Prevalence of Aflatoxin B1 in Commercial  Dried Fish from Some Regions of Java

Indriati, Ninoek; Hermana, Irma; Hidayah, Izhamil; Rahayu, Endang Sri

doi:10.15578/squalen.v12i3.290

Cited by 6 publications

(5 citation statements)

References 7 publications

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“…juga didapati mengkontaminasi ikan asap selama penyimpanan suhu ruang (Ayeloja et al, 2018). Indriati et al (2017) mendapati total 1,00-1,70 log CFU/g Aspergillus flavus pada sampel ikan teri asin dengan rentang kadar air 11,59-44,72% selama penyimpanan suhu ruang. Penanganan yang dapat dilakukan untuk mencegah tumbuhnya kapang patogen pada produk ikan kering seperti katsuobushi dapat dilakukan dengan pemberian edible coating.…”

Section: Katsuobushiunclassified

Pengaruh Coating Kitosan dan Minyak Atsiri Kemangi terhadap Angka Kapang dan Penerimaan Produk Katsuobushi

Rohsarifuddin,

Tjahjaningsih,

Saputra

et al. 2024

JPBKP

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Penelitian ini melakukan coating kitosan dengan penambahan minyak atsiri kemangi pada konsentrasi berbeda pada katsuobushi yang kemudian disimpan selama 14 hari penyimpanan suhu ruang. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan minyak atsiri kemangi pada coating kitosan dalam menjaga mutu fisik, kimia, dan mikrobiologi katsuobushi selama penyimpanan suhu ruang. Perlakuan yang dilakukan meliputi: kontrol (tanpa coating), 1% kitosan (P1), 1% kitosan dan 1% minyak atsiri (P2), 1% kitosan dan 1,5% minyak atsiri (P3), dan 1% kitosan dengan 2% minyak atsiri (P4). Hasil analisis ANOVA angka kapang, Angka Lempeng Total (ALT), parameter kimiawi produk seperti kadar air, protein, dan lemak, hingga penerimaan sensori pada katsuobushi dengan coating kitosan dan minyak atsiri kemangi secara signifikan (p<0,05) lebih rendah dibandingkan dengan perlakuan kontrol dan perlakuan coating kitosan saja setelah 14 hari penyimpanan suhu ruang. Perlakuan coating 1% kitosan dan 1% minyak atsiri kemangi menunjukkan karakteristik mutu katsuobushi terbaik, dengan angka kapang sebesar 29 kol/g, ALT 3,87 log kol/g, kadar air 13,1%, kadar protein 55,13%, kadar lemak 1,81%, serta rerata penerimaan kenampakan, aroma, tekstur, dan rasa masing-masing sebesar 3,43; 3,43; 3,57; dan 3,4. Temuan penelitian ini menunjukkan bahwa penambahan minyak atsiri kemangi pada coating kitosan mampu meningkatkan efektivitas kitosan dalam menghambat pertumbuhan mikroba dan menjaga mutu katsuobushi selama penyimpanan suhu ruang.

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Section: Katsuobushiunclassified

Pengaruh Coating Kitosan dan Minyak Atsiri Kemangi terhadap Angka Kapang dan Penerimaan Produk Katsuobushi

Rohsarifuddin,

Tjahjaningsih,

Saputra

et al. 2024

JPBKP

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“…This semiquantitative analysis defined the risk of consumers that consumes 1 g salted fish contaminated with A. flavus and aflatoxin B1. Indriati et al (2017) found that 11 of 77 salted fish samples were contaminated with A. flavus (Figure 1). Dominant contamination was found from samples taken from West Java (6 samples).…”

Section: Exposure Assessment and Risk Characterization;mentioning

confidence: 99%

“…Other important contributing factors in the development of HCC, in addition to HBV or HCV Moonlight gouramy (Channa striata ) 1.0-1.60 24.60 -27.0 Table 2. Concentration of A. flavus in dried salted fish samples (Indriati et al 2017) infection and aflatoxin exposure, are genetic characteristics of the virus, consumption…”

Section: Hazard Characterizationmentioning

confidence: 99%

“…However, further studies regarding food contamination by A. flavus and aflatoxin B1 in salted fish products in Indonesia are still limited, especially aspects of risk exposure. This study presents a semiquantitative risk analysis, which determines the probability of aflatoxin B1 exposure from A. flavus in salted fish from research finding conducted by Indriati et al (2017).…”

Section: Introductionmentioning

confidence: 99%

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Semi Quantitative Risk Profile of Aflatoxin B1 From an Aspergillus Flavus in a Dried Salted Fish in Java Island Resellers

Hidayah

Hermana

Kusmarwati

2018

Squalen Bull. Marine Fisheries Postharvest Biotech.

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This study aims to determine the probability of Aflatoxin B1 exposure from Aspergillus flavus in dried salted fish. The exposure of that may cause a health problems to consumers. The collecting of salted fish was conducted in several areas in Java Island, which were Tangerang, Bandung, Cirebon, Pelabuhan Ratu, Tegal, Cilacap, Banyuwangi and Tuban. Isolation and identification of Aspergillus flavus was conducted by using pour plate method on Aspergillus Flavus Parasiticus Agar (AFPA) media. Meanwhile, Measurement of Aflatoxin B1 (AFB1) content had been done by enzyme linked immunosorbent assay (ELISA). On the other hand, the occurence probability of Aflatoxin B1 risk from Aspergillus flavus was calculated by statistical probabilistic approach in @risk version 7.0 software with Monte Carlo simulation. The results of this study showed that in the consumption of salted fish for about 3.7 g/capita/day, it is probable that there are risk of 7.74 cfu/g A. flavus exposure and 0.7291 ppb aflatoxin B1 exposure in 1 g of salted fish that were taken from sampling locations. This value is still catagorized as low risk level

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“…A. flavus has been known as aflatoxin producer, a toxin that can affect the mechanism of the liver in humans, mammals, and poultry, thus becoming a factor causing liver cancer [ 11 , 12 ]. A. flavus that has been reported is also found in the preserved fishery products, such as semidried and salted fish products [ 13 , 14 ]. Hence, this research is aimed at determining the antifungal activity of water extract of old and fermented seed of P. edule against toxigenic A. flavus .…”

Section: Introductionmentioning

confidence: 99%

Antifungal Activity and Major Bioactive Compounds of Water Extract of Pangium edule Seed against Aspergillus flavus

Listyorini

Kusumaningrum

Lioe

2021

International Journal of Food Science

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Pangium edule seeds are widely used as spices in Southeast Asia in a fresh and fermented form and are reported to have active compounds for food preservation. However, scientific data on the active compounds of P. edule seed that can prevent the growth of toxigenic Aspergillus flavus have not been widely reported. This research subjected to determine the antifungal activity and identify the active compounds of water extract of old and fermented seed of P. edule against A. flavus. The water extract was compared to the extracts obtained by multilevel maceration using 50% ethanol, ethyl acetate, and n-hexane as solvents. Alkaloid, saponin, phenolic compound, flavonoid, triterpenoid, and glycoside were detected qualitatively in the crude extracts. The water extract showed the best activity to suppress the growth of A. flavus, determined by the agar dilution method, with the minimum inhibitory concentration (MIC) of 12.5 and 25 mg/mL for old and fermented seed, respectively. The water extracts showed a moderate toxicity with LC50 of 100-500 μg/mL, determined by the brine-shrimp toxicity test. After fractionation using 3 kDa molecular-weight (MW) cut-off ultrafiltration membrane, two fractions, i.e., fraction with MW < 3 kDa and >3 kDa, were obtained. The fraction with MW < 3 kDa showed the best antifungal activity with the MIC of 6.25 and 12.5 mg/mL for old and fermented seed, respectively. LC-MS/MS profile showed that different compounds belong to fatty acid, amino acid, glycoside, and peptide were found as major active compounds in the fractionated water extract. The principal compounds and partial least-square analysis, however, suggested that fatty acid and glycoside are responsible for the antifungal activity. Hence, this study concluded that the water extract of P. edule seed had promising antifungal activity against A. flavus which was due to presence of particular compounds belong to fatty acid and glycoside.

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Prevalence of Aflatoxin B1 in Commercial Dried Fish from Some Regions of Java

Cited by 6 publications

References 7 publications

Pengaruh Coating Kitosan dan Minyak Atsiri Kemangi terhadap Angka Kapang dan Penerimaan Produk Katsuobushi

Pengaruh Coating Kitosan dan Minyak Atsiri Kemangi terhadap Angka Kapang dan Penerimaan Produk Katsuobushi

Semi Quantitative Risk Profile of Aflatoxin B1 From an Aspergillus Flavus in a Dried Salted Fish in Java Island Resellers

Antifungal Activity and Major Bioactive Compounds of Water Extract of Pangium edule Seed against Aspergillus flavus

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