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All Journal Agrointek Jurnal Sains dan Teknologi Pangan Jurnal Kelautan dan Perikanan Terapan (JKPT) Food Science and Technology Journal (Foodscitech) Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Journal of Tropical AgriFood Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Nusantara Science and Technology Proceedings International Journal of Eco-Innovation in Science and Engineering (IJEISE) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengbdian Teknik Mesin Journal of Fisheries & Marine Jakadimas
Kurnianto, Muhammad Alfid
Department Of Food Technology, Faculty Of Engineering, Universitas Pembangunan Nasional Veteran Jawa Timur
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology

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Penapisan Actinobacteria Akuatik Penghasil Antibakteri dari Ikan Bandeng (Chanos chanos) dan Belanak (Mugil cephalus) dengan Metode Double-Layer Diffusion Muhammad Alfid Kurnianto; Harsi Dewantari Kusumaningrum; Hanifah Nuryani Lioe
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 15, No 1 (2020): Juni 2020
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (946.406 KB) | DOI: 10.15578/jpbkp.v15i1.647

Abstract

Saluran pencernaan (terutama usus) ikan perairan estuaria merupakan salah satu ceruk lingkungan potensial Actinobacteria yang belum tereksplorasi. Penelitian ini bertujuan untuk mengisolasi dan mengidentifikasi karakteristik morfologi Actinobacteria asal ikan bandeng (Chanos chanos) dan belanak (Mugil cephalus) serta mengevaluasi aktivitas antimikroba yang dihasilkannya. Penelitian ini diawali dengan mengambil usus ikan, kemudian digesta usus secara perlahan dipisahkan untuk dieksplorasi keberadaan Actinobacteria dengan menggunakan media isolasi selektif. Isolat yang diperoleh dikarakterisasi berdasarkan ciri makroskopik dan mikroskopik, serta dilakukan penapisan antibakteri awal menggunakan metode double-layer diffusion. Isolat dengan zona penghambatan terbaik dipilih untuk dilakukan produksi dan ekstraksi senyawa antibakteri, serta uji aktivitas antibakteri dengan metode difusi cakram terhadap bakteri uji Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa dan Escherichia coli. Sebanyak 44 isolat Actinobacteria telah diisolasi dari digesta usus ikan bandeng (Chanos chanos) dan belanak (Mugil cephalus) menggunakan media strach casein dan actinomycete isolation agar. Sebagian besar isolat yang diperoleh menunjukkan karakteristik morfologi genus Streptomyces sp., seperti koloni memiliki tekstur menyerupai serbuk, bertepung dan kasar, memiliki aerial miselium berwarna putih dan substrat miselium berwarna krim susu, serta memiliki bentuk rantai spora rectus-flexibilis. Proses penapisan antibakteri isolat Actinobacteria menunjukkan 22 isolat memiliki indeks penghambatan terhadap sedikitnya satu bakteri uji, dengan aktivitas terbaik ditunjukkan oleh isolat A-SCA-11. Uji antibakteri terhadap ekstrak kasar isolat A-SCA-11 menunjukkan aktivitas antibakteri berspektrum luas yang mampu menghambat seluruh bakteri uji dengan zona hambat tertinggi pada P. aeruginosa.  AbstractThe gut of estuary fish is one of the potential novel niches of Actinobacteria that has not yet been explored. This study aimed to isolate and identify the morphological characteristics of Actinobacteria from milkfish (Chanos chanos) and blue-spot mullet fish (Mugil cephalus) and to evaluate the antibacterial activity produced. This research was started by taking the fish gut, and then the digesta were slowly separated to explore the presence of Actinobacteria using selective isolation media. The isolates obtained were characterized by macroscopic and microscopic characteristics, and antibacterial preliminary screening of isolates was performed using a double-layer diffusion method. The isolates with the best inhibition zone were selected for production and extraction of antibacterial compounds, and antibacterial activity tests using the disk-diffusion method against the test bacteria Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa, and Escherichia coli. A total of 44 isolates of Actinobacteria have been isolated from the gut of fish using starch casein and actinomycete isolation agar. Most isolates showed morphological characteristics of the genus Streptomyces sp., such as colonies with a tough or powdery texture, antibacterial have white aerial mycelium and milk-cream substrate mycelium, and rectus-flexibilis spore chain. The antibacterial preliminary screening of Actinobacteria isolates showed 22 isolates had inhibitory index against at least one test bacterium, with the best activity indicated by A-SCA-11. Antibacterial test of A-SCA-11 crude extract showed broad-spectrum antibacterial activity that was able to inhibit all test bacteria with the highest inhibitory zone on P. aeruginosa.
PENGARUH PENAMBAHAN KULTUR STARTER DAN METABOLIT Lactobacillus casei TERHADAP MUTU MIKROBIOLOGI SOSIS FERMENTASI IKAN PATIN (Pangasius sp.) Muhammad Alfid Kurnianto; Hadi Munarko
Jurnal Kelautan dan Perikanan Terapan (JKPT) Vol 5, No 1 (2022): JKPT Juni 2022
Publisher : Politeknik Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jkpt.v5i1.10970

Abstract

Sosis fermentasi ikan patin merupakan salah satu bentuk diversifikasi produk olahan ikan patin yang dibuat dengan teknologi fermentasi menggunakan bakteri asam laktat (BAL). Penambahan starter BAL pada pengolahan sosis fermentasi biasanya dilakukan untuk menghasilkan produk yang terstandar dan aman. Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan kultur bakteri dan metabolit hasil produksi Lactobacillus casei secara individu dan campuran terhadap mutu dan keamanan mikrobiologi sosis fermentasi ikan patin. Hasil penelitian menunjukkan bahwa produk sosis fermentasi ikan patin memiliki pH dan aktivitas air (aw) dengan rentang 4,42 – 4,73 dan 0,967 – 0,978. Pemberian perlakuan secara signifikan mempengaruhi mutu mikrobiologi sosis fermentasi ikan patin. Perlakuan penambahan BAL maupun kombinasi BAL dan metabolit setelah pematangan 28 hari memiliki kandungan angka lempeng total (ALT) dan total Enterobacteriaceae tidak berbeda nyata, serta tidak ditemukan cemaran E. coli dan Salmonella sp. Sementara itu, perlakuan penambahan metabolit memiliki ALT dan BAL terendah, serta ditemukan cemaran E. coli pada produk setelah pematangan 28 hari. Perlakuan kombinasi BAL dan metabolit merupakan perlakuan terbaik karena mampu menjaga produk tetap memenuhi standar keamanan mikrobiologi sosis hingga masa pematangan selesai dengan kandungan BAL tertinggi.
Marine Biotoxins in shellfish: Brevetoxin (A Review) Muhammad Alfid Kurnianto; Rahmawati Rahmawati
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2740

Abstract

Molluscan shellfish can accumulate natural poison produced by marine algae, one of which is brevetoxin (BTx). BTx is a toxin produced by marine dinoflagellates of the Karenia genus, especially Karenia brevis, which has the characteristics of being fat-soluble, lipophilic, colorless, tasteless, and very heat stable. Based on the backbone structure, BTx is classified into BTx-1 and BTx-2. BTx-2 is the most common type of toxin produced by K. brevis. BTx was synthesized from a polyketide synthase pathway that could potentially incorporate larger carbon units of acetate modified by the citric acid cycle. BTx poisoning causes neurologic shellfish syndrome (NSP), which is characterized by major symptoms in the neurological and gastrointestinal systems. NSP is due to the high affinity of BTx in binding to receptors on the cell wall, namely voltage-gated sodium channels (NaV). Based on the food safety risks posed, monitoring programs to detect the growth of harmful algae and the presence of brevetoxin in food should be implemented. Several detection methods have been developed, such as mouse bioassay, cytotoxicity assay, receptor binding assay, immunoassay and LC-MS/MS.
The Effect of High Hydrostatic Pressure and Enzymatic Treatment on Microstructural Protein Changes in Hypoallergenic Skim Milk: Literature Study Syahbanu, Fathma; Kurnianto, Muhammad Alfid
Jurnal Sains dan Teknologi Pangan Vol 8, No 2 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (930.849 KB) | DOI: 10.33772/jstp.v8i2.35377

Abstract

Food allergy is one of the major health problems worldwide in both adults and children, and its prevalence has been increasing over the last two decades. Epidemiological studies report that Cow's Milk Allergy (CMA) is considered one of the most common food allergies especially in early childhood with an incidence of 2 - 7.5% in population studies in various countries. Many cow's milk allergies occur due to the high intake of milk both in raw and processed form. One of the main allergens in skim cow's milk is beta lactoglobulin. The microstructure approach to modify the structure of milk protein is one of the effective methods in preventing allergies. This manuscript review was conducted using the literature review narrative method. Several food treatments can be effectively used to reduce the allergenicity of milk protein by changing the microstructure of the protein, including enzymatic treatment and High Hydrostatic Pressure. The size reduction caused by both treatments results in allergenic proteins being unable to reach the antibody paratope. The tendency of antigenic milk proteins to become immunological sensitizing agents decreases due to these microstructural changes. The protein microstructure modification can be utilized as a new breakthrough in obtaining hypoallergenic milk-based food products in the future. The purpose of this review article is to discuss the enzymatic and HHP treatment of milk protein microstructure, especially its ability to reduce the number of allergenic proteins in milk.
Prospects of bioinformatics approach for exploring and mapping potential bioactive peptide of Rusip (The traditional Indonesian fermented anchovy): A Review Muhammad Alfid Kurnianto; Fathma Syahbanu; Hamidatun Hamidatun; Ifwarisan Defri; Yushinta Aristya Sanjaya
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 2 (2023)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2023.006.02.3

Abstract

Rusip is a traditional Indonesian side-dishes food that is a fermented anchovy product originating from Bangka Belitung. During the fermentation, various lactic acid bacteria grew in rusip and produced bioactive peptides because of proteolytic enzyme action. Several treatments to obtain bioactive peptides can be conducted (fermentation, in vivo digestion, and in vitro hydrolysis using enzymes). The in vivo and in vitro methods are a widely used approach, but these methods are costly and time-consuming. These limitations could be solved by the bioinformatics approach. This method manages and interprets information about biological systems that employ computational methods. This study aimed to review recent studies on rusip and similar fermented fish and peptide bioactive with their bioactivity), steps, advantages, and limitations of bioactive peptide studies using the bioinformatics approach. The review article was written using narrative literature review method, which based on in-depth investigation from scientific literatures by identifing keywords, reviewing the content of articles, and synthesizing the findings. The results showed that using bioinformatics has provided opportunities for the development of bioactive peptides. Through this method, bioactive peptide identification begins with determining the main sample protein and the enzymes in protein hydrolysis. The further steps are protein hydrolysis simulation, determining the potential for bioactivity, and molecular docking. The bioinformatics analyses were performed synergistically to predict the protein or peptide characteristics from the sample and its bioactivity and determine its interaction with their receptor. However, despite the advantages, the bioinformatics approach also has several limitations, such as the lack of certain types of proteins or peptides in the database and hydrolysis simulation tool. Combining conventional and in silico methods (hybrid method) is potential to obtain the new and promising bioactive peptides from rusip and other fermented fish (i.e., budu, bekasam, and pla duk ra) and meat products for development product, both functional food and supplements.
Variation of Fermentation Time of Crystal Guava Leaf Tea (Psidium guajava L.) on Antioxidant Activity and Sensory Profile with Rate-All-That-Apply Method: Guava Leaf Tea Rosida Rosida; Anugerah Dany Priyanto; Hadi Munarko; Muhammad Alfid Kurnianto
Food Science and Technology Journal (Foodscitech) Vol. 6 No. 1 (2023)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.vi.5655

Abstract

A concise and factual abstract is required. The abstract should state briefly the purpose of the research, the principal results and major conclusions. An abstract is often presented separately from the article, so it must be able to stand alone. For this reason, references should be avoided, but if essential, then cite the author(s) and year(s). Also, non-standard or uncommon abbreviations should be avoided, but if essential they must be defined at their first mention in the abstract itself. The abstract should not exceed 250 words and is constructed in 1 paragraph written in English. Keywords: Author; Foodscitech Journal; article template
Resistensi antibiotik pada rantai pasok pangan: tren, mekanisme resistensi, dan langkah pencegahan Muhammad Alfid Kurnianto; Fathma Syahbanu
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.14771

Abstract

The emergence and spread of antibiotic-resistant bacteria along the food chain is a serious global health problem. The food chain provides various important transmission mediums in developing antibiotic resistance traits through direct or indirect contact. This review focuses on the phenomena and mechanisms of formation, the relationship with the food chain, the effects of food processing, and the impact and prevention of antibiotic resistance. This study shows that food plants and animal livestock are the main reservoirs of antibiotic-resistant bacteria. Antibiotic-resistant bacteria in food are generally commensal, foodborne (pathogenic and non-pathogenic), or emerging bacteria. Some examples of food-related pathogenic bacteria known globally are the Enterobacteriaceae group, such as Salmonella spp., E. coli, Shigella spp., K. pneumonia, and Enterobacter spp. Each bacterium has a different prevalence and pathogenicity level depending on the country's geographical location, resources, and status. In general, developing countries have a greater risk of spreading resistance than developed countries because of the high use of antibiotics in various fields of activity. Antibiotic-resistant bacteria develop resistance through transmission after consumption or during food processing. Food processing triggers genetic and physiological adjustments of bacteria that cause adaptation and cross-protection mechanisms that result in bacterial cells that are more resistant or tolerant to stress. In addition, bacterial cells damaged by the processing process can also spread resistant genes to the environment, triggering gene transfer through horizontal gene transfer. In preventing the spread of bacterial resistance, which has prepared preventive measures through a global action plan must be followed by developed and developing countries that include the human, animal, and environmental sectors.
Penyuluhan Penerapan Cara Produksi Pangan Olahan yang Baik (CPPOB) & Sanitation Standard Operating Procedures (SSOP) di UMKM Dapur Uni Ressy, Bandar Lampung kurnianto, muhammad alfid; Chofifa Fauzyah, Sonia Dwi
abdimesin Vol. 3 No. 2 (2023): Abdi-mesin
Publisher : UPN "Veteran" Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/abdimesin.v3i2.51

Abstract

Keamanan pangan menjadi jaminan dalam memproduksi pangan olahan sebab keamanan pangan memiliki tujuan utama untuk mencegah adanya kontaminasi pada pada produk pangan. Salah satu hal yang dapat dilakukan untuk menjaga keamanan pangan produk adalah dengan menerapkan Cara Produksi Pangan Olahan yang Baik (CPPOB) dan Sanitation Standar Operating Procedures (SSOP) pada setiap umk pangan olahan termasuk pada produk frozen food. Kegiatan penyuluhan penerapan CPPOB dan SSOP menjadi hal yang tepat dilakukan sehingga setiap umk pangan olahan akan memproduksi produk pangan olahan dengan mutu baik. Tujuan kegiatan pengabdian masyarakat ini antara lain meningkatkan pengetahuan karyawan dalam proses produksi pangan olahan yang baik dan meningkatkan kebersihan dalam pengelolaan tempat produksi pangan. Penyuluhan dilakukan secara langsung pada UMKM Dapur Uni Ressy dengan 3 tahapan yaitu memberikan materi tentang penerapan CPPOB dan SSOP, pelatihan dalam pengisian formulir-formulir pada dokumen CPPOB dalam hal menerapkan CPPOB selama proses produksi berlangsung dan evaluasi kegiatan. Berdasarkan pelaksanaan kegiatan, didapatkan respon yang baik dari peserta dan berlangsung lancar sehingga dapat menambah wawasan peserta
METABOLOMIC TECHNIQUE IN GREEN TEA RESEARCH: A REVIEW Kurnianto, Muhammad Alfid; Rini, Dina Mustika
International Journal of Eco-Innovation in Science and Engineering (IJEISE) Vol. 5 No. 1 (2024): IJEISE
Publisher : UPN Veteran Jatim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/ijeise.v5i1.128

Abstract

Tea, consumed by two-thirds of the global population, had a production of 5.68 million tons in 2017. The cultivation and processing of tea are crucial variables that have a substantial impact on the final product. As a result, many types of tea, such as black, oolong, and green, are produced, each with its own unique flavors and health advantages. Metabolomic techniques, which employ advanced analytical methods, are employed to characterize chemical composition of tea, thereby enabling the assessment of its quality, origin, and bioactivity. This review focused on the application of these techniques to the green tea research. Analytical methods such as UPLC-MS and 1H NMR, when employed in conjunction with multivariate analysis, have proven effective in correlating green tea quality with its chemical constituents, identifying key metabolites such as EGCG, ECG, and caffeine. These metabolomic techniques permit rapid and accurate assessments, enabling the differentiation between high- and low-quality green tea and enhancing the comprehension of its chemical composition and sensory attributes. In addition, a metabolomic approach was employed, utilizing HPLC-TOF-MS, to differentiate between various types of green tea based on their bioactivities. These methods have the capacity to reveal significant variations in metabolite profiles and bioactivities. The application of multivariate analysis enabled the identification of specific bioactive cultivars, thereby demonstrating the efficacy of the technique in evaluating the health-promoting effects of different tea samples. Thus, metabolomic methods represent an optimal approach for a comprehensive and expeditious investigation of the research related to green tea.
Sensory Evaluation of Flakes from Purple Sweet Potato Flour with the Addition of Edamame Flour Using the Just About Right (JAR) Method Widianti, Erika; Sarofa, Ulya; Kurnianto, Muhammad Alfid
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.440

Abstract

Sensory evaluation is a crucial activity in food product development and affects consumer preference, particularly for flake products. Flakes are foods in the form of thin or flaky pieces, generally made from cereal grains. The raw materials used in this study are purple sweet potato flour, which is high in starch (74.57%), and edamame flour, which is high in protein (36.15%). Different formulations will affect the formation of sensory attributes and characteristics of flake products. The sensory evaluation method used in this study is the Just About Right (JAR) method, aimed at analyzing the sensory attributes of flake samples that influence overall liking assessment (p-value < 0.05; panelist response percentage > 20%; and high mean drops), in order to determine the most optimal product formulation. Sensory evaluation of the product was conducted by testing 13 attributes using JAR and hedonic scales (overall liking). The data obtained were processed using XLSTAT 2024 software. Based on the analysis results, the F2 flake product formulation (80% Purple Sweet Potato Flour: 20% Edamame Flour) is the most optimal product formulation, where the attributes that need optimization are taste (Earthy – Sweet, p-value = 0.027) and aftertaste (Earthy, p-value = 0.0003).
Co-Authors Andiani, Rosa Andre Yusuf Trisna Putra Anugerah Dany Priyanto Aulia, Salma Shafrina Chofifa Fauzyah, Sonia Dwi Dedin Finatsiyatull Rosida Diana, Adella Farah Dina Mustika Rini Ekowati Chasanah Fathma Syahbanu Hadi Munarko Hamidatun Hamidatun Hanifah Nuryani Lioe Harsi D. Kusumaningrum Hidayati, Nur Agustin Ifwarisan Defri Puspita, Alfina Ayu Rahmawati Rahmawati Rini, Dina Mustika Rosida Rosida Rosida, Dedin Finatsiyatul Septiana, Siska Sri Winarti Tinh, Nguyen Thi Thanh Ulya Sarofa Widianti, Erika Yushinta Aristya Sanjaya