Judul: Modification of DNA Extraction from the DNeasy® mericon® Food Kit for Halal Authentication Gelatin
Abstrak: Gelatin adalah bahan yang banyak digunakan di industri pangan, farmasi, dan kosmetik. Status kehalalan gelatin perlu diperhatikan karena dapat bersumber dari hewan babi. Salah satu metode autentikasi halal gelatin adalah real time-polymerase chain reaction (RT-PCR). Analisis RT-PCR memerlukan ekstrak DNA dengan syarat kemurnian A260/280 sebesar 1,8−2,0 dan konsentrasi 10–100 ng μL-1 agar dapat teramplifikasi. Namun, kemurnian dan konsentrasi ekstrak DNA menggunakan standar protokol kit DNeasy® mericon® Food belum memenuhi syarat analisis RT-PCR. Tujuan penelitian ini adalah memodifikasi ekstraksi DNA dari kit DNeasy® mericon® Food. Modifikasi ekstraksi DNA optimal diperoleh dengan kondisi sistem empat kali pooling, unit proteinase K 0,015 AU, waktu inkubasi 180 menit, dan volume larutan EB 30 μL. Kemurnian ekstrak DNA optimal yang dihasilkan pada A260/280 sebesar 1,8 dan konsentrasi 19,4 ng µL-1. Validasi RT-PCR menghasilkan kurva logaritmik dengan nilai Ct 25,5. Hal ini menunjukan ekstrak DNA dapat digunakan untuk autentikasi halal gelatin menggunakan RT-PCR., Gelatin is an ingredient that is mostly used in the food, pharmaceutical and cosmetic industries. The halal status of gelatin needs to be considered because it can be sourced from animals such as pigs. One method of halal gelatin authentication is real time-polymerase chain reaction (RT-PCR). RT-PCR analysis requires a DNA extract with A260/280 purity requirements of 1,8–2,0 and a concentration of 10–100 ng μL-1 in order to be amplified. However, the purity and concentration of the DNA extract using the standard DNeasy® mericon® Food kit protocol did not meet the requirements for RT-PCR analysis. The aim of this research is to modify DNA extraction from the DNeasy® mericon® Food kit. The optimal DNA extraction modification was obtained with four pooling system conditions, proteinase K units of 0,015 AU, incubation time of 180 minutes, and EB solution volume of 30 μL.The optimal DNA extract purity produced in A260/280 was 1,8 and a concentration of 19,4 ng µL-1. RT-PCR validation produced a logarithmic curve with a Ct value of 25,5. This shows that DNA extract can be used to authenticate halal gelatin using RT-PCR.
Keyword: authentication, extraction, gelatin, halal, RT-PCR

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: Thermal Characteristics and Dynamics of Tropical Cyclone over Western North Pacific Ocean: A Case Study of Typhoon Songda (Chedeng) 2011
Abstrak: The frequent occasion of Tropical Cyclone (TC) over Western North Pacific (WNP) Ocean lies from 10˚N to 26˚N and 121˚E to 170˚E. Sources of TC development come from warm ocean temperature where latent heat is released during condensation processes and subsequently concentrated in the boundary layer. Relative humidity at 850-700 hPa is responsible to produce the most intense storm. Meanwhile, weak vertical wind shear between 850-200 hPa is one of the dynamical factors that lead to the development of TC. Pressure level of 850-200 hPa is chosen to minimize the thermodynamic effect in the lower troposphere. Typhoon Songda (Chedeng in the Philippines) or TSC lasted from May 18th to 30th, 2011 and strengthened into powerful Super Typhoon stage between May 24th and 27th. Long curving track and the exhibition of all sequences of TC life cycle, TSC is then considered as an ideal case of TC. The objective of the study with case of TSC is to investigate the role of thermal characteristics and dynamics on TC intensity. The research is carried out by using Advanced Research of Weather Research and Forecasting model (WRF ARW model) version 3.3. Two domains are employed in the model. The first domain situate from 02˚N to 40˚N and 118˚E to 149˚E and cover spatial resolution () of 33.1 km. The second domain situate from 09˚N to 27˚N and 119˚E to 132˚E with of 11 km. Timestep of the model () is 120 seconds. The model is supported by the following physical parameterization, i.e., Yonsei University Scheme (YSU) in the boundary layer, Kain-Fritsch scheme (KF) in the cumulus, and WRF Single-Moment 3-class scheme in the microphysics. Initial meteorological condition prior to the formation of the cyclone is generated using WRF ARW standard-release model. Sensitivity of the model output is obtained from a selected single-parameter change scenarios, namely, 10 % to 20 % decrease and increase of wind shear initial data at 850-200 hPa, and by 10 % to 20 % decrease of relative humidity initial data at 850-700 hPa. The result showed that the negative correlations between wind shear and intensity are found in wind shear scenarios. Wind shears of 10 ms-1 which lead to strengthening of the wind intensity in the early period of Typhoon development are found in wind shear scenarios. The effect of wind shear changes on wind intensity is statistically significant in the 20 % wind shear scenarios. During mature stage, weak wind intensity occurred when wind shear increase as given in the WRF standard-release and the 20 % decreasing scenario. Different situation is found in the 20 % increasing scenario where wind shear tend to weak and lead to strong wind intensity at this stage. Meanwhile, the reduction of moisture supply at 850-700 hPa resulting from 20 % decreasing relative humidity play a major role in the weakening of wind intensity and reduces mechanical energy of the cycle process as much as 300 J kg-1.
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