cover
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 3, No 2 (2021)" : 8 Documents clear
PRELIMINARY STUDY OF FISH OIL FROM MILKFISH SATAY BY PRODUCT USING DRY RENDERING EXTRACTION Hanifah Fitriani; Aris Munandar; Dini Surilayani; Sakinah Haryati; Ginanjar Pratama; Bhatara Ayi Meata; Afifah Nurazizatul Hasanah; Rifki Prayoga Aditia
Food ScienTech Journal Vol 3, No 2 (2021)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v3i2.12906

Abstract

Milkfish satay processing has been left viscera waste that may causes environmental pollution. The viscera waste has contained omega-3 which can be extracted as fish oil. Dry rendering is a method of fish oil extracting using temperature without water addition. The temperature of extraction greatly affects to quality of fish oil. The purpose of this study was to determine the optimal temperature of extraction and characterized fish oil quality extracted from milkfish viscera. This study used dry rendering extraction methode with three different temperatures (40ºC, 50ºC, and 60ºC) and tested the yield, free fatty acids, peroxide value, p-anisidine and total oxidation, for the best fish oil will be tested for its fatty acid profile. The best treatment for extracting fish oil from milkfish viscera used extraction temperature of 50ºC with yield (6.88%), free fatty acid (4.89%) peroxide value (29.35 mEq/kg), anisidine value (4.61 mEq/kg), and total oxidation (63.53 mEq/kg). The fatty acid profile of fish oil was dominated by palmitic acid (31.17%) and also contains omega-3 such as linoleic acid, docosahexaenoate acid (DHA), and eicosapentaenoate acid (EPA).
ORGANOLEPTIC CHARACTERISTIC OF BROWNIES FROM MOCAF AND GREEN BEAN FLOUR Nezly Nurlia Putri; Nia Ariani Putri; Rahma Hariyanti
Food ScienTech Journal Vol 3, No 2 (2021)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v3i2.13141

Abstract

The development of local food is one of the programs being promoted by the ministry of agriculture and as an effort to diversify food in the midst of the Covid-19 Pandemic. One of the local food commodities developed was cassava. Based on data from the Central Statistics Agency related to cassava productivity in Indonesia (2014 – 2018) it was in the range of 229.51 – 246.50 tons/year. the average percentage of flour consumption per capita from 2014 –2018 is 19.92%. In addition, the cassava industry had also begun to develop, namely the processing of cassava into Modified Cassava Flour (Mocaf). Organoleptically, the value of Mocaf (in terms of aroma and taste) was almost equivalent to wheat. One way to control the value of imported flour is by developing products based on local food ingredients. Based on this, local food preparations based on modified cassava flour were developed, namely mocaf and fortified green bean flour as a source of protein. Processed products from cassava and green bean are able to substitute the use of flour 10-100%. This study aims to determine the effect of MOCAF formulation and green bean flour on the organoleptic characteristics of brownies. The flour formulations used for the four treatments (MOCAF wheat flour and green bean flour) were based on the ratio of the composition of each flour. Furthermore, observations were made on the organoleptic characteristics of roasted brownies consisting of color, scent, texture, taste and after taste. Organoleptic test involved 30 untrained panelists using the hedonic method. Organoleptic test results illustrate that the overall product is acceptable, both in terms of taste, aroma, color, texture and after taste. In treatment A, which is brownies with a composition ratio of flour, mocaf and green bean flour (1:3:0), the panelists are generally preferable. In Treatment C, brownies with a composition ratio of flour, mocaf and green bean flour (1:2.33:0.75) only tasted better by the panelists. This indicates that the panelists prefer the addition of green bean flour less than mocaf.
CHARACTERIZATION OF DRIED NOODLES FROM SEAWEED (Kappaphycus alvarezii) AS POTENTIAL SUBSTITUTE FOR WHEAT FLOUR Afifah Nurazizatul Hasanah; Aris Munandar; Dini Surilayani; Sakinah Haryati; Rifki Prayoga Aditia; Mulkas Hadi Sumantri; Ginanjar Pratama; Bhatara Ayi Meata
Food ScienTech Journal Vol 3, No 2 (2021)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v3i2.13001

Abstract

Dried noodles are one of the foods favored by people in Indonesia. The main ingredient of dry noodles is wheat flour which made from milling wheat. However, we usually obtain wheat from overseas by import. Therefore, to achieve food resilience in Indonesia, it is necessary to find substitutes for local ingredients with high nutrition that can be used to make dry noodles. This research aims to investigate the characteristics of dry noodles made from Kappaphycus alvarezii seaweed flour. The method used in this study was to substitute K. alvarezii seaweed flour as much as 0, 5, 10, 15, 20, and 25% in the production of dry noodles. Analysis was carried out on its chemical composition, physical properties, and organoleptic characteristics. The results showed the best result of substitution of K. alvarezii in the 5% treatment. The chemical composition in dry noodles of this treatment showed an air content of 8.39%; ash content 3.07%; fat content 0.59%; protein content 12.43%; and 0.29% crude fiber content. Meanwhile, the results of the physical test showed7.95% cooking loss;210.5 seconds cooking time; and 89.34% water absorption. The organoleptic values obtained are color 4.60 (like); aroma 4.80 (like); texture 4.23 (like); and taste 4.20 (like).
MICROBIOLOGICAL ANALYSIS OF KUNUN-ZAKI: A FERMENTED MILLET DRINK IN BENIN CITY, EDO STATE, NIGERIA Hilda Abiola Emmanuel-Akerele; Etin-Osa Edobor
Food ScienTech Journal Vol 3, No 2 (2021)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v3i2.12228

Abstract

Microbiological and physicochemical analyses were carried out on samples of fermented millet drink Kunun Zaki. Fifteen samples were obtained from Ikpoba Hill Market and Aduwawa Quarters. The microbiological analysis was carried out using the standard plate count technique to determine the total microbial population. The mean count of bacteria and fungi was 2.57x107 cfu/ml and 0.98x107cfu/ml respectively. Microorganisms identified were Lactobacillus sp, Bacillius sp, Staphylococcus aureus, Streptococcus sp, Escherichia coli, Pseudomonas sp, Mucor sp and Fusarium sp. The mean value of the pH and titrable acidity was 4.26±0.09 and 2.73±0.08ml 0.1M NaOH respectively. The moisture content was high with a mean of 85.90±0.95 and mean solid content of 14.1±0.95. This study has shown that kunun-zaki sold in Ikpoba Hill Market and Aduwawa Quarters is highly contaminated with microorganisms. Practices of good hygiene are therefore necessary in an environment where kunun-zaki is produced, stored, prepared and packaged. 
ACUTE TOXICITY, PHYTOCHEMICAL SCREENING, AND ANTIMICROBIAL INVESTIGATION OF AQUEOUS EXTRACT OF SODOM APPLE TREE (Calotropis procera Ait.F) LEAF OBTAINED WITHIN ANCHOR UNIVERSITY, LAGOS Olatunde A Oseni; Hilda A Emmanuel-Akerele; Wuraola A Adebayo
Food ScienTech Journal Vol 3, No 2 (2021)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v3i2.13344

Abstract

Calotropis procera is a species of flowering plant, in the family Apocynaceae, the investigation of Calotropis procera for its medicinal usefulness has not been fully documented in the literatures. This study was therefore aimed at investigating the antimicrobial activity, phytochemical screening and acute toxicity of Calotropis procera. The antimicrobial activity, phytochemical screening and acute toxicity of the leaf was carried out using standard methods for the analyses. The antimicrobial activity of Calotropis procera leaf extract for bacterial showed that Streptococcus pyogenes, Staphylococcus aureus, Escherichia coli and Aspergillus candideus were resistant to the plant extract, while Penicillum corylophilum showed susceptibility to the plant extract. The phytochemical screening showed the presence of flavonoids, saponins and reducing sugar in the aqueous leaf extract of the leaf, while alkaloids and phlobatannins were absent in the extract of Calotropis procera. The acute toxicity investigation showed that Calotropis procera concentration at 1424 mg/kg body weight resulted in scratching and shivering but was not toxic to cause death of the mice, while lower concentrations of 142, 352, and 712 mg/kg body weight did not cause any observable negative reactions. The plant of Calotropis procera therefore showed that the aqueous extract of the plant contained viable phytochemicals compounds, potent antimicrobial activity to some organisms while the studied concentrations for acute toxicity were observed to be safe.
THE USE OF STEVIA AND MONK FRUIT SWEETENERS FOR SUGAR REPLACEMENT IN GREEN TEA AGAR JELLIES Adisak Akesowan; Anchan Choonhahirun
Food ScienTech Journal Vol 3, No 2 (2021)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v3i2.12404

Abstract

This study aimed to develop healthy agar jellies with low-sugar content, linking to a decreased risk for heart attack, diabetes, and other chronic diseases. Two natural non-nutritive sweeteners, stevia and monk fruit were studied at 25%, 50%, 75%, and 100% sugar replacement based on the equivalent sucrose sweetness. The physical properties assessed on the total soluble solids, firmness, color, and syneresis. Still, the sensory attributes on color, taste, flavor, texture, and overall acceptability was evaluated by a 9-point hedonic scale. The more sugar replacement lowered the total soluble solids but increased the gel firmness (p<0.05) and the lightness (L*). The syneresis declined in reduced-sugar jellies with stevia and monk fruit against the whole sugar jellies. The stevia and monk fruit replacement affected agar jellies' taste and flavor attributes (p<0.05). Jellies with 50% and 75% sugar replacement, either stevia or monk fruit, were preferred over 25% and 100% replacement. The jelly with 50% stevia was the optimal formulation.
MICRO BUSINESS STUDY OF TRADITIONAL HEALTH DRINK PRODUCTS “TELANG LIMAO BANGKAK” (GREEN BUSINESS CANVAS STUDY “ECOCANVAS”) Muhammad Alfarizi; Rini Kurnia Sari
Food ScienTech Journal Vol 3, No 2 (2021)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v3i2.13048

Abstract

This study aims to formulate a business development strategy that is appropriate and can be applied to the traditional Indonesian health drink business "Telang Limao Bangkak" which is a combination of Bunga Telang and Limao Calong Bangka (Orange Key). The research method used is descriptive qualitative analysis. Data collection was carried out using interview and assessment questionnaire techniques. The results of this study indicate that the position of the health drink business "Telang Limao Bangkak" is in the very profitable position of the Aggressive quadrant. The strategy implemented is to support an aggressive growth policy (growth-oriented strategy) and has been implemented in the EcoCanvas Health Drink business model "Telang Limao Bangkak". The results of this research are expected to create a new air of green business that gives birth to health drink products that will improve people's welfare.
THE EFFECT OF ADDING GELATIN AND SALT SOLUTION TO OFF-GRADE SAPODILLA JELLY CANDY THROUGH THE PROCESS OF REDUCING ITS TANNIN CONTENT Siti Hanifah Khairun Nisa; Mohammad Djali; Yana Cahyana
Food ScienTech Journal Vol 3, No 2 (2021)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v3i2.13223

Abstract

The young sapodilla fruit will take when harvesting is brownish green and has an astringent taste, called off-grade sapodilla fruit. The astringent taste of the fruit is due to the high tannin content. Soaking with a salt solution is a treatment done to reduce the astringent taste so that the fruit can continue as raw material for making jelly candy. Gelatin is added as a gelling agent to get a good jelly candy. This study aimed to determine the effect of adding gelatin used in the manufacture of off-grade sapodilla fruit jelly candy, which has been studied for its tannin content reduction. The research method used is an experimental method followed by a Factorial Randomized Block Design (RAK) test consisting of 6 treatments. The tested treatment consisted of two factors: the first factor was soaking sapodilla off-grade with variations in salt solution of 2%, 4%, and 6%, and the second factor was gelatin concentration of 18% and 20%. The results showed that the off-grade sapodilla sample gave the greater salt concentration was given, the more the salt could reduce the amount of tannin content. In jelly candy, the tannin content obtained was decreased compared to the tannin content of off-grade sapodilla fruit. The tannin is due to the unstable or too high cooking temperature. Based on the results of the texture test, found that the L2G2 treatment (4% salt solution, 20% gelatin) was closest to the commercial texture, while based on the organoleptic test, the L3G1 treatment (6% salt solution, 18% gelatin) had the highest value by the panellists.

Page 1 of 1 | Total Record : 8