Article Per Year (5 Year)
p-Index From 2021 - 2026
0.61
P-Index
This Author published in this journals
All Journal Agrointek Indonesian Journal of Chemistry Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Yane Regiyana, Yane
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
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.
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.
Karakteristik mutu fisik, kimia dan umur simpan beras analog dari campuran tepung ubi jalar ungu, jagung dan sagu Kusnandar, Feri; Budi, Faleh Setia; Indrasti, Dias; Annisa, Nur; Abraham, Kezia Grace; Fasya, Azizah Tsaniya; Regiyana, Yane; Budijanto, Slamet
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.17352

Abstract

Flours made from a mixture of purple sweet potato, corn, and sago have potential use in producing analog rice. The desired analog rice should contain good nutritional value, bioactive components, and have a long shelf life. The aim of this study was to evaluate the physicochemical characteristics of analog rice made from these mixed flours and to determine its shelf life. To produce the analog rice, a mixture of 2700 g purple sweet potato flour, 2700 g corn flour, 600 g sago flour, and 120 g glycerol monostearate was used with a twin-screw extruder. The resulting analog rice was analyzed for its chemical composition, total phenolic and anthocyanin content, antioxidant capacity, and shelf life using the critical moisture content method. The analog rice was found to be high in carbohydrates as the main component (81.1%) and contained a total phenolic content of 75.0 mg/100g, anthocyanin content of 19.28 mg/100g, and antioxidant activity of 54.66%. The natural purple color of the rice analog was attributed to the presence of anthocyanin (L= 36.7, a=6.54; b=3.05). When stored in polypropylene packaging at a temperature of 30°C and relative humidity (RH) of 75%, the shelf life of the analog rice was found to be 6.0 months. Different storage conditions and packaging types resulted in varying shelf-lives.
Co-Authors Abdul Rohman Abraham, Kezia Grace Abu Bakar, Nor Kartini Dachriyanus Dias Indrasti Faleh Setia Budi Fasya, Azizah Tsaniya Feri Kusnandar Heryani, Heryani Nancy Dewi Yuliana Nur Annisa Putri, Silmiyah Ramadhan, Muhamad Fauzi Rusydah, Muthia Kautsar Slamet Budijanto Sugeng Heri Suseno