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Halal Center University of Ahmad Dahlan
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Aplikasi metode FTIR kombinasi kemometrika untuk analisis lemak daging tikus pada nugget ayam Any Guntarti; Mustofa Ahda; Aprilia Kusbandari; Dimas Atmadja
Journal of Halal Science and Research Vol. 1 No. 1 (2020): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v1i1.1837

Abstract

Indonesia termasuk di urutan ke 13  jumlah  penduduk  muslim terbesar di dunia, yang sangat  memperhatikan halal haram pada makanan terutama nugget. Nugget merupakan makanan yang menjadi favorit bagi anak-anak. Beberapa pedagang dicurigai memalsukan atau  mencampurkan nugget ayam dengan menggunakan daging lain, seperti daging tikus. Tujuan penelitian ini  mengaplikasikan metode spektrofotometri Fourier Transform Infra Red dengan kemometrika untuk analisis lemak daging tikus pada nugget. Sampel referensi nugget ayam dan tikus dibuat variasi 7 konsentrasi, yaitu 0%, 25%, 35%, 50%, 65%, 75%, 100% dan 5 sampel kornet pasaran yang dibeli di wilayah Kecamatan Umbulharjo, Kota Yogyakarta. Selanjutnya dilakukan ekstraksi dengan  Soxhlet, pelarut n-heksan teknis, 4-5 jam pada suhu 69-70oC untuk memperoleh lemak. Lemak dianalisis menggunakan metode spektrofotometri FTIR untuk menghasilkan data spektra inframerah. Data tersebut kemudian dianalis dengan kemometrika PLS dan PCA. Hasil Analisis diperoleh bilangan gelombang maksimal pada 900-1700 cm-1.Analisis kemometrika PLS (partial least square), diperoleh model analisis dengan nilai koefisien determinasi (R2) sebesar 0,9985 dengan persamaan y= 0,9898x + 0,3985 dan nilai parameter RMSEC 1,14%, RMSEP 0,67%, dan RMSECV 0,98%. Analisis dengan PCA (principal component analysis) antara nugget ayam 100% dan tikus 100% dapat dibedakan secara jelas.  Metode spektrofometri FTIR dapat digunakan untuk aplikasi analisis lemak daging tikus pada nugget ayam, yang dikombinasikan kemometrika PLS dan PCA pada bilangan gelombang 900-1700 cm-1. Analisis PCA dengan 5 sampel pasaran menunjukkan bahwa nugget pasaran memiliki kemiripan sifat fisika kimia dengan nugget ayam 100%. 
An informative search of dyes content rhodamin b in blusher, lipstick, and eyeshadow cosmetics Husnul Haryati; Any Guntarti
Journal of Halal Science and Research Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (665.092 KB) | DOI: 10.12928/jhsr.v3i1.6844

Abstract

Decorative cosmetics are preparations used to beautify the appearance and cover up flaws in the skin, such as blemishes on the skin so that the user looks fresher. Examples of decorative cosmetics include lipstick, blusher, eye shadow, and so on, which are usually given the addition of synthetic dyes such as rhodamine. The addition of rhodamine B dye to cosmetics is not permitted. However, the use of dyes is still widely abused by irresponsible people. This review article aims to see whether Rhodamine B dye is present in decorative cosmetics such as blusher, lipstick, and eye shadow. I am writing review articles by searching using search engine assistance, namely Google Scholar, PubMed, and Science Direct. A literature search was performed using the following keywords or terms and strategies: "analysis" OR "determination" OR "Rhodamine B" AND "cosmetics" AND "lipstick" OR "blush" OR "eye shadow.” Data used in the review of this article refers to studies or studies that have been carried out previously, namely in the form of articles or journals for the last five years, from 2015 to 2019, and other sources such as textbooks and these data. The results obtained in the search for articles were from 125 journals. They are then selected based on predetermined inclusion criteria. Seven journals fall into the inclusion criteria. The sample criteria include registered BPOM, not registered with BPOM, red and inexpensive color. The search results concluded that there are still many rhodamine B coloring agents in decorative cosmetics circulating in Indonesia, such as blush, lipstick, and eye shadow. Dede Komarudin did the highest levels of Rhodamine B in Siva Fauziah, Ratih Pramintari (2019) with a blush on a 776.98 μg/mg sample taken from Jatinegara Market, Jakarta.
Traditional literature review: investigation of rhodamine b on street foods and sauce products in Indonesia Aulia Dwi Agsari; Any Guntarti
Journal of Halal Science and Research Vol. 4 No. 1 (2023): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v4i1.6987

Abstract

Food is one of the most important basic human needs for growth and development. Generally, the types of food cater to tastes and look attractive. To make it look attractive and have good taste is usually added with food additives. The food products with the most coloring added are street foods, red sauces, and rainbow cakes that children love. Rhodamine B is a prohibited coloring agent and is not present in food because, for a long time, it will cause liver damage, tumors, and cancer. Therefore, an article review was conducted to determine the levels and methods that can be used to analyze Rhodamine B from several research journals that have been conducted. The literature review method uses the following keywords or terms and strategies: "analysis" AND "rhodamine B" AND "food" OR "chili sauce" for searches on PubMed and Science Direct, while Google Scholar uses the keywords "Analysis, Rhodamine B, makanan, Sauce." And the inclusion criteria used were: (1) research articles in the form of journals published in the last ten years (2010-2020), using both English and Indonesian, full text; (2) Articles that discuss the analysis of Rhodamine B in snack foods and sauces located in Indonesia; (3) proved to be positive for Rhodamine B. The results of the reviewed articles showed that there was still Rhodamine B content in snack foods and sauces used by traders. The analytical methods used for identification were TLC, color detection with wool yarn, Rhodamine B Rapit-test Kit, UV-Vis spectrophotometer, and Gravimetry. The highest levels of Rhodamine B were found at 194 ppm in tomato sauce. The review of articles that have been conducted shows that there is still Rhodamine B found in snack foods and sauces by traders, which can be harmful to health in the long and short term.
Co-Authors Aprilia Kusbandari, Aprilia Aulia Dwi Agsari Dimas Atmadja Husnul Haryati Mustofa Ahda