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All Journal Journal of Food and Pharmaceutical Science Pharmaciana: Jurnal Kefarmasian Media Farmasi : Jurnal Ilmu Farmasi (Journal Of Pharmaceutical Science) Indonesian Journal of Pharmaceutical Science and Technology Majalah Obat Tradisional Science and Technology Indonesia Farmasains : Jurnal Ilmiah Ilmu Kefarmasian Jurnal Ilmu Kefarmasian Indonesia Pharmaceutical Sciences and Research (PSR) Jurnal Farmasi Sains dan Praktis Journal of Halal Science and Research Journal of Food and Pharmaceutical Sciences

Any Guntarti

Fakultas Farmasi Universitas Ahmad Dahlan, Yogyakarta

Author-ID : 271090

Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Physics Public Health Other

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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

Indonesia termasuk di urutan ke 13 Â jumlah Â penduduk Â muslim terbesar di dunia, yang sangat Â memperhatikan halal haram pada makanan terutama nugget. Nugget merupakan makanan yang menjadi favorit bagi anak-anak. Beberapa pedagang dicurigai memalsukan atau Â mencampurkan nugget ayam dengan menggunakan daging lain, seperti daging tikus. Tujuan penelitian ini Â 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 Â 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. Â 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%.Â

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

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 dominanÂ 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 NaOHÂ 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 K2CO3Â dalam proses transesterifikasi pada trigliserida dalam lemak ayam dan lemak babi.

Searching the chemical content of drug sibutramin hydrochloride in herbal slimming products Wulandari, Rizkiyanti; Guntarti, Any
Journal of Halal Science and Research Vol. 2 No. 1 (2021): February
Publisher : Universitas Ahmad Dahlan

Sibutramine hydrochloride as an additive in herbal slimming products is prohibited by the Ministry of Health in accordance with the Regulation of the Minister of Health of the Republic of Indonesia number 007 of 2012 concerning Registration of Traditional Medicines. The purpose of this review is to determine the content, the highest concentration value, the identification method and the distribution area of herbal slimming products containing sibutramine hydrochloride. The method used is a traditional systematic review with inclusion criteria in the form of the year of publication of the journal with a period of the last 10 years, which uses both English and Indonesian, full text, articles that contain methods and methods of identifying sibutramine hydrochloride, and articles that list the number of positive samples. contains sibutramine hydrochloride and contains levels of sibutramine hydrochloride in herbal slimming products, the article lists the research location or the location of the herbal product sampling. The presentation of data from the results of the review in descriptive form includes the percentage of products containing sibutramine hydrochloride and the highest content of sibutramine hydrochloride. The results of the article review, herbal slimming products from different research locations contain sibutramine hydrochloride by 52.17% (36). Sibutramine hydrochloride analysis methods include TLC- Densitometry, UV-Vis Spectrophotometry, HPLC, and GC-MS. The herbal slimming product with the highest concentration comes from the city of Depok with a concentration of 26.24 mg/pill, China with a concentration of 78 mg/capsule.

Theobromine content in chocolate products: a review Alifiya, Fhahira; Guntarti, Any
Journal of Halal Science and Research Vol. 2 No. 1 (2021): February
Publisher : Universitas Ahmad Dahlan

Chocolate is one of the foods that exist in Indonesia and one of the foods that are loved by people of all ages because of its sweet taste and it easily melts in the mouth. Theobromine is the main ingredient in chocolate products. This compound belongs to the canteen group which has a stimulant effect, relaxes the bronchial muscles, prevents coughs, reduces asthma symptoms and others. But consumed in excess of Theobromine has a side effect of burning the heart. To ensure that the main content is the main content in chocolate products, it is necessary to analyze the content of theobromine as an identity compound in chocolate. The purpose of this review article is to determine the presence of theobromine content in chocolate products, the amount of theobromine content contained in it and to find out the methods that can be used to determine theobromine content in chocolate. Literature searches were conducted on google scholar, pubmed, science direct, proquest, and springer using the keywords "analysis" OR "measurement" AND "theobromine" AND "chocolate" OR "cocoa". The inclusion used were articles with a period of 2010-2020, full text articles using Indonesian and English, the samples tested were chocolate products. Based on the search results for articles with keywords and screening according to the inclusion criteria, 6 articles were obtained. Theobromine contained in chocolate products has varying levels. The spectrophotometric methods UV-VIS, HPLC and UHPLC-HRMS can be used in determining the level of theobromine.

An informative search of dyes content rhodamin b in blusher, lipstick, and eyeshadow cosmetics Haryati, Husnul; Guntarti, Any
Journal of Halal Science and Research Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

Decorative cosmetics are preparations used to beautify the appearance and cover up flaws in the skin, such as blemishes on the skin so that the user looks fresher. Examples of decorative cosmetics include lipstick, blusher, eye shadow, and so on, which are usually given the addition of synthetic dyes such as rhodamine. The addition of rhodamine B dye to cosmetics is not permitted. However, the use of dyes is still widely abused by irresponsible people. This review article aims to see whether Rhodamine B dye is present in decorative cosmetics such as blusher, lipstick, and eye shadow. I am writing review articles by searching using search engine assistance, namely Google Scholar, PubMed, and Science Direct. A literature search was performed using the following keywords or terms and strategies: "analysis" OR "determination" OR "Rhodamine B" AND "cosmetics" AND "lipstick" OR "blush" OR "eye shadow.” Data used in the review of this article refers to studies or studies that have been carried out previously, namely in the form of articles or journals for the last five years, from 2015 to 2019, and other sources such as textbooks and these data. The results obtained in the search for articles were from 125 journals. They are then selected based on predetermined inclusion criteria. Seven journals fall into the inclusion criteria. The sample criteria include registered BPOM, not registered with BPOM, red and inexpensive color. The search results concluded that there are still many rhodamine B coloring agents in decorative cosmetics circulating in Indonesia, such as blush, lipstick, and eye shadow. Dede Komarudin did the highest levels of Rhodamine B in Siva Fauziah, Ratih Pramintari (2019) with a blush on a 776.98 μg/mg sample taken from Jatinegara Market, Jakarta.

Traditional literature review: investigation of rhodamine b on street foods and sauce products in Indonesia Agsari, Aulia Dwi; Guntarti, Any
Journal of Halal Science and Research Vol. 4 No. 1 (2023): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v4i1.6987

Food is one of the most important basic human needs for growth and development. Generally, the types of food cater to tastes and look attractive. To make it look attractive and have good taste is usually added with food additives. The food products with the most coloring added are street foods, red sauces, and rainbow cakes that children love. Rhodamine B is a prohibited coloring agent and is not present in food because, for a long time, it will cause liver damage, tumors, and cancer. Therefore, an article review was conducted to determine the levels and methods that can be used to analyze Rhodamine B from several research journals that have been conducted. The literature review method uses the following keywords or terms and strategies: "analysis" AND "rhodamine B" AND "food" OR "chili sauce" for searches on PubMed and Science Direct, while Google Scholar uses the keywords "Analysis, Rhodamine B, makanan, Sauce." And the inclusion criteria used were: (1) research articles in the form of journals published in the last ten years (2010-2020), using both English and Indonesian, full text; (2) Articles that discuss the analysis of Rhodamine B in snack foods and sauces located in Indonesia; (3) proved to be positive for Rhodamine B. The results of the reviewed articles showed that there was still Rhodamine B content in snack foods and sauces used by traders. The analytical methods used for identification were TLC, color detection with wool yarn, Rhodamine B Rapit-test Kit, UV-Vis spectrophotometer, and Gravimetry. The highest levels of Rhodamine B were found at 194 ppm in tomato sauce. The review of articles that have been conducted shows that there is still Rhodamine B found in snack foods and sauces by traders, which can be harmful to health in the long and short term.

Concentration of isolated DNA face masks made of gelatin for halal authentication Hikmah, Nazila Nur; Guntarti, Any; Salamah, Nina
Journal of Halal Science and Research Vol. 5 No. 1 (2024): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v5i1.8951

The function of using a face mask is to remove dirt and dead skin cells found in the pores of the skin, open clogged pores and clean the remaining cosmetics that cannot remove with ordinary cleansers, repair and tighten the skin, provide nutrition, smooth, soften and maintain skin moisture. People are aware of halal-labeled cosmetics, one of which is face masks because some face masks contain gelatin. Some face masks on the market contain gelatin. Preparation of 5 reference samples with different concentrations. Preparation of face masks, DNA isolation, and checking the isolation results. The test results with the Nanodrop Spectrophotometer showed that the face mask DNA containing pig and cow gelatin extracted in this study ranged from 163.35 ng/µl in sample S6 to 83.550 ng/µl in sample S7. With the largest concentrations of 163.35 ng/µl and 83.550 ng/µl, while the highest purity value at the λ260/λ280 ratio was 1.41.

Co-Authors Abdul Rohman Abidin, Muhamad Ali Zainal Abidin, Muhamad Ali Zainal Agsari, Aulia Dwi Agustinus Yuswanto, Agustinus Ajeng Dian Pertiwi, Ajeng Dian Aldri Frinaldi Alifiya, Fhahira Anwar, Shinta Desy Anwar, Shinta Desy Aprilia Kusbandari, Aprilia Ar Rahma, Nur Aulia Ardianti, Agustina Aristiani, Windy Atmadja, Dimas Azzahra, Fara Citra Ariani Edityaningrum, Citra Daud, Intan Dian Prasasti Efiana, Nuri Ari farida, fitri FATMAWATI, ARUM Firda Rahmadani, Firda Firdaus, Rizqi Amalia fitri farida Hari Susanti Hari Susanti Haryati, Husnul Hidayati, Sholihatil Hikmah, Nazila Nur Husna, Muhimmatul Ibnu Gholib Gandjar Ichsan Luqmana Indra Putra, Ichsan Luqmana Indra Ichwan Ridwan Rais Iin Narwanti Iis Wahyuningsih Irfan, Nawwar Islamy, Muhammad Rido Islamy, Muhammad Rido Jamhari Jamhari Jaya, Farida Kamal, Zainul Khairurrizki, Amanda Khayatulisma, Dika Kurniawan, Muhammad Fariez Laela Hayu Nurani Lalu Muhammad Irham Mahendra, Muhammad Reza Ma’ruf, Muhammad Milanie, Rida Dwi Moch Saiful Bachri Muhammad Ma'ruf Muhammad Yusron Maulana El-Yunusi Mukti Utomo, Adhitya Ilham Mustofa Ahda Narwanti, Iin Nina Salamah Nur Ismiyati Prativi, Seshilia Rarasati Putri, Hilma Putri, Hilma Rasyidah, Ilmiyatun Ria Maulida Rini Sulistyawati Rizki Amelia Rohmiati, Rohmiati Rohmiati, Rohmiati Ruliyani, Anita Rustandi, Tedi Sembiring, Rinawati Siti Rofida Sudibyo Martono Sugiyanto - Sulistyorini, Dwi Agustin Tri Octaviani Uddin, ABM Helal Wahyuningtyas, Nurma Warsi Warsi Warsi, Warsi Wati, Wahyu Irna Widea Rossi Desvita Widi Astuti, Silvia Ferry Wulandari, Rizkiyanti Yuningtyas, Ratna Zainab Zainab Zainab, Zainab

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