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INDONESIA
FaST : Jurnal Sains dan Teknologi
Published by Universitas Pelita Harapan
ISSN : -     EISSN : 25989596     DOI : -
Core Subject : Science, Social,
Computer Science & IT Environmental Science
Started in 2017, FaST publishes articles in the areas of science and technology, particularly in food technology, biology, electrical engineering, industrial engineering, mathematics and civil engineering. Articles are either reviews and/or research results.
Arjuna Subject : -
Articles 242 Documents
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AKTIVITAS INHIBISI α-GLUKOSIDASE PADA MINUMAN FUNGSIONAL JAHE (Zingiber officinale Roscoe) DENGAN PENAMBAHAN EKSTRAK KULIT MELINJO KUNING (Gnetum gnemon Linn.) Siregar, Tagor Marsillam; Neysha, Aileen
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 3 No. 2 (2020): MAY
Publisher : Universitas Pelita Harapan

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Yellow melinjo (Gnetum gnemon Linn.) peel extract contains active components such as resveratrol, tannin, steroid, flavonoid, and saponin. Ginger (Zingiber officinale Rosc.) also contains active components such as gingerol, paradol, and shogaol. These components in ginger and yellow melinjo peels are reported to have the activity to inhibit α-glucosidase. This research aim was to utilize yellow melinjo peel extract and ginger steep as functional drink that might have the activity to inhibit α-glucosidase. This research was divided into two stages. The preliminary stage was done to characterize yellow melinjo peel extract and ginger steep through activity inhibition of α-glucosidase, total phenolic, total flavonoid, and antioxidant activity. Main research was done to apply yellow melinjo peel extract and ginger steep into functional drink that use different concentration of yellow melinjo peel extract (0,12%, 0,16%, and 0,20%) and also using different concentration of stevia sweetener (0,3%; 0,4%; and 0,5%). All functional drinks’ formula was analyzed in organoleptic (scoring and hedonic), color, pH, and total soluble solids tests. The selected functional drink was analyzed for its activity of α-glucosidase inhibition, α-glucosidase inhibition kinetics, total phenolic, total flavonoid, and antioxidant activity. Yellow melinjo peel extract has activity inhibition of α-glucosidase (IC50)99.87 ppm, total phenolic 21.36 mg GAE/g, total flavonoid 11.97 mg QE/g, and antioxidant activity (IC50)1386.80 ppm. The ginger steep has activity inhibition of α-glucosidase (IC50)247811.5 ppm, total phenolic 0.29 mg GAE/g, total flavonoid 0.08 mg QE/g, and antioxidant activity IC50 60227.61 ppm. The selected functional drink from the hedonic test is the one with 0,20% extract and 0,5% stevia sweetener. The selected functional drink has inhibition of α-glucosidase IC50 194125 ppm, antioxidant activity (IC50)55497.12 ppm, total phenolic 0.64 mg GAE/mL, and total flavonoid 0.21 mg QE/mL.
SUBTITUSI AGAR-AGAR DALAM PEMBUATAN JELLY DRINK CINCAU HIJAU (Cyclea barbata) UNTUK MENURUNKAN SINERESIS Hardoko, Hardoko; Tajuddin, Khoirul Jamhari
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 3 No. 1 (2019): NOVEMBER
Publisher : Universitas Pelita Harapan

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Abstract

Grass jelly (Cyclea barbata) is often processed into jelly products obtained through extracts of water from the leaves, but the resulting jelly has a high syneretic power so that the product becomes runny and is easily damaged. The purpose of this study was to determine the amount of agar (Gracilaria sp.) That can be substituted so as to produce green jelly drink with good character. The method used is an experimental method with the substitution treatment of agar 0, 10, 20, 30, 40% w / w on green grass jelly solution. The results show that increasing the amount of substituted agar decreases the power of syneresis, increases viscosity, increases pH, and decreases the power of jelly drink suction. An increase in agar substitution up to 20% also increases overall preferences or consumer acceptance, but substitutions above 20% tend to reduce the level of jelly drink preference. Thus the best green grass jelly drink is substituted with 20% agar.
PENGARUH LAMA PENGERINGAN MENGGUNAKAN OVEN TERHADAP KARAKTERISTIK FISIKO- KIMIA ”˜KERIPIK TERUNG Hardoko, Hardoko; Sebastian, Hilman Fajar
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 3 No. 1 (2019): NOVEMBER
Publisher : Universitas Pelita Harapan

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Abstract

”˜Terung’ (Sea Cucumber) chips, one of the most popular traditional products in Indonesia, are the result of the process of drying sea cucumbers with sunlight and frying. Drying problems arise during the rainy season. The purpose of this study was to determine the effect of drying using an oven temperature of 60oC on the physical and chemical characteristics of sea cucumber chips. The research method used was a long drying experimental method (0 hours, 4 hours, 8 hours, 12 hours) and observational data were analyzed with Anova at a 95% confidence level. The results showed that the drying time treatment significantly affected the water content, protein content, fat content, ash content, swelling power, but did not significantly affect the power of sea cucumber chips. The best drying time is the drying time of 12 hours which produces sea cucumbers chips which are characterized by 58.90% protein content, 1.25% water content, 20.09% fat content, 9.61% ash content, 70.19%  swelling power,  and 3.85 N/m2power broken.
APLIKASI EKSTRAK KULIT KAYU MANIS (Cinnamomum burmanii) UNTUK MENGHAMBAT AKTIVITAS BAKTERI IKAN LELE (Clarias batrachus) Parhusip, Adolf Jan Nexson; Cynthia, Lulu Julisa
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 3 No. 1 (2019): NOVEMBER
Publisher : Universitas Pelita Harapan

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Abstract

Cinnamon bark (Cinnamomum burmanii) contains antibacterial compounds which are potential in inhibiting a series of pathogenic bacterial and also capable in inhibiting bacterial activity of food products. These compounds are alkaloid, saponin, tannin, phenolic, flavonoid, triterpenoid, and glycoside. This research was conducted through well-diffusion method to determine the antibacterial activities of cinnamon bark extract in inhibiting the growth of pathogenic bacteria such as, P. aeruginosa, S. Typhi, S. aureus, L. monocytogenes, E. coli, S. thermophilus and test the stability of cinnamon bark extract toward salt, sugar, pH, and heat. This research was also conducted to inhibit bacterial activity in catfish with the application of cinnamon bark extract. Cinnamon bark extract was concentrated to 5, 10, 15, and 20% for the well-diffusion method. The selected concentration was 5%, since it resulted in more than 10mm inhibitory diameter on every bacterial test. The selected extract concentration was proceeded to the stability test toward salt, sugar, pH, and heat. Results showed that cinnamon bark extract remained stable within 4% salt solution, 40% sugar solution, pH 4 solution, however it wasn’t stable through 100 0C heating for 15 minutes. The application of cinnamon bark extract on catfish was concentrated to 0MBC, 1MBC, 2MBC, 3MBC within 10, 20, and 30 minutes of immersion time. Results showed that the selected treatment was 3 MBC concentration within 30 minutes of immersion time, since it resulted in TVBN value (9,69±0,164 mgN/50g), TMA value (3,87±0,154 mgN/50g), TPC value (3,23x105 CFU/gram), and pH value (6,421±0,072). In addition, toxicity test was also performed to the selected cinnamon bark extract and it showed that cinnamon bark extract was toxic.
KUALITAS ES KRIM DENGAN PENAMBAHAN TEPUNG BIJI SALAK PONDOH (Salacca edulis Reinw.) SEBAGAI STABILIZER Pranata, Sinung
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 3 No. 2 (2020): MAY
Publisher : Universitas Pelita Harapan

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Ice cream is a frozen food that in process of its making requires a stabilizer to get a soft texture and can hold on at room temperature. Salak pondoh seed flour has glucomannan content which can be used as a stabilizer. This study was conducted to determine the quality of ice cream using variations in salak pondoh seed flour’s concentration from chemical, physical and micorbiological quality and to determine optimum concentration of salak pondoh seed flour as stabilizer to replace CMC. Complete Random Design (CRD) with 4 variation concentrations of salak pondoh seed flour, i.e 0 % (CMC as control); 0,15 %; 0,30 % and 0,45 %. The results shows that salak pondoh (Salacca edulis Reinw.) seed flour not contribute to protein content and total solids, overrun and colors, total plate count and Salmonella of  ice cream, but contributing to the fat content and melting quality of ice cream so the best quality from chemical, physical dan microbiological quality is ice cream with the addition of salak pondoh seed flour 0,45 % and can be concluded that salak pondoh seed flour can be used as CMC.
APLIKASI TEPUNG TAPIOKA DAN GAPLEK TERMODIFIKASI FISIK DALAM PEMBUATAN MI LETHEK Anugrahati, Nuri Arum; Carista, Elsie
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 3 No. 2 (2020): MAY
Publisher : Universitas Pelita Harapan

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Abstract

Lethek noodles are Yogyakarta's special food made from a mixture of cassava flour and tapioca flour. The application of tapioca flour and cassava chips as a result of the physical modification of the multi-cycle cooling-heating has not been carried out in the making of lethek noodles. The aim of this study was to apply physical modified tapioca and cassava flour and guar gum in the making of lethek noodles and determine their effects on the physical characteristics of lethek noodles. Physical modification of tapioca and cassava flour is done by heating-cooling 2 and 3 cycles. The heating process is carried out using an autoclave at 121ºC for 30 minutes, then followed by cooling at 4ºC for 24 hours. The study was designed with a Completely Randomized Design with variations in the ratio of tapioca flour and cassava chips modified (25:75, 50:50, and 75:25) and the concentration factor of guar gum (0%; 0.5%; 1%; 1.5 %). The results showed that the amylose content of physically modified cassava flour was higher (72.04%) than physically modified cassava flour (49.15%). The more modification of tapioca flour added, the lower cooking loss and the higher hardness of lethek noodles. The higher concentration of guar gum, the lower cooking loss and hardness of lethek noodles. Therefore, it can be stated that physical modified tapioca and gaplek flour can be applied in the making of lethek noodles and the best lethek noodles was made from the ratio of physical modified tapioca and cassava flour 75:25 and guar gum concentration of 1%.
UTILIZATION OF RED BEAN (Phaseolus vulgaris L.) AND OYSTER MUSHROOM IN THE MAKING OF ANALOG JERKY Eveline, Eveline
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 3 No. 2 (2020): MAY
Publisher : Universitas Pelita Harapan

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Jerky is a traditional Indonesian processed product which is generally made from real meat. Vegans cannot consume this product, so making vegetable jerky can answer the needs of vegan food consumption variations. The use of red beans as a source of high protein and natural red color like meat, and oyster mushrooms as a source and texture of fiber resembling meat, are considered appropriate in determining the main raw material for making vegetable jerky. This study aims to utilize red beans and oyster mushrooms in the manufacture of vegetable jerky based on the ratio of red bean - oyster mushroom and drying time, and determine the maximum shelf life of vegetable jerky. Initially, red beans and oyster mushrooms are made into a mixture with a ratio (100: 0, 75:25, 50:50, 25:75, and 0: 100) and dried at 50 °C for 6, 7, and 8 hours. The ratio of 75:25 for 8 hours of drying produces vegetable jerky that meets SNI requirements for beef jerky with a protein content of 15.03%; water 4.85%; aw 0.43; hardness 1317 g; hedonic color 5.37, aroma 5.40, taste 4.83, hardness 5.17, and overall 5.47. This ratio is used at a later stage to determine the maximum shelf life (weeks 0, 1, 2, 3, and 4). A series of analyzes refer to the 2nd week as the maximum shelf life with acid number 0.94 mg KOH/g, peroxide number of 2.61 meq/1000g, thiobarbituric acid (TBA) number 0.41 malonaldehyde/kg, fat 5.01%, aw 0.64, water 11.40%, and total plate count (TPC) 4.99 log cfu/g.
SUBSTITUSI TEPUNG SINGKONG TERHADAP TEPUNG TERIGU DAN PENAMBAHAN PROTEIN DALAM PEMBUATAN MI KERING [SUBSTITUTION OF CASSAVA FLOUR TO WHEAT FLOUR AND THE ADDITION OF PROTEIN IN MAKING DRY NOODLE] Hardoko, Hardoko; Fransisca, Priscilla; Siratantri, Titri Mastuti
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 3 No. 2 (2020): MAY
Publisher : Universitas Pelita Harapan

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Cassava flour is a local Indonesian food that has the potential to reduce the use of wheat flour in making noodles. However, cassava flour has sticky physical characteristics because the high amylopectin may be overcome by adding protein. The purpose of this study is to utilize cassava flour in the manufacture of dried noodles that have good physical characteristics. Another goal is to determine the level of substitution of cassava flour to wheat flour and the addition of a type of protein source and its concentration that can produce the best dry noodles. The research method used was an experimental method by making phase 1 treatments, namely protein type (control / without protein addition, ISP 5%, ISP 10%, egg 5%, egg 10%, egg 15%) in the manufacture of cassava flour substitute dry noodles, and stage 2 treatments namely the level of substitution of cassava flour (20, 30, 40%) and the best protein concentration of stage 1 plus or minus 2.5%). The results showed that the addition of eggs produced dry noodles with better physical and hedonic characteristics than control noodles or noodles with the addition of ISP. The best physical characteristics of noodles result from the addition of 15% eggs. In the Phase 2 experiment it was found that substitution of 20% cassava flour and the addition of 15% eggs produced noodles with the best physical and hedonic characteristics. The dried noodles meet SNI standards and contain 4.50% water, 1.94% ash, 13.7% protein, 2.46% fat, 168.66% water absorption, cooking loss 6.63%, springiness 0, 98 mm, adhesiveness 24.07 gs, and overall hedonic value of 5.25 ± 1.02 (hedonic scale 1-7).Cassava flour is a local Indonesian food that has the potential to reduce the use of wheat flour in making noodles. However, cassava flour has sticky physical characteristics because the high amylopectin may be overcome by adding protein. The purpose of this study is to utilize cassava flour in the manufacture of dried noodles that have good physical characteristics. Another goal is to determine the level of substitution of cassava flour to wheat flour and the addition of a type of protein source and its concentration that can produce the best dry noodles. The research method used was an experimental method by making phase 1 treatments, namely protein type (control / without protein addition, ISP 5%, ISP 10%, egg 5%, egg 10%, egg 15%) in the manufacture of cassava flour substitute dry noodles, and stage 2 treatments namely the level of substitution of cassava flour (20, 30, 40%) and the best protein concentration of stage 1 plus or minus 2.5%). The results showed that the addition of eggs produced dry noodles with better physical and hedonic characteristics than control noodles or noodles with the addition of ISP. The best physical characteristics of noodles result from the addition of 15% eggs. In the Phase 2 experiment it was found that substitution of 20% cassava flour and the addition of 15% eggs produced noodles with the best physical and hedonic characteristics. The dried noodles meet SNI standards and contain 4.50% water, 1.94% ash, 13.7% protein, 2.46% fat, 168.66% water absorption, cooking loss 6.63%, springiness 0, 98 mm, adhesiveness 24.07 gs, and overall hedonic value of 5.25 ± 1.02 (hedonic scale 1-7).
PRODUKSI N-ASETILGLUKOSAMIN DARI KULIT UDANG MENGGUNAKAN KITINASE EKSTRASELULER DARI Providencia stuartii Halim, Yuniwaty; Cynthia, Cynthia; Hardoko, Hardoko; Handayani, Ratna
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 3 No. 2 (2020): MAY
Publisher : Universitas Pelita Harapan

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Cangkang udang tersusun dari kitin. Salah satu turunan kitin, yaitu glukosamin, biasanya terdapat dalam bentuk N-asetilglukosamin dan dapat diproduksi melalui fermentasi enzimatis terhadap kitin dengan menggunakan mikroorganisme kitinolitik. Salah satu bakteri kitinolitik adalah Providencia stuartii. Penelitian ini dilakukan untuk menentukan kondisi fermentasi optimum, yaitu pH, suhu, konsentrasi substrat, dan lama inkubasi, untuk memproduksi N-asetilglukosamin menggunakan kitinase ekstraseluler dari Providencia stuartii. pH yang digunakan dalam fermentasi adalah 3, 4, 5, 6, 7, 8, dan 9, sedangkan suhu yang digunakan adalah 30, 40, 50, 60, 70 and 80oC. Hasil penelitian menunjukkan bahwa kitinase ekstraseluler kasar memiliki aktivitas optimum pada pH 5 dan suhu 40oC, yaitu berturut-turut sebesar 3,23 ± 0,06 U/ml dan 3,42 ± 0,06 U/ml. Kitinase ekstraseluler semi murni memiliki aktivitas optimum pada pH 7 dan suhu 40oC, yaitu berturut-turut sebesar 4,74 ± 0,06 U/ml and 4,44 ± 0,06 U/ml. Selanjutnya, konsentrasi kitin sebagai substrat yang digunakan adalah sebesar 0,5; 1; 1,5; dan 2% dengan lama inkubasi 2, 4, 6, dan 24 jam. Konsentrasi N-asetilglukosamin tertinggi diperoleh setelah lama inkubasi 6 jam dengan konsentrasi substrat sebesar 1%, yaitu sebesar 933,89 ± 12,55 ppm menggunakan kitinase ekstraseluler kasar dan 1050,56 ± 12,54 ppm menggunakan kitinase ekstraseluler semi murni.
UJI AKTIVITAS ANTIOKSIDAN EKSTRAK BIJI DAN KULIT BUAH MELINJO (Gnetum gnemon L.) Rosa, Dela
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 3 No. 2 (2020): MAY
Publisher : Universitas Pelita Harapan

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Melinjo (Gnetum gnemon L.), widely cultivated in Southeast Asia, is known to have many phenolic and flavonoid compounds which have antioxidant activity. Antioxidants such as phenolic and flavonoids have photoprotective capabilities because they can help inhibit the formation of free radicals. In this research, seed and skin of melinjo were extracted using various solvents, such as hexane, ethyl acetate, and ethanol. Antioxidant activity test using DPPH, total flavonoid, and total phenolic content were tested for each fraction. The result showed that ethanol fraction of melinjo seed has the best antioxidant activity both for the seed and the skin. IC50 for ethanol fraction from skin is 440,58 ± 40,89 ppm with total flavonoid and phenolic content are 145,00 ± 23,79 QE/ g DW dan 32,31 ± 4,03 mg QE/ g DW. Meanwhile IC50 for ethanol fraction from seed is 424,78 ± 10,30 ppm with total flavonoid and phenolic content is 172,57 ± 18,01 mg QE/ g DW dan 32,31 ± 4,03 mg QE/ g DW.

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