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

Ardianta Selasa, September 08, 2026
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FORMOSA NEWS

Jellyfish Biomass Emerges as Sustainable Marine Resource for Food, Cosmetics, and Biotechnology Industries

Evaluating the nutritional composition and industrial potential of jellyfish provides a sustainable solution for utilizing abundant marine biomass. A 2026 systematic literature review conducted by Lady Ayu Sri Wijayanti and Gilar Budi Pratama from Padjadjaran University, Tito A Nugraha from Universitas Maritim Raja Ali Haji, Mukhlisnah Djalil from Universitas Nahdlatul Ulama Gorontalo, and Mochamad Ramdhan Firdaus from the National Research and Innovation Agency (BRIN) analyzed the chemical profiles and processing dynamics of various jellyfish species. Published in the International Journal of Contemporary Sciences (IJCS), the study highlights how processing techniques transform underutilized jellyfish into valuable raw materials for food, cosmetics, aquaculture, and biotechnology.

Background and Context in Marine Resource Management

Jellyfish blooms driven by climate change and marine overfishing frequently disrupt capture fisheries, coastal tourism, and maritime infrastructure. Traditionally viewed as ecological nuisances, these rapidly multiplying marine organisms represent an untapped biological resource within the expanding global blue economy.

As demands for sustainable food security and eco-friendly industrial ingredients increase, scientists are re-evaluating jellyfish biomass. Raw jellyfish consist predominantly of water, yet their dry matrix contains valuable structural proteins, essential amino acids, and bioactive compounds. Repurposing jellyfish from environmental hazards into high-value biological commodities offers significant economic and ecological benefits for coastal communities worldwide.

Methodological Summary

The research team performed a Systematic Literature Review (SLR) structured around the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) framework. The authors gathered peer-reviewed literature from Semantic Scholar and Google Scholar using specialized software tools.

From an initial set of 25 identified studies, the researchers screened and selected seven core articles containing quantitative proximate analysis data. The team evaluated key biochemical parameters, including moisture, crude protein, ash, lipid, and carbohydrate contents, alongside bioactive compound identification and post-harvest processing methods.

Key Findings

The comprehensive review revealed distinct nutritional profiles, functional compounds, and processing impacts across evaluated jellyfish species:

  • High Protein and Collagen Content: Fresh Aurelia aurita contains 35.63% protein on a dry basis alongside 2.68% taurine. Red jellyfish (Crambione mastigophora) yields high collagen concentrations ranging between 2.1 and 10.3 mg/g, making it suitable for cosmetics.
  • Bioactive and Antimicrobial Properties: Alkaloid compounds extracted from Bougainvillia sp. exhibit bactericidal activity against pathogenic Vibrio bacteria in fish culture.
  • Aquaculture Feed Potential: High levels of arachidonic acid (ARA) and feeding attractant amino acids in Scyphozoa species support their application as substitutes for conventional fishmeal in aquafeed.
  • Safety Profile: Tests on Lychnorhiza malayensis demonstrated a high protein content of 24.28 g/100 g and confirmed zero hemolytic toxicity, supporting product safety.
  • Impact of Processing Methods: Fresh jellyfish exhibit high moisture levels between 91.1% and 98.0%. Dehydration concentrates organic matter, with non-salted drying methods like freeze-drying preserving nitrogen and protein profiles (up to 46.30% in Rhizostoma pulmo). Traditional salting (salt-drying) significantly increases mineral ash content up to 62.93% due to sodium chloride accumulation.

Industry Implications and Real-World Impact

The findings from Padjadjaran University, Universitas Maritim Raja Ali Haji, Universitas Nahdlatul Ulama Gorontalo, and BRIN offer practical pathways for industrial adoption. In biotechnology and cosmetics, jellyfish collagen provides a biocompatible alternative to mammalian sources with lower risk of zoonotic disease transmission.

For aquaculture and food production, utilizing processed jellyfish meal as a protein supplement reduces reliance on wild-caught fishmeal. For coastal economies and environmental managers, turning seasonal jellyfish blooms into commercial export goods turns an ecological challenge into a sustainable revenue stream.

As noted by Lady Ayu Sri Wijayanti from Padjadjaran University and her co-authors, jellyfish should no longer be viewed merely as marine pests, but as a versatile and sustainable biomass resource capable of supporting future food systems, cosmetic manufacturing, and biotechnological innovations.

Author Profiles

  1. Lady Ayu Sri Wijayanti, S.Pi., M.Si. is a lecturer and researcher at the Faculty of Fisheries and Marine Sciences, Padjadjaran University, specializing in fishery product processing and marine resource utilization.
  2. Gilar Budi Pratama, S.Pi., M.Si. is an academic at the Faculty of Fisheries and Marine Sciences, Padjadjaran University, focusing on fishery post-harvest technology and marine biodiversity.
  3. Tito A Nugraha, S.Pi., M.Si. is a faculty member in the Department of Aquatic Resources Management, Universitas Maritim Raja Ali Haji, specializing in aquatic ecosystem management.
  4. Mukhlisnah Djalil, S.Pi., M.Si. is a lecturer at the Faculty of Maritime, Fisheries, and Forestry Sciences, Universitas Nahdlatul Ulama Gorontalo, researching coastal resource conservation.
  5. Mochamad Ramdhan Firdaus, S.Pi., M.Si. is a researcher at the Research Center for Biota Systems, National Research and Innovation Agency (BRIN), focusing on marine biotechnology and biological systems.

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