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All Journal Buletin Udayana Mengabdi TEKNIK Jurnal Pangan dan Agroindustri Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Pengolahan Pangan DIKEMAS (Jurnal Pengabdian Kepada Masyarakat) Agroteknika Jurnal Abdi Insani G-Tech : Jurnal Teknologi Terapan Food ScienTech Journal Jurnal Abdimas Kartika Wijayakusuma Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Litbang Industri Journal of Agri-Food Science and Technology (JAFoST) INJURITY: Journal of Interdisciplinary Studies Jurnal Teknologi Pangan dan Industri Perkebunan Biofoodtech : Journal of Bioenergy and Food Technology
Reza Widyasaputra
Agricultural Technology Faculty, STIPER Institute Of Agriculture
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Public Health Social Sciences Other

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Journal : Food ScienTech Journal

 1 
COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE Reza Widyasaputra; Elvira Syamsir; Slamet Budijanto
Food ScienTech Journal Vol 1, No 2 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (198.234 KB) | DOI: 10.33512/fsj.v1i2.6723

Abstract

Parboiling process had a potency to change the color and rice grain hardness of black rice. Although, this process could reduce the cooking time and improve the texture of black rice. The aim of this research was to compare the color difference and grain hardness from normal black rice and two different parboiled black rice. Cempo Ireng black rice variety as a sample was taken from local farmer in Ciampea, Bogor, West Java, Indonesia. There was normal (without parboiling process) black rice and two kind of parboiled black rice used in this research. First, parboiled black rice X (0% sodium citrate concentration, 5 minute steming time, and 1 time freezing-thawing cycle), parboiled black rice Y (5% sodium citrate concentration, 15 minutes steaming time, and 4 times freezing-thawing cycles). One way Anova, Least Square Difference (LSD) and Independent sample t-test was used to determine the significant differences between mean values. There was significant difference on color parameter between normal and parboiled black rice grain. In cooked rice, there was significant difference on lightness parameter only. The grain of parboiled black rice X was harder than Y.
Reliability of Time-Temperature Indicator From Corn and Red Palm Oil Blending For Monitoring Microbial Growth of Pasteurized Milk Widyasaputra, Reza; Syah, Ryan Firman; Ruswanto, Adi; Fau, Masna Yanti
Food ScienTech Journal Vol 5, No 2 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i2.18094

Abstract

Time-Temperature Indicator made from corn oil and red palm oil had a potency to be used in cold chain food system. However, the evaluation of its reliability was required. The aim of this study was to evaluate the reliability of indicator to monitor the changes of pasteurized milk quality based on microbial growth at several storage temperatures. This study was conducted in three stages. Stage 1 was making corn oil and red palm oil blending with 70:30 (%v/v) ratio. Stage 2 was measurement of diffusion length, coefficient, kinetics and activation energy at five storage temperature (4, 29, 37, 44, and 51 ºC). Stage 3 was quantification of total microbial count at three different storage temperature (8, 29, and 40 ºC). The result showed that the activation energy of corn oil and red palm oil Time-Temperature indicator was 36.796 kJ/mol. Meanwhile, the activation energy of pasteurized milk microbial growth kinetics was 44.021 kJ/mol. The reliability of indicator was good, because the activation energy difference value between microbial growth and indicator was lower than 25 kJ/mol.
Characteristics of Chips From Scales of Carp, Tilapia and Gourami Fish Using Various Coating Flours Ramadhani, Decky Sapuan; Widyasaputra, Reza; Ngatirah, Ngatirah
Food ScienTech Journal Vol 6, No 2 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i2.25352

Abstract

Fish scales are waste and most of them are thrown away during processing. The components of fish scales include 70% water, 27% protein, 1% fat and 2% ash. Therefore, the scales can be used as a food product in the form of chips. Fish scales can be processed into chips due to their composition of collagen that provides structural support and flexibility to the scales. The collagen fibers within the scales can be arranged and compacted to create a thin, chip-like structure that maintains its integrity and shape. Processing of fish scale chips requires flour coating. Coating can help to bind processed fish scales together, adding structural support and preventing the chips from crumbling or breaking apart during handling and consumption. This study using a randomized complete block design with two factors. The first factor is the type of fish scales, A1 (carp fish scales), A2 (tilapia fish scales) and A3 (gourami fish scales). The second factor is the type of flour, B1 (corn starch), B2 (tapioca) and B3 (rice flour). Analysis of fish scales produced included: chemical characteristics (moisture content, ash, fat, protein), physical characteristics (colour and texture), and organoleptic preference (colour, taste, aroma and texture). The results of this study indicate that variations in the types of fish scales have a significant effect on organoleptic (colour and taste), organoleptic (aromatic) significant effect. However, it did not significantly affect the moisture content, ash content, fat content, protein content, total colour difference, texture (hardness, fracture, chewiness, and cohesiveness), and organoleptic (texture). Variations in the type of flour have a significant effect on organoleptic (colour), significantly affect texture (fracture) organoleptic (taste). However, it did not significantly affect the moisture content, ash content, fat content, protein content, color, texture (hardness, chewiness, and cohesiveness), organoleptic (aromatic, and texture). The rice flour gourami scale chips and rice flour carp scale chips produced comply with SNI 8644:2018 except for the fat content. The recommended treatment is fish scale chips from gourami fish scales coated with rice flour.
Co-Authors Adi , Ruswanto Adi Ruswanto Adi Ruswanto Adi Ruswanto Andeswari, Arvi Yashinta Arif - Umami Badrut Tamam Badrut Tamam Bimantio, M. Prasanto Bimantio, Mohammad Prasanto Citra Defira Defira, Citra Dewi Permata Sari E. Adisetya Elvira Syamsir Erista Adi Setya Fau, Masna Yanti Firmansyah, Ryan Ganda Siringo Ringo Gani , Supriyanto Herawati Oktavianty Himawan, Achmad Ida Bagus Banyuro Partha J.R. Sibarani Krisdiarto, Andreas Wahyu Lusiani, Luluk Maria Ulfah Mawandha, Hangger Gahara Muhammad Jordy Kurnia Wibawa Ngatirah Ngatirah Ngatirah Ngatirah Ngatirah Ngatirah Ngatirah Ngatirah, Ngatirah Ngatirah, Ngatirah Novan Nandiwilastio Novan Nandiwilastio Oktavianty, Herawati Prayogo, Catur R. Firmansyah Ramadhani, Decky Sapuan Resna Trimerani, Resna Ruswanto, Adi Ruswanto, Adi Safitra, Dharma Saragih, Hendrawan Saragih, Jennifer Capriati Siallagan, Edwin Siti Maimunah Slamet Budijanto Sri Gunawan Sri Suryanti Sudarminto Setyo Yuwono Sudarminto Setyo Yuwono Sunardi Supriyanto, Gani Syah, Ryan Firman Syah, Ryan Firman Uktoro, Arief Ika Widyowanti, Reni Asuti Zahro, Nabila Hidayatuz