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All Journal Al-Ard: Jurnal Teknik Lingkungan Jurnal Agritechno BIOMA : Jurnal Biologi dan Pembelajarannya Kenanga : Journal of Biological sciences and Applied Biology Jurnal Ilmiah Pangan Halal
Hanik Faizah
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Other

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Analisis Kualitas dan Keamanan Pangan Sampel Terasi Melalui Uji Boraks dan Formalin di UPTD Laboratorium Keswan Kesmavet Sidoarjo Khumairo, Nuris; Listianti, Nindira Cahya; Puspitasari, Nurfadhilah; khumairo, Sri Wardiyah; Hanik Faizah
Jurnal Ilmiah Pangan Halal Vol. 7 No. 2 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i2.19545

Abstract

Borax and formalin are hazardous chemicals prohibited for use in food due to their potential to cause serious health problems, including organ damage and increased cancer risk. This study aimed to identify the presence of borax and formalin in six shrimp paste samples obtained from three traditional markets in Sidoarjo Regency. Qualitative testing was conducted using borax test kits with curcumin indicators and formalin test kits containing Fo-1 and Fo-2 reagents. Each sample was labeled from TR0 to TR5 and examined for color changes as indicators of the presence of these harmful substances. The results showed that all samples tested negative for both borax and formalin, indicated by the absence of color change in each test. These findings suggest that the tested shrimp paste samples meet food safety standards and are safe for consumption. This study highlights the importance of routine monitoring and rapid testing as essential measures to protect consumers from exposure to hazardous chemicals in traditional food products.
Pengaruh Penambahan Kulit Jeruk Manis Dalam Berbagai Konsentrasi Dan Lama Fermentasi Terhadap Sifat Fisik Dan Kimia Nata De Citrus Dari Sari Buah Jeruk Manis (Citrus Sinensis) Matlubah, sheva; Nirmala Fitria Firdhausi; Hanik Faizah
Jurnal Agritechno Jurnal Agritechno Vol. 18, Nomor 2, Oktober 2025
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Nata is a gel-shaped polysaccharide fermented by Acetobacter xylinum bacteria, with nata de coco as the most well-known product. The naming of nata is now adjusted to the media or fruit juice used, but the use of sweet orange juice and peel is still rarely done. This study aims to determine the effect of sweet orange peel concentration and fermentation time on the characteristics of nata from sweet orange juice. The method used is a Completely Randomized Design (CRD) and analyzed by ANOVA test. Treatment variations include sweet orange peel concentration (0.5%, 1%, and 1.5%) and fermentation time (10, 14, and 18 days). The parameters observed include physical and chemical properties. The results showed that the physical characteristics, namely the highest thickness and yield in sample E (1% sweet orange peel, 14 days fermentation) with values ​​of 2.17 mm and 18.72%, respectively. Meanwhile, the highest water content was found in sample G (0.5% sweet orange peel, 18 days fermentation) at 76.8%, and the highest cellulose content was recorded in sample J (positive control) at 3.066%.
ANALISIS MIKROBIOLOGIS TERHADAP KUALITAS DAN KEAMANAN PANGAN PRODUK TERASI MELALUI DETEKSI BAKTERI Escherichia coli DAN Salmonella sp. DI UPTD LABORATORIUM KESEHATAN HEWAN DAN KESEHATAN MASYARAKAT VETERINER SIDOARJO Listianti, Nindira Cahya; Nurfadilah Puspitasari; Nuris Khumairo; Sri Wardiyah; Hanik Faizah
KENANGA : Journal of Biological Sciences and Applied Biology Vol. 5 No. 2 (2025): Oktober 2025 (In Progress)
Publisher : Program Studi Biologi Fakultas Sains dan Teknologi Universitas Islam Negeri Ar-Raniry Banda Aceh, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/kenanga.v5i2.7772

Abstract

Food safety is a crucial component of the food system, ensuring that food is safe and free from health risks. One traditional food product that requires particular attention regarding food safety is shrimp paste. Shrimp paste is a fermented fishery product made from small shrimp or other fish, characterized by its distinctive aroma and flavor. The types of bacteria that grow during fermentation, the raw materials used, processing techniques, and handling of the final product all significantly impact the quality of shrimp paste. This study aims to analyze the quality and food safety of shrimp paste products through the detection of Escherichia coli and Salmonella sp. at the Sidoarjo Animal and Veterinary Health Laboratory. This study used the Most Probable Number (MPN) method to detect Escherichia coli, and a series of tests covering presumptive, selective, and confirmatory stages to detect the presence of Salmonella sp. Six samples were used in this study, obtained from four different locations. The results showed that all shrimp paste samples did not contain Escherichia coli with a value of <3 MPN/gram, and did not contain Salmonella sp. This was indicated by the absence of colonies on XLD media, indicating that all shrimp paste samples met safety standards SNI 2009. Quantitatively, these findings indicate that all shrimp paste samples had very low to undetectable levels of bacterial contamination, thus meeting microbiological safety standards and being safe for consumption. Keywords: Food safety; microbiological analysis; MPN; Escherichia coli; Salmonella sp.
PENGARUH PUPUK ORGANIK CAIR LIMBAH AMPAS TAHU DAN KULIT PISANG KEPOK TERHADAP HASIL TANAMAN BAWANG DAYAK (Eleutherine palmifolia L.) PADA HIDROPONIK SISTEM DFT majidah, nurfitriyah; Saiful Bahri; Misbakhul Munir; Hanik Faizah
BIOMA: Jurnal Biologi dan Pembelajarannya Vol 7 No 1 (2025): BIOMA : Jurnal Biologi dan Pembelajarannya
Publisher : Universitas Sulawesi Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31605/bioma.v7i1.4950

Abstract

Bawang dayak (Eleutherine palmifolia L.) adalah tanaman kebun yang lama digunakan oleh masyarakat Indonesia sebagai obat tradisional secara turun-temurun. Budidaya bawang Dayak secara konvensional belum mampu memberikan hasil panen yang optimal. Salah satu cara yang dapat dilaksanakan adalah menanam bawang Dayak dengan metode hidroponik DFT (Deep Flow Technique) memakai pupuk organik cair dari limbah ampas tahu dan kulit pisang kepok. Penelitian ini bertujuan untuk melihat pengaruh berbagai konsentrasi pupuk organik cair dari limbah ampas tahu dan kulit pisang kepok terhadap pertumbuhan tanaman bawang Dayak pada hidroponik DFT. Metode penelitian yang diterapkan yaitu sebuah eksperimen menggunakan Rancangan Acak Lengkap (RAL). Perlakuan variasi yang digunakan, yaitu Kontrol AB, POC 25%, POC 50%, POC 75%, dan Media Tanah. Observasi pertumbuhan tanaman bawang Dayak dilakukan setelah tanaman mencapai usia 60 hari. Analisis data dilakukan melalui uji One Way Anova dan uji Kruskal Walis. Perlakuan pemberian pupuk organik cair limbah ampas tahu dan kulit pisang kepok konsentrasi 50% (C) memberikan hasil pertumbuhan terbaik pada parameter jumlah umbi (2,6), sedangkan perlakuan konsentrasi 75% (D) memberikan hasil pertumbuhan terbaik pada parameter tinggi tanaman (31,8 cm). Kata kunci— Ampas tahu, kulit pisang kepok, hidroponik DFT, bawang Dayak
Analisis Total Bakteri Coliform dan Identifikasi Escherichia coli pada Makanan dan Minuman di Kantin X Hidayati, Irul; Reni Ida Wati; Hanik Faizah
Al-Ard: Jurnal Teknik Lingkungan Vol. 8 No. 1 (2022): September
Publisher : Department of Environmental engineering, Faculty of Science and Technology, Islamic State University Sunan Ampel Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29080/alard.v8i1.1488

Abstract

Food is one of the basic necessities of humans. It is important to pay attention to the quality, safety, hygiene and sanitation of food. Healthy food should contain nutrients, vitamins, and the other essential substances for our body need. The food should be safe for consumption, and free from contamination. Food contamination generally occurs due to coliform bacteria contamination that can cause foodborne disease. This study aimed to analyze the total coliform bacteria and identify Escherichia coli bacteria in food and beverage samples in the canteen X. The design of this study was descriptive research. Samples were obtained from four sellers in canteen X. From each seller, one sample of mixed rice and one sample of iced tea were obtained. Samples were analyzed using the MPN (Most Probable Number) method to determine the total coliform bacteria and EMB (Eosin Methylene Blue Agar) media to identify E. coli. The results showed that all food and beverage samples were tested positive for coliform and E. coli with MPN values ​​exceeding the threshold value. The lowest contamination in the food sample was found in the MA1 and MA2 (460 MPN/gram) and the highest contamination was found in the MA3 and MA4 (>1100 MPN/gram), while the lowest contamination in the beverage sample was found in the MI4 (1100 colonies/100 mL), and the highest contamination was found in the MI1, MI2, and MI3 (>2400 colonies/100 mL).
Co-Authors Irul Hidayati Khumairo, Nuris khumairo, Sri Wardiyah Listianti, Nindira Cahya majidah, nurfitriyah Matlubah, sheva MISBAKHUL MUNIR Nirmala Fitria Firdhausi Nurfadilah Puspitasari Nuris Khumairo Puspitasari, Nurfadhilah Reni Ida Wati Saiful Bahri Sri Wardiyah