Judul: Peranan Teknologi Proses Pengolahan Pangan dalam Penurunan Alergenisitas Kekerangan: Meta-analisis
Abstrak: Food allergy is a hypersensitivity reaction of the immune system that arises due to consumption or exposure to certain food. There are 8 (eight) main sources of food allergens that cause the most significant allergy reactions, one of which is shellfish. Consuming shellfish may cause allergy reactions. Based on an epidemiological survey conducted by the World Allergy Organization, there are about 200-250 million individuals who suffer from food allergies worldwide. Due to the increasing prevalence of food allergies, many studies have been carried out aimed at modifying the structure of food components that can affect their allergenicity, one of which is by using food processing technology. Various thermal and non-thermal treatment technologies have been shown to reduce the allergenicity of shellfish. However, to determine the type of processing that has the most effect on reducing shellfish allergenicity, a method is needed to synthesize data from various studies. The method that will be used in this research is meta analysis which is a systematic method used to synthesize the results of previous studies with relevant topics. The data obtained from the study were then processed to obtain statistical conclusions. Based on the management of search results using the PRISMA diagram, 19 selected articles were obtained. The selected articles are the result of research using samples, either single or in combination of shrimp (14 studies), crabs (3 studies), squid (3 studies) and shellfish (2 studies), with a publication year range of 2006- 2020. Article identity data in the form of title, year, author, source, country of origin, journal index and accreditation, processing method, allergenicity testing method and sample type were extracted from selected articles. In addition, statistical data in the form of mean, standard deviation and repetition were analyzed using Review Manager 5.4 to obtain the level of allergenicity of the sample indicated by the forest plot. The results of the meta-analysis showed that the thermal treatment process significantly (p < 0.05) reduced the allergenicity of shellfish as indicated by the value of p < 0.00001 and the Standardized Mean Difference (SMD) value of -1.59 (-2.66 to -0,52) with 95% CI. In the subgroup analysis, the processing by boiling and steaming showed insignificant results with p values of each p = 0.61 with an SMD value of 0.26 (-0.73 to 1.24) and p = 0.38 with a value of SMD -0.91 (-2.94 to 1.12). While the wet heating process showed a significant effect in reducing shellfish allergenicity with p value < 0.00001 and an SMD value of -3.67 (-5.32 to -2.02). The subgroups analysis of non-thermal processing processes, namely high hydrostatic pressure (HHP), irradiation and ultrasound showed significant results (p < 0.05) in reducing shellfish allergenicity with p values and SMD (95% CI) p < 0.00001 and -7.25 ( -9.11 to -5.4), p = 0.0002 and -1.66 (-2.54 to -0.78) and p = 0.0002 and -1.84 (-2.82 to - 0.87). The results of the publication bias analysis using a funnel plot showed asymmetric results and Rosenthal's fail-safe number (Nft) follow-up test for the meta-analysis of the effect of thermal processing in reducing shellfish allergenicity
Keyword: allergenicity, food processing, meta-analysis, shellfish