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 7 Documents
 1 
Search results for , issue "Vol. 7 No. 1 (2024)" : 7 Documents clear
Isolation and Identification of Microorganisms in the Making of Gaplek Tannia Cocoyam (Xanthosoma sagittifolium) Krisbianto, Oki; Purwanto, Angie Felita; Harsono, Leonardus Patrick; Budihardja, Grace Honey
Food Science and Technology Journal (Foodscitech) Vol. 7 No. 1 (2024)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.vi.5250

Abstract

Xanthosoma sagittifolium or tannia cocoyam (TC) is a root vegetable that grows in Java. Its corm can be used as flour to increase the use of TC. However, one major issue is that TC corm flour is less elastic than wheat flour. Nonetheless, modifications such as gaplek fermentation may be implemented to enhance the characteristics of TC flour. However, the microorganisms that contribute to the processing of gaplek through natural fermentation have never been characterized. This study focuses on the isolation and identification of microorganisms that play a role in the gaplek fermentation of TC. The methods used to determine these microorganisms included counting the total bacteria using Total Plate Count, identifying lactic acid bacteria using selective media De Man, Rogosa, and Sharpe Agar, as well as fungi and yeast using selective media Potato Dextrose Agar. Other tests that were conducted were motility test, catalase test, and carbohydrate fermentation test using seven different sugars, i.e., arabinose, dextrose, lactose, maltose, mannose, rhamnose, and sucrose. Sampling was conducted on dried TC chips and soaked TC chips at 0 hours and 48 hours. The results revealed the thriving of lactic acid bacteria after 48 hours of wet fermentation, which were suggested as Lactococcus and Leuconostoc. In addition to lactic acid bacteria, other microbes such as yeast and non-pathogenic Staphylococcus were also identified.
Effect Blanching Methods And Soaking Solution Sodium Bisulfit On The Physical And Chemical Characteristics Of Porang (Amorphophallus Muelleri Blume)Flour Pardi, Lasmono; Prabowo , Sulistyo; Rohmah, Miftakhur; Marwati; Andriyani, Yulian
Food Science and Technology Journal (Foodscitech) Vol. 7 No. 1 (2024)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.vi.7949

Abstract

The porang plant belongs to the Arceae family which is a type of tuber plant. Porang tubers contain glucomannan which can be useful in the food and non-food industries. Porang tubers contain calcium oxalate which causes itching and can even harm health. Porang tubers also contain carotene, polyphenol oxidase,and tannins that can cause browning reactions. Different blanching methods (boiling and steaming) continued by soaking in different concentrations of sodium bisulfite (0.5%, 0.75%, 1.00%) were used in this study. The treatment of blanching and soaking with sodium bisulfite has an effect on the physical and chemical properties of porang flour. The higher concentration of soaking and increase ash content, water absorption capacity, glucomanan content, and improve color, yellowish white color and can reduce water content and calcium oxalate.
Sensory and Physicochemical Evaluation of Muffin Substituted with Sorghum (Sorghum Bicolor L.) and Kepok Banana (Musa Paradisiaca L.) Khabibah, Lutfia Nur; Ramadhan Abdi, Yenny Febriana; Nadhilah, Dini; Suleman, Dininurilmi
Food Science and Technology Journal (Foodscitech) Vol. 7 No. 1 (2024)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.vi.8051

Abstract

nd a sweet taste. However, muffins have low fiber content because wheat flour contains lowfiber. One alternative to increase the fiber content in muffins is the addition of sorghum flour and bananapuree. This study aimed to determine the sensory and physicochemical characteristics of muffinssubstituted with sorghum flour and banana puree. Muffin in this study was formulated using wheat flour,sorghum flour and banana puree with ratios of 40%:0%:60%, 40%:15%:45%, 40%:30%:30%,40%:45%:15%, and 40%:60%:0%. The result showed that muffin with the formulation of 40% wheatflour, 15% sorghum flour, and 45% banana puree had the highest sensory acceptability, with a 3.91score for color, 4.02 score for aroma, 4.03 score for taste, and 3.97 score for texture. Thephysicochemical characteristics of the muffin were 93% swelling and 104.23% swelling stability, 27.32%moisture content, 1.52% ash content, 37.37% dietary fiber content, and 49.66% starch content.
Characteristics of Breadfruit-Wheat Composite Flour Cookies with Mung Bean Flour: A Study of Flour Proportions Azis, Nur; Puspitasari, Diana; Rejeki, Fungki Sri; Wedowati, Endang Retno
Food Science and Technology Journal (Foodscitech) Vol. 7 No. 1 (2024)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.vi.8065

Abstract

This research aims to determine the effect of adding breadfruit flour and green bean flour to cookie products, as well as the characteristics of breadfruit-wheat composite flour cookies with the addition of green bean flour. Processing food products in the form of cookies by using breadfruit flour as a local raw material is expected to reduce dependence on imported wheat. as raw material for wheat flour. So far, the main raw material for making cookies is wheat flour, and there has been an increase in consumption of wheat flour along with the increase in consumption of processed products. In order to increase the quality of the cookie products produced, research was carried out by adding green bean flour to increase the protein content of the cookies. Research conducted using a Randomized Block Design with 4 (four) treatment levels, showed significantly different results for all parameters. In this research, the parameters used are taste, color, aroma, texture, water content, ash content, fat content, protein content, carbohydrate content and yield expressed in percent. The results of the decision analysis show that treatment P4 has the highest expected value with a score of 6.37, while the lowest expected value is in treatment P2 with a score of 3.77.
Legal Issues and Consumer Awareness on the Effect of Poorly Processed Garri Edo North, Edo State, Nigeria Aidonojie, Esther Chetachukwu; Aidonojie, Paul Atagamen; Obieshi, Eregbuonye; Mutawalli, Muhammad; Adebayo, Adesoji Kolawole; Banki , Lauretta Leslie
Food Science and Technology Journal (Foodscitech) Vol. 7 No. 1 (2024)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.vi.8190

Abstract

It is the saying that it is better to pay a good cook than to pay a doctor and also it is essential to eat one meal like a medicine. This quote necessitates the fact that consuming well-processed food is essential for healthy living. However, it has been observed that garri which is considered a staple food in Nigeria, produced from cassava, is often poorly processed (half-baked) in some parts of Nigeria, not concerned with the medical dangers and implications. It is concerning that this study tends to adopt a hybrid method of study in examining consumer awareness concerning the health and legal implications of consuming poorly processed garri. In this regard, 247 questionnaires were distributed to respondents residing within Edo North, Edo State. The data obtained was analyse using a descriptive and analytical method of approach. The study found that most of the garri processes within the region are half-bake, which often contain some cyanide content. The study also found that the majority of consumers are unaware of the health implications of consuming half-baked garri containing cyanide, poorly processed and preserved. Concerning this, the study therefore concludes and recommends that to curb the incidence of poorly processed garri, there is a need spring legal framework to ensure effective enforcement and compliance against poorly processed food. Furthermore, there is also a need for sensitization on the dangers of consuming half-baked garri.
Substitution of Soybean Dregs Flour and Addition of Guar Gum on the Chemical and Organoleptic Properties of Wet Noodles Chasanah, Dwi Asmaul; Handarini, Kejora; Rahmiati, Retnani
Food Science and Technology Journal (Foodscitech) Vol. 7 No. 1 (2024)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.vi.8316

Abstract

Wet noodles substituted with soybean pulp flour produce noodle products that break easily and decreaseelasticity, so it is necessary to add guar gum to improve the quality of the wet noodles. This researchaims to determine the effect of interaction and determine the best combination between the proportionof soybean dregs flour and wheat flour with the addition of guar gum on the quality of wet noodlesincluding chemical and organoleptic properties. The research was carried out by making soy milk dregsflour first using a food dehydrator at a temperature of 60ºC for 4 hours, then making wet noodles with awheat flour substitution formulation using soy milk dregs flour and guar gum according to the treatment,then chemical and organoleptic tests were carried out. This research used a Completely RandomizedDesign (CRD) with a factorial pattern consisting of two factors. The first factor (A) is the proportion ofwheat flour and soybean dregs consisting of 3 levels, namely A1 (60%:40%), A2 (50%:50%), A3(40%:60%). The second factor (B) guar gum concentration consists of 2 levels, namely B1 (0.5%), B2(1%). The data obtained were analyzed using ANOVA. The research results showed that there was asignificant interaction between the proportion of soybean dregs flour and the addition of guar gumconcentration on water content, ash content, protein content, texture, color, aroma, taste, and there wasno significant interaction on fiber content. The treatment with the proportion of wheat flour and soybeandregs was 50%:50% and the addition of 0.5% guar gum was the selected treatment with parameters,namely texture = 4 (like), color = 4 (like), aroma = 4 (like), taste = 4 (like), water content = 62.52%, ashcontent = 0.94%, protein content = 19.34%, fiber content = 12.70%
Survey Of Total Microbes And Molds In Avocado Juice In Sukolilo District, Surabaya Rizki, Yulia Rizki; Handarini , Kejora; Rahmiaty, Retnani
Food Science and Technology Journal (Foodscitech) Vol. 7 No. 1 (2024)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.vi.8374

Abstract

Fresh avocado juice is a very popular drink, but it carries the risk of microbial contamination if it is handled with little attention to hygiene and sanitation. The high total number of microbes and yeasts in food that exceeds SNI provisions indicates that the food product is rotten and is not suitable for consumption. High total microbial contamination can be a sign of the presence of pathogenic microbes. This research aims to determine the total microbial and yeast contamination content found in avocado juice in Sukolilo District, Surabaya. This research uses a descriptive method by taking samples from all avocado juice traders in Sukolilo District, Surabaya. The parameters tested were total microbes, total yeast mold and hygiene and sanitation observations of juice traders (ingredients, processes, workers) as supporting parameters. The results of the research showed that the total microbes in avocado juice in Sukolilo District ranged from 3.2 x 102 CFU/ml to 9.9 x 104 CFU/ml, there were 65.22% of samples exceeding the limit determined by SNI (1.0 x 104 CFU/ml). The total mold-yeast ranged between 8.20 x 103 CFU/ml and the highest was 1.07 x 105 CFU/ml, there were 100% of samples exceeding the limit determined by SNI (1.0x102 CFU/ml). Seller's hygiene is not paid attention to, such as not wearing aprons, gloves, head coverings, and not washing hands when making juice. Sanitation is also not paid attention to, including: the fruit used is of poor quality and is kept at room temperature during serving, the blender is not washed with detergent, the refilled water is used to make juice

Page 1 of 1 | Total Record : 7

 1 

Filter by Year

2024 2024


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 (2019) Vol. 2 No. 1 (2019) Vol. 2 No. 1 Juli 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