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All Journal Current Biochemistry Jurnal Media Gizi Indonesia (MGI) GIZI INDONESIA JURNAL PERTANIAN Jurnal Sylva Scienteae JURNAL AGROINDUSTRI HALAL Jurnal Ilmiah Pangan Halal Karimah Tauhid
Erna Puspasari
Program Studi Teknologi Pangan, Fakultas Ilmu Pangan Halal, Universitas Djuanda
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Neuroscience Public Health Social Sciences Veterinary Other

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Pengujian Kadar Kloramfenikol pada Sampel Udang Beku dengan Metode LC-MS/MS Pratiwi, Ratika; Puspasari, Erna
Karimah Tauhid Vol. 4 No. 5 (2025): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v4i5.19132

Abstract

Udang merupakan salah satu komoditas perikanan yang mempunyai nilai ekonomi yang tinggi dalam perdagangan nasional maupun internasional. Peningkatan nilai ekspor udang membuat pembudidaya udang menerapkan sistem budidaya intensif. Budidaya intensif yang diterapkan dapat berakibat pada penurunan kualitas perairan, yang menyebabkan timbulnya penyakit pada udang yang disebabkan oleh bakteri, virus, jamur, maupun parasit (Santi et al., 2017). Banyak pembudidaya mengantisipasi penurunan kualitas tersebut dengan penggunaan kloramfenikol (Juliana dan Yulian, 2020. Penggunaan antibiotik yang tidak tepat dapat menyebabkan sisa – sisa bahan kimia tertinggal dalam daging udang, yang berdampak pada masalah kesehatan bagi para konsumen apabila residu tersebut masuk ke dalam tubuh (Saputra dan Arfi, 2020). Residu ini dapat mengakibatkan anemia, gangguan lambung, usus, radang pada mulut, dan kerusakan sumsum tulang belakang (Alghifari et al., 2017). Pengujian residu kloramfenikol ini dilakukan dengan menggunakan alat instrument UHPLC 40D X3 + TQ MS 8045. Berdasarkan dari hasil pengujian kloramfenikol pada sampel udang beku, didapatkan hasil bahwa dari kedua sampel tidak terdeteksi mengandung residu kloramfenikol. Hasil tidak terdeteksi maksudnya adalah tidak ada respon atau kadar dibawah limit deteksi (LOD). Adapun limit deteksi pada alat LC-MS/MS ini adalah 0,1 mcg/L. Dari hasil pengujian yang telah dilakukan, didapatkan hasil negatif kadar kloramfenikol pada sampel udang beku yang telah diuji. Maka dari itu dapat disimpulkan bahwa sampel udang beku tidak mengandung kadar kloramfenikol dan aman dikonsumsi. Namun, perlu ada analisis lanjutan untuk parameter lain untuk mengetahui secara pasti kondisi sampel udang beku tersebut, sesuai dengan SNI 2705:2020 tentang udang beku.
Karakteristik Kimia dan Sensori Kue Semprong dengan Perbandingan Tepung Beras dan Tepung Labu Siam (Sechium edule) Nurjanah, Siti; Novidahlia, Noli; Puspasari, Erna
Karimah Tauhid Vol. 4 No. 5 (2025): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v4i5.19145

Abstract

Kue semprong ialah salah satu kue tradisional Indonesia di mana umumnya dibuat dari tepung beras dan diproses dengan cara dipanggang menggunakan cetakan khusus semprong. Penelitian ini mempunyai tujuan guna mengkaji pengaruh perbandingan tepung beras dengan tepung labu siam akan karakteristik kimia, mutu sensori, dan tingkat kesukaan (hedonik) kue semprong. Studi ini memanfaatkan metode Rancangan Acak Lengkap (RAL) satu faktor melalui empat perlakuan serta dua kali pengulangan. Adapun perlakuan yang diimplementasikan terdiri atas perlakuan perbandingan tepung beras dan tepung labu siam, yakni A1 = 100% : 0%, A2 = 90% : 10%, A3 = 80% : 20%, dan A4 = 70% : 30%. Data dianalisa memanfaatkan uji ANOVA, berikutnya dilanjut dengan uji Duncan guna mengetahui diferensiasi antar perlakuan. Perolehan penelitian memperlihatkan jikalau perbandingan tepung labu siam pada berbagai konsentrasi memberi pengaruh signifikan (P<0,05) akan karakteristik kimia dan mutu sensori kue semprong. Perlakuan terbaik diperoleh pada perlakuan 90% tepung beras serta 10% tepung labu siam (A2), yang menghasilkan kue semprong dengan karakteristik kimia sebagai berikut: kadar protein 12,02%, karbohidrat 74,10%, kadar air 3,85%, kadar lemak 8,57%, kadar abu 1,47%, dan serat kasar 10,34%. Secara sensori, kue semprong dari perlakuan ini memiliki tekstur renyah, rasa manis, warna coklat muda, serta aroma yang tidak tercium khas labu siam. Hasil uji hedonik menunjukkan bahwa kue semprong dari perlakuan A2 mendapatkan tingkat penerimaan total yang diminati panelis.
Peran Edible coating dalam Menjaga Mutu dan Umur Simpan pada Produk Hortikultura Febriani, Rindiana; Puspasari, Erna; Nurhalimah, Siti
Karimah Tauhid Vol. 4 No. 11 (2025): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v4i11.21694

Abstract

Edible coating merupakan teknologi pascapanen yang berfungsi sebagai lapisan pelindung alami pada produk hortikultura. Artikel ini meninjau efektivitas edible coating berbahan dasar alami maupun kombinasi dengan bahan fungsional melalui metode literature review. Hasil kajian menunjukkan bahwa penggunaan ekstrak daun cincau hitam dapat menekan susut bobot, mempertahankan vitamin C, dan menjaga tekstur buah anggur. Formulasi dari ekstrak daun sirsak dan minyak kelapa terbukti memperpanjang kesegaran pisang ambon dan kangkung melalui peran senyawa bioaktif dan sifat hidrofobik minyak kelapa. Sementara itu, edible coating berbasis pektin yang diperkaya nanopartikel ZnO efektif menekan pertumbuhan mikroba dan mempertahankan kualitas fisik buah belimbing lebih lama dibanding kontrol. Secara umum, edible coating berperan sebagai penghalang semi-permeabel yang memperlambat transpirasi, respirasi, dan oksidasi, sekaligus memberikan perlindungan biologis. Temuan ini menegaskan potensi edible coating berbasis bahan alami sebagai alternatif ramah lingkungan untuk memperpanjang umur simpan produk hortikultura.
Karakteristik Kimia dan Sensori Hard Candy Black Garlic dengan Penambahan Madu dan Lemon: The Chemical and Sensory Characteristics of Black Garlic Hard Candy With The Addition of Honey and Lemon Zakiyyah, Syahla; Puspasari, Erna; Nurlaela, Raden Siti
Jurnal Ilmiah Pangan Halal Vol. 7 No. 3 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i3.21653

Abstract

Black garlic has a lighter aroma than garlic, sweet-sour taste, chewy texture, and contains antioxidants twice as high as garlic, making it a potential alternative in product development. This study aims to develop the utilization of black garlic as an ingredient in the production of hard candy and to examine its chemical and organoleptic characteristics. This study used a one-factor Completely Randomized Design (RAL) with three treatment levels of black garlic extract concentration (A1 = 5 mL, A2 = 10 mL, and A3 = 15 mL) repeated twice. The analysis included chemical tests (water content, ash content, reducing sugar, and saccharose) and organoleptic tests (sensory and hedonic quality) on color, texture, aroma, taste, aftertaste, and overall black garlic hard candy. Antioxidant activity test was conducted on selected products. The results showed that the selected black garlic hard candy was obtained by adding 10 mL of black garlic extract, with chemical characteristics in the form of 0.91% moisture content, 0.008% ash content, 11.05% reducing sugar, and 79.54% sucrose. The antioxidant activity was classified as weak with an IC₅₀ value of 157,713.52 mg/L and a TEAC value of 10.85 mg/100g. This study shows that the use of black garlic in hard candy products with added honey and lemon has the potential to become an innovative and consumer-friendly alternative for halal food diversification.
Penambahan Ekstrak Bawang Putih pada Edible coating Pati Singkong dan Tepung Cangkang Telur Terhadap Masa Simpan Cabai Merah Nurhalimah, Siti; Amanah, Lisania; Puspasari, Erna; Iznilillah, Wilna
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 3 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i3.16184

Abstract

Red chili is a horticultural product that has a short shelf life at room temperature, one of which is due to microbial contamination. This is because metabolic activities such as respiration still occur after the product is harvested. Therefore, the application of Edible Coating is an alternative to extend the shelf life of red chili. This study aims to study the effect of different concentrations of garlic extract on weight loss, TPC value, and sensory quality of red chili. Randomized Block Design (RAK) 1 factor for weight loss parameters, TPC value, sensory quality with four treatment levels consisting of A1 (0%), A2 (3%), A3 (6%), A4 (9%). The results showed that differences in garlic extract concentrations affected the weight loss values ​​around 8.52%-2.16%, the TPC values ​​ranging from 6.93 to 5.17 Log CFU/g, the sensory quality of red color, slightly complex and smooth texture, and non-rotten aroma in red chilies during a 9-day storage period at room temperature.
Simulasi In Silico Integrasi EGF ke Lactobacillus rhamnosus GG melalui CRISPR-Cas9 Sebagai Probiotik Terapeutik Ulkus Kronis: In Silico Simulation of EGF Integration Into Lactobacillus rhamnosus GG Via CRISPR-Cas9 For Therapeutic Probiotics For Chronic Ulcers Rizakiya, Arini; Mutiasari, Alifah Rahma; Fiamanella, Medina; Mutimmah, Mutimmah; Afryansyah, Afryansyah; Jumiono, Aji; Puspasari, Erna
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.23840

Abstract

Chronic wounds are a health problem characterized by failure to heal within four weeks and the potential for physical and psychological complications. One important factor in wound healing is the availability of Epidermal Growth Factors (EGF), which is often disrupted in chronic wounds. This study aims to investigate in silico the mechanism of CRISPR-Cas9-based genetic engineering of Lactobacillus rhamnosus GG bacteria as a therapeutic probiotic that produces EGF for the healing of chronic ulcer. The research method used a bioinformatics approach that included genetic homology analysis, guide RNA design, recombinant plasmid construction, mRNA secondary structure prediction, protein physicochemical property analysis, and EGF protein tertiary structure modeling. The result showed that the EGF gene has no significant similarity with the Lactobacillus rhamnosus GG genome, the designed gRNA had good specificity and cutting efficiency, and the gene construction was potentially stable and expressed. The stimulated EGF protein showed good three-dimensional structure quality with exposed active residues. Overall, this study shows that the in silico approach has the potential to become the basis for the development of CRISPR-Cas9-based engineered probiotics as an alternative therapy for chronic wound healing.
Volatilomik Daging Babi dengan Berbagai Metode Pengolahan Berdasarkan SPME-GC-MS: Volatilomics Of Pork With Various Processing Methods Based On SPME-GC-MS Amalia, Lia; Baswir, Irdawati; Kusumaningrum, Intan; Jumiono, Aji; Mardiah, Mardiah; Puspasari, Erna
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.24312

Abstract

Meat adulteration is a significant issue in the food supply chain due to its relevance to halal compliance. Pork is often used as a substitute for beef because of its similar physical characteristics and lower price, while visual identification becomes increasingly difficult after processing. This study aimed to analyze the volatile compound profile of pork processed by boiling, frying, and roasting using the Solid Phase Microextraction–Gas Chromatography–Mass Spectrometry (SPME–GC-MS) technique. Each processing treatment was conducted with five replications. The results showed that boiled and fried pork each contained 169 volatile compounds, while roasted pork contained 176 volatile compounds. The dominant compounds mainly belonged to the aldehyde group, including hexanal, nonanal, octanal, and heptanal, as well as long-chain aldehydes such as pentadecanal and heptadecanal, which are associated with lipid oxidation during processing. In addition, alcohols such as 1-hexanol and 1-octen-3-ol, as well as heterocyclic compounds such as 2-pentylfuran and 2-pentylthiophene, also contributed to the resulting volatile profile. These findings indicate that the volatile profile obtained through a volatilomic approach has the potential to serve as a basis for the identification and authentication of pork in processed food products.
Co-Authors Afryansyah, Afryansyah Ahmad Sulaeman Aji Jumiono Amanah, Lisania Aprialdi, Muhammad Agung Apriantini, Astari Ardyansyah, Amanda Nurlita Zahra Putri Baswir, Irdawati Dhiyaulhaq Al Mugni Distya Riski Hapsari Distya Rizki Hapsari Elfrida Ratnawati Eny Palupi Erwin Setiawan, Erwin Fachriani, Felia Fadilah, Safa Rizkia Rahma Febriani, Rindiana Febriyanti, Siti Fiamanella, Medina H. Pasaribu, Fachriyan Hari Kaskoyo I MADE ARTIKA Indradewa, Rhian Intan Kusumaningrum Iznilillah, Wilna Khadijah, Neng Siti LIA AMALIA Lia Amalia M Jevi Rachman maharani, Azmi Malik, Zein Kafin Mardiah Mardiah Mardiah Muhammad Rifqi Mutiasari, Alifah Rahma Mutimmah, Mutimmah Nafalira, Elsa Noli Novidahlia Nurlaela, Raden Siti Pertiwi, Sri Rejeki Pertiwi, Sri Rejeki Retna Pratiwi, Ratika Raden Siti Nurlaela Rahmat Safe'i Rahmawati, Ade Siti Rizakiya, Arini Rohmah, Salma Amiatri Santika, Irwin Setiawan, Bagus Adi Siti Aminah Siti Nurhalimah Siti Nurjanah Titi Rohmayanti Tri Panji Wilna Iznilillah Zakiyyah, Syahla