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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

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Immunostimulant Compounds Identification in Indonesian Underutilized Zingiberaceae Spices Rosalina, Dian; Yuliana, Nancy Dewi; Anggraeni, Ririn; Prangdimurti, Endang
Molekul Vol 18 No 3 (2023)
Publisher : Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jm.2023.18.3.7589

Abstract

Spices are known for its health beneficial effect beside its function as flavouring and condiment. This study aimed to screen immunostimulant activities of 12 underutilized species of Zingiberaceae grown in Indonesia. The compound associated with immunostimulant activity in the most active sample was identified by linking the chromatogram profile of hexane, chloroform, ethyl acetate, methanol, and water fractions of the selected spices to its activity using orthogonal projection to the least square (OPLS) analysis, followed by LC-MS characterization. The result showed that Alpinia malaccensis and Zingiber ottensii had the highest lymphocyte cell proliferation index (SI) at concentrations of 400 ppm. A. malaccensis was chosen for the next step. The results of OPLS analysis showed that the retention time interval which strongly correlated with the immunostimulant activity was 27.0 – 28.5 minutes, which were abundant in methanol fraction. The mass spectra analysis of methanol fraction using UHPLC-HRMS showed that the respective retention time was attributed to flavokawain B. This compound was reported to increase rat splenocyte proliferation in vivo.
Detection of Lard in Animal Fat Mixtures Using ATR-FTIR Fingerprint and SPME-GC/MS-Based Volatilomics Putri, Silmiyah; Budi, Faleh Setia; Suseno, Sugeng Heri; Heryani, Heryani; Ramadhan, Muhamad Fauzi; Regiyana, Yane; Yuliana, Nancy Dewi
Indonesian Journal of Chemistry Vol 24, No 5 (2024)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijc.90240

Abstract

This study aims to detect the presence of lard in several halal animal fats (beef, chicken, and goat fat) based on their infrared fingerprint and volatile compound profile (volatilomics). A mixture of fat samples obtained from halal animals and lard at different concentrations (0, 20, 40, 60, and 80%, v/v) were subjected to attenuated total reflection-Fourier transformed infrared spectroscopy (ATR-FTIR) and solid phase microextraction coupled to gas chromatography-mass spectrometry (SPME-GC/MS) analysis, respectively. The data was processed using orthogonal projection to the least square–discriminant analysis (OPLS-DA). The results showed that ATR-FTIR could only identify the presence of lard in chicken fat up to the lowest concentration used in this study (10%) but failed in other fat samples. SPME-GC/MS detected the presence of lard in all animal fats up to the lowest concentration added (10%). The results of this study revealed that the volatilomics technique had more potential to be developed as a basis for the rapid detection of halal and non-halal animal fat than the infrared fingerprint. This study also emphasized that markers of non-halal animal fats can be different when the same fats are added to different food products.
Porcine, bovine, and mixed gelatin identification using SPME-GC-MS and chemometrics Darmawan, Noviyan; Sari , Intan Dias; Rudhatin, Fayca; Pranata, Agy Wirabudi; Supratikno; Yuliana, Nancy Dewi
Halal Studies and Society Vol. 1 No. 3 (2024): September 2024
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/hass.1.3.15-19

Abstract

Gelatin is a versatile raw material extensively used in the food, cosmetics, and pharmaceutical industries. It is produced globally by partially hydrolyzing collagen derived from pigs and cows, leading to religious and ethical concerns among various communities. Therefore, this study aimed to explore alternative methods to distinguish porcine, bovine, and mixed gelatin by analyzing the unique profiles of their total volatile compounds. The volatilomics method integrated solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS) with chemometrics. The results showed that principal component analysis (PCA) of the volatile compounds from gelatin powder had clear classification among porcine, bovine, and mixed gelatin, suggesting the discrimination ability of the method. Furthermore, partial least squares discriminant analysis (PLS-DA) identified distinct marker compounds that significantly contributed to the classification of each gelatin type. The marker compounds for porcine gelatin included 2-decen-1-ol, 2-dodecenal, cyclohexane 1-butenylidene, decane 3,6-dimethyl, cyclohexanone 2-propyl, borinic acid, 3-tetradecyn-1-ol, 2-tridecene, 5,5-dimethyl-1,3-dioxan-2-one, and 2-n-butyl furan. For bovine gelatin, the marker compounds were 2-heptanone 3-methyl, nonane 5-butyl, tridecane 6-methyl, 1-hexacosanol, nonane 3-methyl-5-propyl, undecane 3-methyl, octane 4-methyl, 2,4-undecadienol, and 1-hexadecanol 2-methyl.
Quality Parameter Analysis, Antioxidant Activity, and FTIR Profile of Turmeric (Curcuma longa L.) from Medan, Sumba, and Papua Noordam, Errol Rakhmad; Rahmat, Deni; Sandhiutami, Ni Made Dwi; Yuliana, Nancy Dewi
Indonesian Journal of Pharmaceutical Education Vol 5, No 1 (2025): January–April 2025
Publisher : Jurusan Farmasi Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37311/ijpe.v5i1.30494

Abstract

Turmeric (Curcuma longa L.) has long been used as a medicinal plant because it contains bioactive compounds with various health benefits. This research aims to analyze the quality parameters, antioxidant activity and Fourier Transform Infrared (FTIR) spectrum of turmeric originating from Medan, Sumba and Papua. The water content test shows that turmeric extract from Sumba has a water content of 8.55%, better than extracts from Medan and Papua. The highest yield was found in turmeric from Sumba (18.55%). Antioxidant activity testing shows that turmeric extract from Sumba has the strongest antioxidant activity with an IC50 value of 23.74 ppm. FTIR analysis shows the presence of hydroxyl groups (O-H) in the wave number range of 3500-3200 cm⁻¹ and C-H bonds at 3000-2800 cm⁻¹ in all samples. The results of this research show that turmeric from Sumba has better quality than turmeric from Medan and Papua.
Sensory Characterization Cocoa (Theobroma cacao L.) from Various Clones During Fermentation Dwijatmoko, Muhammad Isa; Nurtama, Budi; Yuliana, Nancy Dewi; Misnawi, Misnawi
Journal of Applied Agricultural Science and Technology Vol. 9 No. 1 (2025): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v9i1.148

Abstract

Indonesia is one of the biggest producers of cocoa bean. However, this big production of cocoa is not followed by its quality to fulfill chocolate industry requirement in flavor. Fermentation of cocoa is the most important process for producing high-quality flavor in cocoa beans. The goal of this study was to find out the fermentation effects of four clones on the sensory and chemical profile of cocoa liquor. Sensory analysis was conducted using a Quantitative Descriptive Analysis (QDA) method and the volatile components of the cocoa liquor were extracted using Solid Phase Microextraction (SPME) and then followed by identification using Gas Chromatography - Mass Spectrometry (GC-MS). Correlation between volatile components and sensory attributes were determined by OPLS (orthogonal partial least square) test. The results of this study indicate that OPLS S-plot GC-MS determination 2,3,5-trimethylpyrazine and acetic acid were found as the active compounds. Fermented and unfermented cocoa liquor from various cocoa clones had different sensory attributes. All cocoa clones of fermented cocoa beans were dominated by attributes of specific cocoa aroma, cocoa, and acidity, whereas in unfermented cocoa, they were dominated by astringent and bitter.
Volatilomics with SPME/GC-MS method for halal species authentication of meat products Pertiwi, Chafiyani Wulan; Yuliana, Nancy Dewi; Indrasti, Dias
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 2 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.02.4

Abstract

The demand for animal-based food, particularly meat, continues to increase. However, certain types of meat are relatively expensive, which encourages the practice of adulterating non-halal meat to reduce production costs. Therefore, the use of analytical methods to detect the presence of non-halal species in products is necessary, especially for the halal certification process. Volatile compound-based halal authentication using SPME-GC-MS (Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry) has been a focus of research in recent years due to its speed and simplicity. However, due to the large amount of data involved, chemometric applications cannot be separated. Therefore, this article aims to review the principles and applications of the SPME-GC-MS method in the detection of meat from certain species for the purpose of halal authentication. The data synthesis process in this article was performed by comparing relevant journals that met the inclusion and exclusion criteria. The database was obtained through Google Scholar, PubMed, Science Direct, MDPI, and Springer. The SPME-GC-MS method combined with chemometrics can clearly classify different types of meat and meat products from different species. Therefore, this method can be used for the halal authentication of meat products. However, quantification of the marker compound is required to obtain more precise results.
Volatile Markers of Chicken, Beef, and Pork Satay for Species Authentication Indrasti, Dias; Mukhlisin, Muhammad Faqih; Darmawan, Noviyan; Yuliana, Nancy Dewi
Indonesian Journal of Applied Research (IJAR) Vol. 6 No. 1 (2025): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v6i1.601

Abstract

Satay is a popular dish in Indonesia. It is made from several pieces of meat skewered with bamboo sticks and then grilled over an open flame. Each type of satay meat has a distinct aroma due to its unique volatile component content. Volatilomics is a method that can be utilized to ensure the authenticity of meat products through the detection, characterization, and quantification of all easily vaporizing metabolites in a biological system. No research in Indonesia has previously applied volatilomics to differentiate meat species in satay. This study aimed to identify the volatile compound components in chicken, beef, pork, and mixed pork-containing satay, as well as determined the biomarker compounds for each type of satay meat by volatilomics approach. The volatile components in satay were extracted using the solid-phase microextraction (SPME) and analysed by gas chromatography-mass spectrometry (GC-MS). The data were processed using multivariate data analysis. Each type of satay meat exhibited good separation with the multivariate model. Beef and chicken satay were distinctly separated, whereas samples of pork and mixed pork-containing satay were positioned closely together. The hexadecanal, nonanoic acid, and ethylbenzene showed the strongest correlation in beef satay, whereas in chicken satay, the indicative compounds were benzaldehyde; 2,3,5-trimethyl-6-ethylpyrazine; and 2-nonenal, (E)-. The marker compounds for pork and mixed pork-containing satay were heptanal; 2-methylthiophene; and cyclooctene. The analysis using SPME-GC-MS successfully separated volatile compounds among the satay meats and determined the compounds contributing most strongly to the separation.
Physicochemical characteristics and SPME-GC-MS based volatilomics for discrimination of beef and pork patties Rusydah, Muthia Kautsar; Indrasti, Dias; Budi, Faleh Setia; Regiyana, Yane; Rohman, Abdul; Dachriyanus; Abu Bakar, Nor Kartini; Yuliana, Nancy Dewi
jurnal1 VOLUME 8 ISSUE 1, JUNE 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i1.1454

Abstract

Beef is the preferred main ingredient for patties due to its high nutritional value; however, it is also a costly commodity. As a result, beef is often adulterated or partially substituted with pork, which can raise ethical and religious concerns. This study aimed to investigate the physicochemical and volatilome characteristics of patties made from beef, pork, and their mixtures at varying ratios, both with and without added seasonings (salt, pepper, and garlic). Physicochemical properties—including proximate composition, water-holding capacity, cooking loss, texture, and color—were analyzed to assess how pork and seasoning additions influence the characteristics of beef patties. Volatilome analysis was performed using solid-phase microextraction (SPME) coupled with gas chromatography–mass spectrometry (GC-MS). Data were analyzed using principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) to identify volatile compounds affected by the inclusion of pork. The results showed that adding 25% pork and seasoning altered the physicochemical properties of beef patties. These additions also affected the volatilome profiles. Key volatile marker compounds identified included Dimethyl disulfide (beef patties), Naphthalene (mixed patties), and Hexanal (pork patties) in seasoned samples. For unseasoned samples, potential markers were 3,7,11- Trimethyl-1-dodecanol, Hexadecane, and Nonanal for beef patties; Naphthalene, Octanal, and Heptanal for mixed patties; and Hexanal, (E)-2-Octenal, (E)-2-Heptenal, and 2-Pentylfuran for pork patties. These findings demonstrate that both physicochemical and volatilomic analyses are effective tools for distinguishing between patties made from beef, pork, and their mixtures. Future studies should evaluate whether these compositional changes influence the sensory properties of the patties. As a chemical validation, quantification of the identified markers using reference compounds is also required.
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.
Identification of Antibacterial Compounds in Black Garlic against Salmonella typhimurium using HPLC-Fingerprinting and Chemometrics Abiyyuddin, M. Farras; Rahayu, Winiati P; Yuliana, Nancy Dewi; Setiawan, Abdul Aziz; Anggraeni, Ririn; Marwanta, Edy; Marasabessy, Ahmad
Molekul Vol 20 No 1 (2025)
Publisher : Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jm.2025.20.1.11378

Abstract

ABSTRACT. Black garlic is an aged product derived from fresh garlic and exhibits potential antibacterial properties. This study aims to identify the antibacterial compounds in black garlic against Salmonella typhimurium using HPLC fingerprinting and chemometrics. The antibacterial activity of the n-hexane fraction, methanol fraction, and water fraction were analyzed using the well diffusion method. Only the water fraction exhibited an inhibitory zone against S. typhimurium of 11.96 ± 1.86 mm. The chemical profile of each fraction, analyzed by HPLC-MWD, was correlated with antibacterial activity data using Orthogonal Projection to Latent Structure. A retention interval of 2.50 – 2.99 and 2.00 – 2.49 minutes of the water fraction at a wavelength of 214 nm demonstrated a correlation with antibacterial activity. The peaks identified in HPLC-MWD at a retention interval of 2.50 – 2.99 and 2.00 – 2.49 minutes exhibited a similar pattern to the peaks appearing at a retention time of 1.12 and 1.06 minutes on the UHPLC-Q-Orbitrap-HRMS chromatogram. The resultant peak in the UHPLC-Q-Orbitrap-HRMS analysis of the water fraction indicated that it was attributed to S-allyl cysteine and S-allyl mercaptocysteine. Keywords: black garlic, metabolomics, S-allyl cysteine, S-allyl mercapto cysteine
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