Application of the Metabolomics Approach in Food Authentication

The authentication of food products is essential for food quality and safety. Authenticity assessments are important to ensure that the ingredients or contents of food products are legitimate and safe to consume. The metabolomics approach is an essential technique that can be utilized for authentication purposes. This study aimed to summarize food authentication through the metabolomics approach, to study the existing analytical methods, instruments, and statistical methods applied in food authentication, and to review some selected food commodities authenticated using metabolomics-based methods. Various databases, including Google Scholar, PubMed, Scopus, etc., were used to obtain previous research works relevant to the objectives. The review highlights the role of the metabolomics approach in food authenticity. The approach is technically implemented to ensure consumer protection through the strict inspection and enforcement of food labeling. Studies have shown that the study of metabolomics can ultimately detect adulterant(s) or ingredients that are added deliberately, thus compromising the authenticity or quality of food products. Overall, this review will provide information on the usefulness of metabolomics and the techniques associated with it in successful food authentication processes, which is currently a gap in research that can be further explored and improved.

Sistem Penyimpanan Bahan Makanan Untuk Menjaga Kualitas Bahan Makanan di Kitchen TC Damhil UNG

Penelitian ini bertujuan untuk menganalisis sistem penyimpanan bahan makanan untuk menjaga kualitas bahan makanan di kitchen TC Damhil UNG. Rumusan masalah dalam penelitian ini adalah bagaimana sistem penyimpanan bahan makanan perishable dan groceries yang ada di TC Damhil Gorontalo, dan bagaimana upaya manajemen dalam menjaga kualitas bahan makanan di TC Damhil Gorontalo. Penelitian ini menggunakan jenis penelitian kualitatif, prosedur pengumpulan data yang diperoleh melalui observasi, wawancara, dan dokumentasi, sumber data diperoleh dari data primer dan data sekunder. Berdasarkan hasil penelitian ditemukan bahwa sistem penyimpanan bahan makanan perishable maupun groceries di kitchen TC Damhil sudah cukup baik, namun untuk pengelompokan bahan makanan (grouping), perisable belum dipisahkan antara jenis bahan makanan yang mengeluarkan bau dan tidak, adapun untuk foodi labeling, classifiying untuk sayur, telur, dan frozen food bahan makanan perishable belum sesuai. Dengan melalui tahapan sistem penyimpanan bahan makanan dengan baik, maka kualitas makanan yang akan disajikan kepada tamu dapat terjaga dengan baik, dan manajemen TC Damhil dapat meminimalisir kerugian, kerusakan maupun kehilangan bahan makanan yang tersedia. This study aims to analyze the food storage system to maintain the quality of food ingredients in the kitchen of TC Damhil UNG. The formulation of the problem in this study is how the storage system for perishable foodstuffs and groceries is at TC Damhil Gorontalo, and how management efforts are to maintain the quality of foodstuffs at TC Damhil Gorontalo. This study uses qualitative research, data collection procedures obtained through observation, interviews, and documentation, data sources obtained from primary data and secondary data. Based on the results of the study, it was found that the storage system for perishable foodstuffs and groceries in TC Damhil's kitchen was good enough, but for grouping, perishables had not been separated between types of foodstuffs that emit odors and those that did not, as for food labeling, classifiying for vegetables , eggs, and frozen food perishable food ingredients are not appropriate. By going through the stages of a food storage system properly, the quality of the food that will be served to guests can be well maintained, and the management of TC Damhil can minimize losses, damage or loss of available food ingredients.