Výsledky vyhledávání - "Muhammad Alfid Kurnianto"

Akademický článek

Profil Fisikokimia, Mikrobiologi dan Organoleptik Rusip Ikan Teri (Stolephorus sp.) dengan Lama Fermentasi Berbeda

Autor: Muhammad Alfid Kurnianto, Sri Winarti, Alfina Ayu Puspita

Publikováno v: Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, Vol 19, Iss 1, Pp 51-60 (2024)

Rusip adalah produk fermentasi tradisional berbahan dasar ikan teri, gula aren, dan garam yang difermentasi secara anaerob selama 7-14 hari. Selama proses fermentasi terjadi reaksi katabolisme substrat utama oleh enzim dan metabolit produksi mikroorg

Externí odkaz: https://doaj.org/article/c4155a3a53d84b619f21c32636b7877b

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Akademický článek

Fish-derived bioactive peptide: Bioactivity potency, structural characteristics, and conventional and bioinformatics approaches for identification

Autor: Muhammad Alfid Kurnianto, Ifwarisan Defri, Fathma Syahbanu, Salma Shafrina Aulia

Publikováno v: Future Foods, Vol 9, Iss , Pp 100386- (2024)

Fish is a nutritious food that has been linked to human health, with bioactive peptides (BPs) playing an important role in this. Fish-derived BPs possess various functional properties, including antioxidant, antihypertensive, anti-diabetic, and antim

Externí odkaz: https://doaj.org/article/f899a7a844564f529d73fc9e726dad2c

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Akademický článek

Resistensi antibiotik pada rantai pasok pangan: tren, mekanisme resistensi, dan langkah pencegahan

Autor: Muhammad Alfid Kurnianto, Fathma Syahbanu

Publikováno v: Agrointek, Vol 17, Iss 3, Pp 608-621 (2023)

The emergence and spread of antibiotic-resistant bacteria along the food chain is a serious global health problem. The food chain provides various important transmission mediums in developing antibiotic resistance traits through direct or indirect co

Externí odkaz: https://doaj.org/article/099527e1bb464b0a92d9886690b37379

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Akademický článek

Prospects of bioinformatics approach for exploring and mapping potential bioactive peptide of Rusip (The traditional Indonesian fermented anchovy): A Review

Autor: Muhammad Alfid Kurnianto, Fathma Syahbanu, Hamidatun, Ifwarisan Defri, Yushinta Aristya Sanjaya

Publikováno v: Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, Vol 6, Iss 2, Pp 116-133 (2023)

Rusip is a traditional Indonesian side-dishes food that is a fermented anchovy product originating from Bangka Belitung. During the fermentation, various lactic acid bacteria grew in rusip and produced bioactive peptides because of proteolytic enzyme

Externí odkaz: https://doaj.org/article/aa75b651848843c992554a1cef861ecc

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Akademický článek

Prediction and Mapping of Potential Bioactive Peptide from Traditional Fermented Anchovy (Rusip) using Bioinformatics Approaches

Autor: Muhammad Alfid Kurnianto, Fathma Syahbanu, Hamidatun Hamidatun, Yushinta Aristina Sanjaya

Publikováno v: Squalen, Vol 18, Iss 2 (2023)

Bioactive peptides can be obtained from various sources, one of which is a fermented food. Rusip is a traditional Indonesian fermented food made from anchovy (Stolephorus spp.), which has the potential as a source of bioactive peptides. Currently, co

Externí odkaz: https://doaj.org/article/ca0306420f2e4943b1e71e462a08d022

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Akademický článek

Penapisan Actinobacteria Akuatik Penghasil Antibakteri Dari Ikan Bandeng (Chanos chanos) dan Belanak (Mugil cephalus) dengan Metode Double-Layer Diffusion

Autor: Muhammad Alfid Kurnianto, Harsi Dewantari Kusumaningrum, Hanifah Nuryani Lioe

Publikováno v: Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, Vol 15, Iss 1, Pp 1-11 (2020)

Saluran pencernaan (terutama usus) ikan perairan estuaria merupakan salah satu ceruk lingkungan potensial Actinobacteria yang belum tereksplorasi. Penelitian ini bertujuan untuk mengisolasi dan mengidentifikasi karakteristik morfologi Actinobacteria

Externí odkaz: https://doaj.org/article/fd55a5be8a1e4826a670b1b264de6be3

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Akademický článek

Purification, HR-LC-ESI-MS-MS Identification, and Peptide Prediction of Bacteriocin-Like Inhibitory Substances Produced by Streptomyces sp. Isolated from Chanos chanos

Autor: Muhammad Alfid Kurnianto, Hanifah Nuryani Lioe, Ekowati Chasanah, Harsi Dewantari Kusumaningrum

Publikováno v: International Journal of Food Science, Vol 2022 (2022)

Consumption of fresh and minimally processed food is closely related to foodborne diseases. To minimize the adverse effects, bacteriocin-like inhibitory substance (BLIS) as a natural preservative can be used. One of the bacteriocins with promising ac

Externí odkaz: https://doaj.org/article/17a4de4847924c04b34252bab7015ff6

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PENGARUH PENAMBAHAN KULTUR STARTER DAN METABOLIT Lactobacillus casei TERHADAP MUTU MIKROBIOLOGI SOSIS FERMENTASI IKAN PATIN (Pangasius sp.)

Autor: Muhammad Alfid Kurnianto, Hadi Munarko

Publikováno v: Jurnal Kelautan dan Perikanan Terapan (JKPT). 5

Sosis fermentasi ikan patin merupakan salah satu bentuk diversifikasi produk olahan ikan patin yang dibuat dengan teknologi fermentasi menggunakan bakteri asam laktat (BAL). Penambahan starter BAL pada pengolahan sosis fermentasi biasanya dilakukan u

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c7089ce7c08ed0c9ca847bb6b69a2d0a
https://doi.org/10.15578/jkpt.v5i1.10970

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