Muhammad Alfid Kurnianto

Muhammad Alfid Kurnianto
University of Pembangunan Nasional Veteran Jawa Timur · Department of Food Technology

Doctor of Philosophy

About

24
Publications
15,091
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76
Citations
Introduction
Microbiology | Food Science | Biotechnology | Bioactive Peptide | Antimicrobial | Fermented Food

Publications

Publications (24)
Article
Full-text available
Bacteriocins are antimicrobial peptides synthesised ribosomally by Gram‐positive or Gram‐negative bacteria to gain a competitive advantage. The majority of bacteriocins are derived from Gram‐positive bacteria, with lactic acid bacteria being the most common source. Because they are considered ‘natural’, there is currently significant development of...
Article
Full-text available
ABSTRAK 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 mikroorganisme yang berpengaruh terhadap sifat fisikokimia dan sensoris produk. Tujuan penelitian in...
Article
Full-text available
Tea is a processed drink that is widely popular in the world. Tea contains many benefits, such as its antioxidant content, which fights free radicals. Kenikir leaves are a plant that has exceptionally high antioxidant activity. Basil leaves are an herbal plant with a distinctive fragrant aroma from its essential oils and many health benefits. This...
Article
Full-text available
Rusip processed by fermentation can potentially contain bioactive peptides as antioxidants and antimicrobials. This study aims to optimize the bioactive content in producing rusip from wader pari fish with the Response Surface Methodology (RSM) method. There were 20 recommended formulas based on factors such as sugar concentration, salt concentrati...
Article
Full-text available
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 antimicrobial activities. The mechanisms underlying these functional properties depend on the structural...
Article
Full-text available
Purified‐BLIS produced by Streptomyces sp. is a novel candidate bacteriocin (class II bacteriocin) with low molecular mass (<2 kDa), broad‐spectrum antibacterial activity, low to moderate toxicity and quite good heat and pH stability, which characteristics show their potential to be developed and applied as bio‐preservative candidates in food proce...
Article
Full-text available
The development of gluten-free noodles has become an option for those with gluten intolerance or aiming to reduce their gluten intake. Mocaf (Modified Cassava Flour), rich in starch and porang flour with glucomannan content, can be used as the base ingredient for making gluten-free noodles. This research aims to determine the optimal proportions of...
Article
Full-text available
Nastar merupakan salah satu jenis kukis dengan isi selai nanas yang sangat popular di Indonesia. Nastar yang dibuat dari produsen dengan merekyang berbeda dapat menghasilkan profil sensori yang berbeda pula. Penelitian ini bertujuan untuk mengevaluasi profil sensori produk nastar dari merek berbeda dengan menggunakan metode rate-all-that-apply (RAT...
Article
Full-text available
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 contact. This review focuses on the phenomena and mechanisms of formation, the relationship with the f...
Article
Full-text available
Bioactive peptides can be obtained from various sources, including fermented food. Rusip is a traditional Indonesian fermented food made from anchovy (Stolephorus spp.), which can potentially be a source of bioactive peptides. To date, conventional in-vivo and in-vitro approaches are still widely used in the analysis of bioactive peptides, although...
Article
Full-text available
Patulin is a type of mycotoxin or toxin produced by molds of the Aspergillus and Penicillium genus. Patulin is potentially harmful to human health as it causes immune and neurological disorders, as well as acute gastrointestinal disorders, including bleeding, hyperemia, and ulceration. These effects are due to the reaction of patulin with the thiol...
Article
Full-text available
A concise and factual abstract is required. The abstract should state briefly the purpose of the research, the principal results and major conclusions. An abstract is often presented separately from the article, so it must be able to stand alone. For this reason, references should be avoided, but if essential, then cite the author(s) and year(s). A...
Article
Full-text available
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 action. Several treatments to obtain bioactive peptides can be conducted (fermentation, in vivo dig...
Article
Full-text available
Food allergy is one of the major health problems worldwide in both adults and children, and its prevalence has been increasing over the last two decades. Epidemiological studies report that Cow's Milk Allergy (CMA) is considered one of the most common food allergies especially in early childhood with an incidence of 2 - 7.5% in population studies i...
Conference Paper
Full-text available
Molluscan shellfish can accumulate natural poison produced by marine algae, one of which is brevetoxin (BTx). BTx is a toxin produced by marine dinoflagellates of the Karenia genus, especially Karenia brevis, which has the characteristics of being fat-soluble, lipophilic, colorless, tasteless, and very heat stable. Based on the backbone structure,...
Book
Full-text available
Pengembangan (diversifikasi) produk pangan merupakan salah satu pilar penting dalam menjamin pemenuhan kebutuhan pangan harian bagi masyarakat Indonesia. Pengembangan produk ini juga dapat meningkatkan ragam pilihan produk sesuai dengan preferensi konsumen. Preferensi konsumen terhadap produk pangan salah satunya ditentukan oleh parameter sensoris,...
Article
Full-text available
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 untuk menghasilkan produk yang terstandar dan aman. Penelitian ini bertujuan untuk mengevaluasi penga...
Article
Full-text available
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 activity was produced by Streptomyces sp. Using gel filtration chromatography, the bacteriocin purific...
Article
Full-text available
ABSTRAK Kontaminasi mikroba pada produk pangan dapat diminimalisir melalui penggunaan senyawa antimikroba, baik alami dan sintetik. Namun, penggunaan senyawa antimikroba sintetik pada bahan pangan mulai digantikan oleh senyawa antimikroba alami. Salah satu jenis antimikroba alami yang aman digunakan yaitu bakteriosin. Bakteriosin merupakan senyawa...
Conference Paper
Full-text available
Channa striata or Snakehead fish is well-known as medicinal fish in Asian countries, including Indonesia. It is rich in functional amino acid as well as high protein. Previous study showed the fish extract was active as an ACE inhibitor in vitro, in which 5-10 kDa fraction of 50% ethanol extract has the potential ACE inhibitory activity (4,76% inhi...
Article
Full-text available
Bacteriocin-like inhibitory substances (BLIS) have sparked great interest because of their promising use in food as natural antimicrobial agents. In this work, six Streptomyces isolates obtained from the gut of Chanos chanos demonstrated their ability to produce extracellular metabolites with inhibitory activity against Salmonella enterica serovar...
Article
Full-text available
Streptomyces has been recognized as a promising and productive source of antibacterial and antioxidant compounds. The phenotypic and genomic characterizations indicated AIA12 and AIA17 are closely related to the S. globisporus ARGB01 and S. misionensis S1-SC15, respectively. Incubation on yeast-malt extract broth for nine days (AIA12) and 11 days (...
Article
Full-text available
Streptomyces has been reported as an essential producer of bioactive substances, including antibiotics and other types of antimicrobials. This study investigated antibacterial-producing Streptomyces isolated from the gut of estuarine fish Chanos chanos, emphasizing screening for the producer of peptide-containing antibacterial compounds. Eighteen i...
Article
Full-text available
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 asal ikan bandeng (Chanos chanos) dan belanak (Mugil cephalus) serta mengevaluasi aktivitas antimikr...

Questions

Question (1)
Question
The majority of bacteriocin is produced by LAB, based on the literature that I read, LAB also produces BLIS. are they different?

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