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All Journal Indonesian Journal of Human Nutrition
Irma Sarita Rahmawati
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Medicine & Pharmacology

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Uji Deteksi Adulterasi Daging Babi (Sus scrofa domestica) pada Bakso Metode Loop-Mediated Isothermal Amplification Rahma Micho Widyanto; Cleonara Yanuar Dini; Irma Sarita Rahmawati; Sekar Ramadhanti Putri; Amelia Nurdini Rozana; Sakinah Hilya Abida; Yunimar Yunimar
Indonesian Journal of Human Nutrition Vol. 8 No. 1 (2021)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2021.008.01.8

Abstract

Composition adulteration in a product is still a serious problem. For that we need a DNA-based test method that is fast, specific and simple. In this study, a rapid test technique with the loop-mediated isothermal amplification method was applied to identify the presence of pork DNA in meatballs. Six primers were used for the identification of mitochondrial DNA cytochrome oxidase subunit II. Samples were prepared in the form of mixed beef meatballs containing pork with a concentration of 50; 5; 0.5; 0.05%, respectively. The results showed that the optimal concentration for primers was 4 pmol inner primers, 2 pmol loop primers, and 1 pmol outer primers. The LAMP reaction showed a change in color in the meatball sample with the pork mixture to the lowest concentration. The LAMP technique provides a faster test with the final result of on-the-spot color visualization so that it is potential to be developed as a quick detection kit for identification of halal food processed products
Nutritional Quality, pH, and Sensory Acceptance of Lactobacillus plantarum Soft Cheese Lola Ayu Istifiani; Widyanto, Rahma Micho; Tsalissavrina, Iva; Irma Sarita Rahmawati; Razinah Sharif; Velisia, Lola Saritama Amarsya; Pineda, Aliyyah Bunga Teratai Putri; Luh Asmi Arisanty Dewi; Aisyah Washfa Muthi’ah
Indonesian Journal of Human Nutrition Vol. 13 No. 1 (2026)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2026.013.01.5

Abstract

The increasing prevalence of non-communicable diseases in Indonesia, especially hypercholesterolemia, has raised awareness of healthy lifestyles and food choices, including probiotic cheese. The development of probiotic cheese is therefore important, especially in terms of nutritional quality, pH, and sensory characteristics. This study aimed to develop probiotic soft cheese using Lactobacillus plantarum FNCC 0026 and to assess its nutritional quality through proximate analysis, pH measurement, and sensory acceptance. A randomized block design was applied with four treatment levels of Lactobacillus plantarum FNCC 0026 (0%, 5%, 10%, and 20%). Nutritional composition was analyzed using proximate methods, pH was measured using a pH meter, and sensory evaluation was conducted under blinded conditions involving 40 panelists. The results showed that starter concentration significantly affected nutritional quality, pH, and sensory properties of probiotic soft cheese. Increasing probiotic levels increased moisture content (55.11±4.02) and pH values (6.50±0.15), while reducing carbohydrate content (1.23±1.48), whereas protein, fat, ash, and energy contents remained relatively stable. Higher probiotic concentrations reduced acceptability in terms of taste, texture, and overall appearance, while moderate concentrations resulted in a more balanced quality and higher consumer acceptance. In conclusion, the 5% Lactobacillus plantarum FNCC 0026 formulation produced the most favorable balance of nutritional quality, pH stability, and sensory acceptance.
Co-Authors Aisyah Washfa Muthi’ah Amelia Nurdini Rozana Dini, Cleonara Yanuar Iva Tsalissavrina Lola Ayu Istifiani Luh Asmi Arisanty Dewi Pineda, Aliyyah Bunga Teratai Putri Rahma Micho Widyanto Rahma Micho Widyanto Razinah Sharif Sakinah Hilya Abida Sekar Ramadhanti Putri Velisia, Lola Saritama Amarsya YUNIMAR YUNIMAR