Article Per Year (5 Year)
p-Index From 2021 - 2026
3.987
P-Index
This Author published in this journals
All Journal Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian ACTA VETERINARIA INDONESIANA Pelita Perkebunan Jurnal Teknologi Pertanian agriTECH Indonesian Journal of Biotechnology Medical Laboratory Technology Journal ALCHEMY Jurnal Penelitian Kimia Indonesian Journal of Chemistry Indonesian Food Science and TechnologyJournal Molekul: Jurnal Ilmiah Kimia JURNAL PANGAN Jurnal Ilmu Kefarmasian Indonesia Indonesian Journal of Halal Research Jurnal Mutu Pangan : Indonesian Journal of Food Quality Canrea Journal: Food Technology, Nutritions, and Culinary Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Indonesian Journal of Applied Research (IJAR) Indonesian Journal of Pharmaceutical Education Medical Sains : Jurnal Ilmiah Kefarmasian Journal of Applied Agricultural Science and Technology Molekul: Jurnal Ilmiah Kimia Medical Sains : Jurnal Ilmiah Kefarmasian Halal Studies and Society
Nancy Dewi Yuliana
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Jl. Raya Darmaga, Kampus IPB Darmaga, Bogor 16680
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

Published : 56 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Indonesian Food Science and TechnologyJournal

 1 
Volatilomics and Physical Characteristics of Chicken and Pork “Urutan” (Traditional Balinese Sausage) Andryani, Putu Cisya; Budi, Faleh Setia; Rohman, Abdul; Dachriyanus, Dachriyanus; Abu Bakar, Nor Kartini; Yuliana, Nancy Dewi
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8 Number 2, July 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i2.38369

Abstract

Abstract— “Urutan” is a traditional Balinese fermented sausage prepared from pork or chicken. Information on chemical and physical characteristics of “Urutan” is important, specifically for Muslims unable to consume pork. Therefore, this study aimed to characterize volatile compounds and physical properties of chicken and pork “Urutan” available in Balinese market. Volatile compounds were analyzed using Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry (SPME/GC-MS) and multivariate data analysis. Physical characteristics assessed were texture, color, and water holding capacity (WHC). Multivariate analysis was conducted for the data collected to determine distinct volatile compounds as well as physical profiles of chicken and pork “Urutan”. The score plots of orthogonal projection to the least square-discriminant analysis (OPLS-DA) of volatile data showed distinct grouping among chicken and pork “Urutan”. Based on Variable Importance in Projection (VIP) scores and Correlation Coefficients, the most significant volatile markers in chicken “Urutan” were formic acid, 2,5-dimethyl-furan, and 6-methyl-tridecane, while 1-octen-3-ol, 3,6-dimethyl-octane, and 1-Octen-3-one were identified as markers of pork “Urutan”. The results of physical analysis showed significant differences between springiness, lightness, and WHC of both products. There were no significant differences between hardness, cohesiveness, gumminess, a*, and b* values. Volatilomics was found to be a more reliable method for differentiating chicken “Urutan” from pork “Urutan”, compared to using physical characteristics only.
Exploring pH-Responsive Color Changes of Anthocyanin Extracts from Four Selected Plants as Potential Natural Food Deterioration Indicators Jusnita, Nina; Sugiyono, Sugiyono; Yuliana, Nancy Dewi; Suyatma, Nugraha Edhi
Indonesian Food Science and Technology Journal Vol. 9 No. 1 (2025): Volume 9 Number 1, December 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v9i1.46450

Abstract

Anthocyanins are natural pigments known for their pH sensitivity, resulting in distinct chemical structures and color changes across different pH levels. This study investigated the potential of anthocyanin-rich extracts from four plant sources, namely Antidesma bunius (L.) Spreng fruit extract (AE), Syzygium cumini fruit extract (SE), Hibiscus x archeri Wats. flower extract (HE), and Etlingera hemisphaerica flower extract (EE) as natural indicators for food deterioration. The extracts were evaluated for total anthocyanin content (TAC), antioxidant activity (as DPPH radical scavenging), antibacterial activity (via disk diffusion), and pH sensitivity based on visible color changes across a pH range of 2–12. Among the tested samples, HE exhibited the highest TAC (88.89 ± 1.40 mg C3G/g extract) and antioxidant activity (25.46 ± 1.62 mg AEAC/g extract). HE (50%) demonstrated promising antibacterial inhibition against A. hydrophila, S. typhimurium, and L. monocytogenes, with inhibition zones of 9.07 ± 0.49 mm, 9.04 ± 1.12 mm, and 10.19 ± 0.80 mm, respectively. Moreover, HE demonstrated clear, visually perceptible color transitions across pH levels, supported by variations in ΔE and oHue. The ΔE value increased from 3 at pH 3 to 9.55 at pH 8, while oHue value shifted from 36.63 o to 345.96o. This significant change is linked to the extract’s clear colour transition, which is red at pH 3-6, purple at pH 7, and red-purple at pH 8. These results demonstrate the HE as a promising candidate for pH indicator of food deterioration monitoring, as evidenced by its sensitivity to pH fluctuation among the tested extracts.
Co-Authors Abdul Aziz Setiawan Abdul Rohman Abiyyuddin, M. Farras Abu Bakar, Nor Kartini Afriyanti , Ani Agus Setiyono Ahmad Marasabessy, Ahmad Amalina Qurratu Ayun Andi Early Febrinda Andriyanto Andriyanto Andryani, Putu Cisya Arya Suryadilaga Bambang Pontjo Priosoeryanto Budi Nurtama Cahyo Budiman Cony Arisya Putri Dachriyanus Dachriyanus Dase Hunaefi Dase Hunaefi Dedi Fardiaz Delina Puspa Rosana Firdaus Dewi, Fitriya Nur Annisa Dewi, Kifayati Rosiyanti Dian Herawati Dian Ratih L. Dias Indrasti Dwijatmoko, Muhammad Isa Edy Marwanta, Edy Endang Prangdimurt Endang Prangdimurti Errol Rakhmad Noordam Faisal Anwar Faleh Setia Budi Farhana Hanida Al Qisthi Farida Laila Fayca Rudhatin Swartidyana Feri Kusnandar Firdaus, Delina Puspa Rosana Firman Hadiansyah First Leisa Kurnia FRANSISKA RUNGKAT ZAKARIA FRANSISKA RUNGKAT ZAKARIA Hanifah Nuryani Lioe Heryani Heryani Heryani, Heryani Hilda Utami Anwar Hunaefi, Dase Ifwarisan Defri Ika Amalia Kartika Ikbal Fataya Imas Solihat Imas Solihat Ira Dwi Rachmani Irmanida Batubara Irwandi Jaswir Iryna Smetanska Iryna Smetanska Ismayati, Maya Joko Hermanianto Ketut Adnyane Mudite Lalu Danu Prima Arzani Liliek Nurhidayati MADE ASTAWAN Maggy Thenawijaya Masao Goto Masjuwina Simatupang Maya Indra Rasyid Maya Kurniawati, Maya Meilla Dwi Andrestian, Meilla Dwi Misnawi Misnawi Misnawi Misnawi, Misnawi Mohamad Rafi Muh. Yusram Massijaya Muhamad Rizal Martua Damanik Muhamad Yunus Muhammad Ana Syabana Muhammad Anwari Sugiharto Muhammad Faqih Mukhlisin Muhammad Isa Dwijatmoko Mukhlisin, Muhammad Faqih Ni Made Dwi Sandhiutami nina Jusnita, nina Ning Ima Arie Wardayanie, Ning Ima Arie Nissa Nurfajrin Solihat Noviyan Darmawan Nugraha Edhi Suyatma Nur Fathonah Sadek Nuri Andarwulan Oke Anandika Lestari Palupi, Nurheni Sri Partomuan Simanjuntak Partomuan Simanjuntak Partomuan Simanjuntak Pertiwi, Chafiyani Wulan Philipp Fuhrmann Philipp Fuhrmann Pranata, Agy Wirabudi Prangdimurt, Endang Putri, Silmiyah Rafiq Izzudin Rabbani RAHMAT, DENI Ramadhan, Muhamad Fauzi Ratna Djamil Riantana, Handy Ririn Anggraeni Rochimah Rosalina, Dian Rudhatin, Fayca Rusydah, Muthia Kautsar Sadek, Nur Fathonah Said Naufal Hibaturrahman Sari , Intan Dias Saru Noliqo Rangkuti Setiawan, Abdul Aziz Setyanto Tri Wahyudi Shin Yasuda Shirly Kumala Slamet Budijanto Sugeng Heri Suseno Sugiyono Sugiyono Sukarno Sukarno Supratikno Syamsudin Abdillah Syamsudin Abdillah Syamsudin Abdillah Tatty Yuniati Taufik, Moh Tjahja Muhandri Tunnisa , Fitra Tutik Wresdiyati Wahyu Haryati Maser Winiati P Rahayu Yane Regina Yane Regiyana Yane Regiyana, Yane Yuko Takano Ishikawa Yusuf, Muhammad Shalahuddin Zakiah Wulandari Zuhelmi Aziz Zuhelmi Aziz Zulhelmi Aziz