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Natural Sciences Engineering and Technology Journal
Published by HM Publisher
ISSN : -     EISSN : 28072820     DOI : https://doi.org/10.37275/nasetjournal
Core Subject : Health, Science, Social, Engineering,
Aerospace Engineering Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Electrical & Electronics Engineering Energy Immunology & microbiology Industrial & Manufacturing Engineering Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Neuroscience Physics Social Sciences Transportation
Natural Sciences Engineering and Technology Journal (NASET Journal) concern with publishing the original research articles, review articles from contributors, and the current issues related to engineering, technology, and natural sciences. The main objective of NASET Journal is to provide a platform for international scholars, academicians, and researchers. It also aimed to promote interdisciplinary technology studies in Informatic Engineering, Electronica Engineering, Civil Engineering, Informatic System, Computer System, Architecture, and Natural Sciences in the world.
Arjuna Subject : Umum - Umum
Articles 62 Documents
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Mycotoxicological Profiling and Chromatographic Characterization of Retail Spices: A Mechanistic Evaluation of Microclimatic Packaging Dynamics on Aflatoxin Biosynthesis in Tropical Environments Khrisna Agung Cendekiawan; Linda Suci Anggraeni; Firdha Aprillia Wardhani; Rina Fitriana
Natural Sciences Engineering and Technology Journal Vol. 6 No. 1 (2026): Natural Sciences Engineering and Technology Journal
Publisher : HM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37275/nasetjournal.v6i1.75

Abstract

Spices produced in equatorial tropical climates are highly susceptible to mycotoxin contamination. Aflatoxin, a carcinogenic secondary metabolite synthesized by Aspergillus flavus and Aspergillus parasiticus, poses a severe global public health threat by inducing hepatotoxicity and transversion mutations. This study investigates the prevalence of toxigenic fungi and quantifies aflatoxin analogues in retail culinary spices across varying microclimatic environments. An observational surveillance study was conducted using purposive sampling of onion, turmeric, and pepper matrices from traditional markets and modern supermarkets. Fungal characterization utilized Potato Dextrose Agar and Nash-Snyder media. Precise quantification of Aflatoxins B1, B2, G1, and G2 was executed via high-performance liquid chromatography coupled with fluorescence detection (HPLC-FLD) and post-column derivatization. Mycological isolation confirmed pervasive colonization by Aspergillus flavus, A. niger, Penicillium spp., and Fusarium oxysporum. Method validation yielded excellent recovery (greater than 85%) and precision. Supermarket-sourced pepper (Sample C4) exhibited catastrophic hyper-contamination, with Aflatoxin B1 at 45.35 ppb and total aflatoxins at 99.35 ppb. Turmeric demonstrated intrinsic resistance, with maximum Aflatoxin B1 at 1.41 ppb. Non-parametric Spearman rank analysis revealed a significant positive correlation between trapped packaging micro-humidity and aflatoxin synthesis. In conclusion, modern non-vacuum packaging methodologies drastically elevate trapped micro-humidity, heavily driving the logarithmic growth and toxicological output of Aspergillus. Strict regulatory enforcement of storage humidity and water activity monitoring is urgently required in commercial retail sectors.
Multi-Response Desirability Optimisation of Sucrose Charge in Black-Tea Kombucha: Ethanol, Acetic Acid, and Biocellulose as Critical Quality Attributes Eki Noor Istiqomah; Sri Hartati Yuliani
Natural Sciences Engineering and Technology Journal Vol. 6 No. 1 (2026): Natural Sciences Engineering and Technology Journal
Publisher : HM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37275/nasetjournal.v6i1.76

Abstract

Kombucha is a functional beverage produced by a symbiotic consortium of acetic acid bacteria and osmotolerant yeasts, and its commercial acceptability depends on a narrow compliance window in which residual ethanol must remain below 0.50% w/v while organic acidity is sufficient for flavour and microbial safety. The initial sucrose charge is the single manipulable process parameter that governs both outcomes, yet it is rarely treated as a formally optimised critical process parameter. Four sucrose charges (5, 10, 15 and 20% w/v) were evaluated in black-tea kombucha fermented statically for 14 days at 25–28 °C with a standardised 50 g pellicle and 10% v/v starter, three vessels per level. Composites were assayed in analytical triplicate by GC-FID (ethanol), ion-exclusion HPLC (acetic acid), potentiometry (pH) and alkalimetry (titratable acidity), with calliper measurement of pellicle thickness. Data were analysed by one-way ANOVA with Shapiro–Wilk, Levene and lack-of-fit diagnostics, Tukey's HSD, polynomial response modelling and Derringer–Suich desirability optimisation. Sucrose charge affected every attribute (all p < 0.001; η² = 0.685–0.998). Ethanol was biphasic, peaking at 0.341 ± 0.007% w/v (95% CI 0.324–0.359) at 10% sucrose — only 68% of the compliance threshold — whereas acetic acid fell monotonically and the acetification index collapsed 9.9-fold from 5% to 20% sucrose. Pellicle thickness increased strictly linearly (R² = 0.974). Composite desirability identified 19.1% w/v as the predicted optimum within a 15–20% w/v design space, with 15% preferred when ethanol headroom is prioritised. Sucrose charge is a tractable, instrument-free control lever for halal-compliant kombucha manufacture.

Page 7 of 7 | Total Record : 62

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