Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal CHEMICA Jurnal Teknik Kimia Journal of Halal Science and Research
Nazzal, Sami
Unknown Affiliation
Chemical Engineering, Chemistry & Bioengineering Energy Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Evaluation and Comparison Anti-aging Facial Serum from Algae Extract Permadi, Adi; Aziz, Abdul; Ramadani, Noorpani; Nazzal, Sami; Maryudi, Maryudi; Suharto, Totok Eka
CHEMICA: Jurnal Teknik Kimia Vol. 10 No. 3 (2023): December 2023 [Available online since December 26, 2023]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/chemica.v10i3.27898

Abstract

The demand for cosmetics in Indonesia is quite high so cosmetics can now be said to be a primary need. Therefore, various cosmetic products have emerged that are cheap and provide instant results but ignore the health aspects of the user. Several cosmetic products make a breakthrough by using natural ingredients. One natural material that can be used is microalgae which can produce bioactive compounds and has a relatively faster production process compared to other natural materials. In this research, the microalgae used were Chlorella sp. and Spirulina sp., and Sargassum sp. This research aims to make a serum based on the Chlorella sp., Spirulina sp. and Sargassum sp. microalgae. The research results showed that the standard testing of simplicial facial serum extracts of Spirulina sp., Chlorella sp., and Sargassum was by SNI No. 16-4399-1996.[ASUS1] [AP2]  All the metrics analyzed, such as organoleptic characteristics, pH, specific gravity, viscosity, active compounds, and microbiological contamination, have successfully fulfilled the required requirements in SNI no. 16-4399-1996.. The results of antioxidant activity testing showed that Chlorella sp. had higher antioxidant activity than the other three types of samples. However, the antioxidant results obtained are still very low and relatively weak, which means this serum does not fully contribute to antiaging. Further research needs to be carried out to obtain serum from microalgae with high levels of antioxidants, including by using fresh simplicia, elevated algae concentration or optimizing the operating conditions.     [ASUS1]Please add short information about the main results, whether the serum satisfies the standard or not, which parameters, etc. [AP2]Has been added
The role of gas chromatography in halal food authentication: Principles, applications, and challenges – A systematic literature review Rahman, Nisa Irdina; Kusumawati, Indah; Nazzal, Sami
Journal of Halal Science and Research Vol. 7 No. 1 (2026): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v7i1.14719

Abstract

The global demand for halal products continues to rise, driving the need for accurate scientific analytical methods to ensure authenticity and compliance with halal standards. This systematic review aims to examine the application of gas chromatography, including its role, applications, and challenges, in halal food authentication. However, existing studies are mostly fragmented and focus on specific products or individual analytical approaches, and a comprehensive evaluation of GC applications, methodological challenges, and future directions in halal authentication remains limited. The research method used was a systematic literature review with the PRISMA approach of scientific publications from 2015 – 2025 obtained from five major databases: ScienceDirect, PubMed, Semantic Scholar, OpenAlex, and Google Scholar. Of the 1,121 articles identified, 33 met the inclusion criteria and were analyzed in depth. The analysis revealed that GC techniques, particularly GC–MS, GC–FID, HS-SPME–GC–MS, and GC–FAMEs, have been extensively applied for the authentication of meat, fat, gelatin, and fermented beverages through the identification of marker compounds such as aldehydes, ketones, alcohols, and fatty acid methyl esters (FAMEs). These techniques proved effective in differentiating halal and non-halal meat species, detecting pork fat adulteration, and verifying ethanol content in beverages. The conclusion shows that GC has high sensitivity and selectivity in halal authentication, but still faces limitations such as matrix complexity, operational costs, and the need for expert personnel. Research gaps identified include the lack of standardized GC protocols, limited studies on complex processed products, and minimal integration with chemometric analysis, necessitating the development of more standardized and applicable methods. Keywords: Chemometrics, Gas chromatography, Halal authentication, Lipidomics, Volatilomics.
Co-Authors Abdul Aziz Adi Permadi, Adi Kusumawati, Indah Maryudi Maryudi Rahman, Nisa Irdina Ramadani, Noorpani Totok Eka Suharto