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All Journal Journal of Food and Pharmaceutical Science JMM (Jurnal Masyarakat Mandiri) Jurnal Penelitian dan Pengabdian Kepada Masyarakat UNSIQ Indonesian Journal of Chemical Analysis (IJCA) Journal of Food and Pharmaceutical Sciences
Muchlashi, Luthfi Ahmad
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Other

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Penyuluhan Keamanan Makanan dan Pembentukan kader Keamanan Makanan di SMP Kecamatan Singosari Kabupaten Malang Ihsan, Bachtiar Rifai Pratita; Putri, Anggita Rosiana; Muchlashi, Luthfi Ahmad; Yurina, Valentina
Jurnal Penelitian dan Pengabdian Kepada Masyarakat UNSIQ Vol 11 No 01 (2024): Januari
Publisher : Lembaga Penelitian, Penerbitan dan Pengabdian Masyarakat (LP3M) UNSIQ

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32699/ppkm.v11i01.5891

Abstract

Keamanan pangan adalah kondisi dan upaya yang diperlukan untuk mencegah pangan dari cemaran biologis, kimia dan benda fisik yang dapat membahayakan kesehatan manusia. Terdapat bahan tambahan makanan yang dilarangkarena dapat memberikan dampak buruk terhadap kesehatan antara lain pewarna rhodhamine, methanil yellow, dan formalin. Penyuluhan adalah salah satu metode untuk meningkatkan pengetahuan. Tujuan dari pengabdian kepada masyarakat ini adalah mengedukasi siswa sekolah menengah pertama (SMP) sebagai kadar keamanan makanan dan mengevaluasi tingkat pemahaman siswa SMP setelah penyuluhan menggunakan pretest dan posttest. Uji Wilcoxon dengan tingkat kepercayaan 95% menunjukan perbedaan siginifikan antara pretest dan posttest. Peningkatan pengetahuan pada nilai rata-rata pretest dan posttest siswa adalah 39,34%.
Detection of Garlic Powder Adulteration Using FTIR Spectroscopy and Chemometrics: A Case Study in an Indonesia Marketplace Elvira, Avika Rizky; Putri, Anggita Rosiana; Muchlashi, Luthfi Ahmad
Journal of Food and Pharmaceutical Sciences Vol 12, No 3 (2024): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.13328

Abstract

Garlic is a plant with numerous benefits, including its use as a culinary ingredient and for medicinal purposes. However, the rising demand does not align with the availability of garlic in Indonesia, resulting in high garlic prices. Excessively high prices may potentially lead to garlic powder adulteration. The objective of this study is to determine whether there are garlic powder products adulterated with maltodextrin in the Marketplace. A total of 10 garlic powder samples were purchased on Marketplace. The study utilized a combination of FTIR spectroscopy with chemometrics. The chemometrics employed in this study were OPLS-DA (Orthogonal Partial Least Squares Discriminant Analysis) for sample grouping, as well as PLS (Partial Least Squares) for multivariate calibration. The findings revealed that OPLS-DA could effectively group the samples. Additionally, the best multivariate calibration model (PLS) was obtained at the wavenumber range of 679-440 cm-1 with a calibration R2 value of 0.9981, RMSEC value of 1.11, validation R2 value of 0.9926, and RMSEP value of 2.12. Based on the research results, it was found that three products were not pure garlic powder, with details indicating two products containing maltodextrin as an adulterant and one product containing a non-maltodextrin adulterant.
Detection of Garlic Powder Adulteration Using FTIR Spectroscopy and Chemometrics: A Case Study in an Indonesia Marketplace Elvira, Avika Rizky; Putri, Anggita Rosiana; Muchlashi, Luthfi Ahmad
Journal of Food and Pharmaceutical Sciences Vol 12, No 3 (2024): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.13328

Abstract

Garlic is a plant with numerous benefits, including its use as a culinary ingredient and for medicinal purposes. However, the rising demand does not align with the availability of garlic in Indonesia, resulting in high garlic prices. Excessively high prices may potentially lead to garlic powder adulteration. The objective of this study is to determine whether there are garlic powder products adulterated with maltodextrin in the Marketplace. A total of 10 garlic powder samples were purchased on Marketplace. The study utilized a combination of FTIR spectroscopy with chemometrics. The chemometrics employed in this study were OPLS-DA (Orthogonal Partial Least Squares Discriminant Analysis) for sample grouping, as well as PLS (Partial Least Squares) for multivariate calibration. The findings revealed that OPLS-DA could effectively group the samples. Additionally, the best multivariate calibration model (PLS) was obtained at the wavenumber range of 679-440 cm-1 with a calibration R2 value of 0.9981, RMSEC value of 1.11, validation R2 value of 0.9926, and RMSEP value of 2.12. Based on the research results, it was found that three products were not pure garlic powder, with details indicating two products containing maltodextrin as an adulterant and one product containing a non-maltodextrin adulterant.
PENYULUHAN KEAMANAN MAKANAN DAN KANTIN SEHAT PADA SISWA SD MENGGUNAKAN BUKU CERITA Ihsan, Bachtiar Rifai Pratita; Putri, Anggita Rosiana; Muchlashi, Luthfi Ahmad; Bahar, Muh. Akbar
JMM (Jurnal Masyarakat Mandiri) Vol 9, No 2 (2025): April
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v9i2.29574

Abstract

Abstrak: Makanan dan jajanan yang dikonsumsi siswa sekolah dasar dapat memberikan dampak buruk terhadap kesehatan. Faktor penyebabnya adalah cemaran makanan yang terjadi selama proses pembuatan, penyajian atau penyimpanan makanan. Monitoring batasan harian konsumsi jajanan kemasan perlu diperhatikan karena adanya Bahan Tambahan Makanan (BTM) pada makanan kemasan. Tujuan kegiatan ini adalah meningkatkan pengetahuan siswa Sekolah Dasar (SD) mengenai keamanan makanan dan kantin sehat. Kegiatan penyuluhan dilakukan di dua sekolah dasar menggunakan media buku cerita edukasi yang menarik dengan gaya bahasa interaktif siswa sekolah SD. Kegiatan penyuluhan dilaksanakan di SDN 1 Watugede Singosari dan SD Islam Terpadu Robbani Watugede Singosari Kabupaten Malang..Hasil kegiatan menunjukkan kenaikan pemahaman siswa SD adalah 35% berdasarkan peningkatan nilai Pre-Test dan Post-Test. Sebanyak 87% Siswa dari kedua sekolah mampu meraih nilai Post-Test dengan kriteria nilai minimal 70. Pengetahuan siswa SD mengenai keamanan makanan dan kantin sehat meningkat secara signifikan setelah penyuluhan menggunakan buku cerita.Abstract: The consumption of food and snacks by elementary school students can negatively affect their health. The primary cause is contamination during food production, serving, or storage. Monitoring the daily consumption of packaged snacks is essential due to the presence of food additives. The aim of this activity is to increase elementary school students’ knowledge about food safety and healthy canteens. The counseling sessions were conducted in two elementary schools using an educational storybook written in an interactive and engaging style suitable for elementary school students. The Counseling activity were carried out at SDN 1 Watugede and SDIT Robbani Watugede Singosari Kabupaten Malang. The results of the activity showed a 35% increase in the student’s knowledge, as indicated by improvements in the Pre-Test and Post-Test scores. Additionally, 87% of students from both schools achieved Post-Test scores of at least 70. The elementary school students’ knowledge about food safety and healthy canteens significantly increased after counseling using a story book. 
Penyuluhan Keamanan Makanan dan Pembentukan kader Keamanan Makanan di SMP Kecamatan Singosari Kabupaten Malang Ihsan, Bachtiar Rifai Pratita; Putri, Anggita Rosiana; Muchlashi, Luthfi Ahmad; Yurina, Valentina
Jurnal Penelitian dan Pengabdian Kepada Masyarakat UNSIQ Vol 11 No 01 (2024): Januari
Publisher : Lembaga Penelitian, Penerbitan dan Pengabdian Masyarakat (LP3M) UNSIQ

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32699/ppkm.v11i01.5891

Abstract

Keamanan pangan adalah kondisi dan upaya yang diperlukan untuk mencegah pangan dari cemaran biologis, kimia dan benda fisik yang dapat membahayakan kesehatan manusia. Terdapat bahan tambahan makanan yang dilarangkarena dapat memberikan dampak buruk terhadap kesehatan antara lain pewarna rhodhamine, methanil yellow, dan formalin. Penyuluhan adalah salah satu metode untuk meningkatkan pengetahuan. Tujuan dari pengabdian kepada masyarakat ini adalah mengedukasi siswa sekolah menengah pertama (SMP) sebagai kadar keamanan makanan dan mengevaluasi tingkat pemahaman siswa SMP setelah penyuluhan menggunakan pretest dan posttest. Uji Wilcoxon dengan tingkat kepercayaan 95% menunjukan perbedaan siginifikan antara pretest dan posttest. Peningkatan pengetahuan pada nilai rata-rata pretest dan posttest siswa adalah 39,34%.
Detection of Adulterants Metanil Yellow in Turmeric Powder Using Fourier Transform Infrared (FTIR) Spectroscopy Combined with Chemometrics OPLS-DA and PLS Dia, Syahril Maulid; Putri, Anggita Rosiana; Muchlashi, Luthfi Ahmad
Indonesian Journal of Chemical Analysis (IJCA) Vol. 7 No. 1 (2024): Indonesian Journal of Chemical Analysis
Publisher : Universitas Islam Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/ijca.vol7.iss1.art7

Abstract

Turmeric powder (Curcuma longa L.) is often used for food coloring and flavoring. The high demand for turmeric powder has led to adulteration, one of which is metanil yellow. This study aims to detect metanil yellow dye in turmeric powder using Infrared Spectroscopy (FT-IR) and Chemometrics. The chemometrics model was built by preparing turmeric powder and metanil yellow in the concentration range of 0-50% (w/w). Data was processed using multivariate calibration using OPLS-DA (Orthogonal Partial Least Squares Discriminant Analysis) and PLS (Partial Last Square). The results obtained from OPLS-DA processing of market samples 1 and 2 are estimated to be pure turmeric powder, and samples 3 to 10 are adulterated. From the PLS results, the best calibration model was obtained at wave numbers 1199-539 cm-1 with R2 values for calibration and validation of 0.9967 and 0.9970, respectively, with RMSEC of 2.48 and RMSEP of 6.35. The PLS results showed that in sample 3 containing metanil yellow, in samples 4 to 10, no metanil yellow was detected. The ingredients added were not metanil yellow. It was concluded that FTIR combined with chemometrics could detect the metanil yellow in turmeric powder.
Co-Authors Anggita Rosiana Putri Dia, Syahril Maulid Elvira, Avika Rizky Ihsan, Bachtiar Rifai Pratita Muh. Akbar Bahar, Muh. Akbar VALENTINA YURINA