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Food Technology and Halal Science Journal

fths
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Published by Universitas Muhammadiyah Malang

ISSN : 27462730 EISSN : 26216043 DOI : https://doi.org/10.22219/fths

Core Subject : Health, Science,

Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology

Food Technology and Halal Science Journal (FTHS) receiving and publishing articles in the form of research (scientific article) in the field of food science, technology, and food safety. Moreover, this journal bridges the gap between research and practice, providing information, ideas, and opinion, in addition to critical examinations of food science and technology. Research scope consisted of: Food Processing Food Chemistry Functional Food Food Biotechnology Food Microbiology Halal Food

Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan

Articles 73 Documents

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Study of utilization three varieties of mango and concentration of apple vinegar towards physicochemical characteristics of mango chutney Muhammad Husa, Elfi Anis Saati Desiana Nuriza Putri
Food Technology and Halal Science Journal Vol. 1 No. 1 (2018): Juni
Publisher : Universitas Muhammadiyah Malang

Abstract. Chutney is a native Indian processed product, made from cuts of fruits or vegetables and nuts cooked in a sweet, sour and spice mixture. The quality requirements of chutney are influenced by the use of raw materials herbs and spices. The purpose of this study was to determine the response of three varieties of mango and its interaction with concentration of apple vinegar towards physicochemical characteristics of mango chutney. The experimental design of this study used a nested design with two factors. The first factor was three varieties of mango consisting of podang mango, gadung, and kweni and the second factor was the concentration of apple vinegar (5%: 10%: 15%).Parameters analyzed were moisture content, ash content, vitamin C, total soluble solids, total titrated acids, pH, crude fiber, antioxidant activity, color intensity, topicality and hedonic test (flavor, aroma, and appearance). The study showed that differences in mango varieties and apple vinegar concentration did not interact with moisture content, ash content, total soluble solids, total titrated acids, vitamin C, crude fiber, antioxidant activity, pH, color intensity, topicality and hedonic test. The differences in mango varieties significantly affected on water content, color intensity (L and a+), topicality, and hedonic test, whereas the difference of apple vinegar concentration had no significant effect on ash content, pH, total soluble solids, total titrated acids, vitamin C, crude fiber, and antioxidant activity. The optimum composition based on De Garmo test chutney made from gadung mango and 5% apple vinegar (G2C1) with moisture content 23,50 %, ash content 3,15 % vitamin C 0,10 %, total titrated acid 0,75 %, crude fiber 7,05 %, total soluble solids 4,60 ºbrix, ph 4,31 %, antioxidant activity 93,67 %, colour intensity: lightness (L) 36,13, redness (a+ ) 4,67 and yellowness ( b+) 10,00, Topicality 10,67 cm, and hedonic test : appearance 2,13 %, aroma 3,30 % and flavor 2,97 %.

The Effect of NaOH Concentration and microwave exposure time to the content of cellulose, hemicellulose and lignin of Corn Cob Sri Winarsih
Food Technology and Halal Science Journal Vol. 1 No. 1 (2018): Juni
Publisher : Universitas Muhammadiyah Malang

Abstract.Currently ethanol produced from molasses, cassava and maize, thereby competing with the need for food, animals feed and other industrial raw materials, so that the supply of raw materials is not continuity. If this continues, it will certainly have an impact on food prices spike, it will create new problems on the economy of the community, and one of an alternative raw material for bioethanol production is cellulose biomass.To convert biomass into bioethanol through several stages, including pretreatment, hydrolysis and fermentation. The content of lignin in biomass will disturb the enzymatic hydrolysis process, so it is necessary to encourage the delignification in the pretreatment stage. Microwave - alkali pretreatment can reduce more lignin and hemicellulose in rice straw, so it needs to be an effort to change the composition of lignocellulose and improve the hydrolysis of corn cob is fermented to become ethanol. Pretreatment of corn cobs research was done using randomized block design arranged in factorial and repeated 2 times. The first factor is the concentration of NaOH for 0,5 N, 1 N and 1,5N. The second factor is the time of exposure to microwave heat radiation for 10, 20 and 30 minutes. The results showed that cellulose content increases with prolonged exposure concentrations of NaOH and microwave, as well as to the content of hemicellulose and lignin decreased along with the increase of exposure duration of Microwave and the increase of NaOH concentrations.

Characterization of Edible Film from Starch of Taro (Colocasia esculenta (L.) Schott) with Addition of Chitosan on Dodol Substituted Seaweed (Eucheuma cottonii L.) Yuliarie Wulandari, Noor Harini Warkoyo
Food Technology and Halal Science Journal Vol. 1 No. 1 (2018): Juni
Publisher : Universitas Muhammadiyah Malang

Abstract.Edible film is a thin layer to protect food which it can be consumed. One of the main components to make edible film is starch, which could be derived from taro tubers. Taro tubers contain high starch content about 70-80% which consists of 5.55% of amylose and 74.45% of amylopectin with yield reach to 28.7%. However, the weakness of starch-based edible film are low resistance to water and low barrier properties to water vapor. One of the recommended hydrophobic biopolymers to improve the film characteristics of starch as well having antimicrobial activity is chitosan. The objectives of this research are to know the interaction and influence of starch concentration from taro tuber and concentration of chitosan on physical and mechanical character of edible film, including thickness, density, transparency, tensile, elongation and water vapor transmission eate (WVTR). The best treatment from first objective will apply on dodol (food made by glutinous rice) substituted by seaweed to know the effect of its application on dodol shelf life (texture analysis, weight loss and microbiology). Therefore this research was conducted in 2 stages and 2 experimental design methods. The first stage was the process of making edible film using Randomized Block Design method and the second stage was the application of edible film using Random Design Complete method. The results of physical and mechanical analysis of edible film based on its effect on the storage of dodol showed that the best treatment was obtained of P3K3 treatment (6% of Taro starch: 3% of Chitosan), P3K1 (6% of Taro starch: 1% of Chitosan) and P3K2 (6% Taro starch: 2% of Chitosan). The application of 3 types of edible films based on the best treatment of dodol substitute of seaweed has significant effects on the value of weight loss, texture and total plate count during the storage period. Effectiveness of edible film in inhibiting damage to dodol was obtained of P3K3 treatment (6% of Taro starch: 3% of Chitosan) with WVTR value equal to 0.189 g / cm2 hour, 0.170 N / mm2 of tensile strength, 0.088% of elongation, 0.160 mm of thickness, 0.151 of density and 0.000 mm-1of transparency.

The Characteristic of Porang Flour (Amorphophallus muelleri Blume) Purification Use Ethanol and The Application as Subtitution Agent on Chicken Sausage Yovy Ermawati, Noor Harini Sri Winarsi
Food Technology and Halal Science Journal Vol. 1 No. 1 (2018): Juni
Publisher : Universitas Muhammadiyah Malang

Abstract: Pouring flour contains high glucomannan which can reach 65 %. This research purposed to analyze the physical and chemical of porang flour purification use ethanol and to describe the effect of the proportion of tapioca and porang flour addition to the physical, chemical, and organoleptic of chicken sausage. Randomized Complete Block Design was applied with two-phase. The first stage was the purification process used ethanol with different concentration (60%, 75%, and 90%). The second phase was the addition of orange and tapioca flour (gram) (0:20, 1:19, 2:18, 3:17, 4:16, 5:15, 6:14), all treatment was replicated 3 times. The results of the first process showed that there was a very significant difference effect to the glucomannan, rendemen, viscosity, and color (lightness and yellowish) of pouring flour. The best treatment was the purification by ethanol 90% with 11,2 % water content, 0,78% ash content, 58,20% glucomannan, 78, 11% rendered, and 3,33 dPas viscosity. The second treatment results described that there was a very significant effect of tapioca and pouring flour addition to the water content, ash content, fat, protein, carbohydrate, color intensity (L, a+, and b+), and organoleptic (taste, aroma, appearance, and favorite product) of chicken sausage.

Assessment organic production of kyuri farms focuses on microbiological contamination with good agricultural practices (GAP) standard criteria. Okta Pringga Pakpahan, Kenji Hosono Hiroyuki Nakaki
Food Technology and Halal Science Journal Vol. 1 No. 1 (2018): Juni
Publisher : Universitas Muhammadiyah Malang

The assessment was based on interviews result and experiment laboratory assay with the three organic kyuri farmers in Saga City focus prevention activities of microbiological contamination. Each farm the 21 samples (soil, kyuri seedlings, natural fertilizer, and water resource) were taken during six times visited or one cultivation production cycle. The object was a focus on hygiene attribute (coliforms) and safety (Salmonella spp and E. coli O157: H7), the evaluation activities of farmers' food safety practice used GAP standard as an indicator. The laboratory results in both of three kyuri farmers, coliforms ranging from 3.0 to 4.7 log 10 cfu/g, E.coli O157: H7 was detected only at the farm 3 and Salmonella spp was not detected. The evaluating activities through self-assessment tool describe all three farms have two major hazards focus, one is chemical control such as synthetic substances uses, pesticide residue and chemical contaminations, two is a microbial hazard due to contact with raw material, and natural characteristics. The overall study, the farmers in the middle level of application food safety practice.

UJI AKTIVITAS ANTIOKSIDAN FRAKSI ETIL ASETAT DAUN SALAM (Syzygium polyanthum) DAN UJI BILANGAN PEROKSIDA-NYA TERHADAP MINYAK GORENG CURAH Vritta Amroini Wahyudi Afifah Nuril Aini, Dian Puspita Ayu Ramadhanni Kumala Dewi
Food Technology and Halal Science Journal Vol. 1 No. 1 (2018): Juni
Publisher : Universitas Muhammadiyah Malang

Cooking oil is a necessity of the people of Indonesia that is always needed. Based on the stages of manufacture, oil is divided into two, namely branded oil and bulk oil. Until now, branded oil is still the main choice even though it is economically more expensive than bulk oil. This is related to the tendency of bulk oil to experience rancidity due to oxidation reactions. The quality of bulk oil can be scientifically improved by the addition of antioxidants. Commonly used antioxidants are synthetic antioxidants such as TBHQ. Natural antioxidants are less popular because they have only stalled in the study but have not been compared significantly with synthetic antioxidants. In this study, a research is used to find out the stability of bulk oil with the addition of bay leaf ethyl acetate fraction and as a comparison of the use of TBHQ. Analysis of antioxidant activity of DPPH method was also used to find out determine the relationship between the power of antioxidant activity with the quality of bulk cooking oil. The evaluation was performed on the addition of bay leaf extract with various concentrations treated on bulk oil by heating for 20 minutes using 90˚C temperature. The results showed that the bay leave ethyl acetate fraction has IC50 value of 19.473 ppm, so it can effectively reduce the number of peroxide. The smallest peroxide number was obtained at treatment P6 (1%) that is 5,304 meqO2 / kg, where TBHQ (0,2%) as comparison have value equal to 4,147 meqO2 / kg. This shows that the antioxidant activity is very strong in bay leaf significantly affect the inhibition of bulk oil destruction. Natural antioxidant from bay leaf can prevent bulk oil from oxidation as well as synthetic antioxidants, but safer than synthetic antioxidants.

APLIKASI OLEORESIN RIMPANG JAHE EMPRIT PADA EDIBLE COATING SEBAGAI ANTIBAKTERI PADA BAKSO DAGING SAPI Desiana Nuriza Putri Citra Anggita, Siska Cahyanti Saskia Agnes Monica
Food Technology and Halal Science Journal Vol. 1 No. 1 (2018): Juni
Publisher : Universitas Muhammadiyah Malang

Bakso daging sapi merupakan lumatan daging sapi yang mudah mengalami kerusakan. Berdasarkan data yang dihimpun oleh BPOM pada tahun 2005 bahwa bahan tambahan pangan yang paling sering di gunakan untuk bakso adalah boraks dan formalin. Mengingat bahaya boraks dan formalin apabila dikonsumsi, maka perlu dilakukan penelitian mengenai metode pengawetan bakso secara aman yaitu pelapisan edible coating dengan penambahan oleoresin dari rimpang jahe sebagai senyawa antibakteri. Penelitian ini bertujuan untuk mengetahui apakah pemberian edible coating dapat meningkatkan umur simpan bakso daging sapi pada penyimpanan suhu ruang. Penelitian ini bersifat eksperimen di laboratorium dengan rancangan acak lengkap sederhana dengan faktor penelitian yaitu konsentrasi oleoresin dari rimpang jahe emprit yang terdiri dari lima level yaitu 0%, 0,5 %, 1 %, 1,5 %, dan 2 % dengan 3 kali pengulangan. Umur simpan bakso daging sapi dilihat melalui TPC, pH, kadar air, kadar protein, susut bobot dan uji tekstur. Data penelitian dianalisis ANOVA dan uji lanjut menggunakan uji Duncan (DMRT). Bakso berpelapis edible coating berbasis pati jahe dengan dengan penambahan 2% oleoresin dan penyimpanan suhu ruang menghasilkan umur simpan 48 jam, sementara bakso tanpa pelapis (kontrol) hanya bertahan 24 jam. Perlakuan oleoresin sebanyak 2% berpengaruh nyata (p<0,05) terhadap karakteristik bakso dengan nilai TPC yaitu 7,3 x107 cfu/g, nilai kadar air 69,62 %, susut bobot 0,172 %, kadar protein 5,08 %, pH sebesar 6,050 dan tekstur 0,030 N/m2.

The study of watermelon rind (Citrullus lanatus) and pinenapple fruit (Ananas comosus L.) proportion with caragenan addition on fruit leather physicochemical characteristics Devi Dwi Siskawardani Rias Anggun Kartika, Warkoyo Khusnul Khotimah
Food Technology and Halal Science Journal Vol. 1 No. 1 (2018): Juni
Publisher : Universitas Muhammadiyah Malang

presentage of pectin is about 21.03% which suitable for food production such as fruit leather. Fruit leather is one of the snack food products from fruit pulp (puree) were dried in an oven or a dehydrator. Shortage of watermelon rind fruit leather is to produce flavor and color that is less interesting and has a less flexible texture. Therefore, in making fruit leather from watermelon rind is added substitution materials and stabilizers such as pineapple and carrageenan. This study aimed to determine the effect of the proportion of watermelon rind with pineapple and the addition of carrageenan concentration on the physicochemical and sensory characteristics of fruit leather. The study was conducted using a randomized complete block design (RCBD) factorial. The first factor with three levels, namely the proportion of watermelon rind and pineapple (90%:10%, 80%:20%, and 70%:30%). The second factor was carrageenan concentration (0,2%, 0,4%, and 0,6%). Treatment of the proportion of watermelon rind and pineapple had significant effect on water content, ash, vitamin C, hardness, sugar, lightness (L), yellowish (b+). Treatment of carrageenan concentration has significant effect on water content, ash, vitamin C, lightness (L). Fruit leather of watermelon rind that has best physicochemical characteristics was A1K1 treatment is the proportion of albedo rind and pineapple (90%: 10%) and carrageenan concentration 0.2%. organoleptic taste 3.10, aroma 2.70, color 3.00, and favor 3.03.

Kajian Mutu Selai Lembaran Jambu Biji (Psidium guajava) Akibat Konsentrasi Ekstrak Antosianin Bunga Mawar (Rosa sp) dan Jenis Agen Pembentuk Gel Fina Innama Listin; Elfi Anis Saati; Rista Anggriani
Food Technology and Halal Science Journal Vol. 2 No. 1 (2019): Januari
Publisher : Universitas Muhammadiyah Malang

Guava as one of the agribusiness commodities in the primary agricultural sector has several advantages that make this type of fruit in great demand. Proper and correct processing can increase the shelf life of horticultural products, better flavor values have an impact on the preferences and economic value more than the nutritional value contained in the processed fruit. Red guava is rich in pectin, which is very suitable to be processed into slice jam. Slice jam is the result of modification of semi-solid jam. Slice jam is known as fruit leather. The purpose of this study was to determine the interaction between the concentration of rose extract and the difference of gelling agent to physical and chemical characteristics of the guava slice jam. The research method used was Group Randomized Design (GRD) factorial with 2 factors. The first factor was the concentration of rose extract consisting of 5 levels (0%, 2.5%, 5%, 7.5%, 10%). The second factor was the difference of gelling agent consisting of 2 levels (agar 1.5% and carrageenan 1.5%). Parameters analyzed included total soluble solid (° Brix), acidity (pH), vitamin C content, antioxidant activity, total anthocyanin, texture, color intensity (L, a +, b +) and hedonic test (flavor, taste, Appearance, texture). The results of this study showed that there was an interaction between the addition of rose extract concentration and the difference of gelling agent to dissolved solid (° Brix), vitamin C content, antioxidant activity, total anthocyanin, brightness color intensity (L) and redness (a+) guava slice jam. The best treatment was derived at the treatment of 10% roses extract with carrageenan that had 34.20 ° Brix of total soluble solid almost approach the standard of jam (SNI 01 – 3746 – 2008), 3.26 of pH, 96.56 mg / g of vitamin C, 81.45% of antioxidant power, 20.29 mg / g of level anthocyanin, 1.86 of texture, 3.13 of flavor score (quite like), 3.33 of taste score (quite tasty), 3.93 of appearance score (interesting), 2.77 of texture score (quite elastic).

Kajian Konsentrasi Pati Singkong Karet (Manihot glaziovii) dan Penambahan Fraksi Oleat dan Asam Oleat pada Karakteristik Fisik dan Barrier Edible Film Anik Wahyuningsih; Damat Damat; Warkoyo Warkoyo
Food Technology and Halal Science Journal Vol. 2 No. 1 (2019): Januari
Publisher : Universitas Muhammadiyah Malang

The edible film can be an alternative packing of safe and biodegradable products. The utilization of Ceara rubber starch (Manihot glaviovii) as an edible film making material with the addition of oleic fraction and oleic acid is expected to improve the characteristic of starch-based edible film. The purpose of this study are: (i) to know the existence of interaction between the treatment of Ceara starch concentration and addition of oleic fraction and oleic acid on physical characteristics and barrier of edible film, (ii) to know the effect of treatment of Ceara starch concentration on physical characteristics and barrier of edible film, and (iii) to know the effect of oleic fraction and oleic acid addition on physical characteristics and barrier of edible film. This research uses Randomized Completely Block Design (RCBD) factorial composed of two factors. The first factor was the difference in the concentration of the ceara rubber starch consisting of 3 levels (3%, 4%, and 5%) and the second factor was the addition of lipids (0% lipid, 15% RBDPO, and 15% oleic acid (w/w polymer)) with 3 repetitions. Parameters measured were thickness, transparency, water vapor transmission rate (WVTR), elasticity, tensile strength, solubility, and microstructure of the edible film. The results showed that there was an interaction between the concentration of ceara rubber starch with the lipid addition of in WVTR, elasticity, and tensile strength parameter of edible film. The concentration of ceara rubber starch has a significant effect on the parameters of thickness, transparency, and solubility. The addition of lipids significantly affected the parameters of thickness, transparency, and WVTR. The best treatment was obtained P2A3 (4% ceara rubber starch + 15% oleic acid) with an average thickness of 0,133 mm, transparency 0,818 a/mm, 17,246 g/m2.day water vapor transmission rate, 48,781% elasticity, tensile strength 1,458 MPa, and 44.035% solubility.

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Rista Anggriani

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fths@umm.ac.id

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Food Technology Department, University of Muhammadiyah Malang Jl.Raya Tlogomas 246 Malang, Indonesia, 65144 Phone: +62 341 464318 ext 116 Email: fths@umm.ac.id

Location
Kota malang,

Jawa timur

INDONESIA

Abstract

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Abstract

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Rista Anggriani

Contact Email rista@umm.ac.id

Phone +6281235396170

Journal Mail Official fths@umm.ac.id

Editorial Address Food Technology Department, University of Muhammadiyah Malang Jl.Raya Tlogomas 246 Malang, Indonesia, 65144 Phone: +62 341 464318 ext 116 Email: fths@umm.ac.id

Location Kota malang, Jawa timur INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Rista Anggriani

Contact Email
rista@umm.ac.id

Phone
+6281235396170

Journal Mail Official
fths@umm.ac.id

Editorial Address
Food Technology Department, University of Muhammadiyah Malang Jl.Raya Tlogomas 246 Malang, Indonesia, 65144 Phone: +62 341 464318 ext 116 Email: fths@umm.ac.id

Location
Kota malang,

Jawa timur

INDONESIA