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All Journal Aktual : Jurnal Pengabdian Kepada Masyarakat International Journal of Food Sciences and Nutrition Innovations
Sulieman, Abdellatief A.
Unknown Affiliation
Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Engineering Environmental Science Immunology & microbiology Public Health

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Socialization of Stunting Prevention Through Consumption of Fish Products for Students of SMA Negeri 2 Muara Sugihan, Banyuasin Regency, South Sumatera Province Nasyiruddin, Riya Liuhartana; Utpalasari, Rih Laksmi; Sofian, Sofian; Jaya, Fitra Mulia; Yusanti, Indah Anggraini; Sulieman, Abdellatief A.; Nurhadiansyah, Muhammad Irvan; Nugroho, Yonathan Paskah Tri
Aktual: Jurnal Pengabdian Kepada Masyarakat Vol. 2 No. 2 (2024): Aktual: Jurnal Pengabdian Kepada Masyarakat May 2024
Publisher : CV Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/aktual.v2i2.186

Abstract

The aim of this community service is to provide education about stunting and the use of fish products to prevent stunting to the students at SMA Negeri 2 Muara Sugihan, Banyuasin Regency. The method used in community service activities was socialization of stunting prevention through consumption of fish products for high school students, using public lectures and demonstrations with predetermined themes. The community service activity is expected to have a positive impact in an increasing of students' understanding for stunting and its prevention by consuming various processed fish products. The results of implementing community service were evaluated regarding students' understanding of the material presented in the form of achievement indicators and benchmarks. Based on the results of implementing community service, participants were able to understand the definition, causes and ways to prevent stunting. Then the participants were also able to understand the nutritional content of fish and its benefits in preventing stunting. In addition, the participants have learned about various types of processed fish products. Overall, consumption of fish products is beneficial to prevent in developing countries occurrence of stunting through application of nutritional education in community service activities.
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

Abstract

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.
Co-Authors Elok Ilunanwati, Elok Fitra Mulia Jaya Navicha, Willard Burton Nugroho, Yonathan Paskah Tri Nurhadiansyah, Muhammad Irvan Raza, Husnain Rih Laksmi Utpalasari Riya Liuhartana Nasyiruddin Yusanti, Indah Anggraini