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INDONESIA
Food ScienTech Journal
Published by Universitas Sultan Ageng Tirtayasa
ISSN : 26854279     EISSN : 2715422X     DOI : http://dx.doi.org/10.33512/fsj.v1i1
Core Subject : Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Immunology & microbiology
FSJ is an open access, peer-reviewed, multidisciplinary journal dedicated to the publication of novel research in all aspects of Food Technology, with particular attention paid to the exploration and development of natural products derived from tropical—and especially Indonesian—biodiversity. Original research articles written in English and featuring well-designed studies with clearly analyzed and logically interpreted results are accepted, with a strong preference given to research that has the potential to make significant contributions to both the field of Food Technology and society in general. Topics include, but not limited to : Food Chemistry Food Microbiology Food Engineering Food Industry Management
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 8 Documents
 1 
Search results for , issue "Vol 1, No 1 (2019)" : 8 Documents clear
THE EVALUATION OF GOOD MANUFACTURING PRACTICES (GMP) IN FISH PROCESSING SME CENTER CASE STUDY OF BALIKPAPAN CITY Hidayat, Taufik; Najah, Zulfatun; Putri, Nia Ariani; Zulmaneri, Zulmaneri
Food ScienTech Journal Vol 1, No 1 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (350.005 KB) | DOI: 10.33512/fsj.v1i1.6245

Abstract

The application of Good Manufacturing Practices (GMP) is a parameter towards Hazard Analytical Critical Control Procces (HACCP). The Center for Small and Medium Enterprise (SME) X in Balikpapan needs to evaluate its production process to improve the fisheries processing industry that fits the GMP criteria. This study aims to evaluate the application of GMP in fish processing SEM Center. GMP evaluation carries out by looking at the production and building processes through interview and documentation. The evaluation result shows that the facilities and infrastructure of SEM center need to be improved to meet the implementation of good GMP, since it has many critical and major deviations that need to be enhanced in terms of buildings and production processes. Based on the observations, it shows that there are 20 minor findings, 30 major findings, 28 serious findings, and 30 critical findings that are found. Deviations in the SEM center is categorized as D grade, so they are not feasible for a production process.
THE EFFECT OF IMPROVER ADDITION ON SWEET BREAD MADE FROM WHEAT FLOUR Kartikasari, Subekah Nawa; Sari, Puspita; Subagio, Achmad
Food ScienTech Journal Vol 1, No 1 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (368.167 KB) | DOI: 10.33512/fsj.v1i1.6193

Abstract

Modified starch produced in the MOCAF manufacturing process is still not widely used, so further studies are needed regarding the utilization of modified MOCAF-based starch. According to Miyazaki et al., (2006), starch can be used to improve the quality of bread. The raw materials used in the research are ADIRA cassava and cakra flour for sweet bread. The method used RAL with 3 factors, A type of control treatment improver (without addition of improver), addition of improver (native) and improver (modification), treatment B with variations in the amount of treatment added water (480, 510, 540 ml), and treatment C with variations in the concentration of the number of improvers added (0.125, 5 and 1%), each was repeated 3 times. In the application of sweet bread the data obtained from the results of the study were analyzed using the ANOVA (Analysis of Variant) test, if the treatment had a significant effect (p <0.05), Duncan's Multiple Range Test would be carried out to see the differences in each treatment given. and continued the Effectiveness test to get the best treatment of bread produced. The lowest density value is 0.17 ± 0.00 (g / cm3) in the F3 improver (1% + 540 ml). The lowest texture was obtained after storage on day 1 of the F3 improver (1% + 540 ml) with a value of 36 ± 6 g / 10mm. Based on the sensory test, the overall breadth appearance score, the color of the inside of the bread, and the aroma, ranged from likes to the value of 4. The F3 improver treatment (1% + 540 ml) has a texture and taste which is preferred with values 4.25 and 4.25 and ease of swallowing with a value of 4.17. The effectiveness value of 0.8 in treatment F3 (1% + 540 ml). The conclusion is that the improver in F3 treatment is best used as an improver on sweet bread.
ANALOGUE SAUSAGE FORMULATION OF TEMPEH-WHITE OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) WITH THE ADDITION OF CARRAGEENAN Rohmawati, Septi; Mustofa, Akhmad; Widanti, Yannie Asrie
Food ScienTech Journal Vol 1, No 1 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (152.521 KB) | DOI: 10.33512/fsj.v1i1.6194

Abstract

Sausage is a food product that is processed as a variety of food. Tempeh and white oyster mushroom (Pleurotus ostreatus) contain many nutrients needed by the body. In addition, carrageenan also contributes to the nutritional content of the product. This research was conducted to determine the chemical and sensory characteristics of sausage that are rich in fiber and received by consumers. This study used completely randomized design method (CRD) which consists of two factors. The first factor was the substitution of tempeh and white oyster mushroom with a ratio of 50:100; 75:75; 100:50. The second factor was the addition of carrageenan, including 4, 6 and 8 g. The chosen formulation was on the treatment of a comparison of 75 g of tempehh and 75 g of white oyster mushroom with the addition 6 g of carrageenan. The chemical properties of the analogue sausage was:14% of protein, 11.22% of fat, 44.24% of moisture, 6.02% of crude fiber, 2.37% of ash and 27.29% of total cabohydrate. While for sensory test color was 2.96, flavour tempeh 2.45, flavour of mushroom 1.74, texture of 2.55 and overall preference 2.45.
PHENOL COMPONENT OF FRESH AND BOILED SEA GRAPES (CAULERPA SP.) FROM TUAL, MALUKU Nurjanah, Nurjanah; Jacoeb, Agoes Mardiono; Asmara, Diah Asih; Hidayat, Taufik
Food ScienTech Journal Vol 1, No 1 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (235.578 KB) | DOI: 10.33512/fsj.v1i1.6244

Abstract

Caulerpa sp. commonly found in Tual, Southeast Maluku waters. Caulerpa sp. is generally consumed by coastal communities in it is raw form as salads or boiled. Nutrient information and total phenol compounds of Caulerpa sp. during boiling has not been reported. The aim of this study is to determine bioactive components and the levels of total phenol compounds Caulerpa sp. as a result of the boiling process. The boiling process is carried out for 5 minutes at 90 . Boiling process causes loss of flavonoids in Caulerpa sp. Total phenol compounds after boiling decreased by 11.76 mg GAE/g extract. Total phenolic of fresh Caulerpa sp. has better results than by boiling process.
ANTHOCYANIN AS NATURAL COLORANT: A REVIEW Nurtiana, Winda
Food ScienTech Journal Vol 1, No 1 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (242.858 KB) | DOI: 10.33512/fsj.v1i1.6180

Abstract

On this era, people very concern to their food. The first sensory quality which is seen to choose the food are the color. However, during food processing is often occurred the color degradation, so the colorant is added to the food. Today, natural colorant is consumer’s selection because it has functional function. One of natural colorant is anthocyanin. Anthocyanin gives red, blue, and purple color. Anthocyanin has different types, it is depended to sugar and hydroxyl which bounded into structure. The types are pelargonidin, malvidin, cyanidin, delphinidin, petunidin, and peonidin. This pigment is stable on acid condition, away from light and oxygen, cold temperature, and away from polyphenol oxidase enzyme. Beside as colorant, anthocyanin also act as antioxidant because the structure is very reactive. The consequences of having antioxidant activity, anthocyanin can prevent cardiovascular disease, cholesterol, atherosclerosis, or colon cancer by blocking fat oxidation and DNA mutation. Anthocyanin source is very broad like from flowers, fruits, tubers, or fruit peels.
HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IMPLEMENTATION IN AMPLANG PROCESSING Najah, Zulfatun; Putri, Nia Ariani; Hidayat, Taufik; Zulmaneri, Zulmaneri
Food ScienTech Journal Vol 1, No 1 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (256.777 KB) | DOI: 10.33512/fsj.v1i1.6187

Abstract

Amplang is one of derivative products from fish in the form of crackers. It isindigenous food from Kalimantan. Amplang is produced by SMEs (Small and Medium Enterprises), which aremost of them still need to improve theirstandard processing method.  The quality standards of processing amplang in SMEs can be improved through implementation of quality assurance. The quality assurance was applied by identificationof hazards, assessing of risks, and control of hazards. The aim of this study was to analyze hazard of amplang production in the SME and to design the control of production process from purchasinguntilpackaging. The research method was survey research with data collection conducted by interviews, field observations, FGDs, and questionnaires. Based on observations, the SME’s quality control team needs to be established. Food hazards are divided into raw material and production process hazards. This review found nine kinds of hazard that necessary to be alerted in the amplang processing. These hazards can be divided into physical, chemical, and biological hazards. There are five processes that consider as critical control point that are purchasing, thawing, mixing, frying, draining, and packaging
BIODEGRADABILITY OF NANOCOMPOSITE MADE FROM PVA, ZnO NANOPARTICLES AND STEARIC ACID Meindrawan, Bayu; Pamela, Vega Yoesepa
Food ScienTech Journal Vol 1, No 1 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (208.631 KB) | DOI: 10.33512/fsj.v1i1.6188

Abstract

Nanocomposite film has been developed from PVA polymer added with ZnO nanoparticle and stearic acid to enhance its performance. Preparation of nanocomposite film was using the optimum film formulation with ZnO nanoparticle and Stearic acid composition 3.4% (w/w PVA) and 6.6% (w/w PVA), respectively. The biodegradability of the resulting film was evaluate using soil burial test and statistically analyze using t-test. The result show that the rate degradation of optimum nanocomposite film (1.3785 %/day) was not significantly difference (p>0.05) compare with control (1.4885 %/day).
SOURSOP POTENCY AS THE SUBSTRATE IN NATA DE ANONNA PRODUCTION Sari, Indah Juwita; Sukarya, Handa; Mustikawati, Hesty; Utami, Kharisma Putri Budi; Safitri, Novi; Ratnasari, Dwi
Food ScienTech Journal Vol 1, No 1 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (179.263 KB) | DOI: 10.33512/fsj.v1i1.6246

Abstract

Nata is a functional food that has a healthy effect when consumed because it contains vitamin C which is beneficial to the body. Nata derived from soursop fruit, we know as nata de anonna, which is produced from the bacterial activity of Acetobacter xylinum. This study aims to determine the potential of soursop fruit skin as a substrate for making nata de anonna. Research shows that the yield nata produced from soursop fruit and soursop skin and soursop meat are (1.5 cm, 1 cm and 0.8 cm). This research can be concluded that the hump and soursop skin which become waste are part of the soursop fruit can be used as the substrate of nata de anonna.

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