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Teknologi High Pressure Processing (hpp) Terhadap Keamanan Mikrobiologis Dan Kualitas Produk Pangan Beku (frozen Food): Review Jurnal

Year: 2025

Type: article

Abstract: Frozen food is a popular food product due to its long shelf life and ease of preparation. However, conventional freezing processes at high temperatures can reduce nutritional and sensory quality. Non-thermal technologies such as High Pressure Processing (HPP) are innovative solutions to maintain quality without high heating. This article examines the potential application of HPP in frozen food to improve product quality and safety. The method used is a literature review of the latest studies on the working principles, effectiveness, and impacts of HPP on the physical, chemical, and microbiological characteristics of food ingredients. High Pressure Processing (HPP) is able to deactivate pathogenic and spoilage microorganisms at a pressure of 200–600 MPa without damaging sensitive components such as vitamins, proteins, and natural pigments. However, the response of food ingredients to HPP varies depending on their characteristics, such as water content, protein type, and fat content.

Source: Fruitset Sains Jurnal Pertanian Agroteknologi

DOI: 10.35335/fruitset.v13i2.6324

Authors: Stephen Davtaniel Brenario, Talitha Azmi Tahara, Tania Roitona Boangmanalu, Tyara Dewi Safitri

Institution: Tanjungpura University

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W4411620913

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