Unveiling the threat: Aeromonas schubertii, an emerging bacterial pathogen inducing white nodule lesions in snakehead fish (Channa striata) at nursery farm in Thailand

Abstract. Chi NTY, Minh NLK, Thi QVC. 2025. Potential probiotic characteristics of Bacillus sp. originated from intensive snakehead fish (Channa striata) raising ponds in Vinh Long Province, Vietnam. Biodiversitas 26: 85-93. Internal white spot disease caused by Aeromonas schubertii in snakehead fish (Channa striata) has become increasingly common and leading to significant economic losses to fish farmers. This study aimed to isolate and screen Bacillus with potential probiotic characteristics from intensively cultured snakehead fish in Vinh Long province. The results isolated 16 out of 34 Bacillus strains from pond water, sludge, and the intestine samples of snakehead fish were antagonistic against A. schubertii using the diffusion well method. In the study, strain BC2LM1 exhibited the highest antibacterial activity and was identified as Bacillus based on morphological, physiological, and biochemical characteristics, and 16S rRNA gene sequencing results. Strain BC2LM1 in this study was able to survive in media with pH ranging from 2.0 to 4.0 after 6 h of incubation. In particular, it tolerated bile salts at a concentration of 0.5% after 9 h of inoculation. The strain also demonstrated the ability to produce extracellular enzymes, including cellulase, amylase, and protease. Moreover, BC2LM1 was found to be susceptible to ampicillin/sulbactam, clindamycin, doxycycline, tetracycline, erythromycin, and levofloxacin. These findings show the potential application of Bacillus to control A. schubertii infections in intensively cultured snakehead fish in the Mekong Delta.

Abstract. Chi NTY, Minh NLK, Thi QVC. 2025. Probiotic properties of lactic acid bacteria obtained from intensive snakehead fish (Channa striata) culture ponds. Biodiversitas 26: 1171-1179. Intensively farmed snakehead fish (Channa striata, hereinafter referred to as C. striata) in Vinh Long Province of the Mekong Delta, Vietnam, have suffered significant harm from Aeromonas schubertii (hereinafter can be written as A. schubertii), the causative agent of visceral white spot disease. Hence, the purpose of the present study was to collect and select Lactic Acid Bacteria (LAB) with potential probiotic properties. The finding revealed that twenty-three LAB strains were yielded from pond water samples and fish guts. Regarding probiotic features, eleven of twenty-three LAB strains exhibited antagonistic activity against A. schubertii. Among them, strain LABB, which displayed the highest antibacterial activity, was classified as Lactiplantibacillus based on morphological, physiological, biochemical, and phylogenetic analysis results in the investigation. After 24 hours of incubation, strain LABB was able to survive in media with a pH between 2.0 and 4.0. Strain LABB, in particular, showed the ability to withstand bile salt at contents of 0.3% and 0.5% after being inoculated for 24 and 3 hours, respectively. Besides, the findings also revealed that the strain LABB could produce extracellular enzymes such as protease, amylase, and cellulase. Additionally, this bacterial strain was susceptible to penicillin, levofloxacin, ofloxacin, erythromycin, clindamycin, doxycycline, ampicillin, ampicillin/sulbactam, and chloramphenicol. According to research findings, LABB may be used to manage A. schubertii, which causes visceral white spot disease in farmed snakehead fish.

Albumin extract is a product of diversified fishery processing based on local food, specifically snakehead fish and toman fish. The aim of this research is to determine the hedonic and chemical profiles of albumin extracts from snakehead and toman fish. The research method is experimental with two treatments, namely albumin extract from snakehead fish and toman fish, and data analysis was conducted using an independent t-test. The results showed that different types of fish significantly affected taste, color, and overall preference, but had no significant effect on aroma and texture of the albumin extract. The pH values of the albumin extracts were 5.80 for toman fish and 5.27 for snakehead fish, indicating that the type of extract significantly affected the pH and albumin value. The dissolved protein and albumin contents were 4.49 mg/mL and 1711 mg/mL for the snakehead fish albumin extract, and 4.06 mg/mL and 1348 mg/mL for the toman fish albumin extract, showing that the type of extract did not significantly affect the dissolved protein and albumin content. The conclusion of this study indicates that the hedonic test results showed that panelists preferred the snakehead fish albumin extract, but the chemical characteristics of the albumin extracts from both fish did not differ significantly, suggesting that both snakehead and toman fish albumin extracts could be potential substitutes for human plasma albumin.

The study aimed at identifying the types of parasites that infect snakehead (C. striata) fish as well as to determine the prevalence of the parasite species. A total of 51 snakehead fish was captured using nets and traps then examined at Parasitology Laboratory of Veterinary Medicine Faculty Syiah Kuala University Banda Aceh. Ectoparasites inspection was done by observation of the outer body organs as well as by making the mucus smear examined under a microscope, while endoparasites inspection was done by observation on the surface of the digestive tract and heart, and also thin and thick boold smear. The study revealed that two types of parasites that infect snakehead fish in irrigation Cot Balee were Pallisentis nagpurensis and Trichodina spp. It also found larvae obtained from the intestinal villi scrapings that have not been identified. A total of 96% snakehead fish infected by P. nagpurensis, 6% infested with Trichodina spp., and 10% infested by unidentified larvae.Key words: parasite, snakehead fish (Channa striata), Palllisentis nagpurensis, Trichodina spp, prevalence

Snakehead, Channa striata, has a long history of invasion and associated negative impacts on the biodiversity of native aquatic organisms in the Mekong Delta. However, internal white spot disease caused by Aeromonas schubertii has a massive effect on the production of snakehead fish but also can spread to wild populations and to consumers. The aim of the study was to investigate the prevalence of multi‐antibiotic resistance (MAR) of A. schubertii isolated from snakehead fish cultured in several Mekong Delta fish farms, as well as its potential to spread throughout the infection season. Based on morphological and biochemical tests, as well as phylogenetic analysis of three housekeeping genes (16S rRNA, gyrB, and rpoD), isolates recovered from white nodules were strongly identified as A. schubertii. The antibiotic susceptibility testing revealed that all of the isolates (n = 25) were phenotypically multidrug‐resistant, with resistance to erythromycin (84%), rifampicin (84%), flumequine (88%), amoxicillin (96%), ciprofloxacin (92%), and florfenicol (92%). The multiple antibiotic resistance indices ranged from 0.33 to 0.92, with A. schubertii isolate As28 being resistant against 11 out of the 12 tested antibiotics. In particular, 15 MAR phenotypes (MARPs) were found in 25 isolates with 8 isolates (32%) commonly displaying MAR phenotypes against patterns of Ery–Rif–Flq–Aml–Cip–Flo, and four isolates (16%) expressing patterns of Ery–Rif–Nov–Flq–Aml–Cip–Flo. A hierarchical clustering analysis of their antibiotic‐resistant bacteria may indicate cross‐invasion between ponds/fish farms and its ability to survive in aquatic environments for long periods (at least 3 months). Our results suggest that the diversity of MARPs bacteria in snakehead represents a potential hazard to modifying the composition of native aquatic organisms, especially to consumers. To successfully manage C. striata in the future, several eco‐friendly techniques should be used to restrict the spread of A. schubertii inside the invaded habitat of the Mekong Delta river.

Abstract. The use of snakehead fish (Channa striata) collagen in cream is an alternative toreduce fish wastes. It has been proved that snakehead fish (Channa striata) contain collagen.This research aims to study the burn wound healing effectivity of bone’s collagen fromsnakehead fish (Channa striata) that is formulated into a cream. This study used theexperimental method with the bone of snakehead fish (Channa striata) as a sample. This studyconsisted of 4 (four) such as isolation of collagen from snakehead fish's (Channa striata) bone,characterization of collagen by analyzing moisture, ash, protein, fat and functional groupanalysis with FTIR, formulation, and evaluations of cream such as organoleptic test,homogeneity test, pH measurement, stability test, and irritation test, and burn wound healingtest in male white rats (Rattus norvegicus) and the result is analyzed using SPSS 22.0 Free trialand One Way ANOVA and Post-Hoc Tukey HSD. The results showed that fish collagen couldbe isolated from snakehead fish (Channa striata) and the yield obtained is 33.3%. The results ofcollagen characterization and evaluation test met the collagen standard requirements. Results ofthe burn wound healing test on male white rats (Rattus norvegicus) showed that K1 burn woundrecovered on day 21, K2 on day 12, K3 on day 15, K4 on day 18, and K5 on day 18.Measurement of burn wound diameter on day 21 showed K1 = 1.20 cm, K2 = 0.15 cm, K3 =0.10 cm, K4 = 0.45 cm, K5 = 0.40 cm. The results of the statistical analysis of burn wounddiameter showed a significant difference p = 0,000 (p <0.05) between each group. K3 showedthe reduction in the burn wound diameter is faster and the smallest, it can be concluded that theoptimal dose of snakehead fish bone’s collagen cream is a concentration of 3%.

The variation in the use of snakehead fish flour as food supplement continues to increase. This study aims to provide solutions to improve the nutritional intake of children with TB by analyzing the nutrient content in snakeheaded fish flour (Channa striata) as weight enhancing in Indonesia. Snakehead fish (Channa Striata) processing is divided into three types of supplements: original snakehead fish supplement (without any additional food), snakehead supplement which is varied with tofu dregs, and fish supplement which varied with turmeric extract. The results showed that snakehead fish has a yield of about 2.38-2.97%, and an edible portion of snakehead fish ranged from 50.35-55.12%. Snakeheaded fish contains 0.7% albumin extracted using a Hydrochloric Acid (HCL) solvent at a concentration of 0.25 M. Among the three types of flour, the nutritional content of the original cork fish meal showed the best results. The nutritional composition produced in snake-headed fish flour is 11.05% water content, 5.13% ash content, 79.62% protein, 4.93% fat content, and energy of 363 kcal. The protein content of snakehead fish flour is included in the Quality or Grade I (good) category based on the quality standard of fish flour (Indonesian National Standard 01-2715-1996). The results of the microbiological analysis showed that the snakeheaded fish flour product was free from contamination by pathogenic bacteria include Escherichia coli, Salmonella, and coliform bacteria. The high protein and energy content found in cork fish meals can be used as a basis to develop into a weight-enhancing supplement for children with tuberculosis.

Snakehead fish as a fish of high economic value is currently still caught through nature where cork maintenance has not been widely done. Snakehead fish contains high protein, good for health can also for recover damaged. This investigation intends to produce findings from earlier research into the feeding patterns of snakehead fish (Channa striata) in aquatic environments. Because it can serve as a resource for the public and other parties in terms of ecological and biological studies as well as serve as a guide for activities involving the farming of snakehead fish, this study literature is fascinating to address the feeding habits of snakehead fish (Channa striata). Fish fries are the principal diet for carnivorous snakehead fish. when zooplankton or other tiny crustaceans are more commonly consumed by snakehead fish larvae. This disparity in eating patterns is determined by things including fish kind, age, food availability, environment, and fish size. Due to the lack of food, the effects of the season, and the time spent searching for food, snakehead fish are found to have an empty stomach in both their larval and adult stages.

<p align="center"><strong>ABSTRAK</strong></p><p><strong><em>Latar Belakang: </em></strong>Pola konsumsi snack merupakan bagian dari pola makan. Brownies merupakan makanan tinggi energi yang populer karena mempunyai rasa yang lezat dan manis. Brownies adalah sejenis kue coklat yang mempunyai tekstur padat, tidak berongga, dan tidak begitu empuk karena brownies tidak membutuhkan pengembang atau gluten. Oleh karena itu brownies dapat dibuat dari tepung mocaf. Namun kandungan protein dalam tepung mocaf rendah sehingga perlu ditambahkan sumber protein seperti ikan gabus (<em>Channa striata</em>) untuk meningkatkan nilai gizi.</p><p><strong><em>Tujuan: </em></strong>Penelitian ini bertujuan untuk menganalisis kadar proksimat, karakteristik fisik, dan karakteristik sensori brownies mocaf dengan penambahan ikan gabus (<em>Channa striata</em>).</p><p><strong><em>Metode: </em></strong>Penelitian eksperimen yang menggunakan rancangan acak lengkap untuk mengkaji kadar proksimat, karakteristik fisik, dan karakteristik sensori. Konsentrasi daging ikan gabus terdiri dari 4 taraf perlakuan (0 g, 60 g, 80 g, dan 100 g). Analisis statistik menggunakan uji One-Way ANOVA dan Duncan Multiple Range Test (DMRT).</p><p><strong><em>Hasil: </em></strong>Brownies mocaf dengan penambahan ikan gabus mempunyai kadar air 39,2%-48,7%, kadar abu 1,4-1,5%, kadar protein 7,7-17,7%, kadar lemak 32,9-35,4%, dan kadar karbohidrat 9,4-22,2%. Analisis sifat fisik hardness, cohesiveness, gumminess elasticity, and adhesiveness masing-masing 3406,8-4228,4 g/mm, 0,4 g/mm, 1106,4-1560 g/mm, 6,6-8,7 g/mm, and 0,4-0,9 mj. Semakin banyak penambahan ikan gabus akan menurunkan nilai kesukaan brownies mocaf.</p><p><strong><em>Kesimpulan: </em></strong>Hasil penelitian menunjukkan bahwa penambahan ikan gabus berpengaruh secara signifikan terhadap kadar air, kadar protein serta sifat sensoris warna, rasa, dan tekstur brownies mocaf.</p><p><em> </em><strong>KATA KUNCI<em>: </em></strong><em>brownies; ikan gabus; mocaf; pangan lokal; PMT-AS</em></p><p><em> </em></p><p align="center"><strong>ABSTRACT</strong></p><p><strong><em>Background: </em></strong><em> Snack consumption patterns are part of eating patterns. Brownies are a popular high-energy food because they have a delicious and sweet taste. They are a type of chocolate cake with a dense texture that is not hollow and is not very soft because brownies do not require a developer or gluten. Therefore, brownies can be made from mocap flour. However, the protein content in mocap flour is low, so it is necessary to add protein sources such as snakehead fish (Channa striata) to increase nutritional value.</em><strong></strong></p><p><strong><em>Objectives: </em></strong><em>This research aims to analyze the proximate levels, physical characteristics, and sensory characteristics of brownies by adding snakehead fish.</em></p><p><strong><em>Methods: </em></strong><em>Experimental research using a completely randomized design to examine proximate levels and physical and sensory characteristics. The concentration of snakehead fish consists of 4 treatment levels (0 g, 60 g, 80 g, and 100 g.). Statistical analysis using One-Way ANOVA and Duncan Multiple Range Test (DMRT).</em></p><p><strong><em>Results: </em></strong><em>Mocaf brownies with the addition of snakehead fish have a water content of 39.2%-48.7%, ash content of 1.4-1.5%, protein content of 7.7-17.7%, fat content of 32.9-35.4%, and carbohydrate content of 9.4-22.2%. Analysis of physical properties of hardness, cohesiveness, gumminess elasticity, and adhesive power were 3406.8-4228.4 g/mm, 0.4 g/mm, 1106.4-1560 g/mm, 6.6-8.7 g/mm, and 0.4-0.9 mj, respectively. The more snakehead fish added, the lower the preference value of mocaf brownies.</em></p><p><strong><em>Conclusions: </em></strong><em>The results showed that the addition of snakehead fish had a significant effect on water content, protein content, and sensory properties of color, taste, and texture of mocaf brownies.</em></p><p><em> </em><strong>KEYWORD<em>: </em></strong><em>brownies; channa striata; mocaf; mocal food; </em>supplementary food for school children program</p><p> </p><p><em><span>Received: 16 Dec 2024; </span><span>Revised: 20 Aug 2024; </span><span>Accepted: 20 Jan 2025; </span><span>Available online: 24 Mar 2025; </span><span>Published: 30 Mar 2025.</span></em></p>

<p align="center"><strong>ABSTRAK</strong></p><p><strong><em>Latar Belakang: </em></strong>Pola konsumsi snack merupakan bagian dari pola makan. Brownies merupakan makanan tinggi energi yang populer karena mempunyai rasa yang lezat dan manis. Brownies adalah sejenis kue coklat yang mempunyai tekstur padat, tidak berongga, dan tidak begitu empuk karena brownies tidak membutuhkan pengembang atau gluten. Oleh karena itu brownies dapat dibuat dari tepung mocaf. Namun kandungan protein dalam tepung mocaf rendah sehingga perlu ditambahkan sumber protein seperti ikan gabus (<em>Channa striata</em>) untuk meningkatkan nilai gizi.</p><p><strong><em>Tujuan: </em></strong>Penelitian ini bertujuan untuk menganalisis kadar proksimat, karakteristik fisik, dan karakteristik sensori brownies mocaf dengan penambahan ikan gabus (<em>Channa striata</em>).</p><p><strong><em>Metode: </em></strong>Penelitian eksperimen yang menggunakan rancangan acak lengkap untuk mengkaji kadar proksimat, karakteristik fisik, dan karakteristik sensori. Konsentrasi daging ikan gabus terdiri dari 4 taraf perlakuan (0 g, 60 g, 80 g, dan 100 g). Analisis statistik menggunakan uji One-Way ANOVA dan Duncan Multiple Range Test (DMRT).</p><p><strong><em>Hasil: </em></strong>Brownies mocaf dengan penambahan ikan gabus mempunyai kadar air 39,2%-48,7%, kadar abu 1,4-1,5%, kadar protein 7,7-17,7%, kadar lemak 32,9-35,4%, dan kadar karbohidrat 9,4-22,2%. Analisis sifat fisik hardness, cohesiveness, gumminess elasticity, and adhesiveness masing-masing 3406,8-4228,4 g/mm, 0,4 g/mm, 1106,4-1560 g/mm, 6,6-8,7 g/mm, and 0,4-0,9 mj. Semakin banyak penambahan ikan gabus akan menurunkan nilai kesukaan brownies mocaf.</p><p><strong><em>Kesimpulan: </em></strong>Hasil penelitian menunjukkan bahwa penambahan ikan gabus berpengaruh secara signifikan terhadap kadar air, kadar protein serta sifat sensoris warna, rasa, dan tekstur brownies mocaf.</p><p><em> </em><strong>KATA KUNCI<em>: </em></strong><em>brownies; ikan gabus; mocaf; pangan lokal; PMT-AS</em></p><p><em> </em></p><p align="center"><strong>ABSTRACT</strong></p><p><strong><em>Background: </em></strong><em> Snack consumption patterns are part of eating patterns. Brownies are a popular high-energy food because they have a delicious and sweet taste. They are a type of chocolate cake with a dense texture that is not hollow and is not very soft because brownies do not require a developer or gluten. Therefore, brownies can be made from mocap flour. However, the protein content in mocap flour is low, so it is necessary to add protein sources such as snakehead fish (Channa striata) to increase nutritional value.</em><strong></strong></p><p><strong><em>Objectives: </em></strong><em>This research aims to analyze the proximate levels, physical characteristics, and sensory characteristics of brownies by adding snakehead fish.</em></p><p><strong><em>Methods: </em></strong><em>Experimental research using a completely randomized design to examine proximate levels and physical and sensory characteristics. The concentration of snakehead fish consists of 4 treatment levels (0 g, 60 g, 80 g, and 100 g.). Statistical analysis using One-Way ANOVA and Duncan Multiple Range Test (DMRT).</em></p><p><strong><em>Results: </em></strong><em>Mocaf brownies with the addition of snakehead fish have a water content of 39.2%-48.7%, ash content of 1.4-1.5%, protein content of 7.7-17.7%, fat content of 32.9-35.4%, and carbohydrate content of 9.4-22.2%. Analysis of physical properties of hardness, cohesiveness, gumminess elasticity, and adhesive power were 3406.8-4228.4 g/mm, 0.4 g/mm, 1106.4-1560 g/mm, 6.6-8.7 g/mm, and 0.4-0.9 mj, respectively. The more snakehead fish added, the lower the preference value of mocaf brownies.</em></p><p><strong><em>Conclusions: </em></strong><em>The results showed that the addition of snakehead fish had a significant effect on water content, protein content, and sensory properties of color, taste, and texture of mocaf brownies.</em></p><p><em> </em><strong>KEYWORD<em>: </em></strong><em>brownies; channa striata; mocaf; mocal food; </em>supplementary food for school children program</p><p> </p><p><em><span>Received: 16 Dec 2024; </span><span>Revised: 20 Aug 2024; </span><span>Accepted: 20 Jan 2025; </span><span>Available online: 24 Mar 2025; </span><span>Published: 30 Mar 2025.</span></em></p>

<p align="center"><strong>ABSTRAK</strong></p><p><strong><em>Latar Belakang: </em></strong>Pola konsumsi snack merupakan bagian dari pola makan. Brownies merupakan makanan tinggi energi yang populer karena mempunyai rasa yang lezat dan manis. Brownies adalah sejenis kue coklat yang mempunyai tekstur padat, tidak berongga, dan tidak begitu empuk karena brownies tidak membutuhkan pengembang atau gluten. Oleh karena itu brownies dapat dibuat dari tepung mocaf. Namun kandungan protein dalam tepung mocaf rendah sehingga perlu ditambahkan sumber protein seperti ikan gabus (<em>Channa striata</em>) untuk meningkatkan nilai gizi.</p><p><strong><em>Tujuan: </em></strong>Penelitian ini bertujuan untuk menganalisis kadar proksimat, karakteristik fisik, dan karakteristik sensori brownies mocaf dengan penambahan ikan gabus (<em>Channa striata</em>).</p><p><strong><em>Metode: </em></strong>Penelitian eksperimen yang menggunakan rancangan acak lengkap untuk mengkaji kadar proksimat, karakteristik fisik, dan karakteristik sensori. Konsentrasi daging ikan gabus terdiri dari 4 taraf perlakuan (0 g, 60 g, 80 g, dan 100 g). Analisis statistik menggunakan uji One-Way ANOVA dan Duncan Multiple Range Test (DMRT).</p><p><strong><em>Hasil: </em></strong>Brownies mocaf dengan penambahan ikan gabus mempunyai kadar air 39,2%-48,7%, kadar abu 1,4-1,5%, kadar protein 7,7-17,7%, kadar lemak 32,9-35,4%, dan kadar karbohidrat 9,4-22,2%. Analisis sifat fisik hardness, cohesiveness, gumminess elasticity, and adhesiveness masing-masing 3406,8-4228,4 g/mm, 0,4 g/mm, 1106,4-1560 g/mm, 6,6-8,7 g/mm, and 0,4-0,9 mj. Semakin banyak penambahan ikan gabus akan menurunkan nilai kesukaan brownies mocaf.</p><p><strong><em>Kesimpulan: </em></strong>Hasil penelitian menunjukkan bahwa penambahan ikan gabus berpengaruh secara signifikan terhadap kadar air, kadar protein serta sifat sensoris warna, rasa, dan tekstur brownies mocaf.</p><p><em> </em><strong>KATA KUNCI<em>: </em></strong><em>brownies; ikan gabus; mocaf; pangan lokal; PMT-AS</em></p><p><em> </em></p><p align="center"><strong>ABSTRACT</strong></p><p><strong><em>Background: </em></strong><em> Snack consumption patterns are part of eating patterns. Brownies are a popular high-energy food because they have a delicious and sweet taste. They are a type of chocolate cake with a dense texture that is not hollow and is not very soft because brownies do not require a developer or gluten. Therefore, brownies can be made from mocap flour. However, the protein content in mocap flour is low, so it is necessary to add protein sources such as snakehead fish (Channa striata) to increase nutritional value.</em><strong></strong></p><p><strong><em>Objectives: </em></strong><em>This research aims to analyze the proximate levels, physical characteristics, and sensory characteristics of brownies by adding snakehead fish.</em></p><p><strong><em>Methods: </em></strong><em>Experimental research using a completely randomized design to examine proximate levels and physical and sensory characteristics. The concentration of snakehead fish consists of 4 treatment levels (0 g, 60 g, 80 g, and 100 g.). Statistical analysis using One-Way ANOVA and Duncan Multiple Range Test (DMRT).</em></p><p><strong><em>Results: </em></strong><em>Mocaf brownies with the addition of snakehead fish have a water content of 39.2%-48.7%, ash content of 1.4-1.5%, protein content of 7.7-17.7%, fat content of 32.9-35.4%, and carbohydrate content of 9.4-22.2%. Analysis of physical properties of hardness, cohesiveness, gumminess elasticity, and adhesive power were 3406.8-4228.4 g/mm, 0.4 g/mm, 1106.4-1560 g/mm, 6.6-8.7 g/mm, and 0.4-0.9 mj, respectively. The more snakehead fish added, the lower the preference value of mocaf brownies.</em></p><p><strong><em>Conclusions: </em></strong><em>The results showed that the addition of snakehead fish had a significant effect on water content, protein content, and sensory properties of color, taste, and texture of mocaf brownies.</em></p><p><em> </em><strong>KEYWORD<em>: </em></strong><em>brownies; channa striata; mocaf; mocal food; </em>supplementary food for school children program</p><p> </p><p><em><span>Received: 16 Dec 2024; </span><span>Revised: 20 Aug 2024; </span><span>Accepted: 20 Jan 2025; </span><span>Available online: 24 Mar 2025; </span><span>Published: 30 Mar 2025.</span></em></p>

Bioactive peptides are short chains of amino acids that have positive effects on health. Snakehead fish (Channa striata) is rich in protein, essential amino acids, and micronutrients that are beneficial for health. This species is widely found in Indonesian waters, including swamps, rivers, and lakes, and has been utilized in pharmaceuticals. The method used in this article involved reviewing national and international journals focusing on snakehead fish and various hydrolysis methods. Literature sources were obtained from platforms such as ScienceDirect, Google Scholar, Pubmed, and Elsevier. The bioactive peptide compounds discussed were derived from different organs of the snakehead fish. The results revealed that snakehead fish protein hydrolysate inhibited angiotensin-converting enzyme (ACE) with an IC50 value of 0.076µmol/L). Additionally, snakehead fish head soup demonstrated antioxidants properties, confirmed through a DPPH test with an IC50 value of 1.39 mM. The identified peptide sequences were PGMLGGSPPGLLGGSPP and SDGSNIHFPN. Several studies have shown that snakehead fish extract accelerates the wound healing process in both animal models and post-operative patients. The active components involved in this process were arachidonic acid and glycine. Furthermore, skin mucus, intestinal mucus, gill extract, and blood from snakehead fish have been found to inhibit the growth of bacteria such as Aeromonas hydrophila, Pseudomonas aeruginosa, Vibrio anguillarum, Vibrio fischeri, Salmonella enteritidis, and Escherichia coli. The hydrolysis of snakehead fish skin collagen demonstrated an HMG-CoA reductase inhibitory activity of 25%. In conclusion, bioactive peptides derived from various protein precursors of snakehead fish exhibit antihypertensive, antioxidant, wound healing, antimicrobial, and anti-cholesterol properties.

Background: Chronic Energy Deficiency (CED) is a condition characterized by long-term inadequate intake of energy and protein, identified through Mid-Upper Arm Circumference (MUAC) measurements with a threshold of less than 23.5 cm. According to the 2013 Riskesdas data, the prevalence of CED among individuals aged 15-19 years in Indonesia was 46.6%, which decreased to 36.3% in 2018 for non-pregnant women. In East Java, the prevalence of CED among 15-19-year-olds was 52.5% in 2013 and 37.73% in 2018. Despite this decline, low albumin levels often signal poor nutritional status, typically resulting from prolonged nutrient deficiencies. Snakehead fish (Channa striata), known for its high protein content, particularly albumin, offers a potential solution for improving protein intake and blood albumin levels among adolescent girls at risk of CED. In this study, snacks made from snakehead fish provide significant protein, including 216.1 kcal and 8.01g of protein (Nugget), 214.88 kcal and 13.76g of protein (Siomay), and 216.4 kcal and 7.8g of protein (Ekado). When combined with vegetables, these snacks are expected to improve nutritional values, especially protein and albumin levels. This study aims to assess the impact of snakehead fish (Channa striata)-based snacks on protein intake and blood albumin levels in adolescent girls at risk of CED. Methods: The study used an experimental, quasi-experimental design with a one-group pretest-posttest approach. The intervention was provided twice a week for 2 months, with monitoring through 24-hour food recall forms and food records. Results: The results showed a significant improvement in protein intake (p = 0.009, paired sample T-test) and blood albumin levels (p = 0.000, Wilcoxon test) after the intervention. Conclusion: Snakehead fish (Channa striata)-based snacks effectively enhance protein intake and blood albumin levels in adolescent girls at risk of CED.

The study aimed at identifying the types of parasites that infect snakehead (Channa striata) fish as well as to determine the prevalence of the parasite species then examined at Parasitology Laboratory of Fish Quarantine Station Quality Control and Safety of Fishery Products in Palangka Raya to see the presence of ectoparasites in snakehead fish. Examination of ectoparasites is done by observing the external organs and by making a mucus smear which is examined under a microscope. From the results of the study found 3 types of parasites that infest snakehead fish in the Sebangau River, Palangka Raya, namely Dactyloyrus sp, Henneguya sp, Trichodina sp. The most common ectoparasites that attack the gills of snakehead fish are Dactylogyrus sp with a prevalence of 70% and an intensity of 2.14 cells/ind, Henneguya sp with a prevalence of 20% and an intensity of 7.68 cells/ind, and Trichodina sp with a prevalence of 10% and an intensity of 4.29.

The study aimed at identifying of endoparasites that infect snakehead (Channa striata) fish as well as to determine the prevalence of the endoparasite species in snakehead fish then examined at Parasitology Laboratory of Fish Quarantine Station Quality Control and Safety of Fishery Products in Palangka Raya. Examination of endoparasites is done by observing the internal organs and by making a mucus smear which is examined under a microscope. From the results of the study found 2 types of parasites that infest snakehead fish in the Sebangau River, Palangka Raya, namely Procamallus sp dan Camallanus sp. The most common endoparasites that attack the gills of snakehead fish are Camallanus sp with a prevalence of 20% and an intensity of 3 cells/ind, and Procamallus sp with a prevalence of 10% and an intensity of 2 cell/ind.