| dc.description.abstract | 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
vii
was smaller than the calculation of 5N + 10. Then the form of the publication bias
analysis funnel plot for non-thermal processing shows a little asymmetry and the
Nft value is greater than the calculation result of 5N + 10. Thus, it can be concluded
that this meta-analysis study is robust against the possibility of publication bias.
Based on the SMD value (CI 95%), the high hydrostatic pressure processing
method has the strongest SMD value compared to other processing methods,
namely -7.25. So it can be concluded that this method has the most significant effect
in reducing the allergenicity of shellfish. | id |
