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All Journal Journal of Agri-Food Science and Technology (JAFoST) Jurnal Teknologi dan Mutu Pangan
Athiefah Fauziyyah
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry

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Deteksi Kandungan DNA Babi dalam Produk Olahan Daging dengan Metode Real Time-Polymerase Chain Reaction Kay Almira Aditia; Athiefah Fauziyyah
Jurnal Teknologi dan Mutu Pangan Vol 2 No 1 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i1.3068

Abstract

Changes in the community's paradigm regarding food security, lifestyle, and consumption patterns healthy, and meeting the needs of animal protein makes the government realize it provision of processed meat products that are safe, healthy, whole and halal. Related problemsfood safety and halal in processed meat products, namely the addition of orsubstitution of pork and other ingredients containing pork components. This matter creates a sense of insecurity and public concern regarding religious beliefs, culture, and health problems. The research aims to determine the content of DNA pork in processed meat products, namely shredded, meatballs, beef burgers, and sausages with detecting the content of pig DNA and its derivative components, as well as knowing the performance of the kit reagent (mastermix) using the RT-PCR method or specific DNA amplification techniques species because it has fast analysis time, sensitivity, specificity, and accuracy tall. The processed meat product samples analyzed had an average concentration of DNA between 6.20 ng/µl – 126.47 ng/µl and the average DNA purity value (A260/280) between 1.754 – 1.891. The results of pig DNA detection by RT-PCR method showed that in samples of processed meat products did not detect pig DNA content supported by performance kit (mastermix) that works optimally. The increase in the curve only occurs in the positive control of extracted pork with a Ct value of 18.30 and a positive control from the kit with Ct value of 29.95.
Trends in Indonesian Fermented Fish Research (1967–2024): A Bibliometric Analysis based on Scopus Database Mutiara Ulfah; Athiefah Fauziyyah; Anis Khairunnisa; Hakiki, Dini Nur
Journal of Agri-Food Science and Technology Vol. 6 No. 4 (2025): December
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i4.14582

Abstract

Indonesia has a variety of fermented fish products. These products are frequently the subject of academic studies, which result in related research publications. This research contributes to identifying research trends in fermented fish products, particularly in Indonesia. The data sources used are scientific documents published in Scopus. The data were processed in Excel and VOSviewer for data mapping. A total of 83 relevant publications on Indonesian fermented fish were obtained, with the largest output from Indonesia, namely 73 publications. The collected publications published from 1967 to 2024 include 53 articles, 21 conference papers, 4 book chapters, 3 reviews, and 2 books. Data were retrieved in August 2024 using four search strings, i.e, “Fermented Fish AND Indonesia”, “Indonesian Fermented AND Fish”, “Fish Fermentation AND Indonesia”, and “Fermented Seafood AND Indonesia”. The main fermented fish products discussed are terasi (13 publications), bakasang (8 publications), budu (8 publications), peda (6 publications), bekasam (11 publications), jambal (3 publications), rusip (4 publications), chao (4 publications), wadi (3 publications), and inasua (5 publications). The current trend in Indonesian fermented fish focuses on three main areas: microbial diversity and the role of lactic acid bacteria; chemical characteristics and nutritional value; and food safety of fermented fish products. Further research has the potential to develop starter cultures, identify the bioactive compounds, assess food safety, and standardize the fermentation process to maintain product quality.
Co-Authors Anis Khairunnisa, Anis Hakiki, Dini Nur Kay Almira Aditia Mutiara Ulfah