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All Journal Agrointek Jurnal Sains dan Teknologi Pangan Jurnal Pertanian Agros Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Kesehatan Tambusai Jurnal Gizi dan Kuliner Innovative: Journal Of Social Science Research Teknologi dan Industri Pertanian Indonesia Rona Teknik Pertanian Journal of Fisheries & Marine Jurnal Bioteknologi & Biosains Indonesia (JBBI) Jurnal Bioteknologi & Biosains Indonesia
Fathma Syahbanu
Program Studi Gizi, Fakultas Ilmu Kesehatan, Universitas Singaperbangsa Karawang, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Agrointek

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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.
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

Abstract

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.
Co-Authors Aein, Muhammad Akhdiyatul Agustini, Rika Yayu Anggiruling, Dwikani Oklita Aulia, Salma Shafrina Azahra, Jasmin Eka Andriani, Eka Ekowati Chasanah Elvandari, Milliyantri Fikri, Al Muklas Florensia Irena Napitupulu Hadi Munarko Hamidatun Hamidatun Harianti, Rini Ifwarisan Defri Jutrialni, Devvi Rahma Kurnianto, Muhammad Alfid Lestari, Restu Ayu Linda Riski Sefrina Marcella Prisilia Nisrina Fauziyah Aliyah Pawestri, Setyaning Ratih Kurniasari Rini, Dina Mustika Riski Sefrina, Linda Septiana, Siska Setyaning Pawestri Siska Septiana Syahidawati, Ahsanatun Tinh, Nguyen Thi Thanh Yushinta Aristya Sanjaya