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Food Science and Technology Journal (Foodscitech)
Published by Universitas Dr. Soetomo Surabaya
ISSN : 26221985     EISSN : 26224127     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Food Science and Technology Journal (Foodscitech) is an online journal in the food science, food technology, nutrition, which also includes about the food chemistry science, biochemistry, microbiology, food engineering, food safety, food quality, food sensory, functional food, health food and the other fields that are related to the food ISSN 2622-1985 (Print) ISSN 2622-4127 (Online).
Arjuna Subject : -
Articles 105 Documents
 1   2   3   4   5 
THE SENSORY EVALUATION ON PUMPKIN ICE CREAM THAT FORMULATED BY RED DRAGON FRUIT Prayitno, Sutrisno Adi; Rahma, Amalia
Food Science and Technology Journal (Foodscitech) Vol 2, No 2 (2019)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (708.996 KB) | DOI: 10.25139/fst.v0i0.2036

Abstract

The types of fruit that are often used in functional foods are pumpkin and red dragon fruit. Pumpkin contains high levels of beta-carotene and proved to be useful in mobilizing iron reserves in the body in haemoglobin synthesis. On the other hand, the ingredients in dragon fruit is almost the same as pumpkin, which contains iron elements that play a role in the formation of blood, namely in the synthesis of haemoglobin. The existence of pumpkin and red dragon fruit can be processed into functional food. One of the functional food products is ice cream. The purpose of the study was to find out the organoleptic quality of pumpkin ice cream that formulated with red dragon fruit. The sensory evaluation on ice cream was carried out by hedonic test. The proportion of comparisons between pumpkin and dragon fruit used was four treatments. Treatment A is 100% : 0%, treatment B is 80% : 20%, treatment C is 50% : 50% and treatment D is 60% : 40%. In sensory evaluation using untrained panellists. The determination of the best formulation on the product is obtained from the average value of the highest overall acceptability. The hedonic results show that the pumpkin ice cream and dragon fruit formulations are generally accepted (colour, smell, taste and texture) with the category is likes. In terms of colour, texture and smell the most preferred by untrained panellists is in the C formulation (50 %: 50%). In terms of taste, the panellists preferred in D formulation (60%, 40%). By this, it can be concluded that the best formulation that can be recommended is in the C treatment by the proportion of 50 %: 50% pumpkin and red dragon fruit. 
The Sensory Evaluation on Pumpkin Ice Cream that Formulated by Red Dragon Fruit Prayitno, Sutrisno Adi; Rahma, Amalia
Food Science and Technology Journal (Foodscitech) Vol 2 No 2 (2019)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.v0i0.2036

Abstract

The types of fruit that are often used in functional foods are pumpkin and red dragon fruit. Pumpkin contains high levels of beta-carotene and proved to be useful in mobilizing iron reserves in the body in haemoglobin synthesis. On the other hand, the ingredients in dragon fruit is almost the same as pumpkin, which contains iron elements that play a role in the formation of blood, namely in the synthesis of haemoglobin. The existence of pumpkin and red dragon fruit can be processed into functional food. One of the functional food products is ice cream. The purpose of the study was to find out the organoleptic quality of pumpkin ice cream that formulated with red dragon fruit. The sensory evaluation on ice cream was carried out by hedonic test. The proportion of comparisons between pumpkin and dragon fruit used was four treatments. Treatment A is 100% : 0%, treatment B is 80% : 20%, treatment C is 50% : 50% and treatment D is 60% : 40%. In sensory evaluation using untrained panellists. The determination of the best formulation on the product is obtained from the average value of the highest overall acceptability. The hedonic results show that the pumpkin ice cream and dragon fruit formulations are generally accepted (colour, smell, taste and texture) with the category is likes. In terms of colour, texture and smell the most preferred by untrained panellists is in the C formulation (50 %: 50%). In terms of taste, the panellists preferred in D formulation (60%, 40%). By this, it can be concluded that the best formulation that can be recommended is in the C treatment by the proportion of 50 %: 50% pumpkin and red dragon fruit. 
The Sensory Evaluation on Pumpkin Ice Cream that Formulated by Red Dragon Fruit Prayitno, Sutrisno Adi; Rahma, Amalia
Food Science and Technology Journal (Foodscitech) Vol. 2 No. 2 (2019)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.v0i0.2036

Abstract

The types of fruit that are often used in functional foods are pumpkin and red dragon fruit. Pumpkin contains high levels of beta-carotene and proved to be useful in mobilizing iron reserves in the body in haemoglobin synthesis. On the other hand, the ingredients in dragon fruit is almost the same as pumpkin, which contains iron elements that play a role in the formation of blood, namely in the synthesis of haemoglobin. The existence of pumpkin and red dragon fruit can be processed into functional food. One of the functional food products is ice cream. The purpose of the study was to find out the organoleptic quality of pumpkin ice cream that formulated with red dragon fruit. The sensory evaluation on ice cream was carried out by hedonic test. The proportion of comparisons between pumpkin and dragon fruit used was four treatments. Treatment A is 100% : 0%, treatment B is 80% : 20%, treatment C is 50% : 50% and treatment D is 60% : 40%. In sensory evaluation using untrained panellists. The determination of the best formulation on the product is obtained from the average value of the highest overall acceptability. The hedonic results show that the pumpkin ice cream and dragon fruit formulations are generally accepted (colour, smell, taste and texture) with the category is likes. In terms of colour, texture and smell the most preferred by untrained panellists is in the C formulation (50 %: 50%). In terms of taste, the panellists preferred in D formulation (60%, 40%). By this, it can be concluded that the best formulation that can be recommended is in the C treatment by the proportion of 50 %: 50% pumpkin and red dragon fruit. 
SANITARY TEST OF PENYETAN VENDORS’ 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (778.814 KB) | DOI: 10.25139/fst.v0i0.2057

Abstract

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).
Sanitary Test of Penyetan Vendors’ 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.v0i0.2057

Abstract

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).
Sanitary Test of Penyetan Vendors’ 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.v0i0.2057

Abstract

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).
FUCOIDAN'S CONVENTIONAL AND HYDROTHERMAL ALGINATE EXTRACTION BIOREFINERY: EFFECT OF THE EXTRACTION OF ALKALINE TREATMENT TOWARDS ALGINATE'S INTRINSIC VISCOSITY OF BROWN ALGAE OF SARGASSUM CRISTAEFOLIUM Sugiono, Sugiono; Ferdiansyah, Doni
Food Science and Technology Journal (Foodscitech) Vol 2, No 2 (2019)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (728.601 KB) | DOI: 10.25139/fst.v0i0.2103

Abstract

Brown algae can be functioned as the feedstock on the alginate and fucoidan's sequential extraction biorefinery process. This research aims to obtain the condition of the alkaline treatment process, which provides maximum response towards intrinsic viscosity of Sargassum cristaefolium alginate on the integrated alginate and fucoidan extraction biorefinery process. Factorial Experiment Design of 2k is used to understand the effect of temperature, time, and the concentration of Na2CO3 towards the response of alginate's intrinsic viscosity and determine the correct equation model on the first order of experiment. The research indicated that the different parameters of temperature, time, and Na2CO3 extraction process are tangibly influenced the increasing response of the alginate's intrinsic viscosity, which later reduced after reached its maximum point. The highest alginate intrinsic viscosity of 397.32 ml/g happened during the parameters of the temperature of 60oC, time of 120 minutes, and Na2CO3 concentration of 3%. Therefore, the extraction central point design of 60oC temperature, 120 minutes of duration, and 3% concentration of Na2CO3 is considered correct, and the first-order polynomial experiment model is shaped in the quadratic form.
Fucoidan's conventional and hydrothermal alginate extraction biorefinery: Effect of the extraction of alkaline treatment towards alginate's intrinsic viscosity of brown algae of Sargassum cristaefolium Sugiono, Sugiono; Ferdiansyah, Doni
Food Science and Technology Journal (Foodscitech) Vol 2 No 2 (2019)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.v0i0.2103

Abstract

Brown algae can be functioned as the feedstock on the alginate and fucoidan's sequential extraction biorefinery process. This research aims to obtain the condition of the alkaline treatment process, which provides maximum response towards intrinsic viscosity of Sargassum cristaefolium alginate on the integrated alginate and fucoidan extraction biorefinery process. Factorial Experiment Design of 2k is used to understand the effect of temperature, time, and the concentration of Na2CO3 towards the response of alginate's intrinsic viscosity and determine the correct equation model on the first order of experiment. The research indicated that the different parameters of temperature, time, and Na2CO3 extraction process are tangibly influenced the increasing response of the alginate's intrinsic viscosity, which later reduced after reached its maximum point. The highest alginate intrinsic viscosity of 397.32 ml/g happened during the parameters of the temperature of 60oC, time of 120 minutes, and Na2CO3 concentration of 3%. Therefore, the extraction central point design of 60oC temperature, 120 minutes of duration, and 3% concentration of Na2CO3 is considered correct, and the first-order polynomial experiment model is shaped in the quadratic form.
Fucoidan's conventional and hydrothermal alginate extraction biorefinery: Effect of the extraction of alkaline treatment towards alginate's intrinsic viscosity of brown algae of Sargassum cristaefolium Sugiono, Sugiono; Ferdiansyah, Doni
Food Science and Technology Journal (Foodscitech) Vol. 2 No. 2 (2019)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.v0i0.2103

Abstract

Brown algae can be functioned as the feedstock on the alginate and fucoidan's sequential extraction biorefinery process. This research aims to obtain the condition of the alkaline treatment process, which provides maximum response towards intrinsic viscosity of Sargassum cristaefolium alginate on the integrated alginate and fucoidan extraction biorefinery process. Factorial Experiment Design of 2k is used to understand the effect of temperature, time, and the concentration of Na2CO3 towards the response of alginate's intrinsic viscosity and determine the correct equation model on the first order of experiment. The research indicated that the different parameters of temperature, time, and Na2CO3 extraction process are tangibly influenced the increasing response of the alginate's intrinsic viscosity, which later reduced after reached its maximum point. The highest alginate intrinsic viscosity of 397.32 ml/g happened during the parameters of the temperature of 60oC, time of 120 minutes, and Na2CO3 concentration of 3%. Therefore, the extraction central point design of 60oC temperature, 120 minutes of duration, and 3% concentration of Na2CO3 is considered correct, and the first-order polynomial experiment model is shaped in the quadratic form.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (775.379 KB) | DOI: 10.25139/fst.v0i0.2107

Abstract

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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