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All Journal Food Science and Technology Journal (Foodscitech)
Yusuf Irfan
Department of Agricultural Product Technology, Faculty of Engineering Pelita Bangsa University, West Java, Indonesia
Agriculture, Biological Sciences & Forestry

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Formula Optimization of Black Mulberry and Canistel Mixed Juice using Mixture D-Optimal from Design Expert Software Yusuf Irfan; Yusman Taufik; Nana Sutisna Achyadi
Food Science and Technology Journal (Foodscitech) Vol. 5 No. 2 (2022)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (677.922 KB) | DOI: 10.25139/fst.vi.4936

Abstract

Black mulberry (Morus nigra L.) and canistel (Pouteria campechiana) are classified as fruit commodities that are still not optimal in their utilization. Based on their sensory and nutritional characteristics, they have potential to be processed into products for a longer shelf life and more valuable. The purpose of this study was to determine the optimal formula for a mixed fruit juice product made from black mulberry and canistel in terms of chemical, physical and sensory characteristics. The optimization formula was analyzed by Design Expert software ver.11 and through the Mixture D-Optimal method. The independent variables in this study are black mulberry puree, canistel puree, and sucrose. The dependent variables were 0.05% sodium benzoate and a mixture of CMC and sodium alginate 0.25% with a ratio of CMC: sodium alginate 1:1. The chemical parameters analyzed consisted of anthocyanin, beta carotene, vitamin C, and antioxidant activity. The physical parameters consisted of viscosity and sensory parameters consisted of flavor, sweet taste, and sour taste. The results obtained that the optimal formulation was based on the highest desirability value from the results of the analysis using the Design Expert program and the value was 0.807. The optimal formula for mixed fruit juices was black mulberry puree 53.356%, canistel puree 35.252%, and sucrose 11.092%.
Accelerated Shelf-life Testing of Balado Potato Chips Using Arrhenius Model Approach Yusuf Irfan; Andini Putri Riandani; Anita Suri
Food Science and Technology Journal (Foodscitech) Vol. 6 No. 1 (2023)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.vi.6248

Abstract

Potatoes are a commodity that has the potential to be developed as a source of carbohydrates to support food diversification programs, increase farmer incomes, non-oil and gas export commodities, and processed industrial raw materials. One of the processed products from potatoes that are typical and popular with Indonesian people is balado potato chips. As a product that will ultimately be consumed, of course, the value of product safety (food safety) in the form of shelf life information needs to be considered. Product samples were incubated in an incubator with three different storage temperatures, namely 25°C, 30°C, and 45°C. Samples were analyzed with hedonic parameters, FFA levels, and water content every 7 days for 28 days (days 0, 7, 14, 21, and 28). The product shelf life at 25 °C, 30 °C and 45 °C respectively 37, 36 and 32 days. it is recommended that potato chip products be stored in closed packaging and stored in a cool place and avoid being stored in a place exposed to sunlight which will affect storage temperature and also free fatty acid levels which can cause rancidity.
Co-Authors Andini Putri Riandani Anita Suri Nana Sutisna Achyadi Yusman Taufik, Yusman