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All Journal Wahana-Bio: Jurnal Biologi dan Pembelajarannya BIOEDUSCIENCE JRST (Jurnal Riset Sains dan Teknologi) Indonesian Food Science and TechnologyJournal Journal of halal product and research (JHPR) Keluwih: Jurnal Sains dan Teknologi BiosciED: Journal of Biological Science and Education Journal of Experimental and Clinical Pharmacy (JECP) Muhammadiyah Journal of Nutrition and Food Science (MJNF) Jurnal Farmasi Sains dan Praktis Eruditio : Indonesia Journal of Food and Drug Safety Borneo Journal of Pharmacy
Sophian, Alfi
Pusat Pengembangan Pengujian Obat Dan Makanan Nasional, Badan Pengawas Obat Dan Makanan. Jl. Percetakan Negara, No. 23. Jakarta Pusat,10560, Indonesia
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PENGUJIAN SALMONELLA TYPHIMURIUM ATCC 14028 PADA PRODUK SOSIS, NUGGET, BAKSO, OTAK-OTAK, TEMPURA DAN CILOK MENGGUNAKAN KIT RAPID TEST Sophian, Alfi; Muindar, Muindar
Journal of Experimental and Clinical Pharmacy (JECP) Vol 1, No 1 (2021): Februari, 2021
Publisher : Poltekkes Kemenkes Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jecp.v1i1.198

Abstract

Pengujian Salmonella typhimurium ATCC 14028 menggunakan rapid test kit dilakukan di laboratorium pengujian mikrobiologi dan biologi molekuler Badan Pengawas Obat dan Makanan di Gorontalo. Penelitian dengan menggunakan rapid test kit merupakan penelitian sederhana yang membutuhkan waktu yang relatif lebih singkat dibandingkan dengan menggunakan teknik konvensional. Tujuan penelitian ini adalah untuk melihat cara kerja rapid test kit dalam mendeteksi bakteri Salmonella typhimurium ATCC 14028 yang dibubuhi beberapa produk olahan pangan. Sampel terdiri dari 12 ulangan dengan 6 jenis produk pangan diantaranya sosis, nugget, bakso, otak-otak, tempura dan cilok. Kontrol positif dibuat dari kultur Salmonella typhimurium ATCC 14028 fase 2, sedangkan kontrol negatif menggunakan sampel sosis, nugget, bakso, otak-otak, tempura dan cilok yang disterilkan. Konsentrasi kontrol positif yang digunakan diambil dari budaya kerja keruh dan disamakan menurut standar Macfarland 1. Analisis data dilakukan secara kualitatif berdasarkan perubahan warna kit pada sampel dibandingkan dengan kontrol positif dan negatif. Berdasarkan hasil penelitian didapatkan bahwa semua sampel terdeteksi Salmonellatyphimurium ATCC 14028. Penelitian ini menyimpulkan bahwa rapid test kit dapat digunakan untuk mendeteksi Salmonella typhimurium ATCC 14028 pada produk sosis, nugget, bakso, otak-otak, tempura dan cilok.Kata kunci: Cepat, Test Kit, Salmonella typhimurium, Otak-Otak.
Detection for Salmonella typhimurium ATCC 14028 on Sausage, Nugget, Meatballs, Otak-Otak, Tempura and Cilok Products Using the Kit Rapid Test Alfi Sophian; Muindar Muindar
Journal of Experimental and Clinical Pharmacy (JECP) Vol 1, No 1 (2021): Februari, 2021
Publisher : Poltekkes Kemenkes Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jecp.v1i1.198

Abstract

Testing for Salmonella typhimurium ATCC 14028 using a rapid test kit was carried out in the microbiology and molecular biology testing laboratory of the Food and Drug Administration in Gorontalo. Research using a rapid test kit is a simple study that requires a relatively shorter time than using conventional techniques. The purpose of this study was to see the work of the rapid test kit in detecting Salmonella typhimurium ATCC 14028 spiked on several food processed products. The sample consisted of 12 replications with 6 types of food products including sausages, nuggets, meatballs, otak-otak, tempura and cilok. Positive controls were made from Salmonella typhimurium ATCC 14028 phase 2 cultures, while negative controls used sterilized samples of sausage, nuggets, meatballs, otak-otak, tempura and cilok samples. The concentration of positive control used was taken from turbid work culture and equalized according to Macfarland standard 1. The data analysis was performed qualitatively based on the change in the colour of the kit in the sample which was compared to positive and negative controls. Based on the results of the study, it was found that all samples were detected Salmonella typhimurium ATCC 14028. This study concludes that the rapid test kit can be used to detect Salmonella typhimurium ATCC 14028 in sausage products, nuggets, meatballs, otak-otak, tempura and cilok
Species DNA Detection Using PGR Gene Genetic Markers in Chicken Nuggets: Species DNA Detection Using PGR Gene Genetic Markers in Chicken Nuggets Alfi Sophian
Indonesian Food Science & Technology Journal Vol. 5 No. 1 (2021): Vol 5 No 1, December 2021
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Species DNA detection using genetic markers of the PGR gene on chicken nuggets was carried out to see whether these genetic markers could be used to test species DNA detection in chicken nuggets food products. The test method used in this study is a real-time PCR test method using the SYBR green technique where the test results can be either Ct or Tm values ​​which indicate amplification or detection. The results of DNA isolation showed that the concentration and purity of the isolated DNA were in the range of 35.10 ng/µL – 36.10ng/µL with an average of 35,488 ng/µL. As for the purity value measured at the A260/A280 wavelength, the results were obtained with a purity range between 2,110 – 2,250 with an average of 2,165. For the results of real-time PCR amplification, the Ct value of the chest sample was at 24.50, the Ct LOD value was at 21.20 and the Ct value of the positive control was 27.10. For the Tm value of the busty sample at 81.10, the Tm LOD value at 81.20 and the positive control Tm value at 82.10. In a conclusion, in this study, genetic markers of the PGR gene can be used to test specific DNA detection of chicken species in chicken nugget products.
Analisis Hasil Isolasi DNA dari Bulu Ayam yang Dicuplik dari Pangkal Bulu Muda, Pangkal Bulu Tua dan Ujung Bulu Alfi Sophian
BIOEDUSCIENCE Vol 5 No 2 (2021): BIOEDUSCIENCE
Publisher : Universitas Muhammadiyah Prof. Dr. Hamka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (326.903 KB) | DOI: 10.22236/j.bes/526211

Abstract

Background: The goal was to provide information on the use of DNA templates in chicken samples so that the molecular research sampling process may employ feathers instead of hurting the test animals. Method: The sample used consisted of 10 Bangkok chickens which were sampled for young feathers and old feathers and the tips of the feathers. Quantitative techniques by comparing the results of DNA isolation which were analyzed using a nano photometer and then confirmed using real-time PCR with the SYBR green method. Result: The analysis of purity and concentration showed that at the base of young chicken feathers, the average value of purity was at 1,790, with an average value of the concentration of 4,210. At the base of the old feather, the average value of purity was 0.638, with an average concentration value that was not detected. Likewise, at the tip of the feather, the average purity value is 0.894 and the concentration value is not detected. Confirmation tests performed on all samples using the real-time PCR melt curve method showed that all samples were detected with a Tm value of 78.5 for young feathers, 78.5 for old feathers, 79.0 for positive controls and 78.7 for positive controls, while negative controls were not detected. Conclusion: DNA isolation can be carried out at the base of the young feathers, the base of the old feathers and the tips of the feathers.
Detection of Species DNA in Chicken Meatball Products Using NGF Genes as Molecular Markers: Detection of Species DNA in Chicken Meatball Products Using NGF Genes as Molecular Markers Alfi Sophian
BiosciED: Journal of Biological Science and Education Vol. 2 No. 2 (2021): BiosciED December 2021
Publisher : FKIP, Universitas Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37304/bed.v2i2.3422

Abstract

Species DNA detection in chicken meatball products using the NGF gene as a molecular marker was carried out to see if the NGF gene could be used to test species DNA detection in chicken meatball processed food products. The test method used in this study is the SYBR green test method which is read using real-time PCR and the extraction technique used is the centrifuge column technique. The test results in this technique can be in the form of Ct (Cycling) and Tm (Melting Temperature) values. The results showed that the DNA isolation carried out showed that the concentration and purity of the isolated DNA were in the range of 51,100 ng/µL – 52,300ng/µL with an average of 51,883 ng/µL. As for the value of purity is the absorption value measured at wavelength A260/A280, the results are obtained in the range between 1,850 – 1,920 with an average of 1,880. The results of the real-time PCR analysis obtained the Ct value of the chest sample at 21.10, the Ct LOD value at 25.20 and the positive control Ct value at 20.30. For the Tm value of the busty sample at 78.20, the Tm LOD value at 78.80 and the positive control Tm value at 79.10. Based on the results of this study, it can be concluded that the genetic markers of the NGF gene can be used to test specific DNA detection of chicken species in processed chicken meatball products so that this test method can be used to detect species DNA.
Escherichia coli Bacteria Test on Polluted Meatballs With Several Variations of Positive Control Concentration: Escherichia coli Bacteria Test on Polluted Meatballs With Several Variations of Positive Control Concentration Alfi sophian
BiosciED: Journal of Biological Science and Education Vol. 3 No. 1 (2022): BiosciED June 2022
Publisher : FKIP, Universitas Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37304/bed.v3i1.4908

Abstract

Escherichia coli bacteria test on contaminated meat processed food products with several variations of positive control concentrations was carried out to provide additional information about determining the LOD value in the test method for the detection of Escherichia coli pathogenic bacteria. The purpose of this study was to detect and identify bacterial contamination of Escherichia coli ATCC 25922 in contaminated meat processed food products with variations in the concentration of positive control. The method used to identify is the enrichment method, using enrichment media to grow the suspected target bacterium Escherichia coli ATCC 25922 spiked in meat-processed food products, followed by isolation using selective media and ending with confirmation and affirmation tests. The samples used were 10 packages of processed meat food products. The samples were then spiked using various concentrations of positive control Escherichia coli 5, 10, 50, and 100 colonies/gr. The data from the research showed that all samples from the treatment of variations in the concentration of spike positive controls were detected and identified the presence of Escherichia coli ATCC 25922. Based on the results of this study, it can be concluded that all samples spiked with various variations in the concentration of positive control were detected and identified Escherichia coli ATCC 25922.
Isolasi DNA pada Produk Otak-Otak Ikan Bandeng Sri Utaminingsih; Sofia Dyah Utami; Alfi Sophian
Muhammadiyah Journal of Nutrition and Food Science (MJNF) Vol 3, No 1 (2022): Muhammadiyah Journal of Nutrition and Food Science (MJNF)
Publisher : Faculty of Medicine and Health Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/mjnf.3.1.36-41

Abstract

Latar belakang: Analisis mutu DNA hasil isolasi merupakan teknik analisis yang digunakan untuk mengetahui kualitas DNA hasil isolasi sehingga meminimalkan kegagalan proses amplifikasi dalam analisis molekuler. Tujuan: Tujuan dilakukan penelitian ini adalah untuk melihat mutu DNA hasil isolasi pada produk pangan olahan ikan berupa otak-otak ikan bandeng.  Prosedur ekstraksi DNA mengikuti protokol ekstraksi manual kit yang digunakan. Analisis mutu DNA hasil isolasi diukur menggunakan nanophotometer, dimana analisis mutu berdasarkan nilai konsentrasi dan kemurnian DNA hasil isolasi. Analisis data dilakukan menggunakan uji rata-rata nilai konsentrasi dan kemurnian. Hasil: Berdasarkan hasil analisis mutu DNA diperoleh hasil konsentrasi DNA berada pada kisaran 9.6 – 18.5 dengan nilai rata-rata DNA hasil isolasi berada pada nilai 13.4 ng/µL, sedangkan nilai kemurnian yang dibaca pada panjang gelombang A260/A28 berada pada kisaran 1.64 – 1.87, dengan nilai rata-rata berada pada nilai 1.79. Simpulan: Sehingga dapat disimpulkan bahwa DNA hasil isolasi yang dilakukan pada sampel produk pangan olahan otak-otak ikan bandeng menunjukkan nilai konsentrasi dan kemurnian yang masuk dalam kategori hasil isolasi DNA yang baik.
DETECTION OF SALMONELLA TYPHIMURIUM BACTERIA ON BAKERY PRODUCTS SAMPLES USING BOILING ISOLATION TECHNIQUE Alfi Sophian; Ratna Purwaningsih; Muhammad Tri Sutrisno; Purwadi Purwadi; Arif Wahyudi
Jurnal Farmasi Sains dan Praktis Vol 8 No 3 (September-December 2022)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/pharmacy.v8i3.5550

Abstract

Detection of Salmonella typhimurium ATCC 14028 bacteria in bakery product samples by real-time PCR using boiling isolation technique. The basis of this research is to have an impact on economic value in carrying out the confirmation test for Salmonella typhimurium ATCC 14028, where testing is carried out conventionally will require large costs, so it is necessary to innovate in terms of modifying the testing phase so that it is more effective and efficient. The purpose of this study was to see whether the boiling isolation technique could be used for the detection test for Salmonella typhimurium ATCC 14028 on bacterial product samples. The sample in this study consisted of 15 types of bacterial product samples spiked with Salmonella typhimurium ATCC 14028 cultures that had been cultured into phase 2 working cultures. The method used in this study was qPCR analysis using the SYBR Green method. The results of real-time PCR analysis obtained Ct values in the range 7.55 - 8.91 with an average of 8.28 and a Tm value in the range 85.50 - 86.20 with an average of 85.77 Based on these data it can be concluded that the detection of Salmonella typhimurium bacteria ATCC 14028 with real-time PCR using boiling isolation technique can be applied for testing on bakery product samples.
Analisis Nilai Kemurnian DNA Menggunakan Nano Fotometer pada Rasio 260/230 yang Diisolasi dari Produk Nugget Alfi Sophian; Yustina Yustina
Muhammadiyah Journal of Nutrition and Food Science (MJNF) Vol 3, No 2 (2022): Muhammadiyah Journal of Nutrition and Food Science (MJNF)
Publisher : Faculty of Medicine and Health Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/mjnf.3.2.82-86

Abstract

Latar belakang: Parameter nilai kemurnian yang dianalisis dari panjang gelombang dengan rasio 260/230 merupakan parameter validasi sekunder yang digunakan untuk melakukan analisis mutu DNA hasil isolasi pada produk nugget ayam. Tujuan: Tujuan dari dilakukannya penelitian ini adalah untuk memberi informasi tentang nilai analisis kemurnian DNA hasil isolasi yang dibaca pada rasio 260/230.  Dengan diperolehnya informasi dari hasil penelitian ini diharapkan dapat memberi manfaat terhadap penelitian sejenis yang relevan. Metode: Metode yang digunakan dalam penelitian ini adalah metode isolasi DNA menggunakan teknik spin kolom, kemudian DNA hasil isolasi yang diperoleh dibaca menggunakan nano fotometer pada rasio 260/230. Hasil: Hasil pengukuran kemudian dihitung nilai rata-rata dan standar deviasinya.  Berdasarkan hasil pengukuran DNA hasil isolasi diperoleh hasil kemurnian yang dibaca pada rasio A260/A230 berada pada kisaran 1,98 – 2,10, dengan nilai rata-rata berada pada nilai 2,043. Simpulan: Berdasarkan hasil tersebut maka dapat disimpulkan bahwa DNA hasil isolasi yang diperoleh menunjukkan kualitas DNA yang baik berdasarkan syarat mutu nilai kemurnian DNA pada rasio 260/230 yaitu pada kisaran 2,0 – 2,2.
Analisis DNA Hasil Isolasi Pada Produk Pangan Olahan Ikan (Surimi Ikan) Menggunakan Nano Photometer Sofia Dyah Utami; Sri Utaminingsih; Alfi Sophian
JRST (Jurnal Riset Sains dan Teknologi) Volume 7 No. 1 Maret 2023: JRST
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (725.027 KB) | DOI: 10.30595/jrst.v7i1.15180

Abstract

Analisis mutu DNA untuk melihat kualitas DNA hasil isolasi merupakan sebuah teknik analisis yang dapat digunakan untuk mendukung pengujian bidang biologi molekuler yang menggunakan instrumen PCR atau real-time PCR. Tujuan dari penelitian ini adalah untuk menganalisis kualitas DNA hasil isolasi pada sampel produk pangan olahan ikan.  Manfaat penelitian ini diharapkan dapat menjadi sumber informasi yang mendukung penelitian di bidang molekuler pada ruang lingkup pengawasan mutu dan autentifikasi pada produk pangan olahan ikan. Analisis DNA hasil isolasi dianalisis menggunakan NanoPhotometer untuk mengukur nilai konsentrasi dan kemurnian dengan panjang gelombang A260/A280. Data yang diperoleh dari hasil pengukuran kemudian diinterpretasikan menggunakan nilai uji rata-rata untuk menganalisis mutu DNA hasil isolasi. Data hasil penelitian menunjukan nilai konsentrasi DNA berada pada kisaran 14,5 – 17,8 dengan rata-rata nilai konsentrasi berada pada 16,1. Untuk nilai kemurnian DNA hasil isolasi berada pada kisaran 1,89 – 2.07 dengan rata-rata nilai kemurnian berada pada 1,97.  Dengan hasil tersebut maka dapat disimpulkan bahwa hasil isolasi DNA yang diukur menggunakan nano fotometer menunjukkan nilai kualitas DNA hasil isolasi yang baik.
Co-Authors Aditya Anugerah Marusaha Sitorus Andi Syukur Arif Wahyudi Dewi Rahmawati Diana Tri Wulan Eka Putri Juniarti Igirisa Eni Cahyaningsih La Ode Nasir Marcella Sutanta Muhammad Luthfi Amirullah Muhammad Tri Sutrisno Muindar Muindar Muindar Muindar Muindar, Muindar Purwadi Purwadi Ratna Purwaningsih Ratna Purwaningsih Ratna Purwaningsih Sofia Dyah Utami Sofia Dyah Utami Sri Utaminingsih Sri Utaminingsih Sri Utaminingsih Sri Utaminingsih Tirta Setya Bhakti Yusrina Nabila Yustina Yustina