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Communication in Food Science and Technology
Published by Institut Teknologi Sumatera
ISSN : -     EISSN : 29646944     DOI : https://doi.org/10.35472/cfst
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Chemistry
Communication in Food Science and Technology (CFST) is an open access, peer-reviewed scientific journal that publishes papers covering a wide range of topics, including food chemistry and nutrition, food microbiology, food biotechnology, food processing and other topics related to food science and technology. The journal is published twice a year by the Institute Technology of Sumatera, Food Technology Study Program, Indonesia. The manuscript must be written in English or Bahasa.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 5 Documents
 1 
Search results for , issue "Vol 2 No 2 (2023): Communication in Food Science and Technology, October Chapter" : 5 Documents clear
Evaluasi CPPB IRT pada UMKM Cake Lapis Legit di Kota Bandar Lampung Lianti, Lita; Latifah, Yasmin; Marvie, Ilham
Communication in Food Science and Technology Vol 2 No 2 (2023): Communication in Food Science and Technology, October Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v2i2.1620

Abstract

The number of Small Enterprices is increasing and occurs in almost all regions of Indonesia, one of them is in Bandar Lampung City. One of the Small Enterprices in Bandar Lampung City which operates in the food production sector is the Small Enterprice Lapis Legit Cake. To ensure the safety of products distributed by a Small Enterprice, it is necessary to evaluate Good Manufacturing Practices for Home Industry Food Production (CPPB-IRT) and then the results of the evaluation can be used by the Small Enterprice to prepare for SPP-IRT certification so that products can be distributed legally, more widely and increase consumer trust. Data collection was carried out by a direct observation of the object being studied. Data analysis was carried out by comparing the conditions in the field with the CPPB-IRT form based on PERKA BPOM No HK.03.1.23.04.12.2207 of 2012. The evaluation results of the CPPB-IRT requirements showed that in the Small Enterprice Lapis Legit Cake there was 1 major non-conformity, 5 serious non-conformity and 2 critical non-conformities. The results of the IRTP assessment show that the Small Enterprice Lapis Legit Cake is at level IV, so the IRTP must carry out internal audits every day.
The Effect of Acidity Condition (pH) on The Color Change of Anthocyanin Compound from Butterfly Pea Flower Extract (Clitoria ternatea) Saputri, Desi Riana; Listyadevi, Yuniar Luthfia; Adiwibowo, Muhammad Triyogo; Damayanti, Damayanti; Auriani, Wika Atro; Fahni, Yunita; Sanjaya, Andri; Yusupandi, Fauzi; Yuniarti, Reni; Zega, Fidel Abdiman; Ikhlas, Fikri Rahmatul
Communication in Food Science and Technology Vol 2 No 2 (2023): Communication in Food Science and Technology, October Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v2i2.1570

Abstract

An Indonesian plant called the butterfly pea flower (Clitoria ternatea) is being cultivated to take advantage of the antioxidant properties of its anthocyanin concentration. Several solvents must be used to acquire anthocyanins from butterfly pea flower extract during the extraction procedure. Flowers have many various anthocyanin compositions and exhibit a range of colors. These color differences are utilized in food and beverages as natural colorants. The purpose of this study is to ascertain how the anthocyanin chemicals in butterfly pea flowers respond to acidic conditions in terms of color stability. The extraction was placed over the course of 18 hours with an ethanol solvent at a 60% concentration, and it was evaporated using a rotary evaporator at a temperature of 60°C. Anthocyanin extract of Butterfly pea flower was examined to investigate how pH changes affected color. The anthocyanin extract that had been obtained was subjected to acidity tests at pH 1 to 14. Anthocyanins become more stable in an acidic or low pH environment, giving an object its red color. While this continues, greater anthocyanin pH values will cause blue color fading. When anthocyanins have a high or low pH, it significantly affects food coloring.
Korelasi Antara Sifat Fisikokimia dengan Potensi Cemaran Mikrobiologi pada Siomay di Kota Bandar Lampung Apriana, Fera; Rahmadi, Isnaini; Syafitri, Yosi
Communication in Food Science and Technology Vol 2 No 2 (2023): Communication in Food Science and Technology, October Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v2i2.1611

Abstract

Siomay is a snack made mostly from fish, tapioca flour and other spices by steaming. People are interested in siomay because the price is relatively cheap, tastes good, is easy and practical to consume. However, siomay are susceptible to contamination by various pathogenic bacteria because they are sold freely without paying attention to the cleanliness of the seller's environment. In addition, unhygienic management can cause contaminants such as Staphylococcus aureus which can cause health problems. The purpose of this research was to determine the extent of TPC and Staphylococcus aureus contamination and to determine the relationship between chemical properties and microbial growth in siomay sold in Bandar Lampung City. The results showed that all siomay samples exceeded the maximum TPC and Staphylococcus aureus limits set by SNI. According to SNI 7756-2013 concerning siomay the maximum of TPC and Staphylococcus aureus in siomay is 5 x 104 CFU/mL and 1 x 102 CFU/mL respectively.The results of chemical and microbiological correlation tests show that water activity has a correlation with ALT and Staphylococcus aureus, pH has a correlation with Staphylococcus aureus, while aw has no correlation with ALT and Staphylococcus aureus.
Parameter pH pada Gula Cair untuk Produksi High Fructose Syrup (HFS) dari Pati Singkong Nury, Dennis Farina; Luthfi, Muhammad Zulfikar
Communication in Food Science and Technology Vol 2 No 2 (2023): Communication in Food Science and Technology, October Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v2i2.1572

Abstract

Sebagai tanaman pangan pokok di beberapa daerah tropis, singkong memiliki potensi besar untuk digunakan dalam produksi gula cair seperti glukosa atau sirup fruktosa. Dengan menggunakan asam sulfat, asam klorida, hidrolisis enzimatik, atau kombinasi dari metode-metode ini, pati dapat dihidrolisis untuk menghasilkan sirup glukosa. Hidrolisis enzimatik oleh α-amylase dan glukoamilase dapat menghasilkan glukosa. Pembuatan gula cair dari pati singkong dilakukan dalam dua tahapan yaitu likuifikasi dan sakarifikasi. Pada tahapan likuifikasi didapatkan pH optimum yaitu 5 dengan konsentrasi gula reduksi tertimggi 142 gr/L dimana aktivitas enzim α-amilase bekerja pada range pH asam lemah hingga pH netral. Pada tahapan sakarifikasi didapatkan pH optimum 6 dan waktu sakarifikasi dihitung dari 0-36 jam. Salah satu faktor yang mempengaruhi proses hidrolisis enzimatik adalah pH, dimana pada proses sakarifikasi diamati pada rentang pH 3 hingga 8, didapatkan hasil optimum yaitu pada pH 5 dengan konsentrasi gula reduksi 192 gr/L.
Optimization of the Combination Between Glucomannan Flour from Porang Tuber and Hunkue Flour in View of Chemical and Organoleptic Characteristics of Cookie Susanti, Siti
Communication in Food Science and Technology Vol 2 No 2 (2023): Communication in Food Science and Technology, October Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v2i2.1309

Abstract

This study aims to determine the optimal combination of hunkue flour and porang tuber glucomannan flour to manufacture cookie. The materials used are porang tuber glucomannan flour, hunkue flour, and ingredients for making cookie. The experimental design was completely randomized design with 5 treatments and 4 replications. The treatment was a combination of the ratio of porang tuber glucomannan flour and hunkue flour. The treatment given was T1 = 0% Glucomannan Flour: 100% Hunkue Flour, T2 = 20% Glucomannan Flour: 80% Hunkue Flour, T3 = 40% Glucomannan Flour: 60% Hunkue Flour, T4 = 60% Glucomannan Flour: 40% Flour Hunkue, and T5 = 80% Glucomannan Flour: 20% Hunkue Flour. The data analysis used was Analysis of Variance (ANOVA) at a significance level of 5%. The results showed that the combination ratio of porang tuber glucomannan flour and hunkue flour had a significant effect (p<0.05) on moisture content, protein, fat, ash, carbohydrates, texture, taste, and preferences of cookie, but did not have a significant effect on crude fiber content, color, and aroma. Treatment with a ratio of glucomannan flour of 20% was the best treatment for organoleptic parameters as a whole.

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