfin bream fish surimi on the level of gel strength and acceptability product. This study used a completely randomized design which consists of 4 treatments with kappa carrageenan flour concentrations of 0.00%, 0.55%, 1.50%, and 2.45% and 5 replications. The result showed that the addition of kappa carrageenan flour had significant effect (P <0.05) on the value of the texture and acceptability of dumplings from threadfin bream fish surimi, as well as the proximate content. Kappa carrageenan flour with a concentration of 1.50 % produced the moisture and protein content of 50.14% and 8.16%, respectively and showed the best characteristic of compact and moist gel strength.