Hanifah Nuryani Lioe

Accumulation patterns of lipophilic organic contaminants in surface sediments and in economic important mussel and fish species from Jakarta Bay, Indonesia

Non-target screening analyses were conducted in order to identify a wide range of organic contaminants in sediment and animal tissue samples from Jakarta Bay. High concentrations of di-iso-propylnaphthalenes (DIPNs), linear alkylbenzenes (LABs) and polycyclic aromatic hydrocarbons (PAHs) were detected in all samples, whereas phenylmethoxynaphthalene (PMN), DDT and DDT metabolites (DDX) were detected at lower concentrations. In order to evaluate the uptake and accumulation by economic important mussel (Perna viridis) and fish species, contaminant patterns of DIPNs, LABs and PAHs in different compartments were compared. Different patterns of these contaminant groups were found in sediment and animal tissue samples, suggesting compound-specific accumulation and metabolism processes. Significantly higher concentrations of these three contaminant groups in mussel tissue as compared to fish tissue from Jakarta Bay were found. Because P. viridis is an important aquaculture species in Asia, this result is relevant for food safety.

Taste of Water-Soluble Extracts Obtained from Over-Fermented Tempe

Over-fermented tempe, known as tempe semangit, is popular in Indonesian culture, especially in Java, as an umami seasoning in traditional foods. The objective of this study was to characterize taste-active compounds in water soluble extracts of over-fermented tempe. Over-fermented tempe was prepared from fresh tempe in which the fermentation was prolonged (0 to 96 h). Free amino acids in the water soluble extract were analyzed and characterized for their taste activity values. Water soluble extracts contained umami and bitter tasting free amino acids at relatively high concentrations. Their umami and bitter taste activity values were higher than the taste threshold concentration. Water soluble extract from 72 h over-fermentation had a higher umami taste activity value than bitter taste activity, exhibiting the highest umami taste dilution factor. The high-performance liquid chromatography profile of water soluble extract fractions obtained using Sephadex G-25 gel filtration chromatography demonstrated that fractions having higher umami taste intensity had more hydrophilic components than hydrophobic components.

Nitrite residue and malonaldehyde reduction in dendeng — Indonesian dried meat — influenced by spices, curing methods and precooking preparation

This research was conducted to reduce nitrite residue and malonaldehyde (MDA) content of dendeng through modifying the formulation of spices, curing technique and precooking preparation. The result showed that spiced fried dendeng was likely to contain high total phenolics and antioxidant activity. Wet cured dendeng combined with spices containing 2.0% coriander and 10.0% garlic and preparation by soaking before frying was effective to produce dendeng that had no detected nitrite residue and low MDA. In conclusion, the spice formulas used in this study could reduce nitrite residue and MDA level of dendeng, and the treatment prior to frying, by soaking the dendeng briefly in water, lowered MDA of non-spiced dendeng, but no effect of soaking was observed in spiced samples due to the very low MDA found in the samples.

Umami compounds present in low molecular umami fractions of asam sunti – A fermented fruit of Averrhoa bilimbi L.

Salted fermented fruit known as asam sunti (Averrhoa bilimbi L.) in Indonesia has been used as a source of umami taste. This study was aimed to characterize the three types of asam sunti and their water soluble extracts, and to trace the compounds responsible for umami taste in umami fractions. Umami fractions were obtained by ultrafiltration followed by Sephadex G-15 chromatographic separation. The three types of samples could be differentiated by physicochemical and sensory analyses. Low molecular weight fraction had the highest umami intensity. Further chromatographic separation revealed three umami fractions, F-II, III and IV. Umami taste of F-III was due to the presence of free l-glutamic acid at 6 times, while FII and FIV were due to succinic acid at more than 30 times their respective umami thresholds. Organic acid as well as amino acid seemed to play an important role in the intense umami taste of asam sunti.

Non-Target Screening Method for the Identification of Persistent and Emerging Organic Contaminants in Seafood and Sediment from Jakarta Bay

Identification of persistent and emerging organic contaminants in green mussels (Perna viridis), various fishes, banana shrimp (Penaeus merguiensis) and sediment samples from Jakarta Bay has been employed. A non-target GC-MS screening approach has identified more than 60 individual organic compounds from the whole fractions either non-polar, semi-polar or acidic-polar compounds. The substances comprised as persistent organic pollutants (POPs) including DDT (dichlorodiphenyl trichloroethane) and its metabolites as well as high molecular weight polycyclic aromatic hydrocarbons (HMW-PAHs). Noteworthy, a number of emerging contaminants detected in the present study have never been reported previously either from the same location or from Asian waters. They include some priority contaminants of non-persistence halogens and emission of technical products, such as di-iso-propylnaphthalenes (DIPNs) dichlorobenzene (DCB), dichlorodiphenyl chloroethene (DDMU) and phenylmethoxynaphthalene (PMN). In general, the concentration order of the priority organic contaminants was sediment > green mussel > fishes > shrimp. Further analysis based on the spatial distribution, individual concentrations and bioavailability suggested that some contaminants are applicable as molecular marker for the assessment of anthropogenic emission in Jakarta Bay, i.e. DIPNs, linear alkylbenzenes (LABs), phenylmethoxynaphthalene (PMN), PAHs, dichlorobenzene, DDT and its metabolites.

Analisis 3-Monokloro-1,2-Propanadiol (3-MCPD) Ester dalam Minyak Sawit dengan Instrumen Kromatografi Gas-Spektroskopi Massa

A group of components called as 3-monochloropropane-1,2-diol (3-MCPD) esters has been found in some vegetable oils, particularly palm oil. Analysis of these components needs GC-MS instrument to reach a low level detection, parts per billion or ppb level. An effort to validate the 3-MCPD esters analysis by GC-MS method (Weiβhaar method) using phenyl boronic acid (PBA) as a derivatizing agent and isotopic internal standard (IS) 3-MCPD-D 5 followed by the determination of 3-MCPD in commercial palm oils has been conducted. The analytical results showed the instrumental performance as follows: instrument linearity for the analysis of 3-MCPD standard solutions containing IS 2.0 μg/mL was obtained at a concentration range of 0.25-7.50 μg/mL test solution with R 2 higher than 0.990, precision of 3-MCPD as well as IS retention time was less than 2.0% which was acceptable according to JECFA guidance. Instrument detection limit (LOD) and limit of quantitation (LOQ) were read from GC-MS based on the linearity experiment, i.e. 0.17 and 0.59 μg/mL solution, respectively. Method linearity by using palm oil as a matrix also showed R 2 higher than 0.990. Recovery test result at 40 μg/g gave an accuracy at 83.29 ± 7.12% which is in the range of AOAC standard (80-110%) and precision at 5.38% (less than RSD HORWITZ ). Analysis of 14 palm oils from local market showed 100% of the sampels were positive to contain 3-MCPD esters. 3-MCPD esters in palm oil were found at a concentration range of 8.15-58.14 µg 3-MCPD/g sample.