Perubahan Nilai Gizi dan Alergenisitas Produk Olahan Intermediat Surimi dan Otak-Otak Ikan Tenggiri Siap Santap
Fish is one of the nine major food allergens. Avoiding consumption of fish is a common preventive measure to mitigate fish allergies. On the other hand, food processing may potentially alter the allergenicity of fish, and thus, it is important to identify the most effective fish processing methods t...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2023-12-01
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| Series: | Jurnal Teknologi dan Industri Pangan |
| Subjects: | |
| Online Access: | https://journal.ipb.ac.id/index.php/jtip/article/view/50841 |
| _version_ | 1797375508086784000 |
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| author | Vina Giovani Nurheni Sri Palupi Dian Herawati Saraswati |
| author_facet | Vina Giovani Nurheni Sri Palupi Dian Herawati Saraswati |
| author_sort | Vina Giovani |
| collection | DOAJ |
| description | Fish is one of the nine major food allergens. Avoiding consumption of fish is a common preventive measure to mitigate fish allergies. On the other hand, food processing may potentially alter the allergenicity of fish, and thus, it is important to identify the most effective fish processing methods that can reduce its allergenicity. This research aimed to characterize the nutritional value, intensity of allergens, and allergenicity from the processing of tenggiri fish processing to produce surimi as intermediate food and ready to eat (RTE) otak-otak. The processing steps consisted of washing and adding cryoprotectant during surimi processing, and using deep and air frying methods in RTE otak-otak processing. Changes in the nutritional value and intensity of allergens of fish meat and its processed products were measured using proximate analysis and SDS-PAGE electrophoresis, respectively. The alterations in the allergenicity were investigated using immunoblotting and ELISA. The results revealed changes in the nutritional value due to the processing. Surimi production successfully removed a protein band of 10-–13 kDa, which is suspected to be an allergen. Additionally, both deep and air frying methods effectively removed allergenic proteins with molecular weights above 100 kDa. Immunoblotting assay showed the allergen only appeared in fish meat absent in all of the processed products. The allergenicity rates of surimi and otak-otak was reduced by 90.78 and 98.68%, respectively, as compared to the fish meat. In conclusion, the nutritional value of air-fried otak-otak is superior while the allergenicity is lower than the deep-fried ones. Therefore, air frying processing method for tenggiri fish can be potently used to produce hypoallergenic fish products. |
| first_indexed | 2024-03-08T19:25:26Z |
| format | Article |
| id | doaj.art-4d9268e03f164e0faebec007facf33b1 |
| institution | Directory Open Access Journal |
| issn | 1979-7788 2087-751X |
| language | English |
| last_indexed | 2024-03-08T19:25:26Z |
| publishDate | 2023-12-01 |
| publisher | Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) |
| record_format | Article |
| series | Jurnal Teknologi dan Industri Pangan |
| spelling | doaj.art-4d9268e03f164e0faebec007facf33b12023-12-26T09:10:28ZengBogor Agricultural University; Indonesian Food Technologist Association (IAFT)Jurnal Teknologi dan Industri Pangan1979-77882087-751X2023-12-01342242252https://doi.org/10.6066/jtip.2023.34.2.242Perubahan Nilai Gizi dan Alergenisitas Produk Olahan Intermediat Surimi dan Otak-Otak Ikan Tenggiri Siap SantapVina Giovani0Nurheni Sri Palupi1Dian Herawati2Saraswati3Program Studi Ilmu Pangan, Fakultas Teknologi Pertanian, IPB University, Bogor, IndonesiaDepartemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Bogor, IndonesiaDepartemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Bogor, IndonesiaDepartemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Bogor, IndonesiaFish is one of the nine major food allergens. Avoiding consumption of fish is a common preventive measure to mitigate fish allergies. On the other hand, food processing may potentially alter the allergenicity of fish, and thus, it is important to identify the most effective fish processing methods that can reduce its allergenicity. This research aimed to characterize the nutritional value, intensity of allergens, and allergenicity from the processing of tenggiri fish processing to produce surimi as intermediate food and ready to eat (RTE) otak-otak. The processing steps consisted of washing and adding cryoprotectant during surimi processing, and using deep and air frying methods in RTE otak-otak processing. Changes in the nutritional value and intensity of allergens of fish meat and its processed products were measured using proximate analysis and SDS-PAGE electrophoresis, respectively. The alterations in the allergenicity were investigated using immunoblotting and ELISA. The results revealed changes in the nutritional value due to the processing. Surimi production successfully removed a protein band of 10-–13 kDa, which is suspected to be an allergen. Additionally, both deep and air frying methods effectively removed allergenic proteins with molecular weights above 100 kDa. Immunoblotting assay showed the allergen only appeared in fish meat absent in all of the processed products. The allergenicity rates of surimi and otak-otak was reduced by 90.78 and 98.68%, respectively, as compared to the fish meat. In conclusion, the nutritional value of air-fried otak-otak is superior while the allergenicity is lower than the deep-fried ones. Therefore, air frying processing method for tenggiri fish can be potently used to produce hypoallergenic fish products.https://journal.ipb.ac.id/index.php/jtip/article/view/50841air fryingfood allergyotak-otaksurimitenggiri fish |
| spellingShingle | Vina Giovani Nurheni Sri Palupi Dian Herawati Saraswati Perubahan Nilai Gizi dan Alergenisitas Produk Olahan Intermediat Surimi dan Otak-Otak Ikan Tenggiri Siap Santap Jurnal Teknologi dan Industri Pangan air frying food allergy otak-otak surimi tenggiri fish |
| title | Perubahan Nilai Gizi dan Alergenisitas Produk Olahan Intermediat Surimi dan Otak-Otak Ikan Tenggiri Siap Santap |
| title_full | Perubahan Nilai Gizi dan Alergenisitas Produk Olahan Intermediat Surimi dan Otak-Otak Ikan Tenggiri Siap Santap |
| title_fullStr | Perubahan Nilai Gizi dan Alergenisitas Produk Olahan Intermediat Surimi dan Otak-Otak Ikan Tenggiri Siap Santap |
| title_full_unstemmed | Perubahan Nilai Gizi dan Alergenisitas Produk Olahan Intermediat Surimi dan Otak-Otak Ikan Tenggiri Siap Santap |
| title_short | Perubahan Nilai Gizi dan Alergenisitas Produk Olahan Intermediat Surimi dan Otak-Otak Ikan Tenggiri Siap Santap |
| title_sort | perubahan nilai gizi dan alergenisitas produk olahan intermediat surimi dan otak otak ikan tenggiri siap santap |
| topic | air frying food allergy otak-otak surimi tenggiri fish |
| url | https://journal.ipb.ac.id/index.php/jtip/article/view/50841 |
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