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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).
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Articles 5 Documents
 1 
Search results for , issue "Vol. 3 No. 1 (2020)" : 5 Documents clear
Plantain (Musa X paradisiaca AAB) and Activated Charcoal Powder towards Ice Cream Quality Nurul Hidayah, Dina Mazida; Hariyani, Nunuk; Djauhari, Arlin Besari
Food Science and Technology Journal (Foodscitech) Vol. 3 No. 1 (2020)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (233.991 KB) | DOI: 10.25139/fst.v0i0.2513

Abstract

Ice cream is a frozen snack made from ingredients such as milk, cream, sugar, and stabilisers that being frozen and mixed with other ingredients to create a variety of ice cream flavours, such as banana ice cream. Plantain (Musa paradisiaca) contains high nutritions such as vitamin A, B6, C, other minerals, and carbohydrates. The addition of plantain and Activated Charcoal Powder (ACP) into the ice cream can increase its nutrition value. This because of bananas as a carbohydrate source and the ACP, made from coconut shell charcoal and create a distinct ice cream colour, as a toxin absorber and immune system enhancer. This research will utilise the Completely Randomised Design (CRD) using two factors. Factor 1 is the plantain substitutions, which are 10%, 15%, and 20%. Factor 2 is the ACP concentrations, which are 0.1%, 0.2%, and 0.3%. Each combination of treatments is conducted through three-time repetitions. Research observation uses proximate analysis and organoleptic test. Parametric data in the analysis, which based on the parametric statistic by utilising Analysis of Variance (ANOVA) shows that the difference between plantain substitution and ACP concentration intangibly influences the protein and fat content. The different plantain substitution and its interaction between the different ACP concentration intangibly influence the sugar content and overrun. The different concentration of ACP intangibly influences the sugar count and tangibly influences the banana ice cream's overrun. Parametric data test results later become the base of effectivity test to obtain the best treatment. The best treatment of this research is obtained from the combination of 20% plantain and 0.3% ACP concentration, with the highest score of 0.84 with the research variable criteria of protein content (3.7%), fat content (2.4%), sugar content (41.3%), and overrun (81.37%).
Dough Development, Texture and Organoleptic of Steamed Bread Addition with Moringa Leaf Flour Firdausy, Haris Maulana; Widodo, Richardus; Panjaitan, Tiurma W Susanti
Food Science and Technology Journal (Foodscitech) Vol. 3 No. 1 (2020)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (230.18 KB) | DOI: 10.25139/fst.v0i0.2640

Abstract

Steamed breads are economic hawker that can be enjoyed by all people. Steamed bread fortified with moringa leaves will make relatively low nutritional products raised in nutritional standards. It produces products that are not only filling but also steamed buns are also highly nutritious.  Moringa leaves contain many nutrients and benefits, and their use has not been maximized. This study aims to determine the aspects of texture, dough development capacity, and the level of organoleptic acceptance of steamed bread with the addition of moringa leaf flour. Texture testing is done using a penetrometer and getting P1 to be the softest product compare to others mixtures (P0, P2, P3) with an average value of 223 mm/50g/10s. Measurements of the dough expandability show that P1 can expand by 53.8%. Furthermore, in terms of organoleptic, P1 treatment is preferred by most (60%) panellists for the colour category. The addition of moringa leaf flour by 5% (P1) and 10% (P2) is preferred by 40% and 45% for the aroma category. In contrast for taste, 40% of panellists favour steamed bread without the addition of moringa leaf flour (P0). Then, the more addition of Moringa leaf flour, the less number of panellists who like it.
The Characteristics of Crackers Made from Formulation of Wheat and Modified Water Yam Flour Rosida, Rosida; Susiloningsih, Enny Karti Basuki
Food Science and Technology Journal (Foodscitech) Vol. 3 No. 1 (2020)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (207 KB) | DOI: 10.25139/fst.v0i0.2681

Abstract

The previous study showed that combination of wheat flour (70%) and modified water yam flour (30%) produced crackers which had the best characteristics. In this research, the effect of formulation of wheat and three kind of modified water yam flour on Resistant Starch (RS) content and Glycaemic index of the crackers were studied. Modified water yam flour was made from purple, white, and yellow ones which had been treated by three cycles autoclaving-cooling process. The native water yam flour, without treatment with autoclaving, were used as comparison. The result showed that sample crackers had higher resistant starch (1.67 -3.65%) and dietary fiber (16.65 -18.41%) content, compared to standard crackers from wheat flour. Furthermore, the crackers from modified yam flour with white water had the lowest GI (34.13) comparing with other crackers. So it could be developed as functional food for preventing diabetes mellitus or other digestive tract disrupter.
Organoleptic Analysis Of The Honeycomb Cake (Kue Sarang Semut) Faridah, Anni; Jannah, Raudhatul; Marlis, Merisa
Food Science and Technology Journal (Foodscitech) Vol. 3 No. 1 (2020)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (268.814 KB) | DOI: 10.25139/fst.v0i0.2682

Abstract

The Honeycomb Cake or Caramel Cake or widely known in Indonesia as "Kue Sarang Semut" is a type of cake that preferred by many people and has a distinct colour, texture and aroma. Some of its main ingredients are caramel and wheat flour. But the caramel-making is generally sugarcane-based, and the flour is still usually from wheat, which its availability is always depended on import traffic and its import activity is now increasing. Therefore, it is necessary to research the cake's organoleptic test using different types of sugar and the flour substitution of tofu dregs. This research is classified as a pure experiment and conducted in two stages and uses Completely Randomised Design, which is consisted of four treatments. The first stage uses four different types of sugar (granulated sugarcane, aren sugar, palm sugar, and rock sugar) and the second stage is four types of tofu dregs flour amount (0%, 15%, 30%, and 45%) used, with three-time repetition. The obtained data later tabulated into a table and will be examined using Analysis of Variance test. If there is any significant difference, the Duncan test will then applied. This research concludes that the different types of sugar significantly affect the colour and aroma quality. Furthermore, the amount of the wheat flour substitute of tofu dregs flour significantly affect the volume, colour, aroma, chewiness texture, hollow texture, and taste satisfaction. The best treatment of the Honeycomb Cake is obtained from the usage of pam sugar and 15% amount of tofu dregs flour.
Rabbit Skin Gelatine Effect Towards Yoghurt Quality Pancapalaga, Wehandaka; Ashari, Bagus
Food Science and Technology Journal (Foodscitech) Vol. 3 No. 1 (2020)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (195.969 KB) | DOI: 10.25139/fst.v0i0.2683

Abstract

This research aims to discover the quality of yoghurt added by rabbit skin gelatine of various concentrations. Qualities measured are protein content, fat content, acidity, pH, water holding capacity (WHC), syneresis, viscosity, and yoghurt texture. Materials used in this research are skim milk, rabbit skin gelatine, and yoghurt culture, which consisted of bacteria such as L. bulgaricus, S. thermophilus, and L. Acidophilus. The experiment is conducted using Completely Randomised Design, consisted of four treatments and five-time repetition. If there is an effect, the treatment later continued to Duncan's Multiple Range Test. Experimentation on texture is conducted through an organoleptic test with 25 panellists and later analysed with the Kruskal-Wallis Test. The treatments determined in this experiment are the effect on the addition of rabbit skin gelatin proportion of 0% (P0), 0.4% (P1), 0.6% (P2), and 0.8% (P3). The result of the Analysis of Variance (ANOVA) shows that the addition of gelatine has a significant difference (P<0.05) towards protein content, water holding capacity (WHC), and syneresis and no significant difference (P>0.05) towards the fat content, viscosity, pH, and yoghurt's acidity degree. The Kruskal-Wallis test result shows the significant difference (P>0.05) towards yoghurt's texture. This research concludes that the best yoghurt quality is obtained by the addition of 0.8% of rabbit skin gelatine. 

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