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Food Technology and Halal Science Journal

fths
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Published by Universitas Muhammadiyah Malang

ISSN : 27462730 EISSN : 26216043 DOI : https://doi.org/10.22219/fths

Core Subject : Health, Science,

Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology

Food Technology and Halal Science Journal (FTHS) receiving and publishing articles in the form of research (scientific article) in the field of food science, technology, and food safety. Moreover, this journal bridges the gap between research and practice, providing information, ideas, and opinion, in addition to critical examinations of food science and technology. Research scope consisted of: Food Processing Food Chemistry Functional Food Food Biotechnology Food Microbiology Halal Food

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

Articles 73 Documents

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Kajian Fitokimia dan Aktivitas Antioksidan Jamur Tiram Putih (Pleurotus ostreatus) Vritta Amroini Wahyudi; Laurent Octaviana; Sutrisno Sutrisno
Food Technology and Halal Science Journal Vol. 3 No. 1 (2020): Januari
Publisher : Universitas Muhammadiyah Malang

Processed products derived from mushrooms have been found and enjoyed by the community. One of the edible mushrooms used as traditional medicinal ingredients andalso, functional food is oyster mushrooms. Although oyster mushrooms have often been studied even using sophisticated instruments, some chemical laboratories that do not yet have sophisticated instruments still need literature data in the process of separation until pure isolates are obtained. This research was conducted to be the solution. The study uses descriptive methods by collecting data from the results of extraction, characterization, identification, and testing of antioxidant activity. Characterization includes retention factor (Rf) from elution of thin-layer chromatography (TLC), determination of melting point (to determine the purity of isolates), and solubility test (to determine the nature of polarity). The identification of isolates was done by analyzing the results of Infrared and UV-Vis spectra. Phytochemical studies of white oyster mushrooms can be done based on secondary metabolite screening, separation by extraction, and fractionation using organic solvents. Based on phytochemical screening, white oyster mushrooms are known to positively contain flavonoids, alkaloids, and terpenoids. The crude extract had an absorbance of 0.669 at 274 nm, the chloroform fraction had an absorbance of 0.827 at 267 nm, and pure isolates had an absorbance of 0.628 at 282 nm. A spectrum with a maximum wavelength of> 210 nm indicates a conjugated system. The longer the conjugated system, the more inactive in the UV region of 200- 360 nm (UV) but more active in the 360-729 nm (Visible) region (Worsfold et al, 2019). UV-Vis spectrum of methanol extract, chloroform fraction, and pure isolate showed wave crests in the region> 210 nm so that all three were shown to have a conjugated system.

Studi Pembuatan Minuman Serbuk Ekstrak Mawar Merah dengan Metode Foam Mat Drying Nisa Rahmawati; Elfi Anis Saati; Mochammad Wachid
Food Technology and Halal Science Journal Vol. 3 No. 1 (2020): Januari
Publisher : Universitas Muhammadiyah Malang

Foam mat drying is a drying method that produced powder with better quality compared to conventional drying. The research aimed to analyze the effect of egg albumen concentration as a foaming agent and the addition of different types of sugar on red rose instant powder properties. Nested design by two factors with 3 replications was applied in this research. The first was concentration of egg albumen as the nest with 3 levels (6%, 8%, and 10%) and the second was the addition type of sugar as the nested part with 3 types (granulated sugar, corn sugar, and palm sugar). The results showed that the effect of concentration egg albumen significant (p< 0.05) on the water content, pH, total dissolved solids, anthocyanin levels, antioxidant activity, color intensity (L and a+) and appearance. The different types of sugar addition gave a significant effect (p<0.05) on water content, total dissolved solids, appearance, aroma, and taste. Water content and an ash content of red rose instant powder has been according to the Indonesian National Standard (SNI 01-4320-1996) instant powder drink. The best treatment proved by the concentration of 6% egg albumen and the addition of corn sugar with the value of moisture content of 2.46 %, an ash content of 0.42 %, solubility 86.47 %, water absorption 35.44 %, pH 4.11, total dissolved solid 10.2 ˚Brix, anthocyanin level 77.24 mg/L, antioxidant activity 69.82%, color intensity (L: 49.8 and a +: 36.4) and hedonic tests (appearance, aroma, and taste) of red rose instant powder were accepted by panelist.

Karakter Fisikokimia Agar-Agar dari Rumput Laut Gracilaria sp. dengan Variasi Air Kelapa dan Lama Ekstraksi Shandra Berliana; Noor Harini; Rista Anggriani
Food Technology and Halal Science Journal Vol. 3 No. 2 (2020): Juni
Publisher : Universitas Muhammadiyah Malang

Agar is a complex polysaccharide hydrocolloid that can be obtained from seaweed from the family Gracilaria sp. The function of agar is for gelling agent, thickener, stabilizer. In this research the extraction of agar from seaweed Gracilaria sp. used coconut water is able to reduce sulfate in seaweed, so can improve the properties of gel flour agar. This research was conducted in two stages. The first stage uses a factorial randomized block design consisting of 2 factors with 3 repetitions. The first factor was the ratio of seaweed and the ratio of coconut water (1:25; 1:30; 1:35). The second factor was extraction time (60 minutes, 90 minutes, 120 minutes). The agar extraction results were analyzed for yield, moisture content, ash content, viscosity, and gel strength. The second stage of the study was the application of agar flour to tomato fruit leather used a Simple Randomized Design model with various concentration of agar (0.6%, 0.9%) compared to commercial agar (0.6%, 0.9%). The parameters analyzed were water content, thickness, tensile strength, pH, total dissolved solids, color intensity, and organoleptic (taste, appearance, elasticity, preference). The results showed that there was a significant influence on the ratio of seaweed and coconut water and the extraction time, the agar produced to yield, water content, ash content, viscosity, and gel strength. The best treatment of agar that based on the SNI approach was in the R3T3 treatment, (seaweed: coconut water ratio of 1:35 with extraction time of 120 minutes) with a yield of 32.27%, moisture content of 11.08%, ash content of 3.75%, strength gel 235.51gr / cm2, viscosity 24.09 cP. The second stage of the study, the best results was obtained by adding agar to 0.9% with a moisture content of 8.13%, total dissolved solids 23.79º Brix, pH 4.03, thickness 0.39 mm , tark strength 1.64 N /mm2, color intensity (L) 40.24, (a +) 22.92, (b +) 8.09, taste 5.9 (tasty), elasticity 5.65 (easy to roll), appearance 5,75 (interesting), like 5.4 (like).

Kajian Sifat Fisikokimia Permen Jelly oleh Tiga Varietas Jahe (Zingiber officinale) dan Perbedaan Konsentrasi Ekstrak Karagenan dari Rumput Laut (Eucheuma cottoni) Mochammad Arif Saputra; Noor Harini; Rista Anggriani
Food Technology and Halal Science Journal Vol. 3 No. 2 (2020): Juni
Publisher : Universitas Muhammadiyah Malang

Ginger is one type of medicinal plants and spice, which has been known by the Indonesian people. Usefulness of ginger suchas for seasoning, mixed food/drink, medicines and cosmetics. Ginger has a distinctive aroma due to essential oil content and a specific flavor that is spicy derived from oleoresin compounds. Consumption continuously is excellent for health. Ginger has a spicy flavor is difficult to fresh, it needs to be inovaded. In this research ginger is processed into jelly candy. Jelly candies require a gel-forming material to form a chewy texture. In this research, the gel-forming material is used in the Caragenan. The Caragenan is exported using a solution of KOH 10%. This research aims to determine the effect of ginger varieties against the brightness of jelly candies, antioxidants, flavors and aromas, knowing the influence of the addition. The research was conducted in two phases. The first phase of the extraction of carrageenan from seaweed Euchema cottoni used a solution of KOH 10%. Caragenan extract is further analyzed for yield, moisture content, viscosity and gel strength. The second stage was making ginger jelly candy production with difference of caragenan concentration using nest design (Nested). The parent factor of three varieties of ginger is ginger elephant, red ginger and ginger emprit, while the concentration of caragenan, 7 grams, 8 grams and 9 grams. The analyzed parameters were water content, water content, sugar reduction, antioxidant, texture, color , pH and organoleptic (texture, aroma, color and flavor). The results showed that three varietas of ginger affect the brightness of jelly sweets, antioxidants, flavors and aromas. Best was results obtained at the treatment of Ginger Javanese with the addition of a 9 g caragenan with 82.331% of antioxidant activity, 4.835 N of texture, 13.132% of water content, 4.9 (strong) of organoleptic Aroma, 4.5 (supple) of organoleptic texture, and 4.6 (spicy) of flavor.

Kajian Ekstraksi Karagenan Berdasarkan Variasi Rasio Rumput Laut (Eucheuma cottonii) dengan Nira Siwalan (Borrasus flaberina L.) dan Lama Perendaman serta Aplikasinya pada Bubuk Jelly Drink Nanas (Ananas comosus) Alfajri Ula Ashfarina; Noor Harini; Listiari Hendraningsih
Food Technology and Halal Science Journal Vol. 3 No. 2 (2020): Juni
Publisher : Universitas Muhammadiyah Malang

The extraction of carrageenan by Eucheumma cottonii using siwalan neera as a solvent which contains pottasium 236mg per 100g and others mineral. Carragenan extract applied on pineapple jelly drink powder as a gelling agent by different concentration. This research was conducted into two stages by 3 times repitition. First, carrageenan extraction using a Factorial Randomized Block Design (RBD) consisting of 2 factors. The first factor is the ratio of seaweed with neera siwalan (S) (1:10, 1:20, 1:30) and second factor is extraction time (T) (60 minutes, 90 minutes, and 120 minutes). Extract of carrageenan was analyzed on yield, viscosity, gel strength, moisture content and ash content. The second stage is application of carrageenan extract on pineapple jelly drink powder (K) with carrageenan concentration differently (K) of 0.5%, 1%, 1.5%, 2%, 2.5%. The parameters analyzed in the second stage are viscosity, gel strength, syneresis, and organoleptic (taste, suction power, and mouthfeel). The results shows that there was a significant effect on the Siwalan neera ratio on the carrageenan produced on yield, viscosity, gel strength, water content. The best carrageenan at stage 1 was produced from the treatment of seaweed and neera siwalan ratio 1:30 with extraction time of 120 minutes (S3T3), namely yield 82.87%, moisture content 15.3%, ash content 15.97%, gel strength 102.95 g/cm2 and 5,3 cP viscosity. The addition of the best extract carrageenan to pineapple jelly drink and it was obtained the best result namely the addition of carrageenan 1% (K2) with viscosity of 2.3 cP, gel strength 8.6615 g/cm2, sineresis (24 hours) 0.9183%, sineresis (48 Hours) 3.5430%, and sineresis (72 Hours) 5.1905%, taste 3.3 (enough in tasting), suction power 3.75 (easy to suck) and mouthfeel 2.9 (enough to feel the gel).

Characteristics of Pasteurization Milk Formulated with Ambon Banana Syrup (Musa acuminata colla) at Different Maturity Devi Dwi Siskawardani; Sukardi Sukardi; Sri Winarsih; Arif Prasetyaji
Food Technology and Halal Science Journal Vol. 3 No. 2 (2020): Juni
Publisher : Universitas Muhammadiyah Malang

Pasteurized milk defined as fresh cow milk that processed through the heating process with a temperature of 65°C. Generally, pasteurized aimed to prevent the damage of milk due to destructive microorganism (pathogen) activity and able to control nutrition quality. Indonesia banana production in 2016 approximately 7.45  106 t, but only 1.5  106 t were consumed. Banana mostly consumed as fresh fruit or processed as a chip or nugget. This indicated that banana is less treated for a food product. Therefore, the objective of this research was to define the optimum Ambon banana maturity and syrup concentration for producing best-pasteurized milk. This research consisted of two main stages consisted of banana syrup production, and followed by application into pasteurized milk. The nested design was applied, with the main factor was the Ambon banana maturity (115 d, 120 d, and 125 d after flowering), and the sub-factor was banana syrup concentration (5%, 10%, 15%) with three replications. There was a significant effect of banana maturity and syrup concentration on the fat content and aroma of pasteurized milk. In comparison, there was a significant effect of banana syrup on the total dissolved solids (TDS) and total plate count (TPC) of pasteurized milk. The best treatment was 125 d Ambon banana and 15% syrup concentration, with TDS 13.11 °Brix, TPC 8.1  104 CFU mL-1, fat 12.65 %, protein 19.08 %, aroma 3.9 (like), and taste 2.5 (simply delicious).

Physico-Chemical Characteristics of Ice Cream Made from Coconut Milk Cream and Kidney Nut Puree Sri Winarsih; Nilam Sitaresmi Cahyo; Sukardi Sukardi; Devi Dwi Siskawardani
Food Technology and Halal Science Journal Vol. 3 No. 2 (2020): Juni
Publisher : Universitas Muhammadiyah Malang

Coconut milk cream is a vegetable fat to replace animal fat in making ice cream. coconut milk cream not having a fishy odor and is rich antioxidants. While kidney nut have the potential as an emulsifier and also rich antioxidants. the purpose of this study was to obtain an optimum formulation of coconut milk and kidney beans to produce ice cream with good characteristics. The study used a simple randomized block design that was repeated three times. The treatment are the proportion of coconut milk cream and kidney nut puree. the results of this study showed that ice cream have moisture 65.79 to 72.61%, 48.99% antioxidant activity, fat content was in accordance with Indonesian national standards (25.32%),overrun value (36.03%) and melting time (8.72 minutes).

Pengaruh Pemberian Sari Buah Markisa Ungu (Passiflora edulis Var. Edulis sims) terhadap Ketebalan Dinding Aorta Tikus (Rattus norvegicus ) Strain Wistar yang Diberi Diet Aterogenik Hanif Alamudin Manshur; Hiya Alfi Rahmah
Food Technology and Halal Science Journal Vol. 3 No. 2 (2020): Juni
Publisher : Universitas Muhammadiyah Malang

Coronary heart disease which still become a health problem in the world and included the main causes of death is a clinical manifestation of atherosclerosis. Atherosclerosis is an accumulation of cholesterol crystals on arteries wall. Purple passion fruit concentrate (Passiflora edulis var. edulis Sims) contains β-carotene, vitamine C and flavonoids compounds. Those are antioxidants that may inhibit atherosclerosis through hypolipidemic and antioxidative effects. The purpose of this study was to determine the effect of purple passion fruit concentrate (Passiflora edulis var.edulis Sims) to the thickness of aortic wall of rats (Rattus norvegicus wistar strain) that had been given atherogenic diet. This research was experimental, with posttest only control group design. The study was conducted for 60 days using 30 male wistar rats which was divided randomly into 5 groups: K (-) (normal diet), K (+) (atherogenic diet), P1 (atherogenic diet + passion fruit concentrate 17,5 ml/kgBW ), P2 (atherogenic diet + passion fruit concentrate 21,87 ml/kgBW ), and P3 (atherogenic diet + passion fruit juice 26,25 ml /kgBW). Dependent variable was the thickness of the aortic wall, which was measured by using a optical microscope completed with ocular micrometer at a magnification of 400 times. Analysis of data using One Way ANOVA followed by Post Hoc Tuckey. The results showed that administration of the purple passion fruit concentrate (Passiflora edulis var. Edulis Sims) could reduce the thickness of aortic wall of rats (Rattus norvegicus wistar strain) which were exposed to atherogenic diet with an optimal dose was 17.5 ml / kgBW/day (p <0.001). Suggestions of this study was to test the effectiveness of the purple passion fruit concentrate when applied to humans.

Kajian Pembuatan Beras Analog Berbasis Tepung Komposit dengan Penambahan Konsentrasi Bubur Rumput Laut (Gracilaria sp.) dan Gliserol Monostearat Damat Damat; Rizma Amalia Natazza; Vritta Amroini Wahyudi
Food Technology and Halal Science Journal Vol. 3 No. 2 (2020): Juni
Publisher : Universitas Muhammadiyah Malang

Rice consumption is estimated to increase along with the increase in population every year. Analog rice is one alternative to functional food diversification and was expected to help reduce people's dependence on rice consumption. The addition of seaweed and glycerol monostearate in the study was intended to improve the shape of rice grains from previous studies which were sticky so that the shape of the rice was lost, enriching antioxidants and fiber from analog rice. The purpose of this study was to determine the interaction and effect of the addition of seaweed pulp extracts and glycerol monostearate to analog rice. The design of this study is a factorial randomized block design (RBD-F). Factor I is seaweed with 3 levels of concentration {1%, 2%, 3%}, factor II is glycerol monostearate with 4 levels of concentration {1%, 2%, 3%, 4%}. The results of the study the highest value on the water content of the addition of seaweed 3% by 7.51%; carbohydrate glycerol monostearate level of 1% was 91.78%; the antioxidant activity of rice and rice in seaweed concentration of 3% by 27.35% and 25.57%; The highest value of rice fiber and rice in the treatment of Seaweed 3% and GMS 3% by 1.53% and 1.63%. Organoleptic results in the form of appearance (5.33 = interesting), taste (4.44 = somewhat like), fondness (4.33 = somewhat like), aroma (2.67 = not fishy), and texture (2.33 = not sticky).

Uji Potensi Cracker dengan Tepung Kulit Bawang Merah (Allium ascalonicum) sebagai Pangan Fungsional berAntioksidan dan Antihiperkolesterolemik Rista Anggriani; Rizki Khoirun Nisa; Susi Oxyvia Rosenansi; Marcya Hulwatul Purtanti; Warkoyo Warkoyo
Food Technology and Halal Science Journal Vol. 3 No. 2 (2020): Juni
Publisher : Universitas Muhammadiyah Malang

Diet is one of the causes of obesity and obesity, for example by consuming foods with high cholesterol levels such as fast food or fried foods, so it is necessary to find alternative non-fried processed products that have functional properties. Cracker as a non-fried processed product is fortified with shallot skin flour which has antioxidant activity. This research purpose is to determine the effect of adding shallot skin flour (3, 5, 10%) to the cracker against total cholesterol reduction after 7 days of consumption. This research used laboratory experimental methods with pre post test design with control group. Each group consisted of 5 Wistar rats (2 control groups and 4 treatment groups) so total Wistar rats used were 30 rats. In addition, antioxidant activity was also tested. The results indicated that cracker in the P3 formula (10% fortification of shallot skin flour) had high antioxidant activity of 68.90% and was able to decrease cholesterol with the highest precentage reduction of 10% after 7 days of consumption. This cracker can be categorized as a functional food which has high antioxidants and antihypercholesterolemic activity.

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Rista Anggriani

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+6281235396170

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fths@umm.ac.id

Editorial Address
Food Technology Department, University of Muhammadiyah Malang Jl.Raya Tlogomas 246 Malang, Indonesia, 65144 Phone: +62 341 464318 ext 116 Email: fths@umm.ac.id

Location
Kota malang,

Jawa timur

INDONESIA

Abstract

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Abstract

Abstract

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Rista Anggriani

Contact Email rista@umm.ac.id

Phone +6281235396170

Journal Mail Official fths@umm.ac.id

Editorial Address Food Technology Department, University of Muhammadiyah Malang Jl.Raya Tlogomas 246 Malang, Indonesia, 65144 Phone: +62 341 464318 ext 116 Email: fths@umm.ac.id

Location Kota malang, Jawa timur INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Rista Anggriani

Contact Email
rista@umm.ac.id

Phone
+6281235396170

Journal Mail Official
fths@umm.ac.id

Editorial Address
Food Technology Department, University of Muhammadiyah Malang Jl.Raya Tlogomas 246 Malang, Indonesia, 65144 Phone: +62 341 464318 ext 116 Email: fths@umm.ac.id

Location
Kota malang,

Jawa timur

INDONESIA