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Febriansyah, Muhammad Irfan
Universitas Teuku Umar
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Dentistry Education Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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Journal : Journal of Nutrition Science

 1 
Fatty Acid Profile of Snakehead (Channa striata) and Its By-Product by GC-MS Puteri, Nafisah Eka; Febriansyah, Muhammad Irfan
Journal of Nutrition Science Vol 4, No 2 (2023): November, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i2.8103

Abstract

The increasing demand for sustainable and high-quality food sources has led to a growing interest in exploring alternative protein options. Fish-derived products, known for their nutritional value, unique flavor profiles, and potential health benefits, have gained significant attention. Among these, snakehead (Channa striata) and its by-products have emerged as promising resources for various food applications, including fish powder production. Fish powder holds immense potential in the food industry as a versatile ingredient, capable of enhancing nutritional content while minimizing waste. This research focuses on investigating the fatty acid composition and volatile compounds present in snakehead fish powder and its by-products. The study employs a combination of analytical techniques, namely gas chromatography-mass spectrometry (GC-MS) and lipid extraction methods, to identify and quantify fatty acids and volatile compounds in the fish powder samples, providing a comprehensive chemical profile. The data reveals variations in the fatty acid composition among different components of the snakehead powder samples, influenced by the fish's feeding habits. The presence of essential fatty acids, including omega-3 and omega-6, highlights the potential health benefits of consuming snakehead powder. Moreover, the identification of odd chain saturated fatty acids (OCS-FAs) in the samples indicates their potential contribution to human health. Notably, snakehead powder contains docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which have reported preventive effects on human coronary artery disease. In conclusion, snakehead powder is a valuable source of protein and essential fatty acids, with potential implications for human health. The study emphasizes the significance of incorporating polyunsaturated fatty acids (PUFAs) into the human diet, potentially through fish powder consumption. Overall, the findings highlight the potential benefits of snakehead meat, head, skin, and bone, encouraging the development of functional food products and their potential use in preventing stunting.
Overview of Dry and Wet Food Storage Using the FIFO and FEFO Methods at the Nutrition Installation of Datu Beru Regional Hospital, Central Aceh Ayunda, Hanif Muchdatul; Irtantri, Syahriza; Safrida, Safrida; Febriansyah, Muhammad Irfan
Journal of Nutrition Science Vol 5, No 1 (2024): May, 2024
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v5i1.12205

Abstract

Hospitals as food providers for patients and staff require standardized food storage systems to maintain quality and safety. This study aims to evaluate the compliance of dry and wet food storage using FIFO (First In First Out) and FEFO (First Expired First Out) methods at the Nutrition Installation of Datu Beru Hospital, Aceh Tengah, based on the Pelayanan Gizi Rumah Sakit Kementerian Kesehatan (PGRS KEMENKES) 2013 guidelines. Quantitative descriptive research with a cross-sectional design was conducted through direct observation and assessment sheets using the Guttman Scale on 5 storage staff. Results showed dry food storage scored 9 out of 12 (meeting requirements), but inconsistencies were found in unscheduled warehouse opening, daily room cleaning (twice a day instead of twice a week), and absence of insecticide spraying. Wet food storage scored 7 out of 7 (meeting requirements), though improvements in storage time management are needed. The conclusion states that FIFO and FEFO methods have been implemented with proper stock recording, but improvements in warehouse schedules, cleaning frequency, and pest control are required. Further research should explore causes of non-compliance and develop localized strategies for enhancing adherence.
Red vs. White Edible Bird’s Nests: Oxidative Processing Drives Nitrite Disparity and Food Safety Risks Febriansyah, Muhammad Irfan; Ramadina, Shifa Aulia
Journal of Nutrition Science Vol 5, No 1 (2024): May, 2024
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v5i1.12201

Abstract

This study investigates nitrite concentration disparities between red and white edible bird’s nests (EBNs), driven by oxidative processes linked to post-harvest washing protocols. Utilizing a randomized block design, ten EBN samples (five red, five white) were collected from a processing facility in Sidoarjo, Indonesia. Red EBNs were sourced from discontinued stock, while white EBNs were obtained from current production batches. Nitrite levels were quantified using UV-Vis spectrophotometry (541 nm), with statistical analysis performed through two-way ANOVA (α = 0.05) and effect size calculations (Cohen’s *d*). Results revealed a 5.7-fold higher nitrite concentration in red EBNs (88.87 ± 12.42 ppm) compared to white EBNs (15.48 ± 4.44 ppm; *p* < 0.05), with a very large effect size (Cohen’s *d* = 6.24) and 93% variance explained by nest type (η² = 0.93). The oxidative degradation of tyrosine residues during intensive washing, coupled with iron-mediated catalysis and environmental factors, was identified as the primary driver of nitrite accumulation in red nests. Despite compliance with Indonesia’s safety threshold (200 ppm), the elevated nitrite levels raise concerns about nitrosamine formation in acidic gastric environments, necessitating mitigation strategies such as polyphenol integration and optimized drying protocols. This study highlights the critical influence of processing practices on nitrite dynamics and underscores the need for standardized protocols to align with stringent international standards. Future research should address endogenous nitrite sources, microbial contributions, and environmental parameter impacts to enhance food safety and industry sustainability.
Scientific Mapping of Elderly Food Studies: A Bibliometric Approach Puteri, Nafisah Eka; Febriansyah, Muhammad Irfan
Journal of Nutrition Science Vol 5, No 1 (2024): May, 2024
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v5i1.9560

Abstract

As the global population ages, there is a growing emphasis on addressing the dietary needs and overall well-being of older individuals. Bibliometric analysis of existing literature on food innovation for the elderly helps identify research trends and gaps, guiding future exploration to better meet the nutritional needs and preferences of this population. The aim of this research is to examine the literature on food and nutrition for older adults through bibliometric analysis. Data was gathered on April 19th, 2024, from the Scopus database by using the search term "elder* AND food". Articles were restricted to specific subject areas and then analyzed using VOSviewer and descriptive statistics. A total of 746 articles published between 1951 and 2024 were discovered, with a notable rise in publications in the past decade. The United States ranked first in the number of published articles, followed by South Korea and Brazil. Keywords were grouped into 11 clusters, encompassing themes such as diet quality, food security, nutritional status, and elderly care. The analysis underscored the global importance of research on elderly nutrition, underscoring the necessity for international cooperation. Recent developments revealed a concentration on food-based dietary guidelines and the management of food bolus for older individuals. The study also addressed limitations, such as potential biases arising from relying on Scopus and excluding non-English publications.
Sensory and Chemical Characterization of Endemic Lumi-Lumi Fish Crackers (Harpodon Nehereus) as A Local Wisdom Product Maulida, Fara; Safrida, Safrida; Febriansyah, Muhammad Irfan; Muhsin, Sri Wahyuni
Journal of Nutrition Science Vol 6, No 1 (2025): May, 2025
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v6i1.11349

Abstract

Lumi-lumi fish (Harpadon nehereus) is an endemic fish commonly found in West Aceh, known for its high protein content and various minerals. Crackers are a food often consumed as a snack, a complement to dishes, or as an appetite stimulant, with a wide variety of consumers ranging from children to adults. However, the content of crackers made from tapioca is known to have a very low protein content of 0.5%. The addition of lumi-lumi fish is expected to increase the protein content of crackers. This study aims to identify the best formulation and analyse the nutritional content of Lumi-lumi fish crackers. The research method is arranged in a one-factorial Completely Randomised Design, which consists of 4 different levels of Lumi-lumi fish concentration treatment (P0: 0%, P2: 15%, P3: 20%, and P4: 25% Lumi-lumi fish)—then identified the expansion power of crackers between treatments. Next, a hedonic method sensory test was conducted to obtain the selected formulation through a scoring test. The chosen products were analysed for nutritional content in comparison to a control group, namely P0 (0% Lumi-lumi fish). Sixty untrained panellists conducted sensory testing. The results showed a significant effect on the cracker expansion power (P = 0.001), with the highest result obtained by treatment P3 at 58.54%. In the scoring test, the selected Lumi-lumi fish crackers were treatment P3. Then based on the results of nutritional content, it was found that the addition of 25% of Lumi-lumi fish meat was able to increase the nutritional content compared to the control treatment (PO), namely the ash content from 0.83 ± 0.39% to 1.36 ± 0.25%, fat content from 0.42 ± 0.08% to 5.81 ± 0.39%, protein content from 7.16 ± 0.55% to 8.58 ± 0.17% and fiber content from 1.47 ± 0.14% increased to 1.81 ± 0.21%. However, there was a decrease in carbohydrates from 90.11 ± 0.59% to 82.44 ± 0.54%. For the analysis of water content, it follows the rules of SNI 01-2713-2009. To produce Lumi-lumi fish crackers with the best organoleptic acceptance, it is recommended to use a concentration of Lumi-lumi fish of 25%.
Co-Authors Ananta Yulia Eflina Dedi Fardiaz Ernawati Ernawati Giyanturi, Anggi Hanif Muchdatul Ayunda Hery Widijanto Husin, Hasanuddin Irtantri, Syahriza Iskandar, Wardah Khairunnas Maulida, Fara Muhsin, Sri Wahyuni Mustafa Kamal Nafisah Eka Puteri Noer Octaviana Maliza Nurdanal Maulida Nurfita, Nurfita Puteri, Nafisah Eka Rahmi, Suci Rahyuni, Nelka Ramadina, Shifa Aulia Safrida Safrida Safrida Sri Maryati Suci Eka Putri Suci Eka Putri Sukarno Sukarno