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Bambang Kuswandi
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Pengembangan Label Pintar untuk Indikator Kesegaran Daging Sapi pada Kemasan Arjun Nurfawaidi; Bambang Kuswandi; Lestyo Wulandari
Pustaka Kesehatan Vol 6 No 2 (2018)
Publisher : UPT Percetakan dan Penerbitan Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/pk.v6i2.7560

Abstract

Meat is a high nutritional food that rich of protein, fat, and sugar. Smart label has been applied as a beef freshness detector. Two types of pH indicator have been used i.e bromocresol purple (BCP) and methyl red (MR) as dual indicator freshness. The objective of this research was to determine the beef freshness using smart label at room temperature. The color change of the smart label was examined by imageJ software to determine the freshness degree using the mean RGB value. The beef was examined every 2 hours for pH and total volatile base (TVB-N) analysis during the 24 hours storage at room temperature. The result showed that color indicator will change according to the beef freshness, bromocresol purple turned from yellow to purple (mean RGB 171.465 ± 1.122) and methyl red turned from red to yellow (mean RGB 162.082 ± 1.315). The beef freshness at room temperature decreased as the pH increase from 5.61 to 6.23 along with the color change of smart label. Furthermore, the color would change when 0.022 %N of TVB-N has been reached. Therefore, the beef freshness can be determined by using smart label based on dual indicator of bromocresol purple and methyl red in room temperature. Keywords: beef freshness, smart label, pH, TVB
Deteksi Daging Babi pada Sampel Bakso Menggunakan Metode Near Infra Red (NIR) dan Kemometrik sebagai Verifikasi Kehalalan (Detection of Pork in Beef Meatball Sample using Near Infra Red and Chemometrics as Halal Verification) Khrisna Agung Cendekiawan; Bambang Kuswandi; Nia Kristiningrum
Pustaka Kesehatan Vol 3 No 1 (2015)
Publisher : UPT Percetakan dan Penerbitan Universitas Jember

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

Abstract

Meatball (bakso) is one of the favorite foods in Indonesia. The adulteration of pork in beef meatball occurs frequently. This study was aimed to develop a fast and non destructive technique for the detection and classification of pork in beef meatball using Near infrared (NIR) spectroscopy, combined with chemometrics, e.g. partial least square (PLS) and linear discriminant analysis (LDA). The spectral bands associated with pork protein (PP), beef protein (BP), and their mixtures in meatball formulation were scanned, interpreted, and identified by relating them to those spectroscopically representative to pure PF and BF. Study was done in four phases successively; (1) preparation of trained sample; (2) analysis of meatball powder by NIR Spectrophotometer. NIR spectrum were used to form three data sets, i.e. (a) spectrum in full region, (b) spectrum with first derivative, and (c) spectrum with second derivative; then (3) classification model of chemometrics to PLS and LDA was formed using the Unscrambler X 10.2 Software. (4) the NIR method and the best model of chemometric were applied in meatball samples for the prediction in compared with Xematest Pork result. Then prediction from Xematest Pork compared with The result from NIR-Chemometric. Xematest Pork is simillar with the result of NIR-Chemometric. Keywords: beef meatball, pork, adulteration, NIR, LDA.
Pengembangan Biosensor Berbasis Plastik Zona Mikro untuk Skrining Aktivitas Antidiabetes pada Ekstrak Tanaman Obat Indri Firma Wati; Bambang Kuswandi; Dwi Koko Pratoko
Pustaka Kesehatan Vol 9 No 1 (2021): Volume 9 No.1, 2021
Publisher : UPT Percetakan dan Penerbitan Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/pk.v9i1.20423

Abstract

Research on the diabetes mellitus (DM) treatment has recently been carried out, especially on discovering antidiabetic agents derived from plants. This study aims to determine the fabrication of microzone plastic-based biosensors, determine the optimal sensor conditions, analysis characteristics, and compare the biosensor with the UV-Vis spectrophotometric method. The results showed that the response time was 15 minutes, the linear range was 500-40000 µg / mL (R = 0.9989). The limit of detection (LOD) was 1109.6 µg / mL, and the limit of quantification (LOQ) was 3698.8 µg / mL. Biosensor filled up the precision parameters with an RSD value of less than 3.7% and an accuracy with recovery in the range of 95-105%. The biosensor is stable in storage at 25 ° C for 270 minutes and at chiller temperature for three days. The antidiabetic activity of the biosensor was compared with the UV-Vis spectrophotometer using the Independent Sample T-test and showed insignificant differences between the two methods.
Penggunaan Indikator Film Edible berbasis Antosianin Hibiscus rosa-sinensis L untuk Monitoring Kesegaran Tomat Ceri Dewi Enggar Fitriani; Bambang Kuswandi; Lestyo Wulandari
Pustaka Kesehatan Vol 10 No 1 (2022): Volume 10 No.1, 2022
Publisher : UPT Percetakan dan Penerbitan Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/pk.v10i1.12616

Abstract

Fruit and vegetable are food products that are in great demand by the public. One of the fruit and vegetable products that can be enjoyed by the community is cherry tomatoes. Therefore, they required for quality of cherry tomato products, in this regard, the method was needed to determine the freshness of cherry tomatoes easily and practically. The purpose of this study was to develop an edible freshness sensor based on anthocyanin of shoe flower extract (Hibiscus rosa-sinensis L) with edible membrane from a mixture of chitosan and rice starch. The edible freshness sensor can be applied as a freshness sensor and determine the freshness level of cherry tomatoes with various parameters. The freshness evaluation of cherry tomatoes included weight loss test, pH, texture, and organoleptic test. The color change of the edible freshness sensor can be detected by the nude eye and analyzed by using ImageJ program to determine the value of the mean red of RGB. The results showed the color change of the freshness sensor which was dark grey when the cherry tomatoes were fresh, dark purple when the cherry tomatoes were still fresh and reddish-purple when cherry tomatoes were no longer fresh. The value of mean red from the edible freshness sensor increase with decreasing the freshness level of cherry tomatoes
Pengembangan Edible Sensor Berbasis Antosianin Kubis Merah (Brassica oleracea var capitata L.) untuk Monitoring Kesegaran Fillet Ikan Nila (Oreochromis niloticus) Hadiyatun Nuroniyah; Bambang Kuswandi; Ayik Rosita Puspaningtyas
Pustaka Kesehatan Vol 10 No 2 (2022): Volume 10 No.2, 2022
Publisher : UPT Percetakan dan Penerbitan Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/pk.v10i2.28183

Abstract

Tilapia is actually the most popular source of protein in the world market in the form of fillets, because it has several advantages, such as being able to be processed into various new processed products, easy to distribute and marketable in attractive forms. It is necessary to monitor the freshness quality of tilapia fish fillets. This study aims to develop an edible sensor for monitoring the freshness of tilapia (Oreochromis niloticus) fillets that are safe for consumption and also environmentally friendly with a pH indicator of the anthocyanin of red cabbage (Brassica Oleracea Var. Capitata L.). The edible sensor was applied to the tilapia fillet package. The characterization of edible sensors includes observation of surface morphology with SEM and functional group analysis with FTIR. Tests for freshness parameters of tilapia fish fillets included pH value test, total microbial count test, TVBN level test, and organoleptic test. The color change of the edible sensor was observed visually and using ImageJ software to determine the mean red value. The results show that the color of the edible sensor is dark purple when it indicates fresh tilapia fillet, the light purple color is still fresh, and the grayish-purple color of rotten tilapia fillet is not safe for consumption. Red cabbage anthocyanin-based edible sensors can be applied as smart labels for monitoring the freshness of tilapia fillets.
Pengembangan Sensor Antioksidan berbasis Kertas Zonamikro dengan Imobilisasi DPPH pada Sampel Ekstrak Tanaman Muhammad Fantoni; Indah Yulia Ningsih; Moch. Amrun Hidayat; Bambang Kuswandi
Pustaka Kesehatan Vol 11 No 2 (2023): Volume 11 No.2, 2023
Publisher : UPT Percetakan dan Penerbitan Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/pk.v11i2.12958

Abstract

Development of a paper-based antioxidant sensor using DPPH reagent. This sensor is made using a screen-printing method to create a 5 mm diameter detection zone which is immobilized with DPPH reagents. The analysis was carried out in one step by immobilizing antioxidants/samples in the detection zone. After reduction by antioxidants, DPPH radicals become stable DPPH molecules, resulting in a change in color from purple to pale yellow. The purple intensity of DPPH was inversely proportional to the antioxidant activity of the sample and was measured using the help of ImageJ software. The optimal conditions for using DPPH reagents at a concentration of 5 mM and the volume in each detection zone were 3 µL. Characterization of this sensor analysis was carried out on gallic acid with the response time in the 12-minute, linearity with r = 0,9895, detection limit (LOD) value 0,0349 mM GAE, the quantitation limit (LOQ) value was 0,1164 mM GAE, with precision <2% (RSD), and meets the accuracy range of 97-103%. This sensor is then validated against DPPH spectrophotometry UV-Vis by analyzing antioxidant activity from plant extracts. The results showed no significant differences for the gallic acid equivalent for all samples obtained from the two methods at a confidence level of 97-103%, indicating that the method developed could be relied upon to analyze antioxidant activity from real samples. Finally, the paper-based antioxidant sensor is known to be stable for three days when stored in the refrigerator (2- 4 °C), stable for 2 hours at room temperature (25ºC), and makes paper sensors easy to use for end users.
Co-Authors Ani Mubayinah Annisa Rahmawati Arjun Nurfawaidi Ayik Rosita Puspaningtyas1 Dewi Enggar Fitriani Dhany Alghifari Dian Agung Pangaribowo Dwi Citra Nur Utami Dwi Koko Pratoko Hadiyatun Nuroniyah Indah Purnama Sary Indri Firma Wati Khrisna Agung Cendekiawan Kun Rasyida Lestyo Wulandari Mochammad Amrun Hidayat Muhammad Fantoni Nia Kristiningrum Novialda Nitiyacassari Raden Ayu Rifqa Zainatul Hurriyah Sarah Aisha Vinda Aisya Vira Yayan Ika Rachmawati Yuni Retnaningtyas