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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 143 Documents

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Comparative Quality of Proteins and Morphological Structures of Gelatin From Sheepskin With Acid and Alkaline Treatment Hasdar, Muhamad; Randi, Mohamamad Jusuf
Food Science and Technology Journal (Foodscitech) Vol. 3 No. 2 (2020)
Publisher : Universitas Dr Soetomo

Sheepskin is one alternative to raw materials for producing gelatin. This study aims to compare the quality of gelatin from sheepskin based on different types of pretreatment solutions used, namely HCl 1,5% solution and NaOH 1,5% solution. Data analysis used t-test to compare two treatment methods. Yield and protein gelatin there is a difference where the treatment of HCl 1,5% solution is higher than the treatment of NaOH 1,5% solution. The brighter visual quality of gelatin colour was produced by HCl 1,5% treatment compared to NaOH 1,5% and commercial gelatin treatments. The results of the microstructure using Scanning Electron Microscopy (SEM) showed that there were still lots of clumps of protein and cavities in the gelatin NaOH 1,5% and commercial gelatin treatments. Gelatin with HCl 1,5% treatment showed the best results.

Analogue Rice Formulation from Tapioca, Soybean Flour, Natural Dyes (Amaranthus tricolor L. and Alternanthera amoena V.) Saati, Elfi Anis; Noviani, Auliarinda; Wachid, Muhammad; Siskawardani, Devi Dwi
Food Science and Technology Journal (Foodscitech) Vol. 3 No. 2 (2020)
Publisher : Universitas Dr Soetomo

The diversification of food is the solution of rice imports elevation, rice consumption dependence, as well as lack of protein calories for baby in Indonesia. Analogue rice from local resources such as various starches, both from tubers and nuts. Analogue rice is produced from flour with the addition of water or other nutritional components. To improve consumer appeal, the natural dyes addition also can increase nutrition product. This research aimed to analyze the effect of pigment sources and formulation of tapioca and soybean. Nested design was applied with 1st factor was sources of pigment (control, extracted green spinach, and red spinach). The second factor was the proportion of tapioca and soybean flour. The result showed that protein increased from 4.54% to 5.30% and iron (Fe) increased from 2.58 to 14.54 ppm. The best analog rice was produced from T1B2 (85% tapioca : 15% soybean flour x red spinach) which had moisture content (4.96%), fat (3.23%), protein (5.70%), absorption capacity (175.89%), color intensity (L = 52.40; a+ = 1.50; b+ = 10.10), antioxidant activity (88.55%), total pigment (4.86 mg L-1), and iron (20.11%). The organoleptic score was taste (3.17 = quite like), texture (3.30 = quite like), shape (3.03 = quite like), and preference (3.23 = quite like).

Quality of Macronutrient of Cow's Milk with Addition of Soybean Oil and Phycocyanin Extract as Functional Food Nefasa, Angela Nitia; Wulandari, Eudia Christina; Christwardana, Marcelinus; Hadiyanto, H.
Food Science and Technology Journal (Foodscitech) Vol. 3 No. 2 (2020)
Publisher : Universitas Dr Soetomo

The purpose of this study was to determine the further effect of soybean oil and phycocyanin extract against the quality of macronutrient (fat, protein, lactose) and also Solid Non-Fat (SNF) in cowâ€™s milk. Two different substances, i.e., soybean oil and different amount of phycocyanin extract was added into the milk. The result showed the increase of protein content gradually from 3.49 Â± 0.230 to 3.88 Â± 0.010 when phycocyanin was added. The inverse with the decreased fat content from the control sample, but after the addition of phycocyanin extract, it was increased gradually 6.15 Â± 0.210 to 6.35 Â± 0.21. SNF has increased from 10.61 Â± 0.014 to 10.87 Â± 0.007, while the decreasing level of lactose has been shown from 5.74Â Â± 0.021 to 5.62Â Â± 0.028 due to addition of phycocyanin. In conclusion,Â the addition of phycocyanin extract can increase the protein and SNF content of milk. This phycocyanin extract also acts as an antioxidant agent so that it can reduce the oxidation process, which might be caused by the addition of soybean oil. Soybean oil might be used as a food additive to improve the fat content of milk but must be accompanied by an antioxidant agent to prevent the oxidation process.

Chemical Quality and Organoleptic Vegetable Shredded Ningsih, Reza Rizkia; hartati, fadjar kurnia; Sucahyo, Bambang Sigit
Food Science and Technology Journal (Foodscitech) Vol. 3 No. 2 (2020)
Publisher : Universitas Dr Soetomo

Meat floss is usually made from animal meat. However, recently meatless floss made from vegetables of fruit rinds is gaining popularity. The use of breadfruit is less than optimum, thus processing it to be meatless fruit can increase its value. On the other hand, jackfruit rind has unique characteristics which make it suitable to be processed into meatless floss. This research employed the Completely Randomised Factorial Design treatment. The first factor was two boiling times, namely 8 minutes and 10 minutes. The second factor was the combination ratio of jackfruit rind and breadfruit, namely 25% : 75%; 50% : 50 %; and 75% : 25%. Each treatment was repeated three times. The result indicated that boiling time has a significant influence on the chemical quality of meatless floss, including water and rind content. On the other hand, the ratio of jackfruit rind and breadfruit has significantly affect ash and fat content. Meanwhile, the combination of boiling time and ratio of jackfruit rind and breadfruit significantly affect ash content. The result if Wallis Kruskal test for the organoleptic quality of meatless floss revealed that the boiling time and ratio of jackfruit rind and breadfruit significantly affect colour and crunch, and did not affect flavour and aroma. The L2P2 treatment code, namely 10 minutes boiling time and the ratio 50 %: 50% ratio of jackfruit rind and breadfruit, was the best treatment in this study. This treatment obtained the highest score of 0,68, with water 4,992% content; 6,81% rind content, 5,5 in flavour; 11,563% fat content; 4,9 in colour; 5,1 in aroma; 5,6 in crunch; and 7,937% ash content.

The Properties Study of Mangrove Fruit Flour Composited with Taro and White Uwi Tubers Jariyah, Jariyah; Sarofa, Ulya; Ratna, Rawiri Yunia
Food Science and Technology Journal (Foodscitech) Vol. 3 No. 2 (2020)
Publisher : Universitas Dr Soetomo

This research is a part of research on the study of the glycemic index value of biscuit products from mangrove fruit flour with flour from various of tubers. The tubers used in this study were taro and white uwi. The types of mangrove fruit used were pedada and lindur. The starch content in taro tubers and white uwiÂ can be used to make biscuits. It is known that both pedada (Sonneratia caseolaris) and lindur (Bruguiera ghymnorhiza) flour have anti-diabetic and anti-cholesterol properties. This study aims to analyze the characteristics of the biscuits from the formulation of a mixture of mangrove fruit flour with taro and white uwiÂ tubers. This study used a one-factor completely randomized designÂ with 10 levels of treatment, namely the proportion of mangrove fruit flour types of pedada and lindur and taro and white uwi tuber flour with the formula 0: 100, 10:90, and 20: 80. Biscuit product analysis parameters include proximate, organoleptic analysis, and glycemic index. Measurement of the glycemic index value was carried out in vivo using 22 respondents normalÂ human, healthy, with a blood glucoseÂ of 80-100 mg / dL. Blood draws were carried out for 120 minutes at 30-minute intervals. The best biscuits were obtained in the formulation of pedada fruit : taro flour (20: 80), with criteria 84.07%, of yield, Â 3.72% of moisture content, 3.45% of ash, 4.33% of protein, 7.16% of fat, carbohydratesÂ of 81.34%, 64.39% of starch, the dietaryÂ fiber content of 7.69%. Organoleptic test results showed 5.69Â ofÂ color, the taste of 6.68, texture of 6.54, aroma of 7.13. In vivo test results obtained glycemic index values of 51.46, and glycemic load of 12.90

Optimization of Time, Temperature, and pH for the Extraction of Anthocyanin from Buni (Antidesma bunius) Fruit Marpaung, Abdullah Muzi; Juhadi, William
Food Science and Technology Journal (Foodscitech) Vol 4 No 1 (2021)
Publisher : Universitas Dr Soetomo

The Box-Behnken design to find the optimum condition for anthocyanin extraction of Buni (Antidesma bunius) fruit powder was applied. Color intensity (CI), total monomeric anthocyanin (TMA), total phenolic content (PC), and antioxidant activity (AA) were the parameters selected to express optimality resulted from the extraction process. The three studied factors were temperature (30-90oC), time (30-90 minutes), and pH of solvent (1-3). The extraction was conducted in a water bath shaker under no light by HCl-acidified water as a solvent with a 1:25 (w/v) powder to solvent ratio. The quadratic model described the effect of factors on CI, TMA, and AA of buni fruit extract, while the linear model suitable for the total phenolic content. All factors influenced the CI and TMA, but time was insignificant for PC and antioxidant activity (p < 0.05). The optimum parameter for extraction was at 68oC for 30 minutes with pH 1 solvent. The 95% confidence interval of CI, TMA, PC, and AA were 40.29 Â± 0.91, 555.17 Â± 13.34 mg/l, 1084.4 66.845 Â± 66.85 mg GAE/l, and 45.00 Â± 2.56 % inhibition, respectively. The color and anthocyanin stability test showed that the extract was almost colorless at pH 5-6, but the anthocyanin was relatively stable with half-life 28 and 17.6 days, respectively. At pH 7-8 the stability of purple-blue color and anthocyanin of the extract was extremely low. The half-life of the color and anthocyanin was less than 2 and 10 hours, respectively.

Evaluation of Phytochemicals And Antioxidant Activity (IC50) of Bintaro Fruit Ethanol Extract (Cerberaodollam L.) Prayitno, Sutrisno Adi; Lestari, Lilla Puji; Utami, Dwi Retnaningtyas; Salsabila, Nadhifah
Food Science and Technology Journal (Foodscitech) Vol 4 No 1 (2021)
Publisher : Universitas Dr Soetomo

The phytochemical compounds in bintaro fruit can be used as herbs to maintain health. The compounds that play a role are flavonoids and phenols. These two compounds can be used as a reference for measuring the level of antioxidant activity in natural materials. There is a correlation between total phenols, total flavonoids, and antioxidants (IC50) found in natural ingredients. The purpose of this study was to determine the total phenol content, flavonoids, and antioxidant activity in the ethanol extract of Bintaro fruit. Bintaro fruit was extracted using ethanol solvent by maceration method which was then evaporated with a rotary evaporator on the obtained macerate. The extract obtained was then analyzed for levels of total flavonoids, total phenols, and antioxidants (IC50). Ethanol extract of bintaro fruit in the study produced total phenol content of 73.04 mg GAE/g extract, flavonoids 41.61 mg QE/g extract and had antioxidant activity (IC50=275.06 ppm). Recommended for in vivo or in vitro assay for certain diseases using these extracts.Further research is needed with the use of other solvent to see optimall in the screening of active compounds.

Physicochemical and Sensory Characteristics of Rose-Spices Drink with Red Ginger, Lemongrass, and Cinnamon Extract as Functional Beverage Saati, Elfi Anis; Haprinata, Edwin Eka; Wachid, Mochammad; Wahyudi, Vritta Amroini
Food Science and Technology Journal (Foodscitech) Vol 4 No 1 (2021)
Publisher : Universitas Dr Soetomo

Rose flower has varieties of compounds, one of that is antioxidants, but it's not been widely used in the food sector. The processing that can be applied to roses is to make them for functional drinks by adding variations of the three spice filtrate, which are expected to increase the quality, characteristics and increase the antioxidant activity of the product. This study aims to determine the interaction between the type of spice filtrate and the concentration of the spice filtrate to the quality of the Rose-Spices Drink. Randomized block design (RBD) with 2 replications. The best treatment for Rose-Spices Drink was P4K1 (Spice Combination: 5%) with antioxidant activity 89.67%, brightness level (L) 32.7, redness level (a+) 2.7, yellowness level (b+) 4.1, pH 4.053, total dissolved solids (TDS) 11.7 Â°Brix, total anthocyanin 0,20 mg/L, taste 3.60 (quite like ), flavor 3.50 (quite like) and preference 3.23 (quite like).

Relative Mobility (Rf) Analysis of Albumin Isolates from Snakehead Fish (Ophiocephalus striatus) Extracted at Different Temperatures and Times Nugroho, Matheus; Sugiono, Sugiono; Hartati, Fadjar Kurnia
Food Science and Technology Journal (Foodscitech) Vol 4 No 1 (2021)
Publisher : Universitas Dr Soetomo

Snakehead fish was a fish that has a high albumin content. Snakehead fish was used in the health sector known as medicinal freshwater fish, to accelerate the process of healing wounds after surgery and childbirth. The purpose of this study was to analyze the relative mobility (Rf) of the snakehead fish (Ophiocephalus striatus) albumin isolates by steaming at different temperatures and times. The research method for analyze the relative mobility (Rf) of the snakehead fish (Ophiocephalus striatus) albumin isolates by using gel filtration column chromatography, was detected by the SDS-PAGE electrophoresis method. Electrophoresis was carried out at a constant voltage of 125 v/ slab. Gel staining was carried out with Commasie Brilliant Blue R-250 in methanol-acetic acid-water. A standard protein mixture consisting of: myosin (200.0 kDa), Î²-galactosidase (116.3 kDa), phosphorylase B (97.4 kDa), bovine serum albumin (66, 2 kDa), ovalbumin (45.0 kDa), carbonic anhydrose (31.0 kDa), trypsin inhibitor (21.5 kDa), lysozyme (14.4 kDa) and aprotinim (6.5 kDa). The data analysis of this research was descriptive analysis to see the photos of the electrophoresis results. Meanwhile, for the analysis, the measurement of albumin isolation by gel filtration Sephadex G-75 was carried out with a divided plot design. The results showed that SDS-PAGE electrophoresis with the most complex amount of protein was albumin isolate, the effect of the steaming temperature was 40 oC for 30 minutes, located in 5 ml of the 1st fraction, 5 ml of the 2nd fraction and 5 ml of the 3rd fraction, with values of relative mobility (Rf) 0.0833 to 0.6944.

Different hydrocolloid types and concentrations effects towards non-gluten sponge cake's chemical quality and organoleptic Doloksaribu, Ayu Lestari; Hartati, Fadjar Kurnia
Food Science and Technology Journal (Foodscitech) Vol 4 No 1 (2021)
Publisher : Universitas Dr Soetomo

The number of people with autism and celiac disease keeps increasing. One of the efforts to assist the healing process naturally is through food consumption that is healthy, safe, and not carelessly, such as providing non-gluten food. The most favoured non-gluten product alternatives are the sponge cake. To produce a soft and elastic non-gluten sponge cake, then hydrocolloid is required. On the other side, the types and amounts of hydrocolloid are varied, depending on the product's types and ingredients. This research aims to determine the correct type and concentration of hydrocolloid (xanthan gum and guar gum) towards chemical quality and organoleptic of the non-gluten sponge cake from the best cowpea. This research would also help fulfil food availability and diversity for the increasing number of people with autism and celiac disease, reduce the consumption of wheat flour as the gluten source that is now still imported, and utilise and increase consumption of cowpea locally-sourced food. This research employs Randomised Block Design method consists of two factors: hydrocolloid type factor, which consists of two levels (xanthan gum and guar gum) and hydrocolloid concentration type factor, which consists of three levels (1 gr, 2 gr, and 3 gr). The chemical test parameters involve protein, water, and ash content. The organoleptic test parameters involve colour, aroma, flavour, and texture. This research resulted in the best treatment of the cowpea sponge cake is at the usage of xanthan gum type on the 2 grams concentration (HIK2) with the highest Result Value of 0.78, with research criteria scores as follows: flavour = 5.7 (like); texture = 5.6 (like); water content = 9.535%; protein content = 4.354%; colour = 5.4 (rather like); and ash content = 1.622%.

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Contact Name
Fadjar Kurnia Hartati

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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