DOI: https://doi.org/10.14710/jtp.2023.36255

Plasma-Activated Water: Terobosan pada Industri Makanan

*Dian Nurita Eka Ningrum  -  Department Of Chemical Engineering, Universitas Negeri Semarang, Kampus Sekaran Gunungpati Kota Semarang 50229 Jawa Tengah, Indonesia
Received: 10 Oct 2022; Published: 27 Jun 2024.
Editor(s): Siti Susanti, Ph.D

Citation Format:
Abstract

Jumlah populasi penduduk dunia pada tahun 2050, diperkirakan mencapai 10 miliar, hal itu menunjukkan perlunya pendekatan inovatif untuk produksi dan pemrosesan pangan untuk memenuhi permintaan global akan asupan nutrisi. Plasma Activated Water (PAW) sangat aktif melawan berbagai macam bakteri, mudah digunakan, dan memiliki kemampuan untuk membunuh mikroorganisme yang tidak dapat dihancurkan oleh pelepasan plasma non-termalBerbagai perangkat pembangkit PAW telah dikembangkan selama bertahun-tahun, tetapi hasil yang rendah dan biaya produksi yang tinggi sangat menghambat penerapan PAW untuk meningkatkan keamanan dan kualitas pangan. Oleh karena itu, upaya penelitian intensif harus segera fokus pada pengembangan dan penskalaan pendekatan produksi PAW berbiaya rendah untuk aplikasi komersial.

 

Fulltext View|Download Email colleagues
Keywords: Plasma activated water, makanana, industri makanan

Article Metrics:

Article Info
Section: Artikel Penelitian
Language : ID
  1. Amit, S. K., Uddin, M. M., Rahman, R., Islam, S. M. R., & Khan, M. S. (2017). A review on mechanisms and commercial aspects of food preservation and processing. Agriculture and Food Security, 6(1), 1–22. https://doi.org/10.1186/S40066-017-0130-8/TABLES/21
  2. Chen, T.-P., Su, T.-L., & Liang, J. (2017). Plasma-Activated Solutions for Bacteria and Biofilm Inactivation. Current Bioactive Compounds, 13(1), 59–65. https://doi.org/10.2174/1573407212666160609082945
  3. Eriyanto. (2015). Analisis Isi: Pengantar Metodologi untuk Penelitian Ilmu Komunikasi dan Ilmu Ilmu Sosial Lainnya - Eriyanto - Google Buku. In Google Buku. https://books.google.co.id/books?id=bLo-DwAAQBAJ&printsec=frontcover&hl=id#v=onepage&q&f=false
  4. Kamgang-Youbi, G., Herry, J. M., Meylheuc, T., Brisset, J. L., Bellon-Fontaine, M. N., Doubla, A., & Naïtali, M. (2009). Microbial inactivation using plasma-activated water obtained by gliding electric discharges. Letters in Applied Microbiology, 48(1), 13–18. https://doi.org/10.1111/J.1472-765X.2008.02476.X
  5. Kaushik, N. K., Ghimire, B., Li, Y., Adhikari, M., Veerana, M., Kaushik, N., Jha, N., Adhikari, B., Lee, S.-J., Masur, K., von Woedtke, T., Weltmann, K.-D., & Choi, E. H. (2018). Biological and medical applications of plasma-activated media, water and solutions. Biological Chemistry, 400(1), 39–62. https://doi.org/10.1515/hsz-2018-0226
  6. Knorr, D., Froehling, A., Jaeger, H., Reineke, K., Schlueter, O., & Schoessler, K. (2011). Emerging Technologies in Food Processing. Http://Dx.Doi.Org/10.1146/Annurev.Food.102308.124129, 2, 203–235.
  7. Kostya (ken) Ostrikov, Zhou, R., Zhou, R., Wang, P., Xian, Y., Mai-Prochnow, A., Lu, X., Cullen, P. J., Ostrikov, K. (Ken), & Bazaka, K. (2020). Plasma-activated water: Generation, origin of reactive species and biological applications. In Journal of Physics D: Applied Physics (Vol. 53, Issue 30). Institute of Physics Publishing. https://doi.org/10.1088/1361-6463/ab81cf
  8. Ma, R., Wang, G., Tian, Y., Wang, K., Zhang, J., & Fang, J. (2015). Non-thermal plasma-activated water inactivation of food-borne pathogen on fresh produce. Journal of Hazardous Materials, 300, 643–651. https://doi.org/10.1016/j.jhazmat.2015.07.061
  9. Naítali, M., Kamgang-Youbi, G., Herry, J. M., Bellon-Fontaine, M. N., & Brisset, J. L. (2010). Combined effects of long-living chemical species during microbialinactivation using atmospheric plasma-treated water. Applied and Environmental Microbiology, 76(22), 7662–7664. https://doi.org/10.1128/AEM.01615-10
  10. Sugihartini, N., & Yudiana, K. (2018). Addie Sebagai Model Pengembangan Media Instruksional Edukatif (Mie) Mata Kuliah Kurikulum Dan Pengajaran. Jurnal Pendidikan Teknologi Dan Kejuruan, 15(2), 277–286. https://doi.org/10.23887/jptk-undiksha.v15i2.14892
  11. Supriyadi, S. (2017). Community of Practitioners: Solusi Alternatif Berbagi Pengetahuan antar Pustakawan. Lentera Pustaka: Jurnal Kajian Ilmu Perpustakaan, Informasi Dan Kearsipan, 2(2), 83. https://doi.org/10.14710/lenpust.v2i2.13476
  12. Thirumdas, R., Kothakota, A., Annapure, U., Siliveru, K., Blundell, R., Gatt, R., & Valdramidis, V. P. (2018). Plasma activated water (PAW): Chemistry, physico-chemical properties, applications in food and agriculture. In Trends in Food Science and Technology (Vol. 77). Elsevier Ltd. https://doi.org/10.1016/j.tifs.2018.05.007
  13. Xiang, Q., Fan, L., Li, Y., Dong, S., Li, K., & Bai, Y. (2022). A review on recent advances in plasma-activated water for food safety: current applications and future trends. Critical Reviews in Food Science and Nutrition, 62(8), 2250–2268. https://doi.org/10.1080/10408398.2020.1852173
  14. Zhao, Y. M., Ojha, S., Burgess, C. M., Sun, D. W., & Tiwari, B. K. (2020). Influence of various fish constituents on inactivation efficacy of plasma-activated water. International Journal of Food Science and Technology, 55(6), 2630–2641. https://doi.org/10.1111/IJFS.14516

Last update:

No citation recorded.

Last update:

No citation recorded.