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Food Scientia: Journal of Food Science and Technology

foodscientia
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Published by Universitas Terbuka

ISSN : - EISSN : 28071549 DOI : https://doi.org/10.33830/fsj

Core Subject : Science,

Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Energy

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.

Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan

Articles 33 Documents

1 2 3 4

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

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.

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

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

Banana is a nutritious food and is a source of carbohydrates, vitamins and minerals. Brown rice is a food ingredient that is rich in anthocyanins. One of the simplest brown rice processing 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 in the food sector, one of which is the bakery industry. This research purpose is to produce cookie products, namely almond crispy with banana and red rice flour substitution. The experimental design used is a completely randomized design with the first factor being the ratio 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 results shows 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

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

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

Lead (Pb) is a toxic substance that easily accumulates in human organs and can cause health problems such as anemia,impaired kidney function and impaired nerve, brain and skin tissue system. Analysis of the heavy metal content of Lead (Pb) in dairy products is needed to determine the feasibility of consuming these products. This research was conducted from June until August 2020 at Laboratory. The objective of this research was to determine lead content in dairy products in the form of pasteurized milk, cheese, butter and yoghurtusing Inductively Couple Plasma-Mass Spectrometry (ICP-MS) method. Samples were prepared usingthe wet destruction method with HNO365% ultrapure H2O230% ultrapure and HCl ultrapure. The contents of lead obtained from the research were, for the first batch: pasteurized milk< 0,001 mg/kg, cheese < 0,001 mg/kg, butter 0,004 mg/kg and yoghurt < 0,001 mg/kg. For the second batch of the pasteurized milk, the lead contents were: pasteurized milk 0,020 mg/kg, cheese 0,011 mg/kg, butter 0,006 mg/kg and yoghurt0,025 mg/kg. The lead contents for third batch were: pasteurized milk < 0,001 mg/kg, cheese 0,008 mg/kg, butter 0,004 mg/kg, yoghurt< 0,001 mg/kg. The results of this study were then compared Maximum Limit of Heavy Metal in Food according to SNI 7387 : 2009 and BPOM Regulation No. 23 year 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

This study was aimed to investigate the meatballs physical qualities that are irradiated with high-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 in the freezer. The results showed that at 0 month, the samples water contents at 20; 25; 35 kGy were 67,03%; 67,50%; 66,67%, with significant difference (p<0.05) to control 68,73%. Water content (%) 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 water activity 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 of control 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 lower than the control, but still meets the standard. Meatball irradiation up to 35 kGy can be used as 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

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 their qualities 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 with the requirements of SNI 7709: 2012 regarding Palm Cooking Oil. The cooking oil quality test includes 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 results of this study indicated that cooking oils from Malaysia which were used as test samples met the requirements of SNI exception for peroxide number in which four of six samples didn’t meet 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

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.

Kajian Pemanfaatan Susu Nabati Sebagai Pengganti Susu Hewani Intan Maris; Mohamad Rajih Radiansyah
Food Scientia : Journal of Food Science and Technology Vol 1 No 2 (2021): Juli - Desember
Publisher : LPPM Universitas Terbuka

In general, milk is a white liquid secreted by animal’s mammary gland and contained lactose.Problems occured when some people have an allergy to lactose thus an alternative is createdin the form of dairy products with plants as the basic ingredient. This study aims to determinethe nutritional value and the advantage of plant-based milk on health and nutrition fulfillmentso it can be used as a substitute of animal milk for people with lactose intolerance. In thisstudy, the milk in plant-based milk refers to extracts of various plants. Plant-based milk has adistinctive odor depending on the plant-based ingredients used. In this article, the study wascarried on the physical characteristics, nutritional values and benefits of plant-based milkconsumption for health and a comparison with animal milk (cow’s milk) was also done. Theliterature indicated that nutritional value of plant-based milk is comparable to animal milk.Despite no observable physical differences between plant-based milk and animal milk, therewas still a need for improvements in the way to add flavour to plant-based milk to attractconsumer’s interest. Plant-based milk has its benefits for heart health due to its lack ofcholesterol levels in it. There are five types of plant-based milk studied within the scope of thisarticle; these are soy, almond, oat, mung beans, and cashew.

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Devin pratama

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devinpratama6@gmail.com

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foodscientia@ecampus.ut.ac.id

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Jl. Pd. Cabe Raya, Pd. Cabe Udik, Kec. Pamulang, Kota Tangerang Selatan, Banten 15418

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Kota tangerang selatan,

Banten

INDONESIA

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

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

Abstract

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Abstract

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