Potensi Pemanfaatan Asparaginase dalam Produksi Keripik Kentang dan Singkong Rendah Akrilamida

Main Article Content

Slamet Budijanto

Abstract

Akrilamida merupakan senyawa karsinogen yang terbentuk akibat reaksi pengolahan suhu tinggi pada produk pangan tinggi pati. Salah satu contoh produk pangan yang berpotensi mengandung akrilamida karena tingginya kandungan asparagin yang terdapat pada pati adalah produk keripik kentang dan singkong. Pembentukan akrilamida dipelopori oleh keberadaan L-asparagin (L-Asn), beserta adanya gula reduksi atau senyawa karbonil lainnya. Pembentukan akrilamida dapat ditekan melalui penggunaan asparaginase yang dapat memecah L-asparagin menjadi asam aspartat. Kentang dan singkong sebagai bahan baku pembuatan keripik direndam dalam larutan asparaginase sebelum proses penggorengan, sehingga asparagin dapat diminimalkan lebih dulu sebelum masuk dalam proses pemanasan. Asparaginase terbukti efektif dalam menurunkan kadar akrilamida pada produk keripik berbasis pati. Penggunaan asparaginase berlebihan dapat mengganggu kualitas organoleptik pada produk pangan akibat produk samping yang dihasilkan berupa ammonia. Konsistensi penggunaan dan faktor yang mempengaruhi kerja asparaginase juga perlu diteliti lebih lanjut. Asparaginase dapat menjadi jawaban untuk industri pangan agar dapat meminimalkan kadar akrilamida pada produknya sehingga menghasilkan produk yang aman bagi kesehatan.

Article Details

Section
Articles

References

Amrein T.M., S. Bachmann, A. Noti, M. Biedermann, M.F. Barbosa, S. Biedermann-Brem, K. Grob, A. Keiser, P. Realini, F. Escher and R. Amado. 2003. Potential of Acyrlamide Formation, Sugars, and Free Asparagine in Potatoes: A Comparison of Cultivars and Farming Systems. Journal of Agriculture and Food Chemistry. Vol. 51. Aug, pp.555-5560.

Becalski A., B.P.Y. Lau, D. Lewis and S.W. Seaman. 2003. Acrylamie in Foods: Occurence, Source, and Modeling. Journal of Agriculture and Food Chemistry. Vol. 51. Jan, pp.802-808.

Centers for Disease Control and Prevention. 2016. Acrylamide. https://www.cdc.gov /niosh/npg/npgd0012.html [diakses 18 Mei 2017].

Christopher, N. and Kumbalwar, M. 2015. Enzymes used in Food Industry A Systematic Review. International Journal of Innovative Research in Science, Engineering and Technology. Vol. 4. Feb, pp.9830-9836.

Ebrahiminezhad, A., S.R. Amini and Y. Ghasemi. 2011. L-Asparaginase Production by Boderate Halophilic Bacteria Isolated from Maharloo Salt Lake. Indian Journal of Microbiology. Vol. 51. Feb, pp.307-311.

Food and Drug Administration (FDA). 2016. Chemical contaminants: Acrylamide Questions and Answer. https://www. fda.gov/food/foodborneillnesscontaminants/chemicalcontaminants/ucm053569.htm [diakses 16 Mei 2017].

Food and Drug Administration (FDA). 2016. Guidance for Industry Acrylamide in Foods. Food and Drug Administration: Rockville, Maryland.

Food Drink Europe (FDE), 2013. Acrylamide toolbox 2013. http://www.fooddrinkeurope. eu/uploads/publications_documents/AcrylamideToolbox_2013.pdf [diakses 1 Juni 2017].

Hendarti, A. 2009. Pengembangan dan validasi metode KLT-Densitometri untuk penetapan Kadar Akrilamida pada Ubi Jalar Berumbi Putih Goreng. Undergraduate Thesis at Universitas Jember.

IARC. 2017. List of Classifications, Volume 1-118. http://monographs.iarc.fr/ENG/ Classification/latest_classif.php [diakses 19 Mei 2017]

Ikhsani, T.F.S.P. 2014. Karakteristik fisik, fimia dan organoleptik keripik simulasi berbasis komposit ubi kayu (Manihot esculenta Crantz) dan beras (Oryza sativa). Undergraduate Thesis at Institut Pertanian Bogor, 44h.

JECFA. 2007. Compendium of Food Additive Specifications. Monograph No. 4. Rome :FAO.http://www.fao.org/3/a-a1447e/. [diakses 1 Juni 2017].

Kiloes, A.M., A.L. Sayekti dan S.M.J. Anwarudin. 2015. Evaluasi daya saing komoditas kentang di Sentra Produksi Pangalengan Kabupaten Bandung. Jurnal Hortikultura 25(1): 88-96.

Krishnakumar, T. and R. Visvanathan. 2014. Acrylamide in Food Products: A Review. Journal of Food Processing and Technology. Vol. 5. Jun, pp. 1-9.

Michalak, J., E. Gujska and J. Kepacka. 2011. The Effect of Domestic Preparation of Some Potato Products on Arylamide Content. Plant Foods for Human Nutrition Journal. Vol. 66. Nov, pp.307-312.

Media Manufaktur Indonesia (MMI). 2017. Indonesia Tigas Besar Penghasil Singkong. http://www.mmindustri.co.id/indonesia-tiga-besar-penghasil-singkong/ [diakses 18 Mei 2017].

Moharam, M.E., A.M.G. Eldeen and S.T. El-Sayed. 2010. Production, Immobilization and Anti-tumor Activity of L-asparaginase of Bacillus spp R36. Journal of American Science, 6(8): 131-140.

National Center for Biotechnology Information (NCBI). 2013. Acrylamide. https://pubchem. ncbi.nlm.nih.gov/compound/acrylamide#section=Top [diakses 28 Mei 2017].

Onishi, Y., A.A. Prihanto, S. Yano, K. Tkagi, M. Umekawa and M. Wakayama. 2015. Effective Treatment For Suppression of Acrylamie Formation in Fried Potato Chips Using L-asparaginase from Bacillus subtilis. 3 Biotech, 5: 783-789.

Onyenwoke, C.A. and K.J. Simonyan. 2014. Cassava Post-Harvest Processing and Storage in Nigeria: A review. African Journal of Agricultural Research. Vol. 9. Dec, pp.3853-3863.

Pedreschi, F., S. Mariotti, K. Granby and J. Risum. 2011. Acrylamide Reduction in Potato Chips by Using Commercial Asparaginase in Combination With Conventional Blanching. LWT - Food Science and Technology. Vol. 44. Jun, pp.1473-1476.

Ramadhani, F. dan E.S. Murtini. 2017. Pengaruh Jenis Tepung dan Penambahan Perenyah Terhadap Karakteristik Fisikokimia dan Organoleptik Kue Telur Gabus Keju. Jurnal Pangan dan Agroindustri. Vol. 5. Jan, pp.38-47.

Rizal, S., S.H. Sumarlan dan R. Yulianingsih. 2013. Pengaruh Konsentrasi Natrium Bisulfit Dan Suhu Pengeringan Terhadap Sifat Fisik-Kimia Tepung Biji Nangka (Artocarpus heterophyllus). Jurnal Bioproses Komoditas Tropis. Vol. 1. Jan, pp.1-10.

Robin, L.P. 2007. Regulatory report: Acrylamide, Furan, and the FDA, Food Safety magazine, Juli 2007.

Rommens, C.M., H. Yan, K. Swords, C. Richael and J. Ye. 2008. Low-acrylamide French Fries and Potato Chips. Plant Biotechnology Journal. Vol. 6. Oct, pp.843-853.

Pedreschi, F., M.S. Mariotti and K. Granby. 2014. Current Issues in Dietary Acrylamide: Formation, Mitigation and Risk Assessment. Jurnal of the Science of Food and Agriculture. Vol. 94. Jan, pp.9-20.

Sanghvi, G., K. Bhimani, D. Vaishnav, T. Oza, G. Dave, P. Kunjadia and N. Sheth. 2016. Mitigation of Acrylamide by L-asparaginase from Bacillus subtilis KDPS1 and Analysis of Degradation Products by HPLC and HPTLC. Springerplus. Vol. 5. Apr, pp.533.

Sloan, A.E. 2015. The Top Ten Food Trends.: http://www.ift.org/food-technology/past-issues/2015/april/features/the-top-ten-foodtrends.aspx?page=viewall. [diakses 31 Mei 2017].

Sinha, R., H.R. Singh and S.K. Jha. 2013. Microbial L-asparaginase: Present and Future Prospective. International Journal of Innovative Research in Science. Vol. 2. Nov, pp.7031-7051.

Self Nutrition Data (SND). 2014. Potato, Flesh, and Skin, Raw Nutrition Facts & Calories. http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2546/2. [diakses 18 Mei 2017].

Self Nutrition Data (SND). 2014. Cassava, Raw Nutrition Facts & Calories. http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2389/2. [diakses 18 Mei 2017].

Tamanna, N. and N. Mahmood. 2015. Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition. International Journal of Food Science. Vol. 2015. Dec. 526762.

Tareke, E., P. Rydber, P. Karlsson, S. Eriksson and M. Törnqvist. 2002. Analysis of Acrylamide, A Carcinogen Formed in Heated Foodstuffs. Journal of Agriculture and Food Chemistry. Vol. 50. Aug, pp.4998-5006.

Torang, A. and I. Alemzadeh. 2016. Acrylamide reduction in potato crisps using: Asparaginase from Candida utilis, commercial asparaginase, salt immersion, and pH treatment. International journal of engineering. Vol. 29. Jul, pp.879-886.

Whitehurst, R.J. and M.V. Oort. 2009. Enzymes in Food Technology. Wiley-Blackwell. West Sussex.

World Health Organization (WHO). 2011. Safety Evaluation of Certain Contaminants in Food: Acrylamide (63rd). Roma: World Health Organization.

Yadav, S., S.K. Verma, J. Singh and A. Kumar. 2014. Industrial Production and Clinical Application of L-Asparaginase: A Chemotherapeutic Agent. International Journal of Medical, Pharmaceutical Science and Engineering. Vol. 8, pp.54-60.

Zhang, Y., Y. Ren and Y. Zhang. 2009. New Research Developments on Acrylamide: Analytical Chemistry, Formation Mechanism, and Mitigation Recipes. American Chemical Society. Vol. 109. Aug, pp.437-4397.

Zidenga T, D. Siritunga and R.T. Sayre. 2017. Cyanogen Metabolism in Cassava Roots: Impact on Protein Synthesis and Root Development. Frontiers in Plant Science. Vol. 8. Feb, pp.1-12.

Zyzak, D.V., R.A. Sanders, M. Stojanovic, D.H. Tallmade, B.L. Eberhart, D.K. Ewald, C. Gruber, T.R. Morsch, M.A. Strothers, G.P. Rizzi and M.D. Villagran. 2003. Acrylamide Formation Mechanism in Heated Foods. Journal of Agricultural and Food Chemistry. Vol. 51. Jul, pp. 4782-4787.