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Food Science and Technology Journal (Foodscitech)

foodscitech
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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 6 Documents

Search results for , issue "Vol. 5 No. 1 (2022)" : 6 Documents clear

The Effect of Angkung (Basella alba L.) Fruit Addition on Physicochemical Properties of Noodles Domas Galih Patria; Sutrisno Adi Prayitno; Nur Agustin Mardiana
Food Science and Technology Journal (Foodscitech) Vol. 5 No. 1 (2022)
Publisher : Universitas Dr Soetomo

This study aims to determine the physicochemical properties of noodles added with angkung fruit juice as a natural dye. In addition, RVN have potential as healthy food because they contain antioxidant compounds derived from angkung fruit. The treatment in the study is addition of angkung juice, namely the addition of 0% (Control), 2% (RVN1), 4% (RVN2), and 6% (RVN3). Physicochemical analysis such as water content, water absorption index (WAI) and water-soluble index (WSI), color and texture profile. Research data were analyzed using a completely randomized design (CRD). Significant differences between data were analyzed using ANOVA followed by Duncan's multiple distance test (DMRT) at 5%. The water content of RVN samples ranged from 11.2% to 11.8% with Control sample (0% angkung juice) having the highest value, swelling index value is ranged from 51.05% to 51.09%, the WAI of RVN samples ranged from 4.90 g/g to 4.97 g/g with Control sample having the highest value, while the WSI value of RVN is ranged from 2.36% to 4.86%, the value of L is ranged from 60.82 to 66.78 while the value of a is ranged from 2.05 to 9.08 and the value of b with the addition of angkung juice is ranged from 19.81 to 25.01. The lowest value of hardness is control 6.91 mJ, ranged value of adhesiveness is 0.12-0.13 mJ, and lowest value of chewiness is control 4.81 mJ. In this research, red violet noodles with the addition of angkung fruit juice will be continued in the future by conducting sensory tests and testing health benefits in vitro and in vivo. It is expected that red violet noodles can be consumed by everyone as a healthy food.

Analysis of Drying Air Temperature on Moisture Content in Coffee Beans Using a Fluidized Bed Dryer with Perforated Plates Nanang Ruhyat; Haris Ilman Fiqih; Hilmy Nurfuad
Food Science and Technology Journal (Foodscitech) Vol. 5 No. 1 (2022)
Publisher : Universitas Dr Soetomo

Fluidized Bed Dryer with perforated plate bed is used as drying for coffee processing. This study succeeded in reducing the water content of coffee beans by 0.11% within 30 minutes of drying more evenly with fluidization on coffee beans. The level of maturity of coffee beans can be achieved at a control set temperature of 200°C the coffee beans undergo a light roasting process with the center of the coffee beans receiving 83.8°C, at a temperature of 250°C the coffee beans undergo a medium roasting process with the center of the coffee beans receiving 130°C, and at the control set temperature of 300°C the coffee beans underwent a dark roasting process with the center of the coffee beans receiving a temperature of 107.6°C. The advantage of this Fluidized Bed Dryer with perforated plate bed compared to other mechanical dryers lies in its low energy requirements, which depend on the heater and blower power as its main components.

Characteristics Of Kombucha From Various Herbal Tea Leaves Nur Agustin Mardiana; Domas Galih Patria; Dwi Retnaningtyas Utami; Rinda Kusumawati; Sutrisno AdiPrayitno; Chusnul Chotimah
Food Science and Technology Journal (Foodscitech) Vol. 5 No. 1 (2022)
Publisher : Universitas Dr Soetomo

Kombucha has been well-known as functional food in Asia. Regular kombucha is produced using Camellia sinensis tea leaves. However, kombucha can also be produced from other substrates. This study aim to investigated characteristic of kombucha from various herbal tea by determine flavonoid content, phenolic content, antioxidant content and sensory. This study was conducted using Randomized Block Design with one factor and two duplicates of each treatment. Based on 8 day fermentation, bebuas (Premna pubescens Blume) has the highest phenolic content (926,19 µg/ml GAE), flavonoid content (391,81 µg/ml), and antioxidant activity IC50 values were 18,16 µg/ml. On the other hand, based on the sensory evaluation of kombucha (aroma and taste) panelists prefer indian jujube, while panelists prefer regular tea for color parameters

The Effect of the Ratio of Chili to Sugar on Sensory and Physichochemical Analysis of Crushed Catfish Jerky Anni Faridah; Ranti Wahyuni; Riski Gusri Utami
Food Science and Technology Journal (Foodscitech) Vol. 5 No. 1 (2022)
Publisher : Universitas Dr Soetomo

Fish mashed jerky is a type of preserved food made from mashed fish meat, then added with spices such as sugar, coriander, galangal, salt, garlic, tamarind, onion, ginger and then molded and dried. Fish mashed beef jerky found in the market tastes sweet, and there is no addition of chili in the manufacture of minced fish jerky, while the people of Sumatra, especially the Minangkabau, like it spicy. Therefore, it is necessary to add additional spices that can add to the sweet taste of beef jerky by adding chilies to the manufacture of mashed fish jerky. This study aims to see the effect of the ratio of chili to sugar as much as 0:1, 1:0, 1:2, and 1:4 on the quality of shape, color, aroma, texture, and taste of jerky crushed catfish. This type of research is a pure experiment using a completely randomized design (CRD) method with three repetitions. The object of this research is jerky crushed catfish. The type of data is primary data sourced from 5 panelists who fill out the organoleptic test format. The data obtained were analyzed using statistical analysis (ANOVA), if Fcount > Ftable then continued with Duncan's test. The results of this study indicate that there is a significant effect of the chili to sugar ratio on the quality of color, texture, and taste (spicy). Meanwhile, on the quality of square and neat shape, fragrant aroma (typical of dried beef jerky) and taste (savory) there was no significant effect because Fcount < Ftable. The results of the quality test and the best hedonic (liking) of mashed catfish jerky were in the fourth treatment (X1) with a ratio of sugar to chili as much as 1:0 Keywords: Chili, Creamy Jerky, Catfish.

Performance of Food Quality and Sensory Properties of Stick with Fortification of Fish Bone Flour Tuna and Kale Leaf Extract as Natural Food Coloran Wardah; Rini Rahayu Sihmawati
Food Science and Technology Journal (Foodscitech) Vol. 5 No. 1 (2022)
Publisher : Universitas Dr Soetomo

Sticks are pastries that are generally made from wheat flour, tapioca and other starch sources with a high carbohydrate content, but low in nutrition so they need to be added or fortified with other nutrients such as sources of fat, protein, vitamins or minerals. Utilization of tuna bone waste can be an alternative as a fortificant in making sticks. In addition, fish bones also contain high protein and calcium. The use of kale leaf extract is also an alternative as a natural dye. This study aims to evaluate the increase in the nutritional value and preference of panelists for stick products fortified with tuna fish bone meal and kale leaf extract as natural dyes with a certain dose. The results of the chemical test showed that the stick product at P3 had the highest protein and calcium content compared to other treatments (P0, P1, P2) with a value of 6.61+0.11% protein content and 4.133+0.01 mg/100g calcium content. However, the water content and crispness of the product decreased, the water content of P3 was the lowest compared to other treatments (P1, P2 and P3) with a value of 0.945+0.12% while the highest hardness (using a penetrometer) was obtained at P3 of 6.17+0.11 mm/ 100g/10s compared to just 1.50+0.12mm/100g/10s on the P1. The results of the sensory test, the overall preference of the panelists, the aroma and color of the stick product, P2 (sticks fortified with 20% tuna bone meal and 15% natural dye of kale leaf extract) were significantly (P<0.05) higher than the P0 treatment. , P1, P3. The highest value of P2 was 43% for dryness, 40% for aroma, and 57% for color. However, organoleptic assessment of taste and texture, P0 (sticks without fortification of fish bone meal and kale leaf extract) was significantly (P<0.05) higher than treatments P1, P2, P3 but between treatments had no significant effect (P>0 ,05). The highest score of P0 is 40% for taste and 43% for texture. The more addition of fish bone meal and kale leaf extract, the protein and calcium content of the sticks increased, but the water content and crispness of the sticks decreased. For this reason, it is recommended that in producing sticks that are added with tuna fish bone meal and natural dye, kale leaf extract should use the best composition, which is sticks with the addition of 20% tuna fish bones and 15% kale leaf extract.

Proportion of Wheat (Triticum aestivum L.) and Kimpul (Xanthosoma sagittifolium) Flours and Dragon Fruit (Hylocereuscostaricensis) Substitution on Wet Noodle Ika Rahmawati; Fungki Sri Rejeki; Diana Puspitasari; Endang Retno Wedowati
Food Science and Technology Journal (Foodscitech) Vol. 5 No. 1 (2022)
Publisher : Universitas Dr Soetomo

Wet noodle is a food product that is liked by all levels of society. The main ingredient for making wet noodle is wheat flour which must be imported from other countries. For this reason, it is necessary to look for other alternative raw materials, namely kimpul flour. Red dragon fruit can be used to increase nutritional value because it contains antioxidant and improves product appearance because it contains natural dyes. The purpose of the study was to determine the effect of the proportion of wheat and kimpul flours, as well as the concentration of dragon fruit on the quality of dragon fruit wet noodle. This study used a factorial randomized block design (RBD) with the first factor being the proportion of wheat flour and kimpul flour (T1 = 40%:60%, T2 = 50%:50% and T3 = 60%:40%) and the second factor was dragon fruit concentration (N1 = 20% and N2 = 30%) with 3 replications. The results showed that the proportion of wheat flour and kimpul flour had a significant effect on protein content, elasticity, and organoleptic tests. While the concentration of dragon fruit significantly affected the water content, carbohydrate content, elasticity, and organoleptic tests. The conclusion of this research was the treatment of T3N2 (proportion of wheat flour and kimpul flour 60%: 40% and dragon fruit concentration 30%) became the selected treatment with parameters of water content 48.51%, ash content 1.72%, protein content 6 0.04%, fat content 2.64%, carbohydrate content 41.09%, and elasticity of 0.39, and has a total preference percentage of 100% color, 96.7% aroma, 100.0% taste and 96.7% texture.

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Fadjar Kurnia Hartati

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Home Page

OAI Link

Editorial Team

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Contact Name Fadjar Kurnia Hartati

Contact Email fadjar.kurnia@unitomo.ac.id

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Journal Mail Official foodtech018@gmail.com

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Location Kota surabaya, Jawa timur INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

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