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All Journal Indonesia Journal of Halal YARSI Medical Journal Indonesian Journal of Halal Research Jurnal EnviScience (Environment Science)
Triayu Septiani, Triayu
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Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering Environmental Science Medicine & Pharmacology Public Health Other

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Identifikasi Daging Tikus Pada Produk Baso Dengan Metode Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis (SDS-PAGE) P. Roswiem, Anna; Septiani, Triayu
Jurnal Kedokteran YARSI Vol 26, No 2 (2018): MEI - AGUSTUS 2018
Publisher : Lembaga Penelitian Universitas YARSI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (139.464 KB) | DOI: 10.33476/jky.v26i2.394

Abstract

Bahan baku untuk membuat baso adalah daging hewan, pada umumnya dari daging sapi, ayam, ikan dan babi. Di beberapa daerah di Indonesia terjadi kasus baso tikus. Tujuan penelitian ini adalah menguji ada tidaknya kandungan daging tikus pada produk baso yang dijual di pasar Cempaka Putih-Kecamatan Kramat Jakarta Pusat dan di pedagang baso atau mie baso di sekitar kampus Universitas YARSI Jakarta. Daging adalah protein salah satu metode untuk mengidentifikasi protein adalah metode Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis (SDS-PAGE). Hasil penelitian menunjukkan bahwa dari 6 sampel baso terindikasi ada 2 sampel baso dengan nomor 1 dan 5 yang dibuat dari campuran daging sapi dan tikus; ada 1 sampel baso dengan nomor 6 yang terbuat dari daging tikus; dan 2 sampel baso dengan nomor 2 dan 3 yang terbuat dari campuran sapi  dan babi, dan hanya 1 sampel baso dengan nomor sampel 4 yang benar-benar terbuat dari daging sapi.
Identifikasi Formaldehida Dalam Tahu Dan Mie Basah Pada Produk Pedagang Jajanan Di Sekitar Kampus Universitas YARSI Jakarta Priangani Roswiem, Anna; Septiani, Triayu
Jurnal Kedokteran YARSI Vol 26, No 3 (2018): SEPTEMBER - DESEMBER 2018
Publisher : Lembaga Penelitian Universitas YARSI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33476/jky.v26i3.754

Abstract

Formalin (larutan Formaldehida 37% dalam air) sering disalahgunakan fungsinya untuk mengawetkan  makanan / bahan makanan seperti tahu dan mie basah. Di sekitar kampus Universitas YARSI Jakarta, banyak pedagang jajanan yang menggunakan bahan baku tahu dan mie basah, seperti gorengan tahu, tahu krispi, tahu goreng untuk ketoprak, baso tahu dan mie ayam. Tujuan penelitian ini adalah untuk menganalisis kandungan formaldehida pada tahu dan mie basah pada produk pedagang jajanan di sekitar kampus Universitas YARSI Jakarta. Analisis kualitatif adanya formaldehida dalam sampel, dilakukan dengan metode asam kromotropat yang dimodifikasi, dan analisis kuantitatif dengan metode spetrofotometri dengan pereaksi Nash pada λ 413 nm. Hasil penelitian menunjukkan bahwa semua produk berbahan baku tahu dan mie basah pada pedagang jajanan di sekitar kampus Universitas YARSI Jakarta menggunakan bahan baku tahu dan mie basah yang ditambah bahan pengawet formalin dengan kadar formaldehida dalam tahu berkisar antara (13,9–183,3) ppm dan dalam mie basah berkisar antara (13,9–408,3) ppm. 
Detection of Porcine DNA Residue in Various of Collagen Supplements Septiani, Triayu
Indonesia Journal of Halal Vol 7, No 1 (2024): IJH
Publisher : Pusat Kajian Halal Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/halal.v7i1.20036

Abstract

Collagen is the main protein that makes the connective tissue structure of vertebrates and can be found in interstitial tissue in almost all parenchymal organs with a function as a stabilizer and maintains the shape of these organs. Collagen can be divided into three major categories based on the source, collagen from cows, pigs and marine animals. Collagen derived from cows is extracted from skin and bones, but type of collagen derived from cows is takes of concern because of BSE or mad cow problems and is also reported to cause allergies in about 3% of the population. The alternative is using collagen from pork and marine animals. However, the use of pork collagen or contamination of pork collagen is prohibited for Muslims. The aims of this study to detection the residue DNA in collagen supplements and to identified the origin of DNA residue from non-halal materials. The results obtained from whole samples have purity in the range 1.25-4, and one sample with high purity of DNA ratio is 1.91. The results testing of collagen sample using RT-PCR (qPCR) showed that the value of Cq FAM values in positive control were 30.34 and 31.89, only one sample was amplified with Cq value 12.27 that has high difference from Cq value of positive control. Cq value of VIC from whole samples ranging of 29.41-31.91 means the sample also contained vertebrates.
IDENTIFICATION OF RAT MEATBALLS IN TRADITIONAL MARKET IN AREA OF JAKARTA USING REAL TIME–PCR Septiani, Triayu
Indonesia Journal of Halal Vol. 3 (2) 2020
Publisher : Pusat Kajian Halal Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/halal.v3i2.9244

Abstract

Meat is one of protein source who was often consumed. Consume halal food are obligation for every moslem. Beef and chicken meat is the most popular food consumed in Indonesia, processed beef and chicken meat is the most consumed, example meatballs. Usually processed meat food from beef are often counterfeiting with rat meat. Rat is generally become pests in Indonesia, such in rice fields and rice storage warehouses, Rat has orange-brown fur and has sized between 304-400 mm. Rattus rattus or black rats are mice that can be found all over the world. The analysis technique in biology molecular, such RT – PCR becomes a promises technique for detection or identification contaminant DNA in meat processed food. All of the samples has been result of extraction then analyzed the purity and has purity range between 1.8 to 1.89. Results of Real Time PCR to detection rat DNA contaminants in meatball samples showed that all of the samples (forty-six samples) who was analyzed, five samples showed negative detected samples and forty-one other samples has Cp value range between 27.02 to 37.08, were indicated to be positively indicated from amplified samples, but the Cp value indicated in the samples was indicated positive tend to be much higher than the positive control Cp value, which is 16,26.
DETEKSI DNA BABI PADA PRODUK SOSIS MENGGUNAKAN REAL TIME–POLYMERASE CHAIN REACTION (RT–PCR) Mustaqimah, Dewi Nurul; Septiani, Triayu; Roswiem, Anna Priangani
Indonesia Journal of Halal Vol. 3 (2) 2020
Publisher : Pusat Kajian Halal Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/halal.v3i2.10130

Abstract

Sosis adalah salah satu produk olahan daging yang saat ini di Indonesia sudah diperjualbelikan sampai ke pinggiran kota bahkan ke desa-desa. Bahan baku sosis adalah daging sapi, ayam, ikan dan babi. Sampai saat ini harga daging sapi dirasakan oleh banyak konsumen masih sangat mahal. Namun, ternyata produsen sosis banyak yang menjual produknya dengan harga yang sangat murah. Kondisi tersebut dapat menimbulkan kecurigaan dari konsumen jangan-jangan ada penggantian atau pencampuran daging sapi dengan atau oleh daging babi. Berdasarkan hal tersebut, maka tujuan penelitian ini adalah untuk menguji kandungan daging babi (DNA babi) pada produk sosis yang dijual di pasar-pasar tradisional di Jakarta dan di gerai-gerai frozen food di perkampungan sekitar Jakarta. Pengujian DNA babi menggunakan metode Real Time Polymerace Chain Reaction (RT-PCR). Hasil penelitian menunjukkan bahwa semua sampel uji (10 sampel uji) dengan merek yang berbeda baik yang mencantumkan atau tidak mencantumkan logo halal MUI, semuanya tidak terdeteksi mengandung DNA babi.
Detection of Porcine DNA in Processed Beef Products Using Real Time - Polymerase Chain Reaction Septiani, Triayu
Indonesian Journal of Halal Research Vol. 1 No. 2 (2019): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v1i2.5601

Abstract

Meat is one of food materials which has protein source and mostlyconsumed by non-vegetarian. Consuming halal food is an obligation for every Muslim. Meat processed products usually contaminated by pork. One of technique that is often chosen as an authentication process for proofing halalness of the product is PCR technique, one of PCR technique which most commonly used is RT-PCR. RT-PCR technique was chosen as identification method because it has high accuration for detection of porcine DNA in fresh meat and processed products. RT-PCR is the amplification technique in the specific regions that are restricted by two oligonucleotide with the help of polymerase enzymes. Annealing is the first process of RT-PCR analysis who was primary attachment to the DNA template that determines the specificity and amount of DNA produced. In this study, extraction kit and detection kit were used for analysis Porcine DNA in meatballs. The results obtained from this study were from whole DNA samples, which had DNA purity ranging from 1.82 to 1.93. From the all samples three of them containing porcine DNA. The positive samples shown from amplification curves who was specifically formed when probes reacts with porcine gene.
The Effect of Storage Duration on Fruit Juices Made With or Without the Addition of Yeast Towards Its Alcohol Content Roswiem, Anna Priangani; Septiani, Triayu; Yuliwulandari, Rika
Indonesian Journal of Halal Research Vol. 1 No. 2 (2019): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v1i2.5753

Abstract

Fruit juice is a healthy beverage. However, we must be careful in handling or consuming such juice, especially in relation to its storage time. The Prophet of Muhammed PBUH in his hadith prohibits to drink fruit juices that have been stored for more than 3 days, as its legal status changes from Halal into Haram.In accordance with the development of science and technology, many methods could be used to measure alcohol content in a sample; such as Gas Chromatography-Mass Spectroscopy method (GC-MS). Therefore the objective of this research was to analyze the alcohol content of various fruit juices made with or without the addition of yeast and  being stored within 1, 2, and 3 days using GC-MS, as well as its relation to the hadith Matn of the Prophet Muhammad PBUH regarding its law. Results showed that alcohol (ethanol) content of various fruit juices : red grapes, green grapes, dates, pomegranate and durian, made without the addition of yeast which stored for 3 days, in consecutive order were 0.524; 0.144; 0.214; 0.143 and 0.314% v/v. While alcohol (ethanol) content of various fruit juices : red grapes, green grapes, dates, pomegranate and durian, made with the addition of 10 g/L yeast were  and stored for 3 days were 0.618; 0.921; 0.901; 0.575 and 1.202% v/v constitutively. Alcohol content of red grapes fruit juices of 0.524% v/v was the highest alcohol content (in juices) which is still Halal to be consumed.
Detection of Mice DNA in Meatballs Using Real Time – PCR Septiani, Triayu; Pendrianto, Pendrianto
Jurnal EnviScience (Environment Science) Vol. 2 No. 2 (2018)
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (338.591 KB) | DOI: 10.30736/jev.v2i2.66

Abstract

Meat is one of perishable food and has the high of water content and protein content. Meatballs are processed food who are using meat as main ingredient and other ingredients, such tapioca flour, salt, pepper, and the other ingredients as food additives. Meatballs is the mostpopular because has tasty flavor, high protein content, especiallyessential amino acids.In Indonesia, until now there were still cases of counterfeiting of processed meat products. One of method is mixing the beef meat and other animalsmeat in the making process to reduce production costs, so that similar products can be obtained at a much lower cost. One common case is the mixing of beef meat with rat meat. This study aims to identify meatballs contaminated by rat meat. Meatball samples used do not have Halal certificate from LPPOM MUI. From the results of the study, obtained the green amplification curve with the highest peak showed positive control of rat DNA, followed by three other green curves from the sample that showed the occurrence of amplification, thus indicating samples positive containing rat DNA. In the positive sample, the rat DNA concentration in the sample is quite low which can be seen from the intensity of the peak produced on the amplification curve when compared with positive control. Keywords :DNA, Meat,Meatballs, Rat, RT – PCR
Co-Authors Dewi Nurul Mustaqimah P. Roswiem, Anna Pendrianto Pendrianto, Pendrianto Priangani Roswiem, Anna Rika Yuliwulandari, Rika Roswiem, Anna Priangani