cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota tangerang,
Banten
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
 21   22   23   24   25 
PEMANFAATAN SEMANGKA DAN OKRA DALAM PEMBUATAN JELI STIK DENGAN VARIASI JENIS HIDROKOLOID [USE OF WATERMELON AND OKRA IN MAKING JELLY STICKS WITH VARIOUS TYPES OF HYDROCOLLOIDS] Alfian, Nathania Putri; Mastuti, Titri Siratantri
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 7 No. 1 (2023): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v7i2.7601

Abstract

Jelly is food product in semi-solid form derived from fruit or vegetable juices with the addition of gelling agent. Jelly sticks are easy to eat, carry around and loved by the public. In this research, watermelon and okra were used as jelly’s ingredients because these two ingredients have many health benefits The use of watermelon can also mask the unpleasant aroma and taste of okra. The type of hydrocolloid as gelling agent is an important factor in making jelly stick because it can influence the texture of jelly. The aim of this research was to determine the organoleptic, physic and chemical characteristics of the best jelly stick based on selected ratio of watermelon:okra and type of gelling agent. The treatment factors of jelly included ratio of water melon and okra (60:40, 50:50, 40:60) and the types of gelling agent (carrageenan, carrageenan:konjac, carrageenan:pectin). The best jelly stick was jelly made from a ratio of watermelon and okra 60:40 with a carrageenan:konjac as gelling agent. This jelly had the closest texture to jelly stick commercial with springiness of 0,95 ± 0,01 and cohesiveness of 0,70 ± 0,02. It had °Hue value 22,34 ± 0,97 as a red color, chewy texture, slightly preferred color and neutral overall preference from the panelist. The best jelly stick also had IC50 value of 82226,96 ± 6297,9 ppm, total phenolics of 0,157 ± 0,01 mg GAE/ml, total flavonoids of 0,022 ± 000 mg QE /ml and food fiber content 2,885g/100g.Bahasa Indonesia Abstract:Jeli merupakan produk pangan dalam bentuk semi padat yang berasal dari sari buah atau sayur dengan penambahan bahan pembentuk gel. Jeli stik mudah untuk dikonsumsi, dibawa bepergian serta banyak disukai masyarakat. Pada penelitian ini digunakan semangka dan okra sebagai bahan baku karena kedua bahan ini memiliki banyak manfaat kesehatan. Penggunaan buah semangka juga dapat menutupi aroma dan rasa khas okra yang kurang disukai. Jenis hidrokoloid sebagai gelling agent merupakan faktor penting dalam pembuatan jeli karena mempengaruhi teksturnya. Tujuan penelitian ini adalah menentukan karakteristik organoleptik, fisik, kimia jeli stik terbaik berdasarkan rasio semangka:okra dan jenis gelling agent terpilih. Faktor perlakuan pada jeli adalah rasio semangka dan okra (60:40, 50:50, 40:60) serta jenis gelling agent (karagenan, karagenan:konjak, dan karagenan:pektin). Jeli stik terbaik adalah jeli dengan rasio semangka dan okra 60:40 dengan jenis gelling agent karagenan:konjak. Jeli ini memiliki tekstur paling mendekati jeli stik komersial dengan springiness sebesaar 0,95 ± 0,01 dan cohesiveness sebesar 0,70 ± 0,02. Jeli ini memiliki nilai °Hue sebesar 22,34 ± 0,97 sebagai warna merah, tekstur kenyal, warna yang agak disukai dan kesukaan keseluruhan yang netral dari panelis. Jeli stik terbaik juga memiliki nilai IC50 sebesar 82226,96 ± 6297,9 ppm, total fenolik sebesar 0,157 ± 0,01 mg GAE/ml, total flavonoid sebesar 0,022 ± 000 mg QE /ml dan kadar serat pangan 2,885g/100g.
OPTIMASI DAN FORMULASI EKSTRAK ETANOL UMBI WORTEL (Daucus carota L.) SEBAGAI FACE SERUM SEBAGAI FACE SERUM [OPTIMIZATION AND FORMULATION OF CARROT ETHANOL EXTRACT (Daucus carota L.) AS A FACE SERUM] Karnelasatri, Karnelasatri; Trisina, Jessica; Purba, Rossa Maranatha
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 7 No. 1 (2023): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v7i2.7604

Abstract

Carrot bulbs are known to contain secondary metabolite compounds that can act as antibacterials due to their activity, which suppresses the synthesis of nucleic acid, cytoplasmic membrane function, and energy metabolism in bacteria. This research was carried out using laboratory experimental methods through the determination of the plant, production of simplicia, extraction by ethanol (96% as solvent) with the maceration method, phytochemical screening, antibacterial assay, optimization of the base formula, formulation of carrot extract, physical evaluation of the products, and hedonic testing. The yield of 96% ethanol extract of the carrot bulbs was 53.29%, and the water content of the extract was 16.14%. Furthermore, the antibacterial activity of the extract (500.000 ppm) against Staphylococcus aureus showed an inhibitory zone of 5.1 ± 3.42 mm. The carrot extract serum formulas F1, F2, and F3 meet the organoleptic and homogeneity criteria; however, the F2 formula does not meet the pH and viscosity criteria. Based on the hedonic statistical test, no significant difference was found in each formula; nevertheless, based on the average value of the respondents, it was known that the F1 formula had the highest preference.Bahasa Indonesia Abstract:Umbi wortel dapat berperan sebagai antibakteri karena mengandung senyawa metabolit sekunder yang dapat menekan sintesis asam nukleat, fungsi membran sitoplasma, dan metabolisme energi pada bakteri. Penelitian ini dilakukan dengan metode eksperimental laboratorium yang dilakukan dengan determinasi tumbuhan, pembuatan simplisia serta ekstraksi dengan pelarut etanol 96% dengan metode maserasi, skrining fitokimia, uji antibakteri ekstrak, optimasi basis sediaan, formulasi sediaan, evaluasi fisik sediaan, dan uji hedonik sediaan. Rendemen ekstrak etanol 96% umbi wortel yang diperoleh adalah sebesar 53,29% dan kadar air ekstrak adalah 16,14%. Aktivitas antibakteri dari ekstrak (500.000 ppm) terhadap Staphylococcus aureus menunjukan zona hambat sebesar 5,9 ± 0,49 mm. Sediaan serum ekstrak umbi wortel F1, F2, dan F3 memenuhi syarat organolepik dan homogenitas, namun sediaan F2 tidak memenuhi syarat pH dan viskositas sediaan. Berdasarkan uji statistik hedonik sediaan, tidak ditemukan perbedaan signifikan pada tiap sediaan, namun berdasarkan nilai rata-rata responden diketahui bahwa sedian F1 menjadi preferensi tertinggi.

Page 25 of 25 | Total Record : 242

 21   22   23   24   25 

Filter by Year

2017 2025


Reset
Filter By Issues
All Issue Vol. 9 No. 1 (2025): NOVEMBER Vol. 8 No. 2 (2025): MAY Vol 8, No 1 (2024): MAY Vol. 8 No. 1 (2024): NOVEMBER Vol. 7 No. 2 (2024): MAY Vol 7, No 2 (2023): NOVEMBER Vol 7, No 1 (2023): May Vol. 7 No. 1 (2023): NOVEMBER Vol. 6 No. 2 (2023): MAY Vol 6, No 2 (2022): NOVEMBER Vol. 6 No. 1 (2022): NOVEMBER Vol 6, No 1 (2022): MAY Vol. 5 No. 2 (2022): MAY Vol 5, No 2 (2021): NOVEMBER Vol. 5 No. 1 (2021): NOVEMBER Vol 5, No 1 (2021): MAY Vol. 4 No. 2 (2021): MAY Vol 4, No 2 (2020): NOVEMBER Vol. 4 No. 1 (2020): NOVEMBER Vol 4, No 1 (2020): MAY Vol. 3 No. 2 (2020): MAY Vol 3, No 2 (2019): NOVEMBER Vol 3, No 1 (2019): MAY Vol. 3 No. 1 (2019): NOVEMBER Vol. 2 No. 2 (2019): MAY Vol 2, No 2 (2018): NOVEMBER Vol. 2 No. 1 (2018): NOVEMBER Vol 2, No 1 (2018): May Vol. 1 No. 2 (2018): MAY Vol 1, No 1 (2017): November Vol. 1 No. 1 (2017): NOVEMBER More Issue