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The Chemometrics Techniques in Combination with Instrumental Analytical Methods Applied in Halal Authentication Analysis Abdul Rohman; Anggita Rosiana Putri
Indonesian Journal of Chemistry Vol 19, No 1 (2019)
Publisher : Universitas Gadjah Mada

Halal food is taken into account as any food permitted to be consumed by Muslim according to Syariah law. Due to the development of science and technology in which some new food components such as food additives have been synthesized and produced, some industries used non-halal components such as pig derivatives in food products to reduce the production cost. Non-halal components added in food products are difficult to detect visually due to the close similarity between non-halal ingredients and components present in food. As a consequence, some scientists developed and proposed some instrumental techniques like spectroscopy, chromatography and molecular biology-based methods for identification of non-halal components. Food matrix is very complex to be analyzed. Therefore, the signals obtained during chemical and biological analyses are very complex which are difficult to interpret. Fortunately, a statistical technique called with chemometrics can be used an alternative method to handle the complex data met during analysis of non-halal components. Chemometrics has been widely used in many aspects of analysis in many types of the sector. In this review, some chemometrics techniques used to treat responses obtained from instrumental measurements intended for analysis of non-halal components in food matrix were highlighted.

Chemometrics-Assisted UV-Vis Spectrophotometry for Quality Control of Pharmaceuticals: A Review Laela Hayu Nurani; Citra Ariani Edityaningrum; Irnawati Irnawati; Anggita Rosiana Putri; Anjar Windarsih; Any Guntarti; Abdul Rohman
Indonesian Journal of Chemistry Vol 23, No 2 (2023)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijc.74329

Spectroscopic method in the UV-Vis region is considered the most molecular spectrometric method for content determination of a single component. However, a lot of pharmaceutical dosage forms comprise two or more components which lead to peak overlapping. Moreover, in the chemical stability test, active pharmaceutical ingredient (API) was also found along with the degradation products, impurities, and adulterant compounds. UV-Vis spectroscopy is one of the methods of choice for the determination or quantification of a single component in pharmaceutical preparations. The pharmaceutical products typically contain two or more APIs having chromophoric agents capable of absorbing UV-Vis beams and the absorbance values are summative from the absorption of each UV-Vis active compound according to the additive nature of Lambert-Beer law. The main problem for the simultaneous determination of API along with impurities and the degradation products in pharmaceutical preparations is the presence of overlapping peaks of UV-Vis spectra. The chemometrics-assisted spectroscopy is one of the analytical efforts to solve these problems. This review highlighted the application of chemometrics in combination with UV-Vis spectroscopy for the assay of API, impurities, adulteration issues and degradation products present in pharmaceutical dosage forms.

Formaldehyde Content in Indonesian Food and the Analysis Method: A Review Putri, Anggita Rosiana; Awidarta, Kevin; Pratita Ihsan, Bachtiar Rifai; Khaerunisa, Intan; Ulum, Muhammad Bachrul; Huda, Laili Fadhotun
Journal of Food and Pharmaceutical Sciences Vol 12, No 1 (2024): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.10060

Apart from being rich in culture, Indonesia is also rich in food culture. However, in some cases, there are illegal additions of formalin (37% formaldehyde) to food to extend shelf life. If humans consume food containing formaldehyde, it will have a harmful impact. Formaldehyde has the potential to cause cancer. In recent years, formaldehyde has still been found in several Indonesian foods. There are several analytical methods developed to detect formaldehyde levels in food. This review overview of the formaldehyde effect to human health, formaldehyde content in fish and Indonesian food, and the detection methods.

Penyuluhan Keamanan Makanan dan Pembentukan kader Keamanan Makanan di SMP Kecamatan Singosari Kabupaten Malang Ihsan, Bachtiar Rifai Pratita; Putri, Anggita Rosiana; Muchlashi, Luthfi Ahmad; Yurina, Valentina
Jurnal Penelitian dan Pengabdian Kepada Masyarakat UNSIQ Vol 11 No 01 (2024): Januari
Publisher : Lembaga Penelitian, Penerbitan dan Pengabdian Masyarakat (LP3M) UNSIQ

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32699/ppkm.v11i01.5891

Keamanan pangan adalah kondisi dan upaya yang diperlukan untuk mencegah pangan dari cemaran biologis, kimia dan benda fisik yang dapat membahayakan kesehatan manusia. Terdapat bahan tambahan makanan yang dilarangkarena dapat memberikan dampak buruk terhadap kesehatan antara lain pewarna rhodhamine, methanil yellow, dan formalin. Penyuluhan adalah salah satu metode untuk meningkatkan pengetahuan. Tujuan dari pengabdian kepada masyarakat ini adalah mengedukasi siswa sekolah menengah pertama (SMP) sebagai kadar keamanan makanan dan mengevaluasi tingkat pemahaman siswa SMP setelah penyuluhan menggunakan pretest dan posttest. Uji Wilcoxon dengan tingkat kepercayaan 95% menunjukan perbedaan siginifikan antara pretest dan posttest. Peningkatan pengetahuan pada nilai rata-rata pretest dan posttest siswa adalah 39,34%.

Detection of Garlic Powder Adulteration Using FTIR Spectroscopy and Chemometrics: A Case Study in an Indonesia Marketplace Elvira, Avika Rizky; Putri, Anggita Rosiana; Muchlashi, Luthfi Ahmad
Journal of Food and Pharmaceutical Sciences Vol 12, No 3 (2024): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.13328

Garlic is a plant with numerous benefits, including its use as a culinary ingredient and for medicinal purposes. However, the rising demand does not align with the availability of garlic in Indonesia, resulting in high garlic prices. Excessively high prices may potentially lead to garlic powder adulteration. The objective of this study is to determine whether there are garlic powder products adulterated with maltodextrin in the Marketplace. A total of 10 garlic powder samples were purchased on Marketplace. The study utilized a combination of FTIR spectroscopy with chemometrics. The chemometrics employed in this study were OPLS-DA (Orthogonal Partial Least Squares Discriminant Analysis) for sample grouping, as well as PLS (Partial Least Squares) for multivariate calibration. The findings revealed that OPLS-DA could effectively group the samples. Additionally, the best multivariate calibration model (PLS) was obtained at the wavenumber range of 679-440 cm-1 with a calibration R2 value of 0.9981, RMSEC value of 1.11, validation R2 value of 0.9926, and RMSEP value of 2.12. Based on the research results, it was found that three products were not pure garlic powder, with details indicating two products containing maltodextrin as an adulterant and one product containing a non-maltodextrin adulterant.

Detection of Garlic Powder Adulteration Using FTIR Spectroscopy and Chemometrics: A Case Study in an Indonesia Marketplace Elvira, Avika Rizky; Putri, Anggita Rosiana; Muchlashi, Luthfi Ahmad
Journal of Food and Pharmaceutical Sciences Vol 12, No 3 (2024): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.13328

Garlic is a plant with numerous benefits, including its use as a culinary ingredient and for medicinal purposes. However, the rising demand does not align with the availability of garlic in Indonesia, resulting in high garlic prices. Excessively high prices may potentially lead to garlic powder adulteration. The objective of this study is to determine whether there are garlic powder products adulterated with maltodextrin in the Marketplace. A total of 10 garlic powder samples were purchased on Marketplace. The study utilized a combination of FTIR spectroscopy with chemometrics. The chemometrics employed in this study were OPLS-DA (Orthogonal Partial Least Squares Discriminant Analysis) for sample grouping, as well as PLS (Partial Least Squares) for multivariate calibration. The findings revealed that OPLS-DA could effectively group the samples. Additionally, the best multivariate calibration model (PLS) was obtained at the wavenumber range of 679-440 cm-1 with a calibration R2 value of 0.9981, RMSEC value of 1.11, validation R2 value of 0.9926, and RMSEP value of 2.12. Based on the research results, it was found that three products were not pure garlic powder, with details indicating two products containing maltodextrin as an adulterant and one product containing a non-maltodextrin adulterant.

PENYULUHAN KEAMANAN MAKANAN DAN KANTIN SEHAT PADA SISWA SD MENGGUNAKAN BUKU CERITA Ihsan, Bachtiar Rifai Pratita; Putri, Anggita Rosiana; Muchlashi, Luthfi Ahmad; Bahar, Muh. Akbar
JMM (Jurnal Masyarakat Mandiri) Vol 9, No 2 (2025): April
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v9i2.29574

Abstrak: Makanan dan jajanan yang dikonsumsi siswa sekolah dasar dapat memberikan dampak buruk terhadap kesehatan. Faktor penyebabnya adalah cemaran makanan yang terjadi selama proses pembuatan, penyajian atau penyimpanan makanan. Monitoring batasan harian konsumsi jajanan kemasan perlu diperhatikan karena adanya Bahan Tambahan Makanan (BTM) pada makanan kemasan. Tujuan kegiatan ini adalah meningkatkan pengetahuan siswa Sekolah Dasar (SD) mengenai keamanan makanan dan kantin sehat. Kegiatan penyuluhan dilakukan di dua sekolah dasar menggunakan media buku cerita edukasi yang menarik dengan gaya bahasa interaktif siswa sekolah SD. Kegiatan penyuluhan dilaksanakan di SDN 1 Watugede Singosari dan SD Islam Terpadu Robbani Watugede Singosari Kabupaten Malang..Hasil kegiatan menunjukkan kenaikan pemahaman siswa SD adalah 35% berdasarkan peningkatan nilai Pre-Test dan Post-Test. Sebanyak 87% Siswa dari kedua sekolah mampu meraih nilai Post-Test dengan kriteria nilai minimal 70. Pengetahuan siswa SD mengenai keamanan makanan dan kantin sehat meningkat secara signifikan setelah penyuluhan menggunakan buku cerita.Abstract: The consumption of food and snacks by elementary school students can negatively affect their health. The primary cause is contamination during food production, serving, or storage. Monitoring the daily consumption of packaged snacks is essential due to the presence of food additives. The aim of this activity is to increase elementary school students’ knowledge about food safety and healthy canteens. The counseling sessions were conducted in two elementary schools using an educational storybook written in an interactive and engaging style suitable for elementary school students. The Counseling activity were carried out at SDN 1 Watugede and SDIT Robbani Watugede Singosari Kabupaten Malang. The results of the activity showed a 35% increase in the student’s knowledge, as indicated by improvements in the Pre-Test and Post-Test scores. Additionally, 87% of students from both schools achieved Post-Test scores of at least 70. The elementary school students’ knowledge about food safety and healthy canteens significantly increased after counseling using a story book.

Ultrasound-Assisted Extraction of Patin Fish Oil: Optimization Using Response Surface Methodology – Box Behnken Design Putri, Anggita Rosiana; Setyaningsih, Widiastuti; Palma, Miguel; Fernandez, Ceferino Carrera; Rohman, Abdul; Riyanto, Sugeng; Jang, Young Pyo
Indonesian Journal of Chemistry Vol 25, No 5 (2025)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijc.105223

The oil extracted from Pangasius micronemus, commonly known as patin fish, is highly regarded for its omega-3 and omega-6 fatty acids content, which offer numerous health benefits. Producing high-quality patin fish oil (PFO) rich in these essential fatty acids requires an optimized extraction process. This study utilized ultrasound-assisted extraction (UAE) combined with response surface methodology – Box Behnken Design (RSM-BBD) to optimize the extraction of PFO. Five variables were examined: temperature (30–60 °C), solvent composition (n-hexane in isopropanol, 30–90%), amplitude (30–90%), solvent-to-sample ratio (10:1–20:1), and cycle duration (0.2–0.8 s−1). The analysis identified solvent composition, amplitude, and solvent-to-sample ratio as significant factors influencing the response value (p < 0.005). Optimal UAE conditions were achieved at a temperature of 59 °C, solvent composition of 42%, amplitude of 41%, solvent-to-sample ratio of 20:1, cycle duration of 0.8 s−1, and an extraction time of 25 min. Fatty acid profiling revealed that PFO extracted using UAE contained omega-3 fatty acids, including α-linolenic acid (ALA) at 1.36% and eicosapentaenoic acid (EPA) at 0.46%, as well as omega-6 fatty acids, namely linoleic acid (LA) at 19.06% and arachidonic acid (AA) at 0.85%. These results demonstrate the efficiency of UAE in extracting high-quality PFO.

Penyuluhan Keamanan Makanan dan Pembentukan kader Keamanan Makanan di SMP Kecamatan Singosari Kabupaten Malang Ihsan, Bachtiar Rifai Pratita; Putri, Anggita Rosiana; Muchlashi, Luthfi Ahmad; Yurina, Valentina
Jurnal Penelitian dan Pengabdian Kepada Masyarakat UNSIQ Vol 11 No 01 (2024): Januari
Publisher : Lembaga Penelitian, Penerbitan dan Pengabdian Masyarakat (LP3M) UNSIQ

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32699/ppkm.v11i01.5891

Keamanan pangan adalah kondisi dan upaya yang diperlukan untuk mencegah pangan dari cemaran biologis, kimia dan benda fisik yang dapat membahayakan kesehatan manusia. Terdapat bahan tambahan makanan yang dilarangkarena dapat memberikan dampak buruk terhadap kesehatan antara lain pewarna rhodhamine, methanil yellow, dan formalin. Penyuluhan adalah salah satu metode untuk meningkatkan pengetahuan. Tujuan dari pengabdian kepada masyarakat ini adalah mengedukasi siswa sekolah menengah pertama (SMP) sebagai kadar keamanan makanan dan mengevaluasi tingkat pemahaman siswa SMP setelah penyuluhan menggunakan pretest dan posttest. Uji Wilcoxon dengan tingkat kepercayaan 95% menunjukan perbedaan siginifikan antara pretest dan posttest. Peningkatan pengetahuan pada nilai rata-rata pretest dan posttest siswa adalah 39,34%.

Formaldehyde Content in Indonesian Food and the Analysis Method: A Review Putri, Anggita Rosiana; Awidarta, Kevin; Pratita Ihsan, Bachtiar Rifai; Khaerunisa, Intan; Ulum, Muhammad Bachrul; Huda, Laili Fadhotun
Journal of Food and Pharmaceutical Sciences Vol 12, No 1 (2024): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.10060

Apart from being rich in culture, Indonesia is also rich in food culture. However, in some cases, there are illegal additions of formalin (37% formaldehyde) to food to extend shelf life. If humans consume food containing formaldehyde, it will have a harmful impact. Formaldehyde has the potential to cause cancer. In recent years, formaldehyde has still been found in several Indonesian foods. There are several analytical methods developed to detect formaldehyde levels in food. This review overview of the formaldehyde effect to human health, formaldehyde content in fish and Indonesian food, and the detection methods.

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