Proximate Composition and Utilization Potential of Jellyfish as a Sustainable Marine Resource: A Systematic Literature Review

Lady Ayu Sri Wijayanti; Gilar Budi Pratama; Tito A Nugraha; Mukhlisnah Djalil; Mochamad Ramdhan Firdaus

doi:10.55927/tgvq2028

Authors

Lady Ayu Sri Wijayanti Faculty of Fisheries and Marine Sciences, Department of Fisheries, Padjadjaran University, Jatinangor, West Jawa Author
Gilar Budi Pratama Faculty of Fisheries and Marine Sciences, Department of Fisheries, Padjadjaran University, Jatinangor, West Jawa Author
Tito A Nugraha Department of Aquatic Resources Management, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji, Tanjungpinang, Riau Islands Author
Mukhlisnah Djalil Faculty of Maritime, Fisheries, and Forestry Sciences, Universitas Nahdlatul Ulama Gorontalo, Gorontalo Author
Mochamad Ramdhan Firdaus Research Center for Biota Systems, National Research and Innovation Agency (BRIN), Cibinong Author

DOI:

https://doi.org/10.55927/tgvq2028

Keywords:

Jellyfish, Proximate Analysis, Nutritional Composition, Marine Resources, Systematic Literature Review

Abstract

Jellyfish (Scyphozoa) represent an underutilized marine resource despite their high nutritional and biofunctional potential. This study aims to evaluate the proximate composition, nutritional characteristics, effects of processing methods, and the potential utilization of jellyfish through a Systematic Literature Review (SLR) approach. The literature search was conducted using the Semantic Scholar and Google Scholar databases, with article selection based on the PRISMA guidelines. From 25 initially identified articles, 7 articles met the inclusion criteria and were selected for analysis. The review results indicate that jellyfish contain proteins, collagen, amino acids, taurine, and potential bioactive compounds; however, their nutritional profiles are strongly influenced by species differences and processing methods. Drying processes can increase nutrient concentration, while salting may increase ash content due to mineral accumulation. This review highlights the potential of jellyfish as a sustainable raw material for applications in the food industry, aquaculture, cosmetics, and biotechnology

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