cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Fadjar Kurnia Hartati
Contact Email
fadjar.kurnia@unitomo.ac.id
Phone
-
Journal Mail Official
foodtech018@gmail.com
Editorial Address
-
Location
Kota surabaya,
Jawa timur
INDONESIA
Food Science and Technology Journal (Foodscitech)
Published by Universitas Dr. Soetomo Surabaya
ISSN : 26221985     EISSN : 26224127     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Food Science and Technology Journal (Foodscitech) is an online journal in the food science, food technology, nutrition, which also includes about the food chemistry science, biochemistry, microbiology, food engineering, food safety, food quality, food sensory, functional food, health food and the other fields that are related to the food ISSN 2622-1985 (Print) ISSN 2622-4127 (Online).
Arjuna Subject : -
Articles 5 Documents
 1 
Search results for , issue "Vol. 1 No. 1 (2018)" : 5 Documents clear
Sifat Fisika Kimia dan Organoleptik Cookies Beras Hitam (Oryza sativa L. indica) Sih Pratiwi, Eko Kanti
Food Science and Technology Journal (Foodscitech) Vol. 1 No. 1 (2018)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (217.005 KB) | DOI: 10.25139/fst.v1i1.1000

Abstract

Black rice (Oryza sativa L.indica) is a dark black rice and useful as a super food good for health, because of its high fiber content. Utilization of black rice as a d product is still very minimal. The objective of this research is to know the physical and chemical properties of cookies with fortification of black rice flour. This research method used non factorial RAL (non factorial design) with five level: control (F0), fortification of black rice flour (F1, F2, F3 and F4 = 2,5%, 5%, 7,5% and 10 %). The results of physical analysis of color and brightness indicate that the the percentage of fortification of black rice flour, the brightness decreases, while the texture (hardness) is higher. The result of chemical consisting of water, ash, fat, protein and fiber content, in e with SNI quality of cookies, while for sensory (organoleptic) color test is getting brown (F4), harder texture (F4) with flavors acceptable to panelists rather sweet, somewhat savory typical cookies
Pengaruh Umur Simpan Brownies Kukus Ampas Tahu Pada Suhu Ruang dan Suhu Dingin Sofnitati, Sofnitati
Food Science and Technology Journal (Foodscitech) Vol. 1 No. 1 (2018)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (229.323 KB) | DOI: 10.25139/fst.v1i1.1001

Abstract

Steamed oilcake tofu brownies is belong to a semi-wet type of food that easy breaks down and has a relatively short shelf life. Determination of shelf life is the determination of expired date by shelf life a series of products under normal conditions everyday and made observations of the quality decrease to reach the quality level of expiration, so that the food can not be consumed anymore. shelf life was done by looking at the quality degradation reaction using storage with different temperature between normal temperature (room temperature) and cold temperature (refrigerator) and simulate the data obtained. The using method in this research is descriptive qualitative by observing the influence of steamed oilcake tofu at room temperature and cold temperature for 12 days, to the quality of volume, shape, color, aroma, texture and taste. The result of the research showed that the age of steamed oilcake tofu at room temperature showed significant change on the 4th days and 12th days, to the color, aroma and taste quality, while the quality of volume and shape did not change. Shelf life steamed oilcake tofu knows at cold temperatures there is significant changes on day 10th and day 12th on taste and texture quality, while on quality of volume, shape and color there is no change. From the results of this study it can be concluded that the age of the steamed oilcake tofu brownies at room temperature is 3 days, and shelf life of steamed oilcake tofu brownies at cold temperatures is 9 days.Keywords: Shelf Life; Steamed Tofu Brownies; Temperature
Analisis Aktivitas Antioksidan Pada Beras Hitam dan Tepung Beras Hitam (Oryza sativa L.indica) Muktisari, Ratri Diah; Hartati, Fadjar Kurnia
Food Science and Technology Journal (Foodscitech) Vol. 1 No. 1 (2018)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (237.649 KB) | DOI: 10.25139/fst.v1i1.1002

Abstract

Black rice and black rice flour is a food product which is very beneficial for the body, because it contains antioxidants. Antioxidant contained in black rice and black rice flour analyzed by examining the antioxidant activity. The purpose of this study is to determine changes to the antioxidant activity of black rice and black rice flour. The research method is using experimental with 2 samples (black rice and black rice flour). In the Data analysis is using independent t test. The results indicate that there are the differences between the antioxidant activity of black rice and black rice flour. It can be concluded that the drying process in the manufacture of black rice flour lowered antioxidant activity in black rice  products.
Kandungan Boraks dan Formalin Pada Sempol Ayam Yang Beredar Di Sekolah Dasar Kecamatan Sukolilo Surabaya Hardinata, Taufan; Djauhari, Arlin Besari
Food Science and Technology Journal (Foodscitech) Vol. 1 No. 1 (2018)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (204.401 KB) | DOI: 10.25139/fst.v1i1.1003

Abstract

Chicken Sempol is a snack food that lately selected by all of ages, especially by elementary school student because it easily found in elementary schools at Surabaya and affordable prices. Sempol is a snack that the ingredients and the processing such as meatballs but only the process and the servings is different because it stabbe with a stick like sate and served after fried dipped earlier in egg whisk.Sempol chicken circulating at Surabaya suspected contain dangerous Food Additives such as borax and formaldehyde so it should be tested. Research on sempol assay was be done on chicken sempol were sold in 23 elementary schools in Sukolilo district, Surabaya got 26 chicken sempol traders. The results showed that only one chicken sempol sold did not contain borax and formalin (4,348 %), while 25 chicken sempol from different traders in different elementary schools are also contained borax and formalin (95,652 %). Borax and formaldehyde were qualitatively assay, the assay of borax based on the color change of curcumin paper and the assay of formaldehyde is done by determining the KMnO4 solution to determine the pink disappearance of the KMnO4 solution. Keywords: borax; formalin; sempol chicken; Sukolilo
Pemanfaatan Kulit Pisang (Musa paradisiaca) Menjadi Donat Tinggi Kalsium Hartati, Fadjar Kurnia
Food Science and Technology Journal (Foodscitech) Vol. 1 No. 1 (2018)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (249.664 KB) | DOI: 10.25139/fst.v1i1.1064

Abstract

Tujuan dari penelitian ini adalah: memanfaatkan limbah kulit pisang menjadi salah satu produk pangan tinggi kalsium yaitu berupa donat dan mengetahui formulasi tepung terigu : kulit pisang yang tepat sehingga menghasilkan donat tinggi kalsium yang memiliki sifat organoleptik (rasa, keempukan dan warna) disukai .Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 1 faktor yaitu formulasi tepung terigu : kulit pisang dimana masing-masing perlakuan diulang 9 kali. Perlakuannya adalah : K1 =  30%  :  30%; K2 =  40%  :  20% dan K3 = 50%  :  10%.Hasil penelitian menunjukkan bahwa perlakuan terbaik yaitu pada perlakuan formulasi tepung terigu : kulit pisang = 40% : 20%  yang menghasilkan nilai produk tertinggi yaitu sebesar 0,839. Adapun kandungan gizi donat kulit pisang (tiap 100 g bahan) yang paling disukai yaitu protein 18,56 g, karbohidrat 86,19 g dan kalsium 945,3 mg. Berdasarkan hal tersebut di atas maka donat dengan penambahan kulit pisang mempunyai banyak manfaat, diantaranya untuk menekan biaya produksi, mengurangi limbah kulit pisang, meningkatkan intake kalsium, dan yang pasti menyehatkan tubuh. Kandungan gizi yang terdapat dalam donat dengan menggunakan campuran kulit pisang lebih tinggi dibandingkan dengan donat pada umumnya,. Kata kunci : kulit pisang, donat, kalsiumTujuan dari penelitian ini adalah: memanfaatkan limbah kulit pisang menjadi salah satu produk pangan tinggi kalsium yaitu berupa donat dan mengetahui formulasi tepung terigu : kulit pisang yang tepat sehingga menghasilkan donat tinggi kalsium yang memiliki sifat organoleptik (rasa, keempukan dan warna) disukai .Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 1 faktor yaitu formulasi tepung terigu : kulit pisang dimana masing-masing perlakuan diulang 9 kali. Perlakuannya adalah : K1 =  30%  :  30%; K2 =  40%  :  20% dan K3 = 50%  :  10%.Hasil penelitian menunjukkan bahwa perlakuan terbaik yaitu pada perlakuan formulasi tepung terigu : kulit pisang = 40% : 20%  yang menghasilkan nilai produk tertinggi yaitu sebesar 0,839. Adapun kandungan gizi donat kulit pisang (tiap 100 g bahan) yang paling disukai yaitu protein 18,56 g, karbohidrat 86,19 g dan kalsium 945,3 mg. Berdasarkan hal tersebut di atas maka donat dengan penambahan kulit pisang mempunyai banyak manfaat, diantaranya untuk menekan biaya produksi, mengurangi limbah kulit pisang, meningkatkan intake kalsium, dan yang pasti menyehatkan tubuh. Kandungan gizi yang terdapat dalam donat dengan menggunakan campuran kulit pisang lebih tinggi dibandingkan dengan donat pada umumnya,. Kata kunci : kulit pisang, donat, kalsium

Page 1 of 1 | Total Record : 5

 1 

Filter by Year

2018 2018


Reset
Filter By Issues
All Issue Vol. 7 No. 1 (2024) Vol. 6 No. 2 (2023) Vol. 6 No. 1 (2023) Vol. 5 No. 2 (2022) Vol. 5 No. 1 (2022) Vol. 4 No. 2 (2022): FOODSCITECH Vol. 4 No. 2 (2021) Vol 4 No 1 (2021) Vol. 3 No. 2 (2020) Vol 3 No 2 (2020) Vol 3 No 1 (2020) Vol. 3 No. 1 (2020) Vol 2, No 2 (2019) Vol 2 No 2 (2019) Vol. 2 No. 2 (2019) Vol. 2 No. 1 Juli 2019 Vol 2 No 1 (2019) Vol. 2 No. 1 (2019) Vol. 1 No. 2 Desember 2018 Vol 1 No 2 (2018) Vol. 1 No. 2 (2018) Vol 1 No 1 (2018) Vol. 1 No. 1 (2018) Vol 1, No 1 (2018): FOODSCITECH (FOOD SCIENCE AND TECHNOLOGY JOURNAL) More Issue