cover
Contact Name
Devin pratama
Contact Email
devinpratama6@gmail.com
Phone
+6282124254315
Journal Mail Official
foodscientia@ecampus.ut.ac.id
Editorial Address
Jl. Pd. Cabe Raya, Pd. Cabe Udik, Kec. Pamulang, Kota Tangerang Selatan, Banten 15418
Location
Kota tangerang selatan,
Banten
INDONESIA
Food Scientia: Journal of Food Science and Technology
Published by Universitas Terbuka
ISSN : -     EISSN : 28071549     DOI : https://doi.org/10.33830/fsj
Core Subject : Science,
Food Scientia : Journal of Food Science and Technology is a publication published by the Food Technology Study Program of Universitas Terbuka. This journal is published biannually in January-June and July-December.
Articles 24 Documents
Analisa Kualitatif Formalin pada Sampel Ikan Asin di Pasar Sederhana Kota Bandung Lusi Noorrela; Indra Putra Munggaran
Food Scientia : Journal of Food Science and Technology Vol 1 No 1 (2021): Januari - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (230.763 KB) | DOI: 10.33830/fsj.v1i1.1332.2021

Abstract

Salted fish is one of the most nutritious foods consumed in Indonesia but it is very prone tospoilage. Due to the speed of decomposition of salted fish, many traders use formaldehyde asa preservative for salted fish. Regulation of the Minister of Health of the Republic ofIndonesia Number 1168 / Menkes / PER / X / 1999 states that formalin is a preservative thatis prohibited from being used as a food preservative because it can cause damage to thedigestive tract, liver and lungs, and can even cause cancer. The purpose of this study was toidentify the formaldehyde content in salted fish sold in the Sederhana Market in Bandung.This research was conducted by taking samples at the Sederhana Market in Bandung.Qualitative analysis of formaldehyde was carried out at the Chemical Testing Laboratory ofBalai Besar Pengawas Obat dan Makanan in Bandung in October 2020. Formalinidentification of 25 fish samples was done colorimetrically using the MERCK test kit. Basedon the grouping of salted fish, positive results were obtained by 20% for Salted Anchoviesand 100% for Salted Cucut Fish, while Salted Kapas Fish, Salted Squid, and Salted SepatFish did not contain formaldehyde. The conclusion of this study is that 24% of salted fishtaken from the Bandung Sederhana Market was positive for formaldehyde. The group thatcontains the most formalin is Salted Cucut Dish.
Pengaruh Penambahan Kitosan Terhadap Cemaran Mikrobiologis pada Abon Pindang Tongkol (Euthynnus affinis) Purwaningtyas Kusumaningsih
Food Scientia : Journal of Food Science and Technology Vol 2 No 1 (2022): Januari - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v2i1.3138.2022

Abstract

The processing of pindang tongkol becomes floss is a food technology to aim in extending the shelf life. The addition of chitosan inside the floss is to prevent the development of Vibrio sp., Proteus sp. and Pseudomonas sp. These bacteria live in high-salt environments such as brined mackerel product. The aim of this study was to examine the effect of chitosan to the quantity of Vibrio sp., Proteus sp. and Pseudomonas sp. in brined mackerel processing. In this study, were tested on samples of pindang tongkol, pindang floss without chitosan and pindang floss contains of 50 mg of chitosan. The total plate count (TPC) of pindang tongkol was reported to numerus to count (TNTC). TPC of floss without chitosan and floss contains chitosan, were less than 2.5 × 102 colonies/ml (g). This value was qualify to the Indonesian National Standard (SNI) 7690.1:2013 and these result indicate that the processing of brined mackerel into floss and the addition of chitosan can reduce bacterial contamination. Identification of bacteria were using Thiosulfate Citrate Bile Salt Sucrose (TCBS) media, gram staining and API 20E kit. The bacteria from pindang tongkol was identified as Proteus vulgaris, while Pseudomonas luteola was from floss without chitosan. The addition of 50 mg of chitosan in floss was proven to prevent the development of halophilic bacteria such as Vibrio sp., Proteus sp., and Pseudomonas sp.
Evaluasi Penerapan Good Manufacturing Practices (GMP) pada UKM Dimsum XYZ di Kota Bandung Euis Sridaryati; Dini Nur Hakiki
Food Scientia : Journal of Food Science and Technology Vol 1 No 1 (2021): Januari - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (334.604 KB) | DOI: 10.33830/fsj.v1i1.1351.2021

Abstract

The high interest in frozen food products during the pandemic caused many food industries with the scale of Micro, Small and Medium Enterprises (MSMEs) to start producing frozen food, such as dimsum. Dimsum itself is a medium risk product, so it needs to have an MD distribution permit. GMP is the basic requirement for granting an MD distribution permit certificate by BPOM. This study aims to evaluate the application of GMP (Good Manufacturing Practices) to SME Dim Sum XYZin Bandung. The study was conducted by interview and direct field observation.The results of the study show that the application of GMP in SME DimSum XYZ still doesnot meet the requirements of the GMP guidelines because there are still6 cases of minor deviations, 7 cases of major deviations and 9 cases of serious deviations. Serious deviations in the application of GMP in SME DimSum XYZ lie in factory sanitation, production equipment, product testing methods, supervision of the production process, and chemical storage.
Pengaruh Substitusi Tepung Beras Merah (Oryza nivara) dengan Penambahan Pisang (Musa paradisiaca l.) Terhadap Sifat Fisik dan Kimia Almond Crispy Ageng Dwi Luthfi; Bareta Agdia Pury Artha
Food Scientia : Journal of Food Science and Technology Vol 1 No 1 (2021): Januari - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (197.604 KB) | DOI: 10.33830/fsj.v1i1.1451.2021

Abstract

Banana is a nutritious food and is a source of carbohydrates, vitamins and minerals. Brownrice is a food ingredient that is rich in anthocyanins. One of the simplest brown riceprocessing is the manufacturing of brown rice flour. The use and utilization of bananas andbrown rice flour as a substitute for food processing can be realized by industries engaged inthe food sector, one of which is the bakery industry. This research purpose is to producecookie products, namely almond crispy with banana and red rice flour substitution. Theexperimental design used is a completely randomized design with the first factor being theratio of brown rice flour and bananas (80%: 20%; 70%: 30%; 60%: 40%). The secondfactor is the type of banana (Milk Banana, Ambon Banana, Kepok Banana). The resultsshows the highest water content is from the formulation of 60% brown rice flour and 40%Kepok Banana (3,74%), the highest ash level is from the formulation of 80% brown riceflour and 20% banana milk (3,85%) and the highest antioxidant activity is from theformulation with 70% brown rice flour and 30% banana milk (16,80%).
Pengaruh Penambahan Ekstrak Bawang Putih dan Cabai pada Telur Asin Itik Terhadap Kandungan Protein, Total Mikroba, dan Tingkat Kesukaan Konsumen Sumarsih; Athiefah Fauziyyah
Food Scientia : Journal of Food Science and Technology Vol 1 No 1 (2021): Januari - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (280.104 KB) | DOI: 10.33830/fsj.v1i1.1452.2021

Abstract

This study is aimed to determine the effect of garlic and chili extracts additiontowards the protein content, total microbial count and consumer hedonic level ofsalted duck eggs. This study was conducted using Completely Randomized Design(CRD) with 3 treatments and repeated three times. The treatments tested were theaddition of 100% garlic extract and 50% garlic: 50% chili with subsequent 7 daysripening and 3 days incubation period. The parameters observed were proteincontent, total microbial count and consumer hedonic level. The data was statisticallyanalyzed using analysis of variance (ANOVA) with 5% significance level and furtherprocessed with Duncan's Multiple Range Test (DMRT) for those significantlydifferent treatments. The results shows that the addition of 50% garlic and 50% chiliextracts followed by 7 days ripening and 3 days incubation exhibit an elevatedprotein content on the salted duck eggs without any significant effect on its physicalappearance, color, texture as well as the total microbial count.
Substitusi Tepung MOCAF (Modified Cassava Flour) dalam Pembuatan Bolu Kukus Anggita Resthi; Zukryandry
Food Scientia : Journal of Food Science and Technology Vol 1 No 1 (2021): Januari - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (278.248 KB) | DOI: 10.33830/fsj.v1i1.1453.2021

Abstract

This research is aimed to know the best formulation and sensory qualitycharacteristics of mocaf-based steamed sponge cake. The formulation used weremocaf flour and wheat flour with ratios of 20:80 (L1), 40:60(L2), 60 : 40 (L3), 80 :20 (L4), dan 100 : 0 (L5). Steamed cakes with formulation of 60% mocaf flour is themost liked overall in respect to their color, texture, taste, and smell attributes.Proximate analysis results for the best formulation shows carbohydrate value of42,30%, water content of 24,43%, ash content of 0,52%, insoluble fiber content of2,60%, protein content of 3,95%, dan fat content of 20,24%.
ANALISIS KANDUNGAN LOGAM BERAT TIMBAL (Pb) PADA PRODUK OLAHAN SUSU Evi Mardiastuty Silalahi; Endang Purwanti
Food Scientia : Journal of Food Science and Technology Vol 1 No 1 (2021): Januari - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (270.467 KB) | DOI: 10.33830/fsj.v1i1.1455.2021

Abstract

Timbal (Pb) adalah bahan toksik yang mudah terakumulasi dalam organ manusia dan dapat mengakibatkan gangguan kesehatan berupa anemia, gangguan fungsi ginjal, gangguan sistem syaraf, otak, dan kulit. Analisis kandungan logam berat Pb pada produk olahan susu diperlukan untuk mengetahui kelayakan konsumsi produk tersebut. Penelitian ini dilakukan pada bulan Juni-Agustus 2020 di Laboratorium. Tujuan penelitian ini untuk mengetahui kadar kontaminan logam berat Pb pada produk olahan susu yang berupa susu pasteurisasi, keju, mentega, dan yoghurt dengan metode Inductively Couple Plasma-Mass Spectrometry (ICP-MS). Preparasi sampel menggunakan metode destruksi basah dengan pelarut HNO3 65% ultrapur, H2O2 30% ultrapur dan HCl ultrapur. Kadar logam berat Pb yang diperoleh dari hasil penelitian yaitu produksi pertama pada sampel susu pasteurisasi < 0,001 mg/kg, keju < 0,001 mg/kg, mentega 0,004 mg/kg, yoghurt < 0,001 mg/kg, produksi kedua pada sampel susu pasteurisasi sebesar 0,020 mg/kg, keju 0,011 mg/kg, mentega 0,006 mg/kg, yoghurt 0,025 mg/kg, dan produksi ketiga pada sampel susu pasteurisasi < 0,001 mg/kg, keju 0,008 mg/kg, mentega < 0,001 mg/kg, yoghurt < 0,001 mg/kg. Hasil penelitian tersebut dibandingkan dengan Batas Maksimum Cemaran Logam Berat dalam Pangan menurut SNI 7387:2009 dan Peraturan BPOM No 23 Tahun 2017.
Kualitas Fisik Bakso Daging yang Diiradiasi dengan Sinar Gamma pada Penyimpanan Suhu Ruang Deudeu Lasmawati; Farah Nurlidar; Indra Mustika Pratama; Henny Widyastuti; Ashri Mukti Benita; Rindy Panca Tanhindarto
Food Scientia : Journal of Food Science and Technology Vol 1 No 2 (2021): Juli - Desember
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (374.636 KB) | DOI: 10.33830/fsj.v1i2.1911.2021

Abstract

This study was aimed to investigate the meatballs physical qualities that are irradiated withhigh-doses of gamma rays. This study used the irradiation method with the dosage of 20, 25and 35 kGy and storage at room temperature. For the control (0 kGy), storage was done inthe freezer. The results showed that at 0 month, the samples water contents at 20; 25; 35 kGywere 67,03%; 67,50%; 66,67%, with significant difference (p<0.05) to control 68,73%. Watercontent (%) at 2 months were 65,03%; 66.00%; 67.50% and control 63,23% 2 months hassignificant difference (p<0.05) but still meet the SNI standard (<70%). Optimum wateractivity was obtained at irradiation dose of 35 kGy. The pH results doses of 20; 25; 35 kGyfor 0 month were 6,35; 6,34; 6,39 and 2 months were 6,59; 6,47; 6,46, respectively. pH ofcontrol was 5,87 at 0 month and 6,49 at 2 months. The pH of samples stored for 0 month wererelatively higher than the control pH. At 2-month storage, the pH of the samples was lowerthan the control, but still meets the standard. Meatball irradiation up to 35 kGy can be usedas an alternative for preservation at room temperature.
Uji Kualitas Minyak Goreng Sawit yang Beredar di Entikong, Kalimantan Barat Thamren Juniarto; Ida Diyanti Isnasia
Food Scientia : Journal of Food Science and Technology Vol 1 No 2 (2021): Juli - Desember
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (343.48 KB) | DOI: 10.33830/fsj.v1i2.1916.2021

Abstract

Palm cooking oil is a common food ingredient used by the community to meet their daily needs.Cooking oils distributed in the border area between Malaysia and Indonesia, especiallyaround the Entikong, West Kalimantan region are very vulnerable to counterfeiting and theirqualities are unknown. This study was aimed to test the quality of cooking oils from Malaysiadistributed in the border areaof Entikong, West Kalimantan to test whether they comply withthe requirements of SNI 7709: 2012 regarding Palm Cooking Oil. The cooking oil quality testincludes parameters of odor, taste, color, water content, free fatty acid number, peroxidenumber, pelican oil, vitamin A and metal contamination (Pb, Cd, Hg, As and Sn). The resultsof this study indicated that cooking oils from Malaysia which were used as test samples metthe requirements of SNI exception for peroxide number in which four of six samples didn’tmeet the standard.
Implementasi 2D Barcode pada Label Pangan Olahan Sebagai Kekuatan Pengawasan Badan Pengawas Obat dan Makanan Dessy Setiawanti
Food Scientia : Journal of Food Science and Technology Vol 1 No 2 (2021): Juli - Desember
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (230.08 KB) | DOI: 10.33830/fsj.v1i2.1968.2021

Abstract

Currently, the distribution of processed food products is required to fulfill  the regulations on the safety, quality, and nutrition of the food product. One of the three elements that was  applied to processed food is in the form of food labels. Information on food labels aims to explain that the information listed is correct, it is not easily damaged and come off, is easy to see and read through the Distribution Permit Number (NIE). BPOM has a strong synergy in food product supervision by issuing the implementation of 2D barcodes on food labels as a policy to reduce the risk of circulation of counterfeit or illegal food products. The method used in this work is a literature study through data collection based on applicable laws and regulations as well as reporting on food label control. The intensification of food product supervision carried out by BPOM at retail and distribution facilities found many unauthorized (TIE) products, expired products, and damaged products. The results of the data obtained on the findings of the supervision of food products were mostly found in TIE products with the percentage of findings for TIE products at Retail Facilities by 52%, while the percentage of findings for TIE products in Importer/Distributor Warehouses were 72%. With the latest technology, the issuance of 2D Barcode implementations on processed food labels has a large positive impact on stakeholders, including the government, the food industry, and society. The application of 2D Barcode strive to be able to build people's knowledge to be more responsive and intelligent in processing information in the future.

Page 1 of 3 | Total Record : 24