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Contact Name
Rifqi Ahmad Riyanto
Contact Email
rifqi.ar@untirta.ac.id
Phone
+6287877495099
Journal Mail Official
food.scientech@untirta.ac.id
Editorial Address
Jalan Raya Jakarta KM 4 Serang, Banten Indonesia
Location
Kab. serang,
Banten
INDONESIA
Food ScienTech Journal
ISSN : 26854279     EISSN : 2715422X     DOI : http://dx.doi.org/10.33512/fsj.v1i1
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
Articles 8 Documents
Search results for , issue "Vol 2, No 1 (2020)" : 8 Documents clear
UTILIZATION OF MILKFISH (Chanos chanos) BONE POWDER IN MAKING OF RENGGINANG, LOCAL FOOD OF BADUY TRIBE Eris, Fitria Riany; Munandar, Aris; AM, Kartina; Meutia, Meutia; Anggraeni, Dian
Food ScienTech Journal Vol 2, No 1 (2020)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v2i1.8810

Abstract

Fishbone have a proportion of 10% of the total weight of fish and usually become fish processing waste that contains nutrients. One fish that has high nutritional value is milkfish. The utilization of milkfish bones can be an alternative way to provide a nutrient-rich food source because it contains a high number of mineral especially Ca and P. In Banten Province, milkfish bone is mainly waste from local food processing of Sate Bandeng (milkfish satay). This paper will discuss the results of research on the utilization of milkfish bone powder in making Rengginang, the local food of Baduy tribe. Baduy rengginang products are added milkfish bone powder with a concentration of 0%, 1%, 2%, and 3%. The products produced were characterized by parameters of linier expansion, crispness, hardness, organoleptic test, Total Plate Count (TPC), and proximate analysis. Rengginang product chosen was the treatment of adding 1% fish bone powder. Rengginang produced has the characteristics of volume expansion, crispness, and hardness in the range of 33.08-47.69%, 104.62-164.67 mm, and 958.20-2600.62 g. Water content, ash content, protein content and the amount of fat in the rengginang produced were 87%, 1.10-3.10%; 8.73-11.20%; and 0.48%. The water and protein content is very important because it is closely related to the physical characteristics of the rengginang produced.
SENSORY EVALUATION OF YOGURT IN VARIOUS SUGAR CONCENTRATION Pratiwi, Wardha Maulidya; Nasrulia, Firda; Aprillia, Jelita Zahra; Sanora, Ghea Dionita; Kartika, Ismi Nurul
Food ScienTech Journal Vol 2, No 1 (2020)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v2i1.7328

Abstract

The purpose of this study was to determine the hedonic test of various concentrations of sugar in UHT milk with the help of Lactobacillus casei in making yogurt on the color, aroma, taste, and thickness of the resulting yogurt. In this study, there are treatment factors, namely the concentration of granulated sugar. The results showed that the concentration of sugar affects the color, aroma, taste, and thickness of the resulting yogurt. In the hedonic test, the results were observed that in each provision of sugar found a difference in values obtained. 
A REVIEW OF STARCH DAMAGE ON PHYSICOCHEMICAL PROPERTIES OF FLOUR Putri, Nia Ariani; Shalihah, Ila Maratush; Widyasna, Alina Femi; Damayanti, Riska Putri
Food ScienTech Journal Vol 2, No 1 (2020)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v2i1.7936

Abstract

Starch damage is starch which is damaged by mechanical treatment, such as milling process in flour production. The purpose of this review is to determine the importance of the amount of starch damage affected by the milling process in the physicochemical properties of flour. Starch damage in flour product is influenced by some factors, such as the milling time, methods, and the roller on the milling machine. Beside milling process, the starch modification is also cause damaged to starch, such as fermentation. The presence of starch damage is an important parameter to determine the physicochemical properties of flour. Starch damage in flour will affect the physicochemical properties, such as particle size, amylose content, thermal and pasting properties, retrogradation, microstructure of starch granule, etc. It is very important to pay attention to produce the food product that have a good physicochemical characteristics. The starch damage in flour has an important role in food processing technology, for example: bread, cake, and cookies product. Furthermore, starch damage also affects the shelf life of product that has correlation with retrogradation process.
THE STUDY OF MARSHMALLOW'S PREFERENCES LEVEL WITH THE ADDITION OF GREEN GRASS JELLY (CYCLEA BARBATA L. MIERS) Sofyan, Ahmad; Priyanti, Esteria; Kurnianingsih, Kurnianingsih
Food ScienTech Journal Vol 2, No 1 (2020)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v2i1.8079

Abstract

The purpose of this study is to determine the level of panelists’ preferences for green grass jelly marshmallows. The stages of the study consisted of two stages, which are making green grass jelly leaves extract and making green grass jelly marshmallows. The percentage of addition green grass jelly leaves extract as much as 25%, 50% and 75% based on the weight of the liquid needed in making marshmallows. This study uses a hedonic test that aims to determine the response of the panelists' preferences level to the taste, flavor, texture and color of green grass jelly marshmallows. The hedonic test results for the taste of green grass jelly marshmallows showed that products with the addition of green grass jelly leaves extract by 25% got the most preference from Panelist with mean score of 3.50 ± 0.73 (neutral). While the hedonic test results for the flavor, texture and color of green grass jelly marshmallows, showed that products with the addition of green grass jelly leaves extract by 50% got the most preference from Panelist with mean scores of 3.50 ± 0.68 (neutral), 3.50 ± 0.51 (neutral) and 3.30 ± 1.06 (neutral). Based on the results of determining the best product, panelists preferred marshmallows with the addition of green grass jelly leaves extract by 50%.
PREPARATION AND CHARACTERISTICS OF PACIFIC CODFISH (Gadus macrocephalus) MYOFIBRIL FOR SURIMI Pamujiati, Agustia Dwi; Witono, Yuli; Lisanty, Nina
Food ScienTech Journal Vol 2, No 1 (2020)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v2i1.8346

Abstract

Myofibril is contributing to gel-forming. Every species of fish have different myofibril concentration. Pacific codfish has white flesh which is expected to make surimi. The objective of this research was to analyze the characteristics of surimi prepared from Pacific codfish myofibril (SPM). The method of this research was used ionic strength by using NaCl. The observe parameters of this research were protein solubility, color, microstructure, molecular weight,and texture.the results showed that SPM have 3-dimensional network with rigid and porous structure than other surimi gels. The major molecular weights were 150 kDa (zetalin) and 40 kDa (tropomyosin). The hardness, cohesiveness and adhesiveness of SPM were 0.071338 N/cm2, 0.259 gf/sec and 116 gf.mm respectively. These results were shown that Pacific codfish was suitable to be used as surimi raw material because it can make a good gel to form surimi.
IDENTIFICATION OF TOTAL PHENOLIC AND ANTIOXIDANT ACTIVITY OF FERMENTED RICE BRAN EXTRACTED BY ELECTROLYZED WATER Mulyati, Sri; Rusbana, Tubagus Bahtiar; Sulaeni, Sulaeni
Food ScienTech Journal Vol 2, No 1 (2020)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v2i1.7563

Abstract

Fermentation of rice bran is applied to facilitating the release of and may lead to higher yields of bioactive compound in its extraction product. The use of electrolyzed water as the solvent and the influence of this water on antioxidant activity of the fermented rice bran extract compounds is unclear. The bran of white (Jalawara) and red (Marahmay) rice from Banten Province are fermented using R. oligosporus and extracted using electrolyzed water at 2.5, 6.5, 7, 9.5, and 11.5 of pH value. This research presents that Marhmay contains more active antioxidant compounds with 422.11 ppm of IC50 by DPPH evaluation method and effectively extracted by electrolyzed water at pH 2 yielded of 3% extracted phenol more than water at pH 7. Furthermore, this treatment gives insights on the potency of electrolyzed water as solvent on extraction method of biological compound.
CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FRESH AND STEAMED COBIA (Rachycentron canadum L.) Nurjanah, Nurjanah; Suwandi, Ruddy; Hidayat, Taufik; Oktorina, Vini
Food ScienTech Journal Vol 2, No 1 (2020)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v2i1.8136

Abstract

Cobia (Rachycentron canadum) is economically important fish with good prospects because of fast growing and easily cultured. Cobia is usually processed by many methods including steaming. The purposes of this research were to determine the effect of steaming process on proximate and amino acids composition. The chemical composition of fresh and steamed cobia’s meat were determined by proximate analysis. Amino acid compositions of fresh and steamed cobia’s meat were measured using HPLC (high performance liquid chromatography). Steaming process reduced 11.31% of water, 1.06% of ash, 26.04% of fat, and 9.11% of protein. Fresh and steamed cobia’s meat contained 17 amino acids consisting of 9 essential amino acids and 8 nonessential amino acids. The highest essential amino acid in fresh cobia’s meat was arginine (2,262 mg/100 g) and the highest nonessential amino acid was glutamic acid (3,894 mg/100 g). Steaming process reduced amino acids generally. The highest essential amino acid in steamed cobia’s meat was leucine (1,379 mg/100 g) and the highest nonessential amino acid was glutamic acid (2,370 mg/100 g). Taurine content of fresh cobia’s meat was 120.84 mg/100 g and changed into 94.33 mg/100 g after steaming process.
APPLICATION OF BUSINESS MODEL CANVAS IN PRODUCTION AND MARKETING OF SOLOG (ANALOGUE SAUSAGE) Aji, Satriya Bayu; Herlina, Herlina; Purnomo, Bambang Herry
Food ScienTech Journal Vol 2, No 1 (2020)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v2i1.8137

Abstract

Business Model Canvas (BMC) is an alternative option to create new business models. BMC includes customer segments, value propositions, channels, customer relationships, revenue streams, key resources, key activities, key partners, and cost structure. They are able to support companies aligning their business activities. By applying BMC, companies have several alternatives of business models. A research was conducted in order to apply BMC for Small Medium Enterprises (SMEs) in Jember Regency. The descriptive method was employed to arrange BMC, while the qualitative analysis was applied for data analysis. Primary data collection was obtained by customers’ interview. This paper describes the business plan of SOLOG (Analogue Sausage) product and application of BMC in the SMEs. The BMC creation for SOLOG was done in three stages. The first stage was a problem test, the second stage was a solution test and the last stage was verification model business. The last stage was chosen as the business model recommendation that is suitable as a reference in the business activities of SOLOG product.

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