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All Journal Canrea Journal: Food Technology, Nutritions, and Culinary Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Dany Priyanto, Anugerah
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Energy Environmental Science

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Microbiological and Sensory Profile of Collagen Supplemented Milk with Pretreatment and Pulsed Electric Field Pasteurization Process Esfandiar, Wildan Naufal; Yulistiani, Ratna; Dany Priyanto, Anugerah; Agung Wicaksono, Luqman; Safitri, Serly; Dinar Dhiny, Almira
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 2 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v6i2.103

Abstract

Collagen-supplemented milk products are susceptible to damage due to high-temperature processing Pulsed Electric Field (PEF) pasteurization is carried out with a pretreatment temperature of <65oC to maintain quality. This study aims to determine the total microbe, the level of microbial decline and the intensity of the sensory profile of milk supplemented with collagen by pretreatment in the PEF pasteurization process. This study used a completely randomized design with a factorial pattern of 2 factors and 3 replications, the first factor was the pretreatment temperature (30, 45 and 60oC), and the second factor was the pretreatment time (10, 20, 30 minutes) which was then pasteurized using the PEF method with a voltage of 15 kv/cm for 120 seconds. Furthermore, these 9 treatments were compared with PEF pasteurized milk without pretreatment and Low Temperature Long Time / LTLT pasteurized milk (pasteurized at 65oC for 30 minutes). The results showed that pretreatment with a temperature of 60oC for 20 and 30 minutes resulted in a total microbial count of 3.406±0.19 CFU/mL and 3.395±0.146 log CFU/mL, respectively. The average total microbe of milk supplemented with collagen in the combination of PEF pasteurization with pretreatment is smaller than the pretreatment process alone with a value below the SNI standard so it is safe for consumption. The average microbial decrease was 2.88 log cycles and was not significantly different (P<0.05) with LTLT thermal pasteurization. The results of the sensory profile intensity test showed that the pretreatment with a temperature of 60oC for 10, 20 and 30 minutes had a sensory profile value that was closest to LTLT pasteurization on the attributes of fishy aroma, milk aroma, and milk taste.
Food Safety of Shrimp Paste Products in Sidoarjo Regency Judging from the Presence of Microbiological Contamination and Chemical Contamination Aprilia, Dania Salshabilla; Rosida; Dany Priyanto, Anugerah
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i3.354

Abstract

Shrimp paste is a processed fishery product made from shrimp, fish or both. Food safety is the conditions and efforts needed to prevent food from three possible contaminations, namely microbiological, chemical and other contamination that can disturb, harm and endanger human health. This research aimed to determine the relationship between hygiene and sanitation and microbiological contamination (Escherichia coli and Salmonella); and determine the presence of contamination (rhodamine B and lead) qualitatively and quantitatively in shrimp paste circulating in Sidoarjo Regency. This research was carried out by taking 23 samples from 23 traders in the centre of Sidoarjo Regency using the purposive sampling method. This research consisted of an interview process, sanitation hygiene observations, microbiological contamination analysis (Escherichia coli and Salmonella) and chemical contamination analysis (rhodamine B and lead). The results of microbiological analysis on 23 samples of shrimp paste in Sidoarjo Regency were positive for the presence of Escherichia coli bacteria. Two samples of shrimp paste had values ??< 3.6 MPN/g, and data was obtained that environmental sanitation practices correlated with Escherichia coli contamination in shrimp paste samples in Sidoarjo with (p<0.05). The presence of Salmonella bacteria and rhodamine B chemical contamination was not detected in all samples of shrimp paste in Sidoarjo Regency. However, 14 samples of shrimp paste were identified as contaminated with the heavy metal lead >1.0 mg/kg. Based on the results of these four parameters, the "I" shrimp paste sample has fulfilled the SNI (2716:2016) criteria well when compared with 22 other types of shrimp paste in Sidoarjo Regency.
Potential of flavor enhancer from crude hydrolysate derived from Pomacea canaliculata and Filopaludina javanica using papain Yusuf Trisna Putra, Andre; Finatsiyatull Rosida, Dedin; Dany Priyanto, Anugerah; Kongpichitchoke, Teeradate; Havanapan, Phattara-Orn
jurnal1 VOLUME 8 ISSUE 2, DECEMBER 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i2.1149

Abstract

Enzymatic hydrolysis is an effective technique for breaking down proteins into peptides and free amino acids. Among the amino acids released, glutamic acid (glutamate) plays a key role in generating the umami taste in snails. This study aimed to produce a natural flavor enhancer through the enzymatic hydrolysis of proteins derived from Pomacea canaliculata (PCP) and Filopaludina javanica (FJP) using papain enzyme. The hydrolysis process was conducted by adding papain to PCP and FJP slurries at different enzyme-to-substrate (E/S) ratios of 1:10, 1:20, and 1:100 (w/v). The reaction was carried out at 54 °C for 3, 6, 9, 12, 15, and 18 hours. After incubation, the supernatant was collected and analyzed for the degree of hydrolysis, total peptide content, total amino acids, sensory properties, and peptide sequence identification using LC-ESI-MS/MS. The highest degree of hydrolysis was obtained at an E/S ratio of 1:10 after 18 hours, yielding 89.28% for PCP and 76.27% for FJP. The highest peptide concentrations were 15.28 mg/mL and 8.60 mg/mL for PCP and FJP hydrolysates, respectively. Increasing enzyme concentration positively influenced panelists’ preferences for taste, color, and aroma attributes. The identified umami peptides from PCP and FJP typically contained 8–39 amino acids. In the PCP hydrolysate, Ala and Gly residues were identified at the N-terminal region of several peptides, including AVGLSHSNNTKDVMEKSK, GFMCSVDDQHTSSVLLLSYNAITGLGFTTCVTMIA, and GEMAAHYGTMDGGPGM. In the FJP hydrolysate, Gly was predominantly present at the N-terminal of peptides such as GLPGLPGLPGPK, GPLGPLGPQGIP, and GMMPPGMMPPEGMPP
Co-Authors Agung Wicaksono, Luqman Aprilia, Dania Salshabilla Dinar Dhiny, Almira Esfandiar, Wildan Naufal Finatsiyatull Rosida, Dedin Havanapan, Phattara-Orn Kongpichitchoke, Teeradate Ratna Yulistiani Rosida Safitri, Serly Yusuf Trisna Putra, Andre