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All Journal Jurnal Teknologi dan Mutu Pangan Journal of Bio-molecule Research And Engineering
Lillah Asritafriha
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology

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Ulasan Ilmiah: Hubungan Resiko Keamanan Pangan dan Kepercayaan Konsumen dalam Rantai Pasok Produk Susu Alnadia Yusriya Hibatullah; Lillah Asritafriha; Syadza Hanifah
Jurnal Teknologi dan Mutu Pangan Vol 2 No 1 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i1.3146

Abstract

In 2019 and 2020, the condition of the food safety system in Indonesia was still relatively low. This was showed by the rise in food safety incidents, one of which is in dairy products. The incidents that occurred had led to reduced consumer confidence in the quality and safety of dairy products, even though these products provide an important source of nutrition for growing children. The benefits of milk can be optimally obtained by maintaining food safety standards and ensuring that dairy products are tested as healthy for consumers. Therefore, this article aims to discuss the relation between food safety risk and consumer confidence in the dairy product supply chain as well as future perspectives that can be adopted by the industry to increase consumer confidence in the dairy product supply chain. This research paper investigates by literature review. The findings reveal that ensuring the safety of dairy products are the strategy to establish and maintain consumer trust. The consumer trust can be achieved when operators, distributors, and food vendors consistently deliver a safe product with relevant standards. To enhance consumer trust can be done by reforming and improving the quality assurance of products certified by authorized regulatory bodies and establishing traceability of the food supply chain. Emerging trends that are expected to revolutionize the food industry include transparency, sustainability, and health-oriented approaches, with blockchain technology being one of the promising solutions.
Isolation and Characterization of Thermophilic Bacillus subtilis subsp. inaquosorum CGR-1 from Cangar Hot Springs Geraldi, Almando; Aulia Azzahra; Dimas Aryq Ijlal Wafi; Febriani Sukma Maghfirotul Chasanah; Lillah Asritafriha; Rizki Amaliah Zain; Us Watun Nurul Khasanah
Journal of Bio-Molecule Research and Engineering Vol 1 No 1 (2022)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jbiome.v1i1.35860

Abstract

Bioindustries often involve biochemical processes that occur at higher temperatures. However, most proteins, including enzymes, lose their structural integrity and functionality at higher temperatures. Thus, thermostable enzymes from thermophilic microorganisms are best suited candidates for successful bioprocessing under such conditions. Indonesia is one of the best study sites for performing bioprospecting of thermostable enzyme-producing thermophilic microorganisms due to the numerous hot springs. To explore the biodiversity of thermophilic microorganisms with potential industrial applications, we isolated and characterized thermophilic bacteria from the Cangar hot spring, Batu, East Java, Indonesia. One isolate (CGR-1) showed growth at 60°C and was identified as Bacillus subtilis subsp. inaquosorum based on 16s rRNA gene sequencing followed by bioinformatic analysis. This is the first report on the isolation of Bacillus subtilis subsp. inaquosorum CGR-1 from Indonesia, especially from a hot spring environment. This isolate showed cellulolytic and amylolytic activity at 50°C, which would encourage further exploration on the industrial and environmental applications.
Co-Authors Almando Geraldi Aulia Azzahra Dimas Aryq Ijlal Wafi Febriani Sukma Maghfirotul Chasanah Raden Mohamad Herdian Bhakti Rizki Amaliah Zain Syadza Hanifah Us Watun Nurul Khasanah