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Fish Allergy: Recent Advances in Diagnostics and Innovative Processing Technologies for Allergen Management Nasyiruddin, Riya Liuhartana; Raza, Husnain; Navicha, Willard Burton; Sulieman, Abdellatief A.; Ilunanwati, Elok
International Journal of Food Sciences and Nutrition Innovations Vol. 1 No. 1 (2025): International Journal of Food Sciences and Nutrition Innovations (June)
Publisher : CV. Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/ijfsni.v1i1.10

Background: Fish allergy is a major immunological concern that affects sensitive individuals worldwide, primarily due to stable fish proteins such as parvalbumin. The allergenic potential differs across species and is influenced by environmental exposure and food processing. Aims and Scope: This review explores current diagnostic approaches, allergenic protein characterization, and recent innovations in fish processing technologies aimed at reducing allergenic risks. Methods: A critical evaluation of recent studies was conducted to assess immunological properties of fish allergens, diagnostic tools (e.g., IgE-based assays, species-specific PCR), and the impact of physical, enzymatic, and non-thermal processing on allergenicity. Results: Major allergens like Gad c 1 exhibit high heat stability, while those in tuna or salmon show reduced allergenicity after cooking. Diagnostic tools, including molecular assays, provide accurate identification of allergens and fish species, essential for risk management. Processing methods such as high pressure treatment, thermal glycation, enzymatic hydrolysis, and washing can modify proteistructures and reduce IgE-binding capacity. Additionally, poor-quality raw fish and impropefermentation may elevate histamine and biogenic amine levels, increasing allergic risk. Conclusion: Fish allergy management requires a combined understanding of allergen structure, reliable diagnostics, and processing interventions. Emerging technologies hold promises for developing hypoallergenic fish products and ensuring consumer safety through improved allergen detection and control strategies.

Innovative Manufacturing of Fish-Enriched Instant Noodles: A Perspective of Circular Economy and Sustainability Approach Kılınç , Irem; Nasyiruddin, Riya Liuhartana; Ramandani , Adityas Agung; Kılınç , Berna
International Journal of Food Sciences and Nutrition Innovations Vol. 1 No. 1 (2025): International Journal of Food Sciences and Nutrition Innovations (June)
Publisher : CV. Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/ijfsni.v1i1.36

Background of Study: Innovative food solutions are essential for low- and middle-income countries facing food insecurity, malnutrition, and environmental degradation. The high consumption of instant noodles in Indonesia, especially among low-income and nutritionally vulnerable populations, presents a strategic opportunity to enhance nutritional quality by utilizing underutilized fish resources and seafood by-products. Aims and Scope of Paper: This study aims to evaluate the development potential of fish-enriched instant noodles within the framework of circular economy and sustainability. It covers the nutritional enhancement, food waste reduction, and environmental impacts of such innovations, particularly focusing on the feasibility of industrial-scale implementation in the Indonesian context. Methods: A multidisciplinary approach was employed, combining nutritional science, food technology, and sustainability principles. The production process involved the selection of fish-based ingredients and by-products, dough formulation, processing through steaming and energy-efficient drying, and the use of biodegradable packaging. The innovation was assessed in terms of nutritional improvement, environmental impact, and industrial scalability. Result: The results demonstrated that fish-enriched instant noodles significantly improve protein content, omega-3 fatty acids, calcium, and micronutrients compared to conventional instant noodles. Moreover, the adoption of renewable energy, water recycling systems, and eco-friendly packaging effectively reduced the carbon footprint and waste associated with production. This innovation aligns with several United Nations Sustainable Development Goals (SDGs), including Goal 2 (Zero Hunger), Goal 3 (Good Health and Well-being), Goal 12 (Responsible Consumption and Production), and Goal 14 (Life Below Water). Conclusion: The development of fish-enriched instant noodles offers a functional food solution that not only enhances community nutrition but also reduces food waste and supports sustainable food systems. Despite its promising potential, challenges remain, including limited regulatory frameworks, technological readiness, and low consumer awareness of the benefits of circular economy-based foods. Cross-sector collaboration is essential to achieve broader implementation of this innovation on an industrial scale.

Freshness Evaluation of Minced Fish (Snakehead, Spotted Mackerel, Snapper, and Sardine) Sold at a Traditional Market in Palembang Using Chemical, Physical, Microbiological, and Sensory Parameters Fuhrmann, Riya Liuhartana Nasyiruddin; Utpalasari , Rih Laksmi; Sari, Lia Perwita; Hasibuan , Zhulian Hikmah; Widyawati; Oktariani, Melia; Khan, Sohail
International Journal of Food Sciences and Nutrition Innovations Vol. 1 No. 2 (2025): International Journal of Food Sciences and Nutrition Innovations (December)
Publisher : CV. Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/ijfsni.v1i2.138

Background: Minced fish is widely marketed in traditional markets due to its practical use as raw material for various processed fish products. However, mechanical mincing under inadequate hygiene and cold-chain management may lead to an increase in Total Plate Count (TPC), thereby accelerating quality deterioration and increasing potential food safety risks.Objective: This study evaluated the freshness and quality of minced fish sold in a traditional market using integrated chemical, physical, microbiological, and sensory indicators.Methods: A purposive sampling approach was applied to four types of minced fish sold at Perumnas Sako Kenten Market, Palembang: snakehead (Channa striata, S1), spotted mackerel (Scomberomorus guttatus, S2), snapper (Lutjanus campechanus, S3), and sardine (Sardinella lemuru, S4). Analyses included proximate composition, pH, Total Volatile Base Nitrogen (TVB-N), Trimethylamine Nitrogen (TMA-N), Total Plate Count (TPC), descriptive sensory scoring, and hedonic evaluation. Results were interpreted descriptively and compared with Indonesian National Standards (SNI) and relevant literature.Results: All samples exhibited TPC values exceeding the SNI limit (1×10⁶ CFU/g), ranging from 1.6×10⁷ to 2.8×10⁷ CFU/g. TVB-N values remained low (6.0–7.6 mgN/100 g), while elevated TMA-N levels were observed in spotted mackerel and sardine, indicating reduced freshness in pelagic species. Sensory evaluation showed good acceptance for snakehead, spotted mackerel, and snapper, whereas sardine received neutral to low scores, particularly for aroma and texture.Conclusion: The quality of minced fish varied among species, while microbial contamination consistently exceeded safety limits. Sensory evaluation remains important but insufficient alone; therefore, integrated freshness assessment supported by improved hygiene and cold-chain management is essential.

Meningkatkan Kemandirian untuk Pemberdayaan Siswa Melalui Pendidikan dan Kolaborasi Lintas Budaya Indonesia - Thailand Ida Suryani; Erma Yulaini; Neni Rochyani; Riya Liuhartana; Juaidah Agustina; Mardiana Sari; Dewi Kartika Sari; Aan Suriadi
Jurnal Ekonomi Mengabdi Vol 4 No 1 (2025): Jurnal Ekonomi Mengabdi - Publish April 2025
Publisher : Universitas Tridinanti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52333/jem.v4i1.1433

Program Pengabdian kepada Masyarakat (PKM) Internasional yang dilaksanakan oleh LSM SHARING bersama Universitas PGRI Palembang bertujuan untuk meningkatkan keterampilan, kesehatan, dan kemandirian Pekerja Migran Indonesia (PMI) Thailand. Kegiatan ini merupakan bagian dari implementasi Tridarma Perguruan Tinggi serta didasarkan pada berbagai regulasi. Program ini mencakup: Peningkatan Lifeskill melalui pelatihan bahasa, keuangan, kewirausahaan, dan teknologi informasi, Pendidikan Kesehatan, termasuk medical check-up, kesehatan reproduksi, dan akses layanan Kesehatan, Dukungan Kemandirian Finansial dengan pelatihan manajemen keuangan, pendampingan bisnis, dan akses modal dan Kolaborasi Lintas Budaya antara Indonesia, Malaysia, dan Thailand untuk memperkuat jejaring dan perlindungan PMI. Metode pelaksanaan meliputi pelatihan daring, lokakarya, diskusi, dan kunjungan langsung ke sekolah-sekolah di Thailand. Hasilnya menunjukkan peningkatan literasi, keterampilan praktis, kesadaran kesehatan, dan jejaring internasional bagi peserta. Kegiatan ini tidak hanya bermanfaat bagi PMI, tetapi juga bagi mahasiswa, dosen, perguruan tinggi, dan pemerintah dalam memperkuat peran akademisi di tingkat global. Ke depan, program serupa perlu dilaksanakan secara berkelanjutan untuk memperluas dampak positif bagi masyarakat internasional

Fish Allergy: Recent Advances in Diagnostics and Innovative Processing Technologies for Allergen Management Riya Liuhartana Nasyiruddin; Husnain Raza; Willard Burton Navicha; Abdellatief A. Sulieman; Elok Ilunanwati
International Journal of Food Sciences and Nutrition Innovations Vol. 1 No. 1 (2025): International Journal of Food Sciences and Nutrition Innovations (June)
Publisher : CV. Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/ijfsni.v1i1.10

Background: Fish allergy is a major immunological concern that affects sensitive individuals worldwide, primarily due to stable fish proteins such as parvalbumin. The allergenic potential differs across species and is influenced by environmental exposure and food processing. Aims and Scope: This review explores current diagnostic approaches, allergenic protein characterization, and recent innovations in fish processing technologies aimed at reducing allergenic risks. Methods: A critical evaluation of recent studies was conducted to assess immunological properties of fish allergens, diagnostic tools (e.g., IgE-based assays, species-specific PCR), and the impact of physical, enzymatic, and non-thermal processing on allergenicity. Results: Major allergens like Gad c 1 exhibit high heat stability, while those in tuna or salmon show reduced allergenicity after cooking. Diagnostic tools, including molecular assays, provide accurate identification of allergens and fish species, essential for risk management. Processing methods such as high pressure treatment, thermal glycation, enzymatic hydrolysis, and washing can modify proteistructures and reduce IgE-binding capacity. Additionally, poor-quality raw fish and impropefermentation may elevate histamine and biogenic amine levels, increasing allergic risk. Conclusion: Fish allergy management requires a combined understanding of allergen structure, reliable diagnostics, and processing interventions. Emerging technologies hold promises for developing hypoallergenic fish products and ensuring consumer safety through improved allergen detection and control strategies.

Innovative Manufacturing of Fish-Enriched Instant Noodles: A Perspective of Circular Economy and Sustainability Approach Irem Kılınç; Riya Liuhartana Nasyiruddin; Adityas Agung Ramandani; Berna Kılınç
International Journal of Food Sciences and Nutrition Innovations Vol. 1 No. 1 (2025): International Journal of Food Sciences and Nutrition Innovations (June)
Publisher : CV. Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/ijfsni.v1i1.36

Background of Study: Innovative food solutions are essential for low- and middle-income countries facing food insecurity, malnutrition, and environmental degradation. The high consumption of instant noodles in Indonesia, especially among low-income and nutritionally vulnerable populations, presents a strategic opportunity to enhance nutritional quality by utilizing underutilized fish resources and seafood by-products. Aims and Scope of Paper: This study aims to evaluate the development potential of fish-enriched instant noodles within the framework of circular economy and sustainability. It covers the nutritional enhancement, food waste reduction, and environmental impacts of such innovations, particularly focusing on the feasibility of industrial-scale implementation in the Indonesian context. Methods: A multidisciplinary approach was employed, combining nutritional science, food technology, and sustainability principles. The production process involved the selection of fish-based ingredients and by-products, dough formulation, processing through steaming and energy-efficient drying, and the use of biodegradable packaging. The innovation was assessed in terms of nutritional improvement, environmental impact, and industrial scalability. Result: The results demonstrated that fish-enriched instant noodles significantly improve protein content, omega-3 fatty acids, calcium, and micronutrients compared to conventional instant noodles. Moreover, the adoption of renewable energy, water recycling systems, and eco-friendly packaging effectively reduced the carbon footprint and waste associated with production. This innovation aligns with several United Nations Sustainable Development Goals (SDGs), including Goal 2 (Zero Hunger), Goal 3 (Good Health and Well-being), Goal 12 (Responsible Consumption and Production), and Goal 14 (Life Below Water). Conclusion: The development of fish-enriched instant noodles offers a functional food solution that not only enhances community nutrition but also reduces food waste and supports sustainable food systems. Despite its promising potential, challenges remain, including limited regulatory frameworks, technological readiness, and low consumer awareness of the benefits of circular economy-based foods. Cross-sector collaboration is essential to achieve broader implementation of this innovation on an industrial scale.

Freshness Evaluation of Minced Fish (Snakehead, Spotted Mackerel, Snapper, and Sardine) Sold at a Traditional Market in Palembang Using Chemical, Physical, Microbiological, and Sensory Parameters Riya Liuhartana Nasyiruddin Fuhrmann; Rih Laksmi Utpalasari; Lia Perwita Sari; Zhulian Hikmah Hasibuan; Widyawati; Melia Oktariani; Sohail Khan
International Journal of Food Sciences and Nutrition Innovations Vol. 1 No. 2 (2025): International Journal of Food Sciences and Nutrition Innovations (December)
Publisher : CV. Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/ijfsni.v1i2.138

Background: Minced fish is widely marketed in traditional markets due to its practical use as raw material for various processed fish products. However, mechanical mincing under inadequate hygiene and cold-chain management may lead to an increase in Total Plate Count (TPC), thereby accelerating quality deterioration and increasing potential food safety risks.Objective: This study evaluated the freshness and quality of minced fish sold in a traditional market using integrated chemical, physical, microbiological, and sensory indicators.Methods: A purposive sampling approach was applied to four types of minced fish sold at Perumnas Sako Kenten Market, Palembang: snakehead (Channa striata, S1), spotted mackerel (Scomberomorus guttatus, S2), snapper (Lutjanus campechanus, S3), and sardine (Sardinella lemuru, S4). Analyses included proximate composition, pH, Total Volatile Base Nitrogen (TVB-N), Trimethylamine Nitrogen (TMA-N), Total Plate Count (TPC), descriptive sensory scoring, and hedonic evaluation. Results were interpreted descriptively and compared with Indonesian National Standards (SNI) and relevant literature.Results: All samples exhibited TPC values exceeding the SNI limit (1×10⁶ CFU/g), ranging from 1.6×10⁷ to 2.8×10⁷ CFU/g. TVB-N values remained low (6.0–7.6 mgN/100 g), while elevated TMA-N levels were observed in spotted mackerel and sardine, indicating reduced freshness in pelagic species. Sensory evaluation showed good acceptance for snakehead, spotted mackerel, and snapper, whereas sardine received neutral to low scores, particularly for aroma and texture.Conclusion: The quality of minced fish varied among species, while microbial contamination consistently exceeded safety limits. Sensory evaluation remains important but insufficient alone; therefore, integrated freshness assessment supported by improved hygiene and cold-chain management is essential.

Pemanfaatan Potensi Wilayah Pesisir Melalui Sosialisasi Budidaya Perikanan Terintegrasi di SMAN 1 Muara Telang, Banyuasin Indah Anggraini Yusanti; Sofian Soib; Riya Liuhartana; Rih Laksmi Utpalasari; Rahma Mulyani; Sujaka Nugraha; Melia Oktariani; Wahid Hidayat
Kemas Journal : Jurnal Pengabdian Masyarakat Vol. 4 No. 1 (2026): Kemas Journal - Januari - Juni
Publisher : Universitas PGRI Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31851/fk267929

Kegiatan pengabdian kepada masyarakat (PkM) ini bertujuan untuk memberikan penyuluhan dan praktik mengenai Sistem Budidaya Perikanan Terintegrasi di SMA Negeri 1 Muara Telang, Kabupaten Banyuasin, Sumatera Selatan. Pengelolaan kawasan akuakultur berbasis ekosistem memerlukan pendekatan terintegrasi guna meningkatkan produktivitas serta keberlanjutan lingkungan. Metode yang digunakan dalam kegiatan ini meliputi kuliah umum dan sosialisasi interaktif mengenai sistem budidaya terintegrasi. Hasil pelaksanaan PkM menunjukkan adanya peningkatan motivasi dan pemahaman siswa secara signifikan mengenai efisiensi akuakultur berbasis ekosistem. Selain itu, kegiatan ini berhasil membuka wawasan kewirausahaan dan menumbuhkan minat siswa untuk melanjutkan pendidikan ke jenjang yang lebih tinggi di bidang perikanan. Sebagai tahap akhir, evaluasi dilakukan untuk mengukur ketercapaian indikator pemahaman peserta terhadap materi yang telah didiseminasikan.

Edukasi Penanganan Timbal pada Ikan Asap Bagi Siswa SMA Negeri 1 Muara Telang Kabupaten Banyuasin Riya Liuhartana; Rih Laksmi Utpalasari; Sofian; Indah Anggraini Yusanti; Rahma Mulyani; Sujaka Nugraha; Haspen Wijaya; Wahid Hidayat
Kemas Journal : Jurnal Pengabdian Masyarakat Vol. 4 No. 1 (2026): Kemas Journal - Januari - Juni
Publisher : Universitas PGRI Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31851/aa8xkm36

Keamanan pangan hasil perikanan merupakan aspek penting yang perlu diperhatikan untuk melindungi kesehatan masyarakat. Salah satu permasalahan keamanan pangan pada produk hasil perikanan adalah cemaran logam berat timbal (Pb), terutama pada produk ikan asap tradisional yang diproses dan dipasarkan di lingkungan terbuka. Kegiatan pengabdian kepada masyarakat ini bertujuan meningkatkan pengetahuan siswa mengenai bahaya cemaran Pb pada ikan asap serta penanganan sederhana untuk mengurangi kandungan logam berat tersebut. Kegiatan dilaksanakan di SMA Negeri 1 Muara Telang, Kabupaten Banyuasin, Sumatera Selatan melalui metode penyuluhan, diskusi interaktif, pemutaran video edukatif, serta evaluasi menggunakan pre-test dan post-test. Materi yang disampaikan meliputi keamanan pangan hasil perikanan, sumber kontaminasi Pb pada ikan asap, dampak kesehatan logam berat, serta pemanfaatan larutan asam jawa sebagai agen pengkelat alami untuk menurunkan kadar Pb pada ikan asap. Evaluasi dilakukan terhadap 12 responden perwakilan peserta kegiatan yang mengisi kuesioner secara lengkap. Hasil evaluasi menunjukkan adanya peningkatan pemahaman setelah kegiatan dilaksanakan. Persentase jawaban benar pada seluruh pertanyaan mencapai 100% pada post-test, sedangkan pada pre-test masih berkisar antara 0–58,3%. Peserta juga menunjukkan antusiasme yang tinggi selama kegiatan berlangsung. Hasil tersebut mengindikasikan bahwa kegiatan edukasi berkontribusi terhadap peningkatan pengetahuan peserta mengenai keamanan pangan hasil perikanan dan penanganan ikan asap yang aman bagi kesehatan. Namun demikian, hasil kegiatan ini perlu diinterpretasikan secara hati-hati karena evaluasi dilakukan pada jumlah responden yang terbatas, tidak melibatkan kelompok kontrol, serta dilaksanakan segera setelah kegiatan sehingga belum dapat menggambarkan keberlanjutan peningkatan pengetahuan dalam jangka panjang.

Utilization of Nipa Palm (Nypa fruticans) Leaf Extract as a Natural Preservative for Salted Three Spot Gourami (Trichopodus trichopterus) Agustin Maharani Khairunisa; Riya Liuhartana Nasyiruddin Fuhrmann; Rih Laksmi Utpalasari; Zhulian Hikmah Hasibuan; RR. Dyah Paramitha Mentari; Steven Suryoprabowo; Muhammad Shoaib
Indonesian Journal of Health Research and Development Vol. 4 No. 2 (2026): Indonesian Journal of Health Research and Development
Publisher : CV Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/ijhrd.v4i2.519

Background: Salted three-spot gourami (Trichopodus trichopterus) is a traditional fish product that is susceptible to microbial spoilage and quality deterioration during storage. The use of plant-based bio-preservatives has been explored as an alternative to synthetic additives to improve product safety and shelf life. Aims: This study aimed to assess the effectiveness of nipa palm (Nypa fruticans) leaf extract at different concentrations as a natural preservative for salted three-spot gourami.Methods: The experiment was arranged in a Completely Randomized Design (CRD) with four treatments (0%, 10%, 15%, and 20%) and three replications. Parameters observed included moisture content, Total Plate Count (TPC), and organoleptic attributes (appearance, aroma, and texture).Results: The application of nipa palm leaf extract significantly (P < 0.05) affected moisture content, microbial growth, and sensory quality during storage. The 15% treatment (P2) produced the lowest moisture content throughout storage, reaching 19.83% on day 30. Microbial counts in all extract-treated samples remained within the maximum permissible limit of the Indonesian National Standard (≤1 × 10⁵ CFU/g), with the 20% treatment (P3) showing the lowest microbial load (1.0 × 10⁵ CFU/g) on day 30. Sensory evaluation indicated that extract-treated samples maintained acceptable appearance, aroma, and texture throughout storage, with better sensory stability than the untreated control.Conclusion: Nipa palm leaf extract effectively improved the storage quality of salted three-spot gourami. Although the 15% concentration (P2) achieved the greatest moisture reduction, the 20% concentration (P3) is recommended for practical application because it provided the strongest microbial inhibition while maintaining acceptable sensory quality during 30 days of storage.

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