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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. 4 No. 2 (2022): FOODSCITECH" : 5 Documents clear
THE ANTIOXIDANT ACTIVITY COMPARISON OF MANALAGI APPLE FRUIT (Malus Sylvestris Mill) AND ITS PROCESSED PRODUCTS IN BATU CITY WITH ABTS METHOD Astuti, Engrid Juni; Rafikayanti, Agustin; Purwanto, Septiana Tita; Puspitasari, Chenchen; Rika, Wenni Fista; Yesica, Yeni
Food Science and Technology Journal (Foodscitech) Vol. 4 No. 2 (2022): FOODSCITECH
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.v4i2.4143

Abstract

Chemical compounds that can donor one or more electrons to free radicals to inhibit free radical reactions are called antioxidants. Manalagi apple is a fruit with high antioxidant activity. Manalagi apple is a typical fruit of Batu City. Processed apple products are apple cider, vinegar, dodol, and chips. These products are sold in Batu city and produced the same home industry. The aim of this study was to determine the antioxidant activity comparison between Manalagi apple and four processed apple products based on IC50 values. This study used the ABTS method (2,2-azino bis (3-ethyl benzothiazoline-6-sulfonic acid) and analysis used spectrophotometric visible. IC50 value as apples and their processed products were analyzed using a one-way ANOVA. The study results indicated that IC50 value of Manalagi apple was insignificantly different from the processed apple product of dodol and chips. However, the IC50 value of manalagi apple was significantly different from apple cider and vinegar.
EFFECT OF CONCENTRATION OF PAPAYA LEAF FILTRATE (Carica Papaya L.) AND CITRIC ACID ON QUALITY OF GOAT’S MILK DANGKE -, Rosida; Ernestine, Cecilia Vienna; -, Jariyah
Food Science and Technology Journal (Foodscitech) Vol. 4 No. 2 (2022): FOODSCITECH
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.v4i2.4220

Abstract

Dangke is a dairy product that is shaped like cheese from Enrekang (South Sulawesi) which is made by coagulating milk with papain. The use of papaya leaf filtrate causes bitter taste in dangke, the addition of citric acid as coagulant combination can control the proteolytic activity and covers an unfavorable after taste. This study aims to determine the effect of the concentration of papaya leaf filtrate and citric acid on the physicochemical and organoleptic characteristics of goat's milk dangke. This study used a factorial completely randomized design (CRD) with two factors, factor I was the concentration of papaya leaf filtrate (0.5%, 1%, 1.5%) and factor II was the concentration of citric acid (0.5%, 1 %, 1.5%). The data obtained were analyzed using ANOVA and if there was a significant difference between treatments, it was continued with the DMRT follow-up test at 5% level. This study showed a significant interaction between papaya leaf filtrate and citric acid on yield, water content, fat content, texture score, color score and taste score. Dangke goat's milk with papaya leaf filtrate concentration of 1.5% and citric acid concentration of 0.5% is the best treatment with yield characteristics 10,6%; water content 54,47%; ash content 2,14%; protein content 21,25%; fat content 13,05% and pH 4,89 and hedonic score of texture 4,60 (slightly soft), aroma 3,30 (smells typical of goat's milk), color 2,25 (not very white), and taste 3,00 (bitter).
FORTIFICATION OF MORINGA OLEIFERA FLOUR ON QUALITY OF WET NOODLE Prayitno, Sutrisno Adi; Galih Patria, Domas; Mardiana, Nur Agustin; Utami, Dwi Retnaningtyas; Kusumawati, Rinda; Rochma, Nurtalitha Alifia; Niam, Muhammad Khoirun
Food Science and Technology Journal (Foodscitech) Vol. 4 No. 2 (2022): FOODSCITECH
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.v4i2.4236

Abstract

Noodles are foods that are often consumed by the public and contain a lot of carbohydrate compounds. Human needs are not only for carbohydrates but also for protein, fat, or mineral compounds. The need for macronutrients or minerals is not only found in flour sources, but can be obtained from natural sources such as Moringa oleifera leaves. It is known that Moringa oleifera leaves have nutritional, mineral or antioxidant potential and other bioactive. The purpose of this study was to determine the levels of macronutrients, crude fiber, and minerals (Ca and Fe) contained in wet noodles added (fortified) with Moringa oleifera leaves flour. In this study, the experimental design used a completely randomized design (CRD). The treatment carried out in the study was using 100% wheat flour as a control, 5% Moringa oleifera leaves flour, and 95% wheat flour, 10% Moringa oleifera leaves flour and 90% wheat flour, 15% Moringa leaves flour, and 85% wheat flour. The results showed that the addition of higher concentrations of Moringa oleifera flour resulted in differences in crude fiber, macronutrients and minerals in wet noodle products. Increasing the concentration of Moringa oleifera flour used also has a different effect on the sensory parameter of noodles. It is recommended that the use of Moringa oleifera flour does not exceed 5% because it is greatly affects the organoleptic of the product. Concentrations of 5%, 10%, and 15% have potential to increase macronutrients and minerals in noodle products. So it can be confirmed that Moringa oleifera leaves have the potential as a source of functional food. Key words: Noodles, Moringa oleifera, macro nutrition, minerals
CHARACTERISTICS OF CHITO OLIGOSACARIDE HYDROLYSATE FROM CRAB (Portunus Pelagic) WASTE HYDROLYZED BY CHITOSANASE Prasetyo, Mohammad Rafi; Sarofa, Ulya; -, Rosida
Food Science and Technology Journal (Foodscitech) Vol. 4 No. 2 (2022): FOODSCITECH
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.v4i2.4442

Abstract

Enzymatic hydrolysis of chitooligosaccharides can be carried out using the chitosanase enzyme. Chitosanase enzyme is a glycosyl hydrolase enzyme that catalyzes the hydrolysis of β- 1,4 glycosidic bonds of chitosan to produce low molecular weight chitooligosaccharides. The crab shell (Portunus pelagicus) has the potential to be used as Chito oligosaccharides because the crab shell contains 20-30% chitin. This study aims to determine the effect of chitosanase enzyme concentration and duration of hydrolysis on the characteristics of chitooligosaccharides (COS) from crab shells. This research was conducted using a factorial completely randomized design (CRD) method with two factors and two replications. The factory was enzyme concentration (0.5%, 1%, and 1.5%), factor II was hydrolysis time (3 hours, 4 h, ours and 5 hours). The data were obtained using ANOVA if there was a significant difference, followed by Duncan's Test (DMRT). The results showed that the enzyme concentration (1.0%) and hydrolysis time (4 hours) was the product with the best treatment with a chemical composition of 84.96% yield, 4.83 kDa molecular weight, 86.87% degree of deacetylation and FTIR test results indicate the presence of a functional group, the OH group is obtained at a wavelength of 3624.25 cm-1 and the NH group is at a wavelength of 3404.36 cm-1. Keywords: chitooligosaccharides, chitosanase, hydrolysis,
EFFECT OF THE PROPORTION OF SORGHUM FLOUR : WHEAT AND CARRAGEENAN ON THE QUALITY OF PATIN FISH BURGER Dwiki Febrian, Nurdin; -, Jariyah; Winarti, Sri
Food Science and Technology Journal (Foodscitech) Vol. 4 No. 2 (2022): FOODSCITECH
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.v4i2.4461

Abstract

Patty Burger is minced meat (usually beef, but sometimes other meats), shaped round, flattened, steamed first, and then fried in butter or grilled over coals. Catfish meat was chosen because it is high in protein and low in fat, the use of proportions of sorghum flour and wheat flour to improve product quality so that it is not easily crushed, the addition of carrageenan as a stabilizer to improve texture. This study aims to determine the effect of the proportion of sorghum flour and wheat flour with the addition of carrageenan on the quality of the catfish burger patty. This study used a factorial Completely Randomized Design (CRD) with two factors, namely factor I the proportions of sorghum flour and wheat flour (60%:40%, 70%:30%, 80%:20%) and factor II carrageenan concentration (0, 5%, 1%, 1.5%). The data obtained were analyzed using ANOVA, if there was a significant difference between treatments, a 5% DMRT further test was carried out. This study showed a significant interaction between the proportions of sorghum flour and wheat flour with the observation parameters of moisture content, ash content, fat content, WHC, Penetrometer texture, starch content, food fiber, r, and hedonic organoleptic tests, aroma scores, color scores, taste scores. The best results were obtained in the A2B2 treatment, namely the proportion of sorghum and wheat flour (70%:30%) with the addition of 1.0% carrageenan with the characteristics of water content 57.74%, protein content 14.47%, fat content 5.18%, Texture 0.13 mm/gr/sec, WHC 16.50%, Starch 17.43% and a score of 3.87 (Like) for Color 3.87, 3.82 (Slightly Likes) for Taste and 3.75 (Slightly Likes) for scent Keywords: burger patty, sorghum flour, wheat flour, carrageenan

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