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All Journal Jurnal Teknologi Industri Pertanian Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Kesehatan Vokasional Indonesia Journal of Halal JURNAL AGROINDUSTRI HALAL
Dedy Suseno
Halal Research Center, Universitas YARSI
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Health Professions Industrial & Manufacturing Engineering Nursing Public Health Social Sciences

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KINERJA FERMENTASI SAGU ASAM MENGGUNAKAN STARTER CAIR DAN PADAT DARI ISOLAT BAKTERI ASAM LAKTAT INDIGENOUS Dedy Suseno, Anja Meryandini, dan Titi Candra Sunarti
Jurnal Teknologi Industri Pertanian Vol. 26 No. 1 (2016): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

In eastern part of Indonesia, sago starch is usually used as staple food.  Most of sago starch produced from traditional processing unit which not used clean potable water for its starch extraction, and the starch was kept and stored as wet starch.This causes the spontaneous fermentation of starch to become sour sago starch and contaminated by pathogenic microorganisms; which made the starch not suitable for human consumption and has short product self-life. Fruit water from settling process of starch slurry was used as microbe isolates source. Compared to solid starter, liquid starter showed high adaptation and ability to grow during fermentation, and it caused high acid accumulation in fermentation broth and dried sago starch.  Fermentation process could improve the quality of sago starch, but its viscoamylography characteristic tended to reduce on peak viscosity and end viscosity lower. Sour sago had good quality since it could minimize the microbial contamination, especially pathogenic microorganisms.Keywords: lactic acid bacteria, fermentation, nanoporous sago, sour sago starch, solid starter
Analisis Kualitatif dan Kuantitatif Kandungan Boraks Pada Bakso Menggunakan Kertas Turmerik, FT – IR Spektrometer dan Spektrofotometer Uv -Vis Dedy Suseno
Indonesia Journal of Halal Vol. 2 (1) 2019
Publisher : Pusat Kajian Halal Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (582.782 KB) | DOI: 10.14710/halal.v2i1.4968

Abstract

Bakso merupakan salah satu makanan yang banyak dikonsumsi karena penyajiannya yang praktis, memiliki harga yang terjangkau dan banyak tersedia diberbagai tempat seperti pasar tradisional, pasar swalayan dan masih banyak lagi. Banyaknya masyarakat yang mengonsumsi bakso membuat para pedagang berlomba-lomba membuat bakso yang enak, namun dengan alasan kualitas dan awet ada pedagang yang menggunakan boraks sebagai bahan tambahan pangan. Boraks merupakan senyawa kimia yang mengandung unsur Boron (B) dan memiliki nama dagang bleng, pijer atau gendar. Boraks biasa digunakan sebagai bahan solder, pembuatan gelas, bahan pembersih/pelicin porselin, pengawet kayu dan antiseptik kayu. Penelitian terhadap bakso dikota Medan menunjukkan bahwa 8 dari 10 sampel bakso yang diperiksa ternyata mengandung boraks dengan konsentrasi 0,08% - 0,29%. Menurut Peraturan Menteri Kesehatan RI No 033 tahun 2012 tentang bahan tambahan pangan, boraks merupakan salah satu dari jenis bahan tambahan pangan yang dilarang digunakan dalam produk makanan. Tujuan penelitian ini adalah mengidentifikasi adanya boraks pada bakso sapi secara kualitatif maupun kuantitatif. Hasil analisis boraks menggunakan kertas turmerik menunjukkan bahwa perubahan warna pada kertas turmerik hanya terjadi pada kontrol positif saja sedangkan analisis boraks menggunakan FTIR Spektrometer semua sampel dan kontrol positif tidak menunjukkan adanya spektrum sidik jari pada bilangan gelombang 1500 sampai 1000 cm-1. Hasil analisis boraks menggunakan spektrofotometer Uv-Vis menunjukkan bahwa 9 dari 12 positif mengandung boraks dengan konsentrasi terbesar pada sampel B1 sebesar 2414.375 µg/mL.
Analisis Kadar Alkohol dalam Obat Batuk Sirup dengan Menggunakan Metode Headspace Kromatografi Gas Dedy Suseno; Qomariyah Qomariyah
Jurnal Kesehatan Vokasional Vol 6, No 3 (2021): Agustus
Publisher : Sekolah Vokasi Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jkesvo.65911

Abstract

Latar Belakang: Alkohol atau etanol merupakan salah satu bahan baku obat yang biasa digunakan sebagai bahan pelarut dalam obat batuk sirup. Penggunaan alkohol tersebut perlu dikritisi, terutama dalam penggunaan konsentrasi yang tinggi. Nilai konsentrasi alkohol yang tinggi dalam darah dapat menyebabkan gangguan penglihatan, reaksi yang melemah, gangguan koordinasi, dan kelabilan emosi. Ditemukannya kandungan alkohol dalam obat batuk herbal yang dalam kemasannya tidak mencantumkan keterangan alkohol perlu menjadi perhatian serius, khususnya bagi konsumen.Tujuan: Menganalisis konsentrasi alkohol dalam obat batuk sirup yang dalam kemasannya tidak mencantumkan keterangan alkohol.Metode: Empat belas sampel obat batuk sirup yang tidak menuliskan keterangan alkohol dan satu sampel obat batuk sirup yang menuliskan keterangan alkohol dalam kemasan dianalisis kandungan alkoholnya menggunakan metode headspace kromatografi gas. Konsentrasi alkohol dalam sampel didapatkan dengan memasukkan nilai persamaan regresi standar alkohol ke dalam rumus kadar residual solvent.Hasil: Sembilan sampel terdeteksi mengandung alkohol dengan rentang konsentrasi alkohol 0,045 % b/b sampai 0,503% b/b dan 0,074% v/v sampai 1,569 % v/v.Kesimpulan: Sembilan sampel terdeteksi mengandung alkohol dengan konsentrasi terbesar yaitu 1,569% v/v dan 0,503 % b/b.
Validasi Metode Analisis Formalin dan Aplikasinya Pada Ikan Asin Dedy Suseno
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 2 (2021): Jurnal Agroindustri Halal 7(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

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Abstract

As a Muslim, it must obligatory to consume halal and thayyib food. This is already ALLAH Subhanahu Wa Ta’ala commanded in the Alquran at surah al-maidah verse 168. Salted fish is one of the familiar foods for Indonesian people. Until now formaldehyde is still widely used to preserve salted fish, whereas its use as a food supplement is prohibited. Methods validation is intended to ensure that methods used for formaldehyde analysis in this research are appropriate so that it will produce correct and accurate data. This research aims to validate two methods are chromatropic acid and Nash for formaldehyde analysis and analyze the content of formalin in salted fish. The result shows that R2, LOD, LOQ, and the largest recovery value in chromatropic acid are 0.9985, 0.0926 ppm, 0.3088 ppm, dan 54.21%. The result of method validation on Nash shows that R2, LOD, LOQ, and the largest recovery value are 0.9999, 0.0247 ppm, 0.0822 ppm dan 42.72%. The biggest formaldehyde concentration in salted fish sold at market A and B are 0.4671 ppm dan 0.815 ppm.
Identifikasi kandungan ikan tenggiri (Scomberomorus commerson) dan ikan sapu-sapu (Pterygoplichthys sp) pada otak-otak: Identification of mackerel (Scomberomorus commerson) and suckermouth catfish (Pterygoplichthys sp) in otak-otak Dedy Suseno; Intan Razari
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 2 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i2.45368

Abstract

Mackerel fish is commonly used in the manufacturing of otak-otak. Authentication of fish-based food products by visual method is not possible so counterfeiting or mislabeling in these products is very likely to occur. Suckermouth catfish meat can also be used as a raw material for fish-based products because it contains high protein content. However, the source of suckermouth catfish taken from the Ciliwung River has the potential to contain heavy metals such as Pb, Cd, Hg, Sn, and As. The purpose of this study was to analyze the content of mackerel and suckermouth catfish in otak-otak, and identify the presence of heavy metal content in otak-otak samples containing suckermouth catfish. Nineteen otak-otak samples analyzed with 3 samples wrote the description of mackerel on the packaging. DNA analysis of suckermouth catfish and mackerel in otak-otak using Polymerase Chain Reaction (PCR) methods that use a specific primer. Analysis of heavy metals using the Atomic Absorption Spectrophotometry (AAS) method. Twelve of the nineteen samples identified a 423 bp band in the electrophoresis gel. The band was confirmed belonging to the suckermouth catfish species after analysis using sanger sequencing methods. Nine of the nineteen samples showed a 238 bp band that corresponded to mackerel. A total of 12 otak-otak samples were identified as containing suckermouth catfish, 11 of which contained Pb metal with a concentration of <0.034 mg/kg and 1 sample containing Pb metal with a concentration of 0.34 mg/kg. The presence of heavy metal content in the otak-otak samples whose concentration exceeds the maximum limit makes this otak-otak can’t halalan thayyiban for consumption.
Co-Authors Intan Razari Qomariyah Qomariyah