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Calcium oxide from Pomacea canaliculata and Babylonia spirata snails Septiani, Triayu; Hidayati, Nurlisa; Mohadi, Risfidian
Science and Technology Indonesia Vol 2 No 3 (2017): July
Publisher : ARTS Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (444.253 KB) | DOI: 10.26554/sti.2017.2.3.68-70

Abstract

The preparation of CaO from golden snail (Pomacea canaliculata) and lion snail (Babylonia spirata) through decomposition at various temperature i.e 700o, 800o, 900o and 1000oC during 3 hours has been carried out. Calcium oxide from decomposition was characterized using X-Ray diffractometer.  Furthermore, the characterization was continued using FT-IR spectrophotometer and determination of surface area using BET analysis. The results showed that the optimum temperature for preparation of CaO from  golden snail and lion snail at  900oC with 2q values are: 32.2° , 37.4o , 54o , 64.2o , 67.3° and 32.4°, 37.5°, 67.5 °,  respectively. FT-IR spectra showed characteristic vibrations for the Ca-O in the sample golden snail and lion snail combustion products at a temperature of 900oC. Ca-O absorption of golden snail samples in the wavenumber around 362.62 cm-1 and lion snail seen in wavenumber around 384.76 cm-1 indicating the presence of Ca-O vibration of the metal oxide of preparation. Golden snail and the lion snail combustion at 900oC temperature of each sample which has a surface area of 20.495 m2/g, while the lion snail 17.308 m2/g.  The pore diameter of golden snail 3.753 nm and 11.319 nm of lion snail. All CaO can be categorized as mesoporous material. Keywords: golden snail, lion snail, decomposition, CaO
Analisis Kualitatif Kandungan Boraks Pada Bahan Pangan Daging Olahan dan Identifikasi Sumber Boron dengan FTIR – ATR Septiani, Triayu; Roswien, Anna P
Indonesia Journal of Halal Vol 1 (1) 2018
Publisher : Pusat Kajian Halal Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (316.391 KB) | DOI: 10.14710/halal.v1i1.3403

Abstract

ABSTRAK?Pangan terbagi menjadi pangan alami dan pangan olahan, pangan olahan umumnya menggunakan berbagai food additive agar memiliki shelf life yang panjang, rasa yang lezat dan penampilan yang menarik. Bahan tambahan pangan yang digunakan pada proses produksi pangan harus menggunakan bahan tambahan pangan yang disetujui oleh FDA dan Codex Alimentarius. Namun, pada prakteknya produsen juga seringkali menambahkan bahan tambahan pangan yang telah dilarang dan bersifat karsinogenik. Salah satu bahan yang dilarang penggunaannya dalam pengolahan pangan adalah boraks, namun bahan ini masih sering digunakan oleh produsen nakal karena harganya yang murah dalam memproduksi pangan olahan. Boraks atau natrium tetraborate yang umum digunakan sebagai pengawet merupakan senyawa dengan BM 381.37. Tujuan dari penelitian ini adalah untuk mengetahui keberadaan boraks dalam pangan daging olahan seperti bakso. Pada penelitian ini menggunakan bakso yang diperoleh dari pasar tradisional dan pedagang kaki lima di sekitar Universitas YARSI. Hasil dari penelitian ini adalah sepuluh sampel dengan berat pada kisaran 39.3470 ? 55.6263 telah diuji kualitatif dengan pengulangan sebanyak dua kali menggunakan turmeric paper menunjukkan mengalami perubahan warna yang mengindikasikan sampel positif mengandung boraks. Pengujian kualitatif juga dilanjutkan dengan menggunakan FTIR spectrometry untuk mengidentifikasi finger print pada boric acid, natrium tetraborate, dan disodium tetraborate. Perbedan finger print pada transmitant boric acid, natrium tetraborate, dan disodium tetraborate diamati pada region wavenumber 1800 ? 600 cm-1.Key Words : Boraks, Boric Acid, Sodium Tetraborate, Disodium Tetraborate
Identifikasi Daging Tikus Pada Produk Baso Dengan Metode Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis (SDS-PAGE) P. Roswiem, Anna; Septiani, Triayu
Jurnal Kedokteran YARSI Vol 26, No 2 (2018): MEI - AGUSTUS 2018
Publisher : Lembaga Penelitian Universitas YARSI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (139.464 KB) | DOI: 10.33476/jky.v26i2.394

Abstract

Bahan baku untuk membuat baso adalah daging hewan, pada umumnya dari daging sapi, ayam, ikan dan babi. Di beberapa daerah di Indonesia terjadi kasus baso tikus. Tujuan penelitian ini adalah menguji ada tidaknya kandungan daging tikus pada produk baso yang dijual di pasar Cempaka Putih-Kecamatan Kramat Jakarta Pusat dan di pedagang baso atau mie baso di sekitar kampus Universitas YARSI Jakarta. Daging adalah protein salah satu metode untuk mengidentifikasi protein adalah metode Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis (SDS-PAGE). Hasil penelitian menunjukkan bahwa dari 6 sampel baso terindikasi ada 2 sampel baso dengan nomor 1 dan 5 yang dibuat dari campuran daging sapi dan tikus; ada 1 sampel baso dengan nomor 6 yang terbuat dari daging tikus; dan 2 sampel baso dengan nomor 2 dan 3 yang terbuat dari campuran sapi  dan babi, dan hanya 1 sampel baso dengan nomor sampel 4 yang benar-benar terbuat dari daging sapi.
Identifikasi Formaldehida Dalam Tahu Dan Mie Basah Pada Produk Pedagang Jajanan Di Sekitar Kampus Universitas YARSI Jakarta Priangani Roswiem, Anna; Septiani, Triayu
Jurnal Kedokteran YARSI Vol 26, No 3 (2018): SEPTEMBER - DESEMBER 2018
Publisher : Lembaga Penelitian Universitas YARSI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33476/jky.v26i3.754

Abstract

Formalin (larutan Formaldehida 37% dalam air) sering disalahgunakan fungsinya untuk mengawetkan  makanan / bahan makanan seperti tahu dan mie basah. Di sekitar kampus Universitas YARSI Jakarta, banyak pedagang jajanan yang menggunakan bahan baku tahu dan mie basah, seperti gorengan tahu, tahu krispi, tahu goreng untuk ketoprak, baso tahu dan mie ayam. Tujuan penelitian ini adalah untuk menganalisis kandungan formaldehida pada tahu dan mie basah pada produk pedagang jajanan di sekitar kampus Universitas YARSI Jakarta. Analisis kualitatif adanya formaldehida dalam sampel, dilakukan dengan metode asam kromotropat yang dimodifikasi, dan analisis kuantitatif dengan metode spetrofotometri dengan pereaksi Nash pada λ 413 nm. Hasil penelitian menunjukkan bahwa semua produk berbahan baku tahu dan mie basah pada pedagang jajanan di sekitar kampus Universitas YARSI Jakarta menggunakan bahan baku tahu dan mie basah yang ditambah bahan pengawet formalin dengan kadar formaldehida dalam tahu berkisar antara (13,9–183,3) ppm dan dalam mie basah berkisar antara (13,9–408,3) ppm. 
Detection of Porcine DNA in Processed Beef Products Using Real Time – Polymerase Chain Reaction Septiani, Triayu
Indonesian Journal of Halal Research Vol 1, No 2 (2019): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v1i2.5601

Abstract

Meat is one of food materials which has protein source and mostlyconsumed by non-vegetarian. Consuming halal food is an obligation for every Muslim. Meat processed products usually contaminated by pork. One of technique that is often chosen as an authentication process for proofing halalness of the product is PCR technique, one of PCR technique which most commonly used is RT-PCR. RT-PCR technique was chosen as identification method because it has high accuration for detection of porcine DNA in fresh meat and processed products. RT-PCR is the amplification technique in the specific regions that are restricted by two oligonucleotide with the help of polymerase enzymes. Annealing is the first process of RT-PCR analysis who was primary attachment to the DNA template that determines the specificity and amount of DNA produced. In this study, extraction kit and detection kit were used for analysis Porcine DNA in meatballs. The results obtained from this study were from whole DNA samples, which had DNA purity ranging from 1.82 to 1.93. From the all samples three of them containing porcine DNA. The positive samples shown from amplification curves who was specifically formed when probes reacts with porcine gene.
The Effect of Storage Duration on Fruit Juices Made With or Without the Addition of Yeast Towards Its Alcohol Content Roswiem, Anna Priangani; Septiani, Triayu; Yuliwulandari, Rika
Indonesian Journal of Halal Research Vol 1, No 2 (2019): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v1i2.5753

Abstract

Fruit juice is a healthy beverage. However, we must be careful in handling or consuming such juice, especially in relation to its storage time. The Prophet of Muhammed PBUH in his hadith prohibits to drink fruit juices that have been stored for more than 3 days, as its legal status changes from Halal into Haram.In accordance with the development of science and technology, many methods could be used to measure alcohol content in a sample; such as Gas Chromatography-Mass Spectroscopy method (GC-MS). Therefore the objective of this research was to analyze the alcohol content of various fruit juices made with or without the addition of yeast and  being stored within 1, 2, and 3 days using GC-MS, as well as its relation to the hadith Matn of the Prophet Muhammad PBUH regarding its law. Results showed that alcohol (ethanol) content of various fruit juices : red grapes, green grapes, dates, pomegranate and durian, made without the addition of yeast which stored for 3 days, in consecutive order were 0.524; 0.144; 0.214; 0.143 and 0.314% v/v. While alcohol (ethanol) content of various fruit juices : red grapes, green grapes, dates, pomegranate and durian, made with the addition of 10 g/L yeast were  and stored for 3 days were 0.618; 0.921; 0.901; 0.575 and 1.202% v/v constitutively. Alcohol content of red grapes fruit juices of 0.524% v/v was the highest alcohol content (in juices) which is still Halal to be consumed.
Detection of Mice DNA in Meatballs Using Real Time – PCR Septiani, Triayu; Pendrianto, Pendrianto
Jurnal Enviscience Vol 2, No 2 (2018): Kesehatan Lingkungan
Publisher : Jurnal Enviscience

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (338.591 KB) | DOI: 10.30736/.v2i2.66

Abstract

Meat is one of perishable food and has the high of water content and protein content. Meatballs are processed food who are using meat as main ingredient and other ingredients, such tapioca flour, salt, pepper, and the other ingredients as food additives. Meatballs is the mostpopular because has tasty flavor, high protein content, especiallyessential amino acids.In Indonesia, until now there were still cases of counterfeiting of processed meat products. One of method is mixing the beef meat and other animalsmeat in the making process to reduce production costs, so that similar products can be obtained at a much lower cost. One common case is the mixing of beef meat with rat meat. This study aims to identify meatballs contaminated by rat meat. Meatball samples used do not have Halal certificate from LPPOM MUI. From the results of the study, obtained the green amplification curve with the highest peak showed positive control of rat DNA, followed by three other green curves from the sample that showed the occurrence of amplification, thus indicating samples positive containing rat DNA. In the positive sample, the rat DNA concentration in the sample is quite low which can be seen from the intensity of the peak produced on the amplification curve when compared with positive control. Keywords :DNA, Meat,Meatballs, Rat, RT ? PCR