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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

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

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.

Analisis Karakteristik Dan Perbandingan Kandungan Zat Gizi Antara Telur Asin Dengan Tepung Telur Marcella Prisilia; Fathma Syahbanu
Jurnal Gizi dan Kuliner Vol 4 No 1 (2023): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v4i1.9669

One of the animal products used as a source of high nutrition is the egg. Highly nutritious foods are usually perishable and spoil quickly. One of the latest methods of egg preservation is egg drying to keep eggs fresh. This method works by removing enough water from the egg to prevent the growth of microorganisms and retard the rate of chemical reactions. This review aims to study the characteristics and nutritional value comparison of salted eggs and egg flour. A good salted egg is an egg that has a non-cracked shell, a chewy texture, and a golden and oily yolk. As for egg flour, it is one that has the same functional and physicochemical properties as fresh eggs. Egg meal has a higher nutritional value for protein, carbohydrates, and fat compared to salted eggs. Egg meal also has a lower moisture content than salted eggs, which can extend the shelf life of the product. The characteristics and nutritional value of egg flour provide maximum results, both for raw material products and as food additives. Keywords: Egg flour, Preservation, Salted egg

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

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.

KARAKTERISASI METODE PENGERINGAN BEKU PADA PANGAN NABATI Setyaning Pawestri; Fathma Syahbanu
Agros Journal of Agriculture Science Vol 25, No 4 (2023): edisi Oktober
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v25i4.3562

Freeze-drying is widely used to dry plant-based foods, including fruits, vegetables, herbs, and nontraditional foods. Even though it requires a long processing time and is expensive, the freeze-drying method is preferred because it can produce high-quality food products. This is because the freeze-drying method can maintain nutritional quality compared to other dehydration methods, especially if operated under vacuum conditions. Freeze-drying conditions will affect various food ingredients' nutritional properties and antioxidant activity. However, inappropriate selection of process parameters can cause undesirable changes in the product, such as shrinkage, colour changes, and damaged structure. This review manuscript aims to characterize the freeze-drying of plant-based foods and explain the influence of processing conditions on selected physical properties of different food products. Keywords: process conditions, plant foods, freeze drying, physical properties INTISARIPengeringan beku banyak digunakan untuk mengeringkan pangan nabati termasuk buah-buahan, sayuran, rempah-rempah, dan bahkan beberapa makanan nontradisional. Meskipun membutuhkan waktu pemrosesan yang lama dan merupakan metode pengeringan yang mahal, metode pengeringan beku lebih disukai karena dapat menghasilkan kualitas produk yang bermutu. Hal ini disebabkan metode pengeringan beku dapat mempertahankan kualitas gizi jika dibandingkan dengan metode dehidrasi lainnya, terutama jika dioperasikan dalam kondisi vakum. Kondisi pengeringan beku akan berpengaruh terhadap sifat nutrisi dan aktivitas antioksidan dari berbagai bahan pangan. Namun, pemilihan parameter proses yang tidak tepat dapat menyebabkan perubahan yang tidak diinginkan pada produk, seperti penyusutan, perubahan warna, serta struktur yang rusak. Tujuan dari review naskah ini adalah untuk mengkarakterisasi pengeringan beku pada pangan nabati, dan menjelaskan pengaruh kondisi proses terhadap sifat fisik yang dipilih produk makanan yang berbeda. Kata kunci : kondisi proses, pangan nabati, pengeringan beku, sifat fisik

Struktur pati beras (Oryza sativa L.) dan mekanisme perubahannya pada fenomena gelatinisasi dan retrogradasi Fathma Syahbanu; Florensia Irena Napitupulu; Siska Septiana; Nisrina Fauziyah Aliyah
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.15315

Carbohydrates in rice (Oryza sativa L.) consist of starch (85-90 % of dry basis), pentose (2.0–2.5 %), cellulose, hemicellulose, and sugar (0.6–1.4 % of brown rice). High starch content in rice affects its physicochemical properties and nutrient content as well as the digestibility. Different starch characteristics are caused by the interaction between constituent compound in each structural level, both in microscopic and macroscopic levels. Hydrogen interactions between amylose and amylopectin can form crystalline and amorf areas, and continuously undergo the growth to form supramacromolecular structure (starch granule blocklets). The composition and interactions of several blocklets, both of large and small sizes, are the key of biopolymer interaction to form macroscopic structure: the whole starch itself. The aim of this review is to discuss the structural levels of rice starch and the mechanism of its changes in gelatinization and retrogradation. The review of this manuscript was performed using the “narrative review” method. The overall of starch characterization encompass structure, composition, and its molecular size which can be a determinant to its functional properties related to gelatinization and retrogradation.

KAJIAN PUSTAKA : KONTROL DAN REDUKSI ETIL KARBAMAT PADA PRODUK FERMENTASI Setyaning Pawestri; Fathma Syahbanu
Agros Journal of Agriculture Science Vol 25, No 4 (2023): edisi Oktober
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v25i4.3700

Ethyl carbamate (EC) can be found in fermented products and alcoholic beverages. Tests on animals show this compound is a multisite carcinogen. The International Agency for Research on Cancer (IARC) classifies ethyl carbamate as a group 2A carcinogen. Due to its toxicity, ethyl carbamate in food products can be hazardous to health. Ethyl carbamate can be formed during fermentation and storage, which involves the reaction between ethanol and carbamyl compounds. The main precursor for the formation of ethyl carbamate is arginine metabolism by Saccharomyces cerevisiae and other lactic acid bacteria. Considering the toxicity of ethyl carbamate, it is crucial to understand the formation pathway, prominent analytical and monitoring techniques, mitigation practices and experimental methods to reduce EC. An effort can be conducted to mitigate EC by modifying bacterial genes for fermentation, which can be an applicable solution for the food industry. Keywords: ethyl carbamate; fermentation; carcinogen; precursor INTISARIEtil karbamat (EK) dapat ditemukan pada produk hasil fermentasi dan minuman beralkohol. Uji pada hewan menunjukkan senyawa ini bersifat multisite karsinogen. International Agency for Research on Cancer (IARC) menggolongkan etil karbamat sebagai golongan 2A karsinogen. Dikarenakan sifat toksisitasnya, keberadaan etil karbamat pada produk makanan dapat membahayakan kesehatan. Etil karbamat dapat terbentuk saat proses fermentasi dan saat penyimpanan dimana melibatkan reaksi antara etanol dan senyawa yang mengandung karbamil. Prekursor utama pembentukan etil karbamat adalah hasil metabolisme arginin oleh Saccharomyces cerevisiae dan bakteri asam laktat lainnya. Mempertimbangkan toksisitas etil karbamat, maka penting untuk mengetahui jalur pembentukan, pengembangan teknik analisis dan monitoring, hingga praktik mitigasi dan metode eksperimental untuk mereduksi EK. Salah satu cara mitigasi EK adalah modifikasi gen bakteri untuk fermentasi yang dapat menjadi solusi aplikatif bagi bidang industri pangan.Kata kunci: etil karbamat; fermentasi; karsinogen; prekursor

AMINA BIOGENIK SEBAGAI INDIKATOR KEAMANAN PRODUK PANGAN Setyaning Pawestri; Fathma Syahbanu; Ahsanatun Syahidawati
Agros Journal of Agriculture Science Vol 26, No 1 (2024): Januari
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v26i1.3832

The presence of biogenic amines in food products is a significant indicator of food safety. Consumption of biogenic amines in small quantities is not a problem, but consumption in high levels can endanger the health of consumers. The concentration of biogenic amines in food products is influenced by several factors in the production process, including initial microbial composition, raw material hygiene, fermentation conditions, and duration of fermentation. Biogenic amines can also be formed by the microbiological degradation of high-protein foods during the fermentation process. Two types of biogenic amines that are indicators most often used for safety are histamine and tyramine. Various cases of poisoning with these two substances have been reported, with histamine being associated with fishery product poisoning and tyramine being associated with cheese poisoning. The common methods used to detect biogenic amines are chromatography, such as GC, HPLC, and Thin Layer Chromatography (TLC). The purpose of this literature review is to discuss the phenomenon of the formation of biogenic amines in food products associated with aspects of food product quality, food safety, and methods for detecting the presence of biogenic amine compounds in food products. Keywords: biogenic amines, food safety, fermented food INTISARIKeberadaan amina biogenik pada produk pangan menjadi salah satu indikator keamanan makanan yang signifikan. Konsumsi amina biogenik dalam jumlah kecil tidak menjadi masalah, tetapi konsumsi dalam kadar tinggi dapat membahayakan kesehatan konsumen. Konsentrasi amina biogenik dalam produk pangan dipengaruhi oleh beberapa faktor dalam proses produksinya, diantaranya komposisi mikroba awal, higienitas bahan baku, kondisi fermentasi, dan lama waktu fermentasi. Amina biogenik juga dapat terbentuk oleh degradasi mikrobiologis dari makanan berprotein tinggi selama proses fermentasi. Dua jenis amina biogenik yang menjadi indikator paling sering digunakan untuk keamanan adalah histamin dan tiramin. Berbagai kasus terkait keracunan 2 zat ini telah dilaporkan, histamin dikaitkan dengan kasus keracunan produk perikanan dan tiramin dikaitkan dengan kasus keracunan keju. Metode yang umum digunakan untuk mendeteksi keberadaan amina biogenik ini yaitu kromatografi, seperti GC, HPLC, maupun kromatografi lapis tipis. Tujuan dari kajian literatur ini adalah membahas fenomena terjadinya pembentukan amina biogenik pada produk pangan dihubungkan dengan aspek kualitas produk pangan, keamanan pangan, serta metode deteksi keberadaan senyawa amina biogenik pada produk pangan. Kata kunci: amina biogenik, produk pangan, keamanan pangan

Characterization of Freeze-Drying Methods for Plant-Based Foods Setyaning Pawestri; Fathma Syahbanu
Agros Journal of Agriculture Science Vol 25, No 4 (2023): edisi Oktober
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v25i4.3501

Freeze-drying is widely used to dry plant-based foods, including fruits, vegetables, herbs, and nontraditional foods. Even though it requires a long processing time and is expensive, the freeze-drying method is preferred because it can produce high-quality food products. This is because the freeze-drying method can maintain nutritional quality compared to other dehydration methods, especially if operated under vacuum conditions. Freeze-drying conditions will affect various food ingredients' nutritional properties and antioxidant activity. However, inappropriate selection of process parameters can cause undesirable changes in the product, such as shrinkage, colour changes, and damaged structure. This review manuscript aims to characterize the freeze-drying of plant-based foods and explain the influence of processing conditions on selected physical properties of different food products.

Literature Review: Control and Reduction of Ethyl Carbamate Formation in Fermented Products Setyaning Pawestri; Fathma Syahbanu
Agros Journal of Agriculture Science Vol 25, No 4 (2023): edisi Oktober
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v25i4.3599

Ethyl carbamate (EC) can be found in fermented products and alcoholic beverages. Tests on animals show this compound is a multisite carcinogen. The International Agency for Research on Cancer (IARC) classifies ethyl carbamate as a group 2A carcinogen. Due to its toxicity, ethyl carbamate in food products can be hazardous to health. Ethyl carbamate can be formed during fermentation and storage, which involves the reaction between ethanol and carbamyl compounds. The main precursor for the formation of ethyl carbamate is arginine metabolism by Saccharomyces cerevisiae and other lactic acid bacteria. Considering the toxicity of ethyl carbamate, it is crucial to understand the formation pathway, prominent analytical and monitoring techniques, mitigation practices and experimental methods to reduce EC. An effort can be conducted to mitigate EC by modifying bacterial genes for fermentation, which can be an applicable solution for the food industry.

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