Judul: Differentiation of Porcine and Bovine Gelatin and Their Admixture Using SPME-GCMS Method and Multivariate Analysis
Abstrak: Gelatin merupakan produk hidrolisis parsial dari kolagen. Bahan baku gelatin sebagian besar berasal dari kulit babi, kulit sapi, tulang babi, dan tulang sapi. Gelatin dibedakan dengan memanfaatkan salah satu sifat gelatin, yaitu aroma khas berupa komponen volatil yang berasal dari bahan bakunya. Sampel dianalisis menggunakan metode solid phase microextraction (SPME) dan gas chromatography–mass spectrometry (GC-MS) serta analisis multivariat. Hasil analisis multivariat principle component analysis (PCA) dan partial least square-discriminant analysis (PLS-DA) menunjukkan bahwa sampel gelatin babi dan gelatin sapi dapat terklasifikasi dengan baik. Namun, sampel gelatin campuran tidak dapat terklasifikasi dengan baik. Hasil analisis senyawa volatil penanda yang berpengaruh pada pengklasifikasian kelas gelatin babi ialah 3-tetradekun-1-ol, 1,1,2-trimetilsikloundekana, (E)-2-dodeken-1-al, 8-hidroksi-2,2-dimetil-dek-5-en-3-on, dan (E)-2-undeken-1-ol. Senyawa volatil penanda yang berpengaruh pada pengklasifikasian kelas gelatin sapi ialah 1-pentakosena, 3,7-dimetildekana, N-(1-feniletil)formamida, 5-metiltetradekana, dan heksil sianoasetat., Gelatin is a product of partial hydrolysis of collagen. Most of the raw materials for gelatin come from pork skins, cow skins, pork bones, and cow bones. Gelatin can be differentiated by using one of the gelatin's characteristics: distinctive aroma originated by volatile components of the raw material. The samples were analyzed using solid-phase microextraction (SPME), gas chromatography-mass spectrometry (GC-MS), and multivariate analysis. The results of the principal component analysis (PCA) dan partial least square-discriminant analysis (PLS-DA) showed that the samples of porcine gelatin and bovine gelatin could be classified well. However, the mixed gelatin samples could not be classified properly. The volatile marker compounds that affected the classification of porcine gelatin classes are 3-tetradecyn-1-ol, 1,1,2-trimethylcycloundecane, (E)-2-dodecen-1-al, 8-hydroxy-2,2-dimethyl-dec-5-en-3-one, and (E)-2-udecen-1-ol. The volatile marker compounds that affected the classification of bovine gelatin classes are 3,7-dimethyldecane, N-(1-phenylethyl)formamide, 5-methyltetradecane, and hexyl cyanoacetate.
Keyword: gelatin, GC-MS, SPME, volatilomics

Judul: Identifikasi dan Pencirian Fisikokimia Gelatin dari Tulang Sapi dan Babi
Abstrak: Gelatine is a derivative product of protein isolated from collagen tissue of animal skins and bones. In this study, gelatines were isolated from bovine and porcine bones, identified and characterized for their physicochemical properties including proximate, viscosity, pH, and mineral contents, as well as functional group and characteristic amino acids composition analysis. Bovine and porcine gelatine isolates were not obtained in crystal form as their standard forms, which affected viscosity and gelling abilities of the gelatines. Low yield of gelatine isolates were due to the high remaining phosphorus content, causing incomplete collagen extraction. Functional group analysis showed the existence of amide A (3438 cm-1), amide I (1651 cm-1), and amide II (1454 cm-1) characterizing the functional groups bovine gelatine isolate. However, the existence of amide III (1245 cm-1) still showed the structure of unhydrolized tropocollagen. Analysis of characteristic amino acids composition showed higher glysine amount in bovine gelatine than that in porcine.
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Judul: Peranan Pesantren dalam Pembangunan Pedesaan
Abstrak: Pesantren (pondok atau pondok pesantren) adalah suatu lembaga pendidikan keagamaan Islam yang pada umumnya tumbuh di kalangan masyarakat pedesaan. Pertumbuhannya merupakan hasil refleksi pimpinan pesantren dan masyarakat terhadap kebutuhan masyarakat sekitar. Disamping sebagai lembaga pendidikan keagamaan, diharapkan pesantren dapat berperan sebagai lembaga sosial kemasyarakatan yang dapat membantu pemerintah dalam menyebar luaskan inovasi pembangunan kepada masyarakat, dan menggerakkan masyarakat agar berperan serta dalam pembangunan.
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