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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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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%.
KAJIAN BIBLIOMETRIK PRODUK KOMBINASI HIDROGEL-OLEOGEL (BIGELS) Febriansyah, Muhammad Irfan; Puteri, Nafisah Eka
Journal of Technology and Food Processing (JTFP) Vol. 5 No. 02 (2025): Juli
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v5i02.1775

Abstract

Bigels, which are colloidal systems combining oleogel and hydrogel, demonstrate significant potential in the delivery and release of bioactive compounds, offering better physicochemical stability compared to emulsions and other gels. Bigels are capable of simultaneously transporting both lipophilic and hydrophilic components, making them ideal for applications in cosmetic, pharmaceutical, and food products. However, their development faces challenges such as the limited availability of safe oleogelators, the need to optimize rheological properties, and consumer acceptance. This study aims to conduct a bibliometric review to map the research trends on bigels, identify dominant topics, and analyze the latest developments in this field. Publication data was collected using the term "bigels" from Scopus and analyzed using Harzing’s Publish or Perish and VOSviewer. The results of the analysis revealed 156 publications related to bigels since 2008, with a total of 4,694 citations. Publication trends show a significant increase, with a focus on the use of bigels as fat replacers, active ingredient carriers, and in 3D printing technology. Dominant keywords include oleogel, hydrogel, emulgels, and their applications in pharmaceuticals and cosmetics. This study provides an overview of the direction of bigels research and their potential applications, although there are limitations regarding the scope of data, which is solely based on Scopus.
Shrimp Shell and Head Flour Formulation in Wet Noodle Products as Source of Protein and Calcium Nurfita, Nurfita; Safrida, Safrida; Iskandar, Wardah; Febriansyah, Muhammad Irfan
JURNAL PEMBELAJARAN DAN BIOLOGI NUKLEUS Vol 11, No 3: Jurnal Pembelajaran Dan Biologi Nukleus September 2025
Publisher : Universitas Labuhanbatu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36987/jpbn.v11i3.7764

Abstract

Background: This study is the first to formulate wet noodles with combined shrimp shell and head flour of Metapenaeus monoceros, an area that has been rarely explored. These by-products were chosen for their high protein and calcium content, aiming to enhance nutrition and create value-added functional food. This study aims to investigate the impact of incorporating Penaeid shrimp skin and head flour on the protein content, calcium, and physical and organoleptic properties of wet noodles. Methodolgy: The study used a Completely Randomised Design (CRD) with four treatments: F1 (0%), F2 (5%), F3 (8%), and F4 (10%). Organoleptic tests were conducted by 60 untrained panellists. Data were analysed using parametric (ANOVA) and non-parametric (Kruskal-Wallis) tests using the SPSS software. Findings: The results of the physical quality analysis revealed that the addition of flour had no significant effect on cooking loss (P > 0.05). However, they had a substantial impact on cooking time and elasticity (P < 0.05). Organoleptic tests showed a significant effect  (P<0.05) on the colour, aroma, taste, and texture of wet noodles. The best formulation (F2) compared to the control formulation (F1) showed an increase in protein content from 9.44% to 10% and calcium from 305.54 mg/kg to 1281.29 mg/kg, or almost four times. Contribution: This research presents a significant innovation by demonstrating that shrimp heads and shells are not merely industrial waste but can be utilized as a functional food ingredient. Fortifying noodles with this ingredient offers the dual benefit of improving nutritional quality while supporting environmental digestion.
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