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All Journal Bioma : Jurnal Biologi Indonesia Justek : Jurnal Sains Dan Teknologi
Ziana Warsani
Institut Teknologi dan Kesehatan Aspirasi
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Education Immunology & microbiology Mathematics

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Identifikasi Kandungan Klorin Pada Beras Putih (Oryza sativa L.) Yang Beredar Di Pasar Tradisional Masbagik Kabupaten Lombok Timur Ziana Warsani; Khairiyatun Sholihah
Justek : Jurnal Sains dan Teknologi Vol 6, No 3 (2023): September
Publisher : Unversitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/justek.v6i3.17169

Abstract

Abstract:  Rice is a basic commodity whose quality and safety need to be guaranteed because it is useful as an energy source, but it is not uncommon for producers to add food additives to rice with the aim of extending the shelf life or improving the texture, taste and color. One of them is the addition of the harmful substance chlorine to rice. Chlorine is detrimental and harmful to consumers then prohibited from being used in food. This research aims to identify the presence of chlorine content in rice that traded at the Masbagik traditional market, East Lombok Regency. This research was carried out experimentally in the Food Technology Laboratory of the Institute Technology and Health Aspiration on 10 rice samples taken from the total number of rice traders in Masbagik tradisonal market, East Lombok Regency. The chlorine in rice was analyzed qualitatively using the color reaction method to determine the presence of chlorine. The results of research on 10 rice samples using the color reaction method using povidone iodine and starch showed negative results or the absence of the dangerous substance chlorine in all rice samples which was indicated by no color change like the positive control so it can be concluded that the rice was traded in Masbagik traditional markets, East Lombok Regency doesn’t contain chlorine and it safe for consumption.Abstrak: Beras merupakan komoditas pokok yang perlu dijamin mutu dan keamanannya karena berguna sebagai sumber energi tetapi tidak jarang produsen menambahkan bahan tambahan pangan ke dalam beras dengan tujuan memperpanjang masa simpan atau memperbaiki tekstur, citarasa dan warna. Salah satunya adalah penambahan zat berbahaya klorin pada beras. Klorin bersifat merugikan dan membahayakan konsumen serta dilarang penggunaannya pada makanan. Penelitian ini bertujuan untuk mengidentifikasi adanya kandungan klorin pada beras yang diperjual belikan di pasar Tradisional Masbagik, Kabupaten Lombok Timur. Penelitian ini dilakukan secara eksperimental di laboratorium Teknologi Pangan Institut Teknologi dan Kesehatan Aspirasi terhadap 10 sampel beras yang diambil dari total keseluruhan pedagang beras di pasar Masbagik, Kabupaten Lombok Timur. Klorin pada beras dianalisis secara kualitatif menggunakan metode reaksi warna untuk mengetahui adanya klorin. Hasil penelitian pada 10 sampel beras dengan metode reaksi warna menggunakan povidon iodine dan amilum menunjukkan hasil yang negatif atau tidak ditemukannya zat berbahaya klorin pada seluruh sampel beras yang ditandai dengan tidak terjadi perubahan warna seperti kontrol positif sehingga dapat disimpulkan bahwa beras yang diperjual belikan di pasar Tradisional Masbagik Kabupaten Lombok Timur tidak mengandung klorin dan aman untuk dikonsumsi.
Isolation and characterisation of lytic bacteriophages for biological control of Salmonella spp. (Enterobacteriaceae) in raw vegetables (lalapan) Affan Gaffar; Ziana Warsani
Bioma Vol. 22 No. 1 (2026): Bioma
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/bioma.v22i1.67435

Abstract

Salmonella spp. contamination in fresh vegetables, particularly those consumed raw without heat treatment, poses a significant food safety risk. Lytic bacteriophages offer promise as biological control agents due to their ability to specifically lyse target bacteria. This study aimed to isolate and characterise lytic bacteriophages active against Salmonella spp. from raw vegetables. Samples of lettuce (Lactuca sativa), eggplant (Solanum melongena), cabbage (Brassica oleracea var. capitata), and basil (Ocimum basilicum) were collected from local markets and processed using the double-layer agar method. Two bacteriophage isolates were recovered: SLSp from lettuce and TRSp from eggplant, while no plaques were detected in cabbage or basil. Host range analysis revealed that both isolates lysed only Salmonella spp., with no activity against Bacillus cereus, Escherichia coli, or Staphylococcus aureus. SLSp exhibited a higher titer (2.2 × 10⁵ PFU/mL) than TRSp (8.9 × 10⁴ PFU/mL). Both isolates remained active at 30°C and neutral pH but showed reduced lytic activity at 60–80°C and under extreme pH conditions (2 and 12). These findings indicate that SLSp and TRSp are promising candidates for development as biocontrol agents against Salmonella in fresh foods.
Co-Authors Affan Gaffar Khairiyatun Sholihah