Review: Pengaruh Pengolahan Terhadap Alergenisitas Ikan

Indria Mahgfirah; Harumi Sujatmiko

doi:10.55338/jumin.v6i2.5257

Authors

Indria Mahgfirah, Unversitas Abulyatama, Indonesia
Harumi Sujatmiko, Institut Teknologi Pagar Alam, Indonesia

DOI:

https://doi.org/10.55338/jumin.v6i2.5257

Keywords:

Alergenisitas, Alergen, Ikan, Pengolahan

Abstract

Pada negara terbelakang dan bahkan berkembang, ikan merupakan sumber protein hewani utama untuk pemenuhan kebutuhan protein sehari-hari. Namun, bagi beberapa orang konsumsi ikan dapat menyebabkan terjadinya reaksi alergi. Manifestasi klinis alergi ikan bervariasi mulai dari gejala ringan hingga berat, bahkan sampai mengancam jiwa. Salah satu upaya yang dapat dilakukan untuk menurunkan alergenisitas ikan adalah dengan penerapan proses pengolahan, tetapi pengolahan memiliki efek yang berbeda terhadap alergenisitas ikan, yaitu dapat menurun, meningkat, atau bahkan tidak berubah sama sekali. Tulisan ini bertujuan untuk mengkaji pengaruh proses pengolahan (non-termal dan termal) terhadap alergenisitas ikan sehingga dapat memberikan gambaran umum dampak pengolahan terhadap alergenisitas ikan. Penelitian dikerjakan dalam 4 tahapan, yaitu penentuan pertanyaan penelitian, penyusunan strategi pencarian, ekstraksi data, dan analisis data. Berdasarkan penelitian yang dilakukan pada sejumlah artikel terpilih, penerapan teknologi pengolahan pada ikan secara umum proses pengolahan non-thermal meliputi iradiasi, high-presure processing, cold plasma, ozone, pulsed-light technology and uv irradiation. Proses pengolahan termal meliputi microwave, sous-vide cooking, stewing dan roasting/baking or oven baking.

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Review: Pengaruh Pengolahan Terhadap Alergenisitas Ikan

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