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All Journal International Journal of Public Health Science (IJPHS) International Journal of Evaluation and Research in Education (IJERE) Journal of Food and Pharmaceutical Science EKSAKTA: Journal of Sciences and Data Analysis Pharmaciana: Jurnal Kefarmasian Media Farmasi : Jurnal Ilmu Farmasi (Journal Of Pharmaceutical Science) Science and Technology Indonesia Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Jurnal Pendidikan dan Konseling Community Empowerment Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (JANAYU) Journal of Halal Science and Research Journal of Global Pharma Technology Journal of Food and Pharmaceutical Sciences Borneo Journal of Pharmacy
Mustofa Ahda
Fakultas Farmasi Universitas Ahmad Dahlan
Religion Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Neuroscience Physics Public Health Social Sciences Other

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Analysis of Physicochemical Properties and Quality Testing of Beef Tallow and Lard Oil Along with Identification using FTIR and GC-MS Mukti Utomo, Adhitya Ilham; Salamah, Nina; Guntarti, Any; Ahda, Mustofa
Journal of Food and Pharmaceutical Sciences Vol 13, No 3 (2025): 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.21973

Abstract

The halal industry is rapidly growing worldwide, especially in Indonesia, which has the largest Muslim population and abundant natural resources. This study aims to analyze the physicochemical properties and quality of beef tallow and lard oil, as well as to identify differences in FTIR and GC-MS spectra to distinguish between these two animal fats.The results show that lard oil has a higher extraction yield (30%) compared to beef tallow (17%). Lard oil also has a higher iodine value (53 g), indicating a greater proportion of unsaturated fatty acids, making it suitable for culinary applications. Conversely, beef tallow has a lower peroxide value (5 meq O₂/kg), indicating better resistance to oxidation.FTIR analysis reveals differences in functional groups, with lard oil showing a higher degree of unsaturation. GC-MS analysis identifies important compounds such as 9-octadecenoic acid methyl ester in lard oil, while beef tallow is dominated by tetradecanoic acid methyl ester.This study emphasizes the need for the development of Indonesian National Standards (SNI) to ensure product quality and halal compliance. These findings provide important insights for the halal industry and food safety in Indonesia, as well as encouraging further research on the composition of animal fats.
Antioxidant Activity, Total Phenolics, and Total Flavonoids Content of Bajakah Tampala (Spatholobus littoralis): The Indigenous Herbal Medicine from Kalimantan Mahfudh, Nurkhasanah; Murdi, Habib Basyanur; Utami, Dwi; Ahda, Mustofa; Nashihah, Siti; Andika, Andika
Borneo Journal of Pharmacy Vol. 7 No. 3 (2024): Borneo Journal of Pharmacy
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/bjop.v7i3.6609

Abstract

Bajakah tampala (Spatholobus littoralis), a medicinal plant traditionally used in Indonesia, particularly on Kalimantan Island, has garnered interest for its potential health benefits. However, scientific evidence remains scarce. This study investigated the antioxidant activity of S. littoralis extract and its total phenolic and flavonoid content. Ethanol extraction and evaporation were used to prepare the extract. The DPPH method assessed antioxidant activity, while Folin–Ciocalteu and AlCl3 complexation methods quantified total phenolics and flavonoids, respectively. The S. littoralis extract exhibited strong antioxidant activity with an IC50 value of 54.19 ± 8.15 µg/mL. Additionally, the extract contained substantial levels of phenolics (0.649 ± 0.026% GAE) and flavonoids (1.084 ± 0.043% QE). These findings suggest a link between the high phenolic and flavonoid content of S. littoralis extract and its observed strong antioxidant activity.
Analysis of Physicochemical Properties and Quality Testing of Beef Tallow and Lard Oil Along with Identification using FTIR and GC-MS Mukti Utomo, Adhitya Ilham; Salamah, Nina; Guntarti, Any; Ahda, Mustofa
Journal of Food and Pharmaceutical Sciences Vol 13, No 3 (2025): 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.21973

Abstract

The halal industry is rapidly growing worldwide, especially in Indonesia, which has the largest Muslim population and abundant natural resources. This study aims to analyze the physicochemical properties and quality of beef tallow and lard oil, as well as to identify differences in FTIR and GC-MS spectra to distinguish between these two animal fats.The results show that lard oil has a higher extraction yield (30%) compared to beef tallow (17%). Lard oil also has a higher iodine value (53 g), indicating a greater proportion of unsaturated fatty acids, making it suitable for culinary applications. Conversely, beef tallow has a lower peroxide value (5 meq O₂/kg), indicating better resistance to oxidation.FTIR analysis reveals differences in functional groups, with lard oil showing a higher degree of unsaturation. GC-MS analysis identifies important compounds such as 9-octadecenoic acid methyl ester in lard oil, while beef tallow is dominated by tetradecanoic acid methyl ester.This study emphasizes the need for the development of Indonesian National Standards (SNI) to ensure product quality and halal compliance. These findings provide important insights for the halal industry and food safety in Indonesia, as well as encouraging further research on the composition of animal fats.
Aplikasi metode FTIR kombinasi kemometrika untuk analisis lemak daging tikus pada nugget ayam Guntarti, Any; Ahda, Mustofa; Kusbandari, Aprilia; Atmadja, Dimas
Journal of Halal Science and Research Vol. 1 No. 1 (2020): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v1i1.1837

Abstract

Indonesia termasuk di urutan ke 13  jumlah  penduduk  muslim terbesar di dunia, yang sangat  memperhatikan halal haram pada makanan terutama nugget. Nugget merupakan makanan yang menjadi favorit bagi anak-anak. Beberapa pedagang dicurigai memalsukan atau  mencampurkan nugget ayam dengan menggunakan daging lain, seperti daging tikus. Tujuan penelitian ini  mengaplikasikan metode spektrofotometri Fourier Transform Infra Red dengan kemometrika untuk analisis lemak daging tikus pada nugget. Sampel referensi nugget ayam dan tikus dibuat variasi 7 konsentrasi, yaitu 0%, 25%, 35%, 50%, 65%, 75%, 100% dan 5 sampel kornet pasaran yang dibeli di wilayah Kecamatan Umbulharjo, Kota Yogyakarta. Selanjutnya dilakukan ekstraksi dengan  Soxhlet, pelarut n-heksan teknis, 4-5 jam pada suhu 69-70oC untuk memperoleh lemak. Lemak dianalisis menggunakan metode spektrofotometri FTIR untuk menghasilkan data spektra inframerah. Data tersebut kemudian dianalis dengan kemometrika PLS dan PCA. Hasil Analisis diperoleh bilangan gelombang maksimal pada 900-1700 cm-1.Analisis kemometrika PLS (partial least square), diperoleh model analisis dengan nilai koefisien determinasi (R2) sebesar 0,9985 dengan persamaan y= 0,9898x + 0,3985 dan nilai parameter RMSEC 1,14%, RMSEP 0,67%, dan RMSECV 0,98%. Analisis dengan PCA (principal component analysis) antara nugget ayam 100% dan tikus 100% dapat dibedakan secara jelas.  Metode spektrofometri FTIR dapat digunakan untuk aplikasi analisis lemak daging tikus pada nugget ayam, yang dikombinasikan kemometrika PLS dan PCA pada bilangan gelombang 900-1700 cm-1. Analisis PCA dengan 5 sampel pasaran menunjukkan bahwa nugget pasaran memiliki kemiripan sifat fisika kimia dengan nugget ayam 100%. 
Transesterification of triglycerides from chicken fat and lard using base catalysts and its discriminant analysis Ahda, Mustofa; Guntarti, Any; Kusbandari, Aprilia; Husna, Muhimmatul; Rasyidah, Ilmiyatun
Journal of Halal Science and Research Vol. 1 No. 1 (2020): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v1i1.1866

Abstract

Keamanan makanan merupakan suatu yang dibutuhkan oleh orang muslim termasuk kehalalannya. Salah satu metode yang digunakan untuk nalisis halal adalah kromatografi gas spektroskopi masa (KG-KS). Penggunaan KG-KS diaplikasikan pada senyawa yang memiliki karakteristik sifat mudah menguap. Oleh karena itu, trigliserida harus diubah menjadi metil ester melalui proses transesterifikasi. Pada penelitian, kita menggunakan katalis basa dalam proses tersebut karena katalis tersebut dapat bereaksi lebih cepat dibandingkan katalis asam. Katalis basa yang digunakan adana K2CO3 dan NaOH sebagai katalis heterogen dan homogen. Konsentrasi kedua katalis (K2CO3 dan NaOH) yang digunakan dalam proses transesterifikasi berturut-turut sebesar 2 mg/mL and 1 mg/mL. Selanjutnya, asam lemak yang didapatkan dianalisis menggunakan kemometrika untuk membedakan lemak ayam dam lemak babi. Hasil penelitian menunjukkan bahwa kedua katalis mampu menghasilkan kesamaan asam lemak dominant dari lemak ayam dam lemak babi akan tetapi konsentrasi asam lemaknya berbeda. Katalis K2CO3telah menghasikan beberapa produk metil ester dari lemak babi seperti asam oleat, asam palmitat, asam linoleat dan asam stearat dengan kadar relatifnya berturut-turut 48,62%, 21,38%, 9,08%, dan 11,18% sedangkan katalis NaOH dapat menghasilkan kadar asam lemak berturut-turut sebesar 49,60%, 21,83%, 9,12%, dan 11,18%. Selanjutnya, metil ester dominan  dalam lemak ayam dari katalis K2CO3 dan NaOH adalah asam oleat dan asam palmitat, dimana katalis K2CO3 menghasilkan kadar relatif sebesar 43.73% dan 22.82%, sedangkan katalis NaOH sekitar 53.52% dan 32.00%. Analisis diskriminan telah menunjukkan bahwa lemak babi dan lemak ayam dapat dikelompokkan berdasarkan kandungan asam lemaknya yang dikatalisis menggunakan K2CO3dan NaOH. Karenanya katalis K2CO3dan NaOH  dapat digunakan sebagai katalis basa dalam proses transesterifikasi untuk analisis kehalalan. Berdasarkan hasil yang diperoleh maka dapat disimpulkan bahwa katalis NaOH lebih baik dibandingkan katalis K2CO3 dalam proses transesterifikasi pada trigliserida dalam lemak ayam dan lemak babi.
Validating a hierarchical model of design thinking-based innovation readiness in vocational education Ika Maryani; Mustofa Ahda; Amalya Nurul Khairi; Handewi Purwati Saliem; Hasan Djidu
International Journal of Evaluation and Research in Education (IJERE) Vol 15, No 5: October 2026
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijere.v15i5.40086

Abstract

Innovation competence is increasingly essential in vocational education as industries demand graduates capable of generating innovative solutions beyond technical skills. However, existing studies often assess innovation readiness through fragmented constructs, lacking an integrated framework. This study aims to develop and validate a comprehensive instrument for measuring design thinking–based innovation readiness (DTIR) among vocational students, particularly in seaweed-based food product innovation. Using a quantitative instrument development approach, data were collected from 264 vocational high school students in culinary and agricultural processing programs. The instrument includes seven constructs: healthy food awareness, halal food awareness, food innovation attitude, seaweed product diversification skill, creative and innovative thinking skill, design thinking process skill, and vocational practice skill. The model was analyzed using second-order confirmatory factor analysis (CFA) with the weighted least squares mean and variance adjusted (WLSMV) estimator, demonstrating excellent model fit. All constructs demonstrated strong validity and reliability. The findings confirm DTIR as a hierarchical construct integrating cognitive, affective, and practical dimensions, providing a theoretically grounded and empirically validated instrument that advances multidimensional measurement of innovation readiness in vocational education.
Correlation between Total Phenolic Content and Total Flavonoid Content of Baeckea frutescens L. Fractions and ABTS Radical Inhibition Activity Nurkhasanah Mahfudh; Frezqa Azizah Seputri; Ichwan Ridwan Rais; Lestari Lestari; Mustofa Ahda; Awis Sukarni Mohmad Sabere
Borneo Journal of Pharmacy Vol. 9 No. 3 (2026): Borneo Journal of Pharmacy
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/bjop.v9i3.10286

Abstract

Baeckea frutescens L., locally known in Kalimantan as ujung atap, is a medicinal plant that grows in sandy areas of Central Kalimantan, Indonesia. It has been traditionally used and is currently recognized for its strong antioxidant potential, primarily due to its content of phenolic and flavonoid compounds. This study aimed to identify antioxidant-active fractions from B. frutescens leaf extract and evaluate the correlation between ABTS radical-scavenging activity, total phenolic content (TPC), and total flavonoid content (TFC). Its leaves were extracted by maceration with 70% ethanol, followed by successive fractionation with n-hexane, ethyl acetate, and methanol. This study showed that the methanol fraction has the highest TPC (224.532 ± 0.832 mg GAE/g) and TFC (45.452 ± 0.113 mg QE/g), along with ABTS radical-scavenging activity, with the lowest IC50 value of 23.411 ± 0.394 µg/mL, indicating the strongest antioxidant activity. Ethyl acetate and n-hexane fractions followed in descending order. All fractions demonstrated very strong antioxidant activity (IC50 < 50 µg/mL). Furthermore, this study reported a strong positive correlation between TPC and TFC (r = 0.926). In addition, the IC50 from this herb has strong negative correlations with TPC and TFC, which have r = -0.914 and r = -0.887, respectively. These results highlight the significant role of phenolic and flavonoid compounds in contributing to the antioxidant properties of B. frutescens leaf extract fractions.
Co-Authors Ahmad Ahid Mudayana Amalya Nurul Khairi Ananda Ranu Bachtiar Andika Andika Any Guntarti Any Guntarti Aprilia Kusbandari, Aprilia Atmadja, Dimas Aulia Nur Rahma Awis Sukarni Mohmad Sabere Devi Sahyuni Putri Koto Diffah Hanim Djidu, Hasan Dwi Utami Eko Sri Kunarti Elza Naura Syafitri Fiqrirozi Fiqrirozi Firdaus, Rizqi Amalia Frezqa Azizah Seputri Gina Noor Habibah Handewi Purwati Saliem Hardi Astuti Witasari Husna, Muhimmatul Ichwan Ridwan Rais Ika Maryani Ikawati, Retty Khalif Fathan Muzakki Kintoko Kintoko Kurniawan, Muhammad Fariez Kusnandar Kusnandar Lestari Lestari Mas Ulfah Lestari Mukti Utomo, Adhitya Ilham Murdi, Habib Basyanur Nashihah, Siti Nina Salamah Noor Syahdan Fitrianto Nurkhasanah Mahfudh Nurkhasanah Nurkhasanah Pangastuti, Palupi Melati Permadi, Adi Rangkuti, Ahmad Faizal Rasyidah, Ilmiyatun Sabilla, Giriani Ayu Suhendra Suhendra Sunarti Sunarti Sutarno Sutarno Sutarno, Sutarno Syaeful Akbar Padya Tomy Hardianto Uddin, ABM Helal Vania Insani Syita Harmony Yeni Triwidyastuti Yolanda Waldatul Marwa Yuni Andriani Zainab Zainab