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All Journal Agrointek Jurnal Pangan dan Agroindustri Jurnal Sains dan Teknologi Pangan Konversi 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 Jurnal Teknologi Pangan Journal of Fisheries & Marine Jakadimas Jurnal Bioteknologi & Biosains Indonesia (JBBI) Jurnal Sains dan Teknologi Pangan Jurnal Bioteknologi & Biosains Indonesia
Muhammad Alfid Kurnianto
Department Of Food Technology, Faculty Of Engineering, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 60294, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology

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Journal : Nusantara Science and Technology Proceedings

 1 
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.
Production of Fish-Bioactive Peptides by Conventional & Emerging Technologies: A Review Muhammad Alfid Kurnianto; Salma Shafrina Aulia
Nusantara Science and Technology Proceedings 4th 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.2023.3622

Abstract

Fish is a type of food that is perishable. High production and perishable characteristics cause fish commodities to be immediately given storage or processing treatment so that they do not decrease in quality. The processing of fishery commodities has focused on producing foods with health effects for humans, such as functional foods, functional ingredients, and nutraceuticals. The health effects are caused by the content of bioactive compounds, one of which is bioactive peptides. Bioactive peptides are fragments from hydrolysis and have several biological functionalities such as antioxidant, anti-inflammatory, antihypertensive, anti-obesity, antimicrobial, and immunomodulatory properties. Generally, bioactive peptides can be produced from substrates such as foods with high protein content using enzymatic hydrolysis, chemical hydrolysis, and microbial fermentation technologies. However, these methods result in low peptide yields. Several emerging technologies have been applied in producing bioactive peptides, such as Ultrasound-Assisted Processing, Microwave-Assisted Processing, High Hydrostatic Pressure Processing, and Pulsed-Electric Field Processing. The application of emerging technologies is expected to produce peptides with high yield, fast, and low cost.
Co-Authors Andiani, Rosa Andre Yusuf Trisna Putra Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto, Anugerah Dany Aulia, Salma Shafrina Aulia, Salma Shafrina Chofifa Fauzyah, Sonia Dwi Daffa Athallah, Talitha Ayu Dedin Finatsiyatull Rosida Diana, Adella Farah Dina Mustika Rini Ekowati Chasanah Fathma Syahbanu Hadi Munarko Hadi Munarko Hamidatun Hamidatun Handayani, Puri Ajeng Hanifah Nuryani Lioe Harsi D. Kusumaningrum Hellena Istrada Hidayati, Nur Agustin Ifwarisan Defri Luqman Agung Wicaksono Puspita, Alfina Ayu Putra, Andre Yusuf Tisna Rahmawati Rahmawati Ramadhani, Previa Aysyar Ratih Kurniasari Rini, Dina Mustika Riski Sefrina, Linda Rosa Andiani Rosida Rosida Rosida, Dedin Finatsiyatul Safitri Indah Nurcahyaningsih Safrina Isnaini Adirama Salma Shafrina Aulia Santoso, Ganes Aurora Septiana, Siska Sri Winarti Sri Winarti Sri Winarti Tinh, Nguyen Thi Thanh Ulya Sarofa Widianti, Erika Yushinta Aristya Sanjaya