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DIFFERENT PROPORTION OF MOCAF (MODIFIED CASSAVA FLOUR) AND SOY FLOUR (GLYCINE MAX L.) TOWARDS CHEMICAL AND ORGANOLEPTIC QUALITY OF COOKIES Wono, Cynthia Febrina; Djauhari, Arlin Besari; Hariyani, Nunuk
Food Science and Technology Journal (Foodscitech) Vol 2, No 2 (2019)
Publisher : Universitas Dr Soetomo

Cookies are snacks made by the basic ingredients of Mocaf and soy flour. The usage of both expects higher content of protein and fibre, compared to the general cookie. This research aims to understand the influence of both flour's proportion towards cookies' chemical quality and organoleptic. This research utilises Factorial Randomised Design using two factors such as proportions of Mocaf and soy flour. Every treatment is conducted three times. The determination of the best treatment off all parameters are performed through effectivity test. Factors aforementioned are each divided by three levels, which are Mocaf flour proportions as many as 55%, 50%, and 45% and soy flour proportions as many as 10%, 15%, and 20%. Every treatment is conducted three times. The treatment of the combination of 55% Mocaf flour and 20% soy flour (M3K3) is the best treatment, according to the effectivity test of Result Value (RV) which is 0.57. It is also supported by the testing of parametric criteria such as protein content (3.74%), fibre content (1.91%), water content (2.27%), ash content (1.92%), flavour (5.4, somewhat like), aroma (5, somewhat like), colour (5.3, somewhat like), and crunchiness (5.5, like).

SANITARY TEST OF PENYETAN VENDORSâ€™ PLATES USING SWAB TEST METHOD OF TOTAL PLATE COUNT AND ESCHERICHIA COLI IN TAMBAKSARI DISTRICT OF SURABAYA Mulyono, Tiara Puswarni; Hartati, Fadjar Kurnia; Djauhari, Arlin Besari
Food Science and Technology Journal (Foodscitech) Vol 2, No 2 (2019)
Publisher : Universitas Dr Soetomo

The number of female workers has been on the rise along with life necessities. The usual role of women to cook for the family gradually transforms into preparing for customers on street foods. Penyetan is one of the favourite kind of street foods due to its availability and extensive selection of side dish options. The plate is standard dishware used to serve penyetan. One plate typically used to serve many customers one after another with the washing process in between. This research serves the purpose of finding out the hygiene of the street foods in Tambaksari, Surabaya, using the presence of Escherichia coli bacteria as a marker towards 76 penyetan street foods in Tambaksari district. From 76 places, the result showed that only eight places (11%) meet the requirements of the Health Minister Regulation No. 1096/2011 about Hygiene Sanitation for Catering Services, while the other 68 plates (89%) contained bacteria that surpass the threshold of the regulation. And for E. coli, the result was 20% (15 places) are positive, while the other is negative (80% or 61 places).The number of female workers has been on the rise along with life necessities. The usual role of women to cook for the family gradually transforms into preparing for customers on street foods. Penyetan is one of the favourite kind of street foods due to its availability and extensive selection of side dish options. The plate is standard dishware used to serve penyetan. One plate typically used to serve many customers one after another with the washing process in between. This research serves the purpose of finding out the hygiene of the street foods in Tambaksari, Surabaya, using the presence of Escherichia coli bacteria as a marker towards 76 penyetan street foods in Tambaksari district. From 76 places, the result showed that only eight places (11%) meet the requirements of the Health Minister Regulation No. 1096/2011 about Hygiene Sanitation for Catering Services, while the other 68 plates (89%) contained bacteria that surpass the threshold of the regulation. And for E. coli, the result was 20% (15 places) are positive, while the other is negative (80% or 61 places).

Kandungan Boraks dan Formalin Pada Sempol Ayam Yang Beredar Di Sekolah Dasar Kecamatan Sukolilo Surabaya Hardinata, Taufan; Djauhari, Arlin Besari
Food Science and Technology Journal (Foodscitech) Vol 1 No 1 (2018)
Publisher : Universitas Dr Soetomo

Chicken Sempol is a snack food that lately selected by all of ages, especially by elementary school student because it easily found in elementary schools at Surabaya and affordable prices. Sempol is a snack that the ingredients and the processing such as meatballs but only the process and the servings is different because it stabbe with a stick like sate and served after fried dipped earlier in egg whisk.Sempol chicken circulating at Surabaya suspected contain dangerous Food Additives such as borax and formaldehyde so it should be tested. Research on sempol assay was be done on chicken sempol were sold in 23 elementary schools in Sukolilo district, Surabaya got 26 chicken sempol traders. The results showed that only one chicken sempol sold did not contain borax and formalin (4,348 %), while 25 chicken sempol from different traders in different elementary schools are also contained borax and formalin (95,652 %).Â Borax and formaldehyde were qualitatively assay, the assay of borax based on the color change of curcumin paper and the assay of formaldehyde is done by determining the KMnO4 solution to determine the pink disappearance of the KMnO4 solution.Â Keywords: borax; formalin; sempol chicken; Sukolilo

Sanitary Test of Penyetan Vendorsâ€™ Plates Using Swab Test Method of Total Plate Count and Escherichia coli in Tambaksari District of Surabaya Mulyono, Tiara Puswarni; Hartati, Fadjar Kurnia; Djauhari, Arlin Besari
Food Science and Technology Journal (Foodscitech) Vol 2 No 2 (2019)
Publisher : Universitas Dr Soetomo

The number of female workers has been on the rise along with life necessities. The usual role of women to cook for the family gradually transforms into preparing for customers on street foods. Penyetan is one of the favourite kind of street foods due to its availability and extensive selection of side dish options. The plate is standard dishware used to serve penyetan. One plate typically used to serve many customers one after another with the washing process in between. This research serves the purpose of finding out the hygiene of the street foods in Tambaksari, Surabaya, using the presence of Escherichia coli bacteria as a marker towards 76 penyetan street foods in Tambaksari district. From 76 places, the result showed that only eight places (11%) meet the requirements of the Health Minister Regulation No. 1096/2011 about Hygiene Sanitation for Catering Services, while the other 68 plates (89%) contained bacteria that surpass the threshold of the regulation. And for E. coli, the result was 20% (15 places) are positive, while the other is negative (80% or 61 places).The number of female workers has been on the rise along with life necessities. The usual role of women to cook for the family gradually transforms into preparing for customers on street foods. Penyetan is one of the favourite kind of street foods due to its availability and extensive selection of side dish options. The plate is standard dishware used to serve penyetan. One plate typically used to serve many customers one after another with the washing process in between. This research serves the purpose of finding out the hygiene of the street foods in Tambaksari, Surabaya, using the presence of Escherichia coli bacteria as a marker towards 76 penyetan street foods in Tambaksari district. From 76 places, the result showed that only eight places (11%) meet the requirements of the Health Minister Regulation No. 1096/2011 about Hygiene Sanitation for Catering Services, while the other 68 plates (89%) contained bacteria that surpass the threshold of the regulation. And for E. coli, the result was 20% (15 places) are positive, while the other is negative (80% or 61 places).

Different Proportion of Mocaf (Modified Cassava Flour) and Soy Flour (Glycine Max L.) towards Chemical and Organoleptic Quality of Cookies Wono, Cynthia Febrina; Djauhari, Arlin Besari; Hariyani, Nunuk
Food Science and Technology Journal (Foodscitech) Vol 2 No 2 (2019)
Publisher : Universitas Dr Soetomo

Cookies are snacks made by the basic ingredients of Mocaf and soy flour. The usage of both expects higher content of protein and fibre, compared to the general cookie. This research aims to understand the influence of both flour's proportion towards cookies' chemical quality and organoleptic. This research utilises Factorial Randomised Design using two factors such as proportions of Mocaf and soy flour. Every treatment is conducted three times. The determination of the best treatment off all parameters are performed through effectivity test. Factors aforementioned are each divided by three levels, which are Mocaf flour proportions as many as 55%, 50%, and 45% and soy flour proportions as many as 10%, 15%, and 20%. Every treatment is conducted three times. The treatment of the combination of 55% Mocaf flour and 20% soy flour (M3K3) is the best treatment, according to the effectivity test of Result Value (RV) which is 0.57. It is also supported by the testing of parametric criteria such as protein content (3.74%), fibre content (1.91%), water content (2.27%), ash content (1.92%), flavour (5.4, somewhat like), aroma (5, somewhat like), colour (5.3, somewhat like), and crunchiness (5.5, like).

Plantain (Musa X paradisiaca AAB) and Activated Charcoal Powder towards Ice Cream Quality Nurul Hidayah, Dina Mazida; Hariyani, Nunuk; Djauhari, Arlin Besari
Food Science and Technology Journal (Foodscitech) Vol 3 No 1 (2020)
Publisher : Universitas Dr Soetomo

Ice cream is a frozen snack made from ingredients such as milk, cream, sugar, and stabilisers that being frozen and mixed with other ingredients to create a variety of ice cream flavours, such as banana ice cream. Plantain (Musa paradisiaca) contains high nutritions such as vitamin A, B6, C, other minerals, and carbohydrates. The addition of plantain and Activated Charcoal Powder (ACP) into the ice cream can increase its nutrition value. This because of bananas as a carbohydrate source and the ACP, made from coconut shell charcoal and create a distinct ice cream colour, as a toxin absorber and immune system enhancer. This research will utilise the Completely Randomised Design (CRD) using two factors. Factor 1 is the plantain substitutions, which are 10%, 15%, and 20%. Factor 2 is the ACP concentrations, which are 0.1%, 0.2%, and 0.3%. Each combination of treatments is conducted through three-time repetitions. Research observation uses proximate analysis and organoleptic test. Parametric data in the analysis, which based on the parametric statistic by utilising Analysis of Variance (ANOVA) shows that the difference between plantain substitution and ACP concentration intangibly influences the protein and fat content. The different plantain substitution and its interaction between the different ACP concentration intangibly influence the sugar content and overrun. The different concentration of ACP intangibly influences the sugar count and tangibly influences the banana ice cream's overrun. Parametric data test results later become the base of effectivity test to obtain the best treatment. The best treatment of this research is obtained from the combination of 20% plantain and 0.3% ACP concentration, with the highest score of 0.84 with the research variable criteria of protein content (3.7%), fat content (2.4%), sugar content (41.3%), and overrun (81.37%).

Plantain (Musa X paradisiaca AAB) and Activated Charcoal Powder towards Ice Cream Quality Nurul Hidayah, Dina Mazida; Hariyani, Nunuk; Djauhari, Arlin Besari
Food Science and Technology Journal (Foodscitech) Vol 3 No 1 (2020)
Publisher : Universitas Dr Soetomo

Ice cream is a frozen snack made from ingredients such as milk, cream, sugar, and stabilisers that being frozen and mixed with other ingredients to create a variety of ice cream flavours, such as banana ice cream. Plantain (Musa paradisiaca) contains high nutritions such as vitamin A, B6, C, other minerals, and carbohydrates. The addition of plantain and Activated Charcoal Powder (ACP) into the ice cream can increase its nutrition value. This because of bananas as a carbohydrate source and the ACP, made from coconut shell charcoal and create a distinct ice cream colour, as a toxin absorber and immune system enhancer. This research will utilise the Completely Randomised Design (CRD) using two factors. Factor 1 is the plantain substitutions, which are 10%, 15%, and 20%. Factor 2 is the ACP concentrations, which are 0.1%, 0.2%, and 0.3%. Each combination of treatments is conducted through three-time repetitions. Research observation uses proximate analysis and organoleptic test. Parametric data in the analysis, which based on the parametric statistic by utilising Analysis of Variance (ANOVA) shows that the difference between plantain substitution and ACP concentration intangibly influences the protein and fat content. The different plantain substitution and its interaction between the different ACP concentration intangibly influence the sugar content and overrun. The different concentration of ACP intangibly influences the sugar count and tangibly influences the banana ice cream's overrun. Parametric data test results later become the base of effectivity test to obtain the best treatment. The best treatment of this research is obtained from the combination of 20% plantain and 0.3% ACP concentration, with the highest score of 0.84 with the research variable criteria of protein content (3.7%), fat content (2.4%), sugar content (41.3%), and overrun (81.37%).

Kandungan Boraks dan Formalin Pada Sempol Ayam Yang Beredar Di Sekolah Dasar Kecamatan Sukolilo Surabaya Hardinata, Taufan; Djauhari, Arlin Besari
Food Science and Technology Journal (Foodscitech) Vol. 1 No. 1 (2018)
Publisher : Universitas Dr Soetomo

Chicken Sempol is a snack food that lately selected by all of ages, especially by elementary school student because it easily found in elementary schools at Surabaya and affordable prices. Sempol is a snack that the ingredients and the processing such as meatballs but only the process and the servings is different because it stabbe with a stick like sate and served after fried dipped earlier in egg whisk.Sempol chicken circulating at Surabaya suspected contain dangerous Food Additives such as borax and formaldehyde so it should be tested. Research on sempol assay was be done on chicken sempol were sold in 23 elementary schools in Sukolilo district, Surabaya got 26 chicken sempol traders. The results showed that only one chicken sempol sold did not contain borax and formalin (4,348 %), while 25 chicken sempol from different traders in different elementary schools are also contained borax and formalin (95,652 %).Â Borax and formaldehyde were qualitatively assay, the assay of borax based on the color change of curcumin paper and the assay of formaldehyde is done by determining the KMnO4 solution to determine the pink disappearance of the KMnO4 solution.Â Keywords: borax; formalin; sempol chicken; Sukolilo

Sanitary Test of Penyetan Vendorsâ€™ Plates Using Swab Test Method of Total Plate Count and Escherichia coli in Tambaksari District of Surabaya Mulyono, Tiara Puswarni; Hartati, Fadjar Kurnia; Djauhari, Arlin Besari
Food Science and Technology Journal (Foodscitech) Vol. 2 No. 2 (2019)
Publisher : Universitas Dr Soetomo

The number of female workers has been on the rise along with life necessities. The usual role of women to cook for the family gradually transforms into preparing for customers on street foods. Penyetan is one of the favourite kind of street foods due to its availability and extensive selection of side dish options. The plate is standard dishware used to serve penyetan. One plate typically used to serve many customers one after another with the washing process in between. This research serves the purpose of finding out the hygiene of the street foods in Tambaksari, Surabaya, using the presence of Escherichia coli bacteria as a marker towards 76 penyetan street foods in Tambaksari district. From 76 places, the result showed that only eight places (11%) meet the requirements of the Health Minister Regulation No. 1096/2011 about Hygiene Sanitation for Catering Services, while the other 68 plates (89%) contained bacteria that surpass the threshold of the regulation. And for E. coli, the result was 20% (15 places) are positive, while the other is negative (80% or 61 places).The number of female workers has been on the rise along with life necessities. The usual role of women to cook for the family gradually transforms into preparing for customers on street foods. Penyetan is one of the favourite kind of street foods due to its availability and extensive selection of side dish options. The plate is standard dishware used to serve penyetan. One plate typically used to serve many customers one after another with the washing process in between. This research serves the purpose of finding out the hygiene of the street foods in Tambaksari, Surabaya, using the presence of Escherichia coli bacteria as a marker towards 76 penyetan street foods in Tambaksari district. From 76 places, the result showed that only eight places (11%) meet the requirements of the Health Minister Regulation No. 1096/2011 about Hygiene Sanitation for Catering Services, while the other 68 plates (89%) contained bacteria that surpass the threshold of the regulation. And for E. coli, the result was 20% (15 places) are positive, while the other is negative (80% or 61 places).

Different Proportion of Mocaf (Modified Cassava Flour) and Soy Flour (Glycine Max L.) towards Chemical and Organoleptic Quality of Cookies Wono, Cynthia Febrina; Djauhari, Arlin Besari; Hariyani, Nunuk
Food Science and Technology Journal (Foodscitech) Vol. 2 No. 2 (2019)
Publisher : Universitas Dr Soetomo

Cookies are snacks made by the basic ingredients of Mocaf and soy flour. The usage of both expects higher content of protein and fibre, compared to the general cookie. This research aims to understand the influence of both flour's proportion towards cookies' chemical quality and organoleptic. This research utilises Factorial Randomised Design using two factors such as proportions of Mocaf and soy flour. Every treatment is conducted three times. The determination of the best treatment off all parameters are performed through effectivity test. Factors aforementioned are each divided by three levels, which are Mocaf flour proportions as many as 55%, 50%, and 45% and soy flour proportions as many as 10%, 15%, and 20%. Every treatment is conducted three times. The treatment of the combination of 55% Mocaf flour and 20% soy flour (M3K3) is the best treatment, according to the effectivity test of Result Value (RV) which is 0.57. It is also supported by the testing of parametric criteria such as protein content (3.74%), fibre content (1.91%), water content (2.27%), ash content (1.92%), flavour (5.4, somewhat like), aroma (5, somewhat like), colour (5.3, somewhat like), and crunchiness (5.5, like).

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