Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Food ScienTech Journal JFCN: Journal of Food, Culinary, and Nutrition
Erni Setijawaty
Department of Food Technology, Widya Mandala Surabaya Catholic University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Immunology & microbiology

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Physicochemical Modulation by Tapioca Starch in Oyster Mushroom (Pleurotus ostreatus) Powder Sofia Maru; Erni Setijawaty; Ignasius Radix AP Jati
JFCN: Journal of Food, Culinary, and Nutrition Vol 2, No 2: April 2026
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/jfcn.v2i2.15033

Abstract

Oyster mushroom (Pleurotus ostreatus) is a nutritious and affordable food ingredient; however, its high moisture content results in a short shelf life. This study aimed to evaluate the effect of tapioca concentration on the physicochemical properties of oyster mushroom powder. The experiment was arranged in a single-factor randomized block design with six levels of tapioca concentration (2.5, 5.0, 7.5, 10.0, 12.5, and 15.0%) and four replications. Observed parameters included moisture content, water activity (aw), color characteristics (lightness, chroma, and hue), protein content, and crude fiber content. Data were analyzed using analysis of variance (ANOVA) at a 5% significance level, followed by Duncan’s Multiple Range Test when significant differences were observed. The results showed that oyster mushroom powder had moisture content of 2.65–5.84%, aw of 0.145–0.506, lightness of 64.26–74.70, chroma of 10.42–18.90, hue of 76.50–83.74, protein content of 7.93–13.00%, and crude fiber content of 4.95–9.57%. Increasing tapioca concentration significantly reduced moisture content, aw, protein content, and crude fiber content of the powder.
Effect of Tapioca Ratio on Physicochemical Properties of Reconstituted Purple Sweet Potato Snack Ghea Devi; Erni Setijawaty; Ignasius Radix A.P. Jati
Food ScienTech Journal Vol 8, No 2 (2026): (In Press)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v8i2.39134

Abstract

Reconstituted oven-baked purple sweet potato snacks are ready-to-eat products developed using purple sweet potato and tapioca as the main ingredients. Tapioca functions as a binding agent and contributes to the crisp texture of the snack. This study investigated the effect of purple sweet potato–tapioca ratios on the physicochemical properties of reconstituted purple sweet potato snacks. A completely randomized design with a single factor—the proportion of purple sweet potato to tapioca—was applied at seven levels (95:5, 90:10, 85:15, 80:20, 75:25, 70:30, and 65:35, w/w), with four replications. Evaluated parameters included moisture content, fracturability, crispness, color attributes, anthocyanin content, total phenolic content, and antioxidant activity. Data were analyzed using analysis of variance (ANOVA) at a 5% significance level, followed by Duncan’s Multiple Range Test. The results showed that the purple sweet potato–tapioca ratio significantly affected moisture content, fracturability, crispness, antioxidant activity, and sensory attributes of the snacks. Moisture content ranged from 3.17–3.92%, fracturability from 2.70–5.86 N, and crispness from 2.86–5.93 N. Anthocyanin content ranged from 315–582 mg cyanidin-3-glucoside equivalent/100 g, total phenolic content from 521–916 mg GAE/100 g, and antioxidant activity from 28.75–41.07%. Increasing tapioca proportion increased lightness, yellowness, and hue values, while redness and chroma decreased. In conclusion, the purple sweet potato–tapioca ratio plays a critical role in determining the physicochemical and functional properties of reconstituted purple sweet potato snacks. These findings provide practical implications for formulation optimization to achieve desirable texture while maintaining bioactive compound retention in non-extruded snack products.
Co-Authors Ghea Devi Jati, Ignasius Radix A.P. Sofia Maru