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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

Author-ID : 424532

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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Korelasi Sidik Jari Teh Putih (Camellia sinensis) dan Aktivitas Antioksidannya Menggunakan Spektrofotometri Inframerah Transformasi Fourier (FTIR) dan Analisis Data Multivariat Yusuf, Muhammad Shalahuddin; Hunaefi, Dase; Yuliana, Nancy Dewi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 2 (2025): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2025.12.2.130

White tea, made from young tea leaves dried without enzymatic fermentation, retains higher antioxidant content and has a unique sensory profile based on its growing region and processing method. Fourier transform infrared resonance (FTIR) spectrophotometry measures the absorption of infrared radiation by molecular bonds, generating a unique fingerprint. FTIR can monitor changes in the chemical composition during tea processing. Each producer may have different processing techniques that affect tea quality. A study analyzed white tea samples from five producers in Java, Indonesia, using FTIR fingerprinting and antioxidant activity. Sample D from Central Java had the highest DPPH antioxidant activity, followed by samples E (from West Java), H (from East Java), and P and G (from West Java). FTIR fingerprint analysis identified common absorption peaks at wave numbers 1242 (ester), 1600–1400 (ring double bond), 3518 cm⁻¹ (phenol), 2360 (amine), and 1400–1200 cm⁻¹ (carbonyl). Orthogonal partial least squares–discriminant analysis (OPLS-DA) grouped the samples into two classes regardless of the region: D, E, and H in class 1, and P and G in class 2. Wave numbers attributed to amine, aromatic, and aldehyde groups were among the discriminating markers for class 1 and class 2. The results of OPLS analysis revealed a strong positive correlation between wave numbers 1258, 1342, 1466, 2392, and 2685 cm⁻¹. These wave numbers were found at higher intensities in sample D, which had the highest antioxidant activity. Thus, they can be used as important markers for white tea with good antioxidant activity.

KARAKTERISASI DAN INDEKS GLIKEMIK BERAS ANALOG BERBAHAN DASAR TEPUNG JAGUNG Kurniawati, Maya; Budijanto, Slamet; Yuliana, Nancy Dewi
Jurnal Gizi dan Pangan Vol. 11 No. 3 (2016)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

The aim of this study was to obtain the most optimum rice analogue formulation made from corn, sago, soybean, and rice brans. DX7 Mixture Design program was used to achieve the purpose. Antioxidant and lightness were used as the analysis response. The rice was then characterized for physical and chemical properties, antioxidant activity, and glycemic index. The most optimum rice analogue formulation based on the value of antioxidant and brightness parameters consisted of 32.17% corn flour, 16.67% sagoo flour, 13.3% soybean flour, rice brans 3.16%, and 1.33% GMS (the water added was 50% of the amount of the dough). The formulation showed that the rice analogue was potential to be developed into a functional food that supplies fiber 13.30% (> 6.00%), had low glycemic index (54±18) with 28.02%. amylose , contained bioactive components that acts as antioxidants, such as α-tocopherols 1.00% and ϒ-oryzanol, 48.70%.Keywords: antioxidant, glicemic index, oryzanol, rice analog, tocopherol

Effects of Torbangun Leaves(Coleus amboinicus Lour) Extract on Blood Glucose and Super Oxide Dismutase Activity in Hyperglycemic Rats Andrestian, Meilla Dwi; Damanik, Muhammad Rizal Martua; Anwar, Faisal; Yuliana, Nancy Dewi
Jurnal Gizi dan Pangan Vol. 14 No. 3 (2019)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

This research aimed to analyze the yield of torbangun extract, flavonoid content, and antioxidant activity of TE-S and its effect on the activity of SOD enzymes and blood glucose level in hyperglycemic rats as a DM animal model. The water content of simplicia was measured by the gravimetric method. The antioxidant activity of TE-S was determined using the DPPH method, while the total flavonoid was measured using spectrophotometry. The study was a completely randomized design using 25 Sprague Dawley rats. Rats were divided into four groups, namely NG (negative control, hyperglycemic rats), N (normal rats), H-IM (control of metformin drugs 62.5 mg/kg of BW), and H-IT (TE-S 620 mg/kg of BW). The treatment was carried out for 14 days. FBG levels were taken on day 0, 4, 7, 11, and 14, measured using a glucometer, while blood serum SOD levels were measured using ELISA. The study showed the water content of torbangun simplicia was 7.99% and TE-S yield from simplicia was 4.69%. TE-S contains total flavonoids of 3.91% and antioxidant activity (IC50) of 306.28 ppm with a standard of 1 ppm vitamin C. TE-S treatment significantly decreased FBG (p=0.005, α=0.01) and increased SOD levels in hyperglycemic rats. TE-S has the potential to increase blood serum SOD levels by contributing to the availability of antioxidants and decreasing blood glucose levels in hyperglycemic rats.

Profil Metabolit Volatil dan Non Volatil Bangle Hitam Wardayanie, Ning Ima Arie; Prangdimurti, Endang; Hunaefi, Dase; Batubara, Irmanida; Tunnisa , Fitra; Rosalina, Dian; Afriyanti , Ani; Yuliana , Nancy Dewi
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 2 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.2.208

The study discovering chemical compounds of black bangle (Zingiber ottensii Val.), which is a member of Zingiberaceae family, is rather scarce. This research aimed to determine the composition of volatile dan non-volatile compounds of the rhizome. The volatile compound was analyzed using solid phase microextraction gas chromatography mass spectrometry (SPME GC-MS), while non-volatile compound was determined by Ultra-high performance liquid chromatography-high resolution mass spectrometry (UHPLC-HRMS). The experiment by SPME GC-MS successfully identified 31 compounds with monoterpenes showing the most abundant group at 54 %. The main volatile compounds are β-Phellandrene, β-pinene, γ-Terpinene and α-pinene, then followed by sesquiterpene and terpene, namely humulene and terpinen-4-ol, respectively. Furthermore, analysis using UHPLC-HRMS detected 37 compounds with some pre dominant compounds, i.e. zerumbone, choline, isoleucine, phenylalanine, afzelin and malic acid. These findings indicate that black bangle rhizome is rich in various volatile and non-volatile compounds, especially terpenoid, flavonoid, amino acid and malic acid, some of which have certain bioactivities.

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

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.

Application of LC-MS/MS Coupled with Various Digestion Methods for the Identification of Porcine Gelatin Markers in Confectionery Matrices Dewi, Kifayati Rosiyanti; Kusnandar, Feri; Yuliana, Nancy Dewi; Ismayati, Maya; Solihat, Nissa Nurfajrin; Riantana, Handy; Heryani, Heryani
Indonesian Journal of Halal Research Vol. 5 No. 2 (2023): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v5i2.21191

Gelatin is a high-risk ingredient in terms of its halal status. Liquid chromatography combined with mass spectrometry (LC-MS/MS) was used to identify the source of gelatin based on marker peptides and proved to deliver higher reliability than other methods. However, the digestion method is essential before LC-MS/MS analysis. This research evaluated different digestion methods against selected porcine gelatin marker peptides and assessed LC-MS/MS sensitivity through adulteration experiments in various mixed matrices. The study involved three digestion methods (conventional, microwave, and ultrasound) before LC-MS/MS analysis to determine the most effective method for detecting marker peptide targets from porcine gelatin. The appropriate method was applied to isolate porcine gelatin peptides in the matrices of bovine gelatin and confectionery products (lozenges, marshmallows, and soft candy) at concentrations of 0.01, 0.1, and 1% (w/w). Relative detection limit values were determined. The results showed that conventional digestion treatment yielded a higher marker peptide detection rate than microwave and ultrasound digestion. Meanwhile, the detection limit of porcine gelatin in bovine gelatin ranged from 0.09 to 0.89%, depending on the marker peptide used, and could be significantly detected at a concentration of 1% in the confectionery product. The marker peptide TGQPGAVGPAGIR exhibited the highest stability, as it was detectable at the lowest concentration across all mixed matrices. The LC-MS/MS method has been proven to afford sensitive results and has the potential to serve as an alternative for detection of halal status.

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

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