Judul: Systematic Review on Volatile Profile Compound and Its Application in Species Identification for Halal Authentication
Abstrak: Volatilomic is an emerging research area where its rapidness and accuracy in its diagnostic ability have been reported to be promising and also is economically favorable. Meat and meat-based food produces certain composition of volatile compounds which can be utilized in identification of its origin and consequently be used for food authentication. Systematic literature review on various publications was done to evaluate the use of volatiles in identification of meat-based food. This review focuses on the volatile profile compounds, various factors which could affect its production, its extraction and detection method, and its application in meat and meat-based food with a brief background discussing on the possibility on its utilization for halal authentication. The result shows that major component of volatile compounds associated with the aromas of meat are of from aldehydes, ketones and alcohols with each of type of meat having variation in its composition. There is no definite pattern. Most of these volatile compounds are the products of combination of Maillard reaction, Stecker degradation, or interaction of both, as well as thiamine degradation. Commonly used extraction method for meat samples is HS-SPME (Head Space-Solid Phase Microextraction) as it is solventless, having high sensitivity and practical. Main analysis method for detection of the metabolites volatile compounds is Gas Chromatography-Mass Spectrometry and is the most superior out of other method options. As for Halal authentication, there is a potential and possibility of utilizing volatile compound profile of meat species for such purpose but not enough evidence or scientific study to entirely rely on it alone. Therefore, require a further validation technique such as PCR. Further studies need to be conducted revolving utilization of meat volatile compound profiles for halal authentication.
Keyword: Volatile Compound Profile, Halal Authentication, Meat, Meat-Based Food

Judul: Volatilomic of Fish and Pork Gelatin Using HS SPME GC-MS for Halal Authentication
Abstrak: Gelatin merupakan komoditi pangan berasal dari bahan hewani yang sangat sulit ditelusuri kehalalannya karena asal muasal hewan tidak nampak secara fisik. Pembuatan gelatin juga melewati beberapa proses yang menimbulkan komponen pada gelatin tidak dapat dianalisis untuk mengetahui sumber asalnya. Autentikasi halal menjadi salah satu cara menghilangkan kekhawatiran masyarakat dalam status kehalalan gelatin yang beredar. Berbagai metode telah dikembangkan dalam eksplorasi pembeda komponen halal dan non-halal namun masih memiliki kelemahan diantaranya kesulitan mendeteksi protein yang terdenaturasi, proses analisis degan waktu yang cukup lama, membutuhkan instrumen yang sangat canggih, biaya yang tak terjangkau dan spesifitas yang rendah. Setiap gelatin memiliki aroma khas yang disebabkan oleh perbedaan komponen asam amino penyusun gelatin yang identik dengan bahan bakunya sehingga senyawa volatil berpotensi menjadi senyawa penanda pada gelatin. Penelitian ini bertujuan membandingkan profil senyawa volatil gelatin yang terbuat dari berbagai ikan dan gelatin babi menggunakan metode ekstraksi mikro fase padat-kromatografi gas-spektrometri massa (SPME/GC-MS) dan analisis data multivariat. Hasil penelitian menunjukkan bahwa metode kombinasi SPME dan GC-MS terbukti dapat mengklasifikasikan gelatin sesuai dengan profil senyawa volatilnya. Senyawa penanda yang paling berpengaruh pada kelompok gelatin ikan adalah hexadecane, sedangkan pada kelompok gelatin babi adalah decane. Keduanya berasal dari golongan hidrokarbon dan belum pernah dilaporkan pada penelitian sebelumnya terkait analisis gelatin. Namun, hexadecane pernah dilaporkan sebagai senyawa volatil dengan konsentrasi tertinggi pada daging babi, sedangkan decane dilaporkan sebagai senyawa volatil yang ada pada daging ikan., Gelatin is a food additive derived mainly from animal which halal status difficult to trace because the origin of animal is not visible. Gelatin also through several processes that make components can’t be analyzed to determine gelatin’s source. Various methods have been developed in the exploration of gelatins differentiation from various sources. There are several limitations, including difficulty in detecting denaturated proteins, long time analysis process, expensive, sophisticated instruments, and low specificity. Each gelatin has a typical aroma due to differences in the amino acid components which are identical to the raw material, so that volatile compounds have the potential to be marker compounds in gelatin. This study aims to compare the profile of volatile compounds of gelatin made from various fish and pork gelatin using solid phase micro-extraction method-gas chromatography-mass spectrometry (SPME/GC-MS) and multivariate data analysis. The results showed that the SPME and GC-MS combination method was proven to be able to classify gelatin according to the profile of its volatile compounds. The most influential marker compound in the fish gelatin group was hexadecane, while in the pork gelatin group it was decane. Both are derived from the hydrocarbon group and have not been reported in previous studies related to gelatin analysis. However, hexadecane has been reported as a volatile compound with the highest concentration in pork, while decane has been reported as a volatile compound in fish meat.
Keyword: Authentication, GC-MS, gelatin, SPME, volatile

Judul: Desain Kolam Retensi Berbantu Komputer di Cibuluh Kota Bogor
Abstrak: Kolam retensi berfungsi mengendalikan limpasan permukaan dan konservasi air hujan dalam menjaga akumulasi air tanah. Penelitian ini bertujuan mengetahui debit banjir rencana, mengetahui volume air yang harus ditampung kolam retensi, menentukan kapasitas volume tapungan kolam retensi yang optimal, menghasilkan rancangan desain teknis kolam retensi yang efektif, dan menghasilkan rencana anggaran biaya. Penelitian dilaksanakan di Kampung Cibuluh, Kelurahan Tanah Baru, Kecamatan Bogor Utara, Kota Bogor, Jawa Barat. Komulatif debit banjir yaitu 12,01 m3/det. Kapasitas sungai Ciheuleut adalah 9,38 m3/det. Kapasitas total volume kolam retensi sebesar 5272,52 m3. Kapasitas lahan pembangunan kolam retensi adalah 10481 m2. Luas kolam retensi yang bisa dibangun adalah 4241 m2. Kedalaman galian kolam retensi adalah 4 m sehingga kapasitas kolam retensi sebesar 16964 m3. Struktur kolam retensi berbentuk oval. Dimensi diameter terpendek sebesar 50 m dan diameter terpanjanng sebesar 108 m. Rencana kedalaman total kolam 6 m mampu menampung air maksimal 25446 m3. Direncanakan pintu air jenis sorong dengan bentang bebas 1300 mm x tinggi 1600 mm dengan debit 4,89 m3/detik. Dibutuhkan total 5 pintu air untuk kolam retensi pada inlet dan outlet. Biaya yang dibutuhkan dalam pembangunan Kolam Retensi Cibuluh adalah sebesar Rp13.680.570.000,00.
Keyword: Dimensi, kapasitas, kolam retensi, pintu air, volume