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All Journal Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences AL KAUNIYAH Jurnal Sumberdaya Hayati JURNAL BIOLOGI INDONESIA Jurnal Penelitian Sains Biosaintifika: Journal of Biology & Biology Education Biosel: Biologi Science and Education Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek)
Irawan Sugoro
Pusat Aplikasi Teknologi Isotop dan Radiasi, BATAN Pasar Jumat
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Education Energy Environmental Science Immunology & microbiology Materials Science & Nanotechnology Mathematics Physics

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High-Dose Gamma Irradiation Reduces Pathogenic Bacteria While Preserving Beneficial Taxa in Indonesian Traditional Food ‘Gudeg’ Pratama, Indra Mustika; Benita, Ashri Mukti; Hermanto, Feri Eko; Lasmawati, Deudeu; Kadir, Idrus; Sugoro, Irawan
Journal of Tropical Life Science Vol. 15 No. 3
Publisher : Journal of Tropical Life Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/jtls.15.03.10

Abstract

Gudeg, a traditional Indonesian dish, is highly susceptible to microbial spoilage. Irradiation technology can be utilized to extend the shelf life of gudeg while preserving its nutritional value. However, the effects of gamma irradiation on the bacterial abundance in food products have not been widely researched. This study investigated how gamma irradiation influences its bacterial community. Vacuum-packed gudeg was gamma-irradiated in a frozen condition at a dose of 20 kGy, with a dose uniformity ratio (DUR) of 1.08. The resulting microbiome was characterized via 16S rRNA sequencing, using non-irradiated gudeg as a comparison. Gudeg samples were then amplified using the standard 16S rRNA V3-V4 primers. After taxonomic classification, alpha diversity indices—Shannon, Margalef, Chao1, and ACE—were applied to compare species richness and evenness in irradiated and non-irradiated samples. The research results showed that irradiation substantially reduced Proteobacteria, particularly staphylococcal species, while preserving beneficial lactic acid bacteria, such as Weissella sp. The overall diversity slightly decreased, but pathogenic risks diminished, indicating extended shelf stability. These findings suggest gamma irradiation as an effective strategy to enhance gudeg's safety and longevity. Furthermore, they offer insights into broader applications of irradiation for preserving high-moisture, ready-to-eat foods and indicate that sustainable research into the effects of irradiation on spoilage microbes and specific pathogens in various traditional food products is possible.
Co-Authors Alfan Farhan Rijaluddin, Alfan Farhan Amalia, Sheren Nur Assuyuti, Yayan Mardiansyah Attamimi, Febi Irfaullah Benita, Ashri Mukti Dasumiati Dasumiati Deudeu Lasmawati, Deudeu Dewi Elfidasari Dwiwahju Sasongko Effendi, Dahrul Effendi, Dahrul Eka Putri, Lily Surayya Fikriwansyah, Aswir Firdaus Ramadhan Ghoza, Muhammad Radian Haninah, Haninah Hariwibowo, Dinda Rama Hermanto, Feri Eko Hidayat Yorianta Sasaerila Idrus Kadir Indriani, Dea Indriani, Dea Ismi, Laksmi Nurul Kartika KOSASIH KOSASIH, KOSASIH Lestari, Anggita Rana Sasmita Lily Surayya Eka Putri, Lily Surayya Eka Megga Ratnasari Pikoli Mujiyanto, Aldi Nabilah, Dina Novi Mulyawati, Novi Nurkholidah Nurkholidah, Nurkholidah PINGKAN ADITIAWATI Pratama, Byan Muslim Pratama, Byan Muslim Pratama, Indra Mustika Putra, Genta Hadela Dwi Putri, Handhini Dwi Ramadhani, Lidia Anggita Riliansyah, Armar Ryandra, Raka Sandra Hermanto Sari, Arina Findo Setiawan, Fery Hadi Shabira, Afina Putri Shalsabilla, Syalwa Ersadiwi Sholeha, Dania Refia Riska Waryanti Waryanti, Waryanti WIBOWO MANGUNWARDOYO Widjayanto, Bambang Agus Widjayanto, Bambang Agus