Article Per Year (5 Year)
p-Index From 2020 - 2025
0.562
P-Index
This Author published in this journals
All Journal BioEksakta : Jurnal Ilmiah Biologi Unsoed Kenanga : Journal of Biological sciences and Applied Biology Jurnal Ilmiah Pangan Halal
Listianti, Nindira Cahya
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Veterinary Other

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Analisis Kualitas dan Keamanan Pangan Sampel Terasi Melalui Uji Boraks dan Formalin di UPTD Laboratorium Keswan Kesmavet Sidoarjo Khumairo, Nuris; Listianti, Nindira Cahya; Puspitasari, Nurfadhilah; khumairo, Sri Wardiyah; Hanik Faizah
Jurnal Ilmiah Pangan Halal Vol. 7 No. 2 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i2.19545

Abstract

Borax and formalin are hazardous chemicals prohibited for use in food due to their potential to cause serious health problems, including organ damage and increased cancer risk. This study aimed to identify the presence of borax and formalin in six shrimp paste samples obtained from three traditional markets in Sidoarjo Regency. Qualitative testing was conducted using borax test kits with curcumin indicators and formalin test kits containing Fo-1 and Fo-2 reagents. Each sample was labeled from TR0 to TR5 and examined for color changes as indicators of the presence of these harmful substances. The results showed that all samples tested negative for both borax and formalin, indicated by the absence of color change in each test. These findings suggest that the tested shrimp paste samples meet food safety standards and are safe for consumption. This study highlights the importance of routine monitoring and rapid testing as essential measures to protect consumers from exposure to hazardous chemicals in traditional food products.
Analisis Kualitas Dan Keamanan Pangan Terasi Melalui Uji TPC Dan Coliform di Laboratorium Kesmavet Sidoarjo Puspitasari, Nurfadilah; Khumairo, Nuris Khumairo; Listianti, Nindira Cahya; Wardiyah, Sri; Faizah, Hanik
BioEksakta : Jurnal Ilmiah Biologi Unsoed Vol 7 No 3 (2025): BioEksakta
Publisher : Fakultas Biologi Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.bioe.2025.7.3.16156

Abstract

Terasi merupakan salah satu bumbu tradisional Indonesia yang tidak hanya memberikan cita rasa unik pada masakan, tetapi juga mengandung nilai gizi yang tinggi. Kualitas terasi sangat ditentukan oleh mutu bahan baku, metode pengolahan, penanganan produk akhir, serta jenis mikroorganisme yang tumbuh selama proses fermentasi. Penelitian ini bertujuan untuk mengetahui kualitas pangan terasi berdasarkan jumlah total bakteri yang terdapat pada sampel terasi melalui uji TPC, mengetahui tingkat kontaminasi bakteri coliform pada sampel terasi yang diuji di UPTD Laboratorium Keswan Kesmavet Sidoarjo dan mengevaluasi keamanan pangan terasi dengan membandingkan hasil uji TPC dan coliform terhadap standar yang berlaku di bidang keamanan pangan. Penelitian ini menggunakan metode deskriptif kualitatif untuk menganalisis kualitas dan keamanan pangan dengan menentukan nilai TPC dan nilai MPN pada enam sampel terasi yang beredar di pasaran. Hasil penelitian menunjukkan hasil uji Total Plate Count (TPC) pada enam sampel terasi, lima di antaranya memenuhi standar SNI yaitu TR 0 sebesar 2,5 x 10⁴ CFU/gr, TR 1 sebesar 3,7 x 105 CFU/gr, TR 2 sebesar 3,9 x 10⁵ CFU/gram, TR 4 sebesar 7,8 x 10³ CFU/gr dan TR 5 sebesar 3,0 x 10⁵ , sementara 1 sampel terasi melebihi batas yang ditetapkan yaitu TR 3 sebesar 5,7 x 10⁵. Sedangkan hasil uji coliform pada seluruh sampel terasi dari TR 0 hingga TR 5 menunjukkan hasil negatif dengan nilai MPN sebesar <3 MPN/gr. Kata kunci : Coliform, MPN, Terasi, TPC
ANALISIS MIKROBIOLOGIS TERHADAP KUALITAS DAN KEAMANAN PANGAN PRODUK TERASI MELALUI DETEKSI BAKTERI Escherichia coli DAN Salmonella sp. DI UPTD LABORATORIUM KESEHATAN HEWAN DAN KESEHATAN MASYARAKAT VETERINER SIDOARJO Listianti, Nindira Cahya; Nurfadilah Puspitasari; Nuris Khumairo; Sri Wardiyah; Hanik Faizah
KENANGA : Journal of Biological Sciences and Applied Biology Vol. 5 No. 2 (2025): Oktober 2025 (In Progress)
Publisher : Program Studi Biologi Fakultas Sains dan Teknologi Universitas Islam Negeri Ar-Raniry Banda Aceh, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/kenanga.v5i2.7772

Abstract

Food safety is a crucial component of the food system, ensuring that food is safe and free from health risks. One traditional food product that requires particular attention regarding food safety is shrimp paste. Shrimp paste is a fermented fishery product made from small shrimp or other fish, characterized by its distinctive aroma and flavor. The types of bacteria that grow during fermentation, the raw materials used, processing techniques, and handling of the final product all significantly impact the quality of shrimp paste. This study aims to analyze the quality and food safety of shrimp paste products through the detection of Escherichia coli and Salmonella sp. at the Sidoarjo Animal and Veterinary Health Laboratory. This study used the Most Probable Number (MPN) method to detect Escherichia coli, and a series of tests covering presumptive, selective, and confirmatory stages to detect the presence of Salmonella sp. Six samples were used in this study, obtained from four different locations. The results showed that all shrimp paste samples did not contain Escherichia coli with a value of <3 MPN/gram, and did not contain Salmonella sp. This was indicated by the absence of colonies on XLD media, indicating that all shrimp paste samples met safety standards SNI 2009. Quantitatively, these findings indicate that all shrimp paste samples had very low to undetectable levels of bacterial contamination, thus meeting microbiological safety standards and being safe for consumption. Keywords: Food safety; microbiological analysis; MPN; Escherichia coli; Salmonella sp.
Co-Authors Faizah, Hanik Hanik Faizah Khumairo, Nuris Khumairo, Nuris Khumairo khumairo, Sri Wardiyah Nurfadilah Puspitasari Nuris Khumairo Puspitasari, Nurfadhilah Puspitasari, Nurfadilah Sri Wardiyah Wardiyah, Sri