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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).
Arjuna Subject : -
Articles 143 Documents
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Characteristic of Wheat Flour Nuggets : Study of Cooking Process and Proportion of Red Beans Marina Revitriani; Diana Puspitasari; Fungki Sri Rejeki
Food Science and Technology Journal (Foodscitech) Vol. 5 No. 2 (2022)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (249.277 KB) | DOI: 10.25139/fst.vi.5085

Abstract

Making nuggets by replacing meat with red beans can be used as a variant of nuggets for vegetarian consumption. Red beans have hard skin, so it is necessary to know the most appropriate cooking method to produce quality nuggets. The use of whole wheat flour as a binder aims to increase the fiber and protein content of the product. The purpose of this study was to determine the proportion of red beans and whole wheat flour as well as to show how to cook red beans for the quality of the nugget produced. This study used a factorial randomized block design (RAK) the first factor was the proportion of red beans and wheat flour (K), namely K1 (60%:40%), K2 (50%:50%), K3 (40%:60%). The second factor was the red beans cooking process (P), namely P1 (boiling) and P2 (steaming). The results showed that there was no interaction in all treatments. The treatment of the proportion of red beans and whole wheat flour had no significant effect on all parameters, while the treatment of red bean cooking affected the parameters of water content, ash, and carbohydrates. The results of the organoleptic test had a significant effect on taste, aroma, texture, and color. K3P2 treatment (proportion of red beans: 40%: 60% whole wheat flour and steaming) became the selected treatment with parameters water content 49.09%, ash content 1.85%, protein content 10.62 %, fat content 2.90%, carbohydrate content 35.53% and total preference for taste 63.3%, aroma 53.3%, texture 43.3% and color 63.4%.
Characteristics of Guava Probiotic Drink on Various Fruit Type and Fermentation Time Fi’isyatin Ayu Rochmiyah; Dedin Finatsiyatull Rosida; Andre Yusuf
Food Science and Technology Journal (Foodscitech) Vol. 5 No. 2 (2022)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (221.681 KB) | DOI: 10.25139/fst.vi.5245

Abstract

Guava (Psidium guajava) is a fruit that may be used as raw material for probiotic drinks. Guava contains fructose, and glucose which are used by lactic acid bacteria during the fermentation process. Use guava as the basic ingredient of probiotic drinks can increase the selling value of guava. The production of guava probiotics involves the bacterium Lactobacillus casei FNCC 0090 as a probiotic agent. This study aimed to determine the effect of fermentation time and type of Psidium guajava fruit on the characteristics of probiotic drink from guava. This study used a Randomized Complete Block Design (RCBD) with a factorial pattern with two factors, factor I was the time of fermentation (20, 24, 28 hours) and factor II was the type of fruit (red guava, white guava, crystal guava). The data obtained were analyzed using ANOVA and if there was a significant difference between treatments, it was continued by further testing at 5% DMRT level. Crystal guava juice probiotic drink fermented for 28 hours was the best treatment, with the resulting physicochemical characteristics, namely pH 3.3; total BAL 9.09 log CFU/ml, total acid 0.89%, total sugar 5.38%, vitamin C content 152.24 mg. The resulting organoleptic properties include color, aroma, taste, overall 3.4 (slightly like), 3.65 (slightly like), 4.55 (like), 3.60 (slightly like).
Functional Food Development of Natural Colorant Additives from Mulberry Fruit Extract (Morus nigra L) with Bioactive and Hedonic Evaluation: Natural Food Colorant from Mulberry Fruit Yuyun Yuniati; Ratna Yulianti Wijaya; Lidwina Angelica Soetantijo; Juliana; Renny Indrawati
Food Science and Technology Journal (Foodscitech) Vol. 6 No. 1 (2023)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.vi.5130

Abstract

All modern lifestyles such as unhealthy eating patterns and lack of exercise can trigger the accumulation of free radicals in the human body, where the human body cannot neutralize these free radicals fast enough because of the large number of free radicals that have accumulated in it. Therefore, antioxidant compounds need to be consumed to suppress free radicals. In this study, mulberry is promoted as a natural, functional, and dye source that has been explored for further applications in food and beverages. This research aims to develop natural coloring products from mulberry fruit through extraction and encapsulation processes. Furthermore, hedonic testing was also carried out to determine the panelist's preference level for jelly products using mulberry fruit dyes. Mulberry fruit is extracted, encapsulated by freeze drying method, and processed into a natural dye in jelly products. Mulberry fruit extract contains vitamin C 4.1 g/ml, anthocyanin content of 215.16 mg/L, and antioxidant activity of 73.25. Mulberry encapsulates can be used as a natural dye in jelly products. Based on hedonic testing, jelly products made from natural dyes have superior taste and texture. Further development of natural mulberry fruit encapsulated dyes needs to be done to increase solubility, color sharpness, aroma and color stability
Phytochemical Phytochemical Compounds and Antihyperglycemic Activities from Beverage Composed Pluchea indica Less-Black Tea-Honey Paini Sri Widyawati; Liza Frebriana
Food Science and Technology Journal (Foodscitech) Vol. 6 No. 1 (2023)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.vi.5209

Abstract

Pluchea indica Less has been developed into tea bag because it contains a number of phytochemical compounds, such as lignin, terpenes, benzoids, phenylpropanoids, alkanes, saponins, catechins, alkaloids, tannins, sterols, phenolhydroquinones, and flavonoids, which have been shown to have several biological activities, such as antioxidants, anti-inflammatory, anticholesterol, and antihyperglycemic. In its development, pluchea tea can be combined with black tea to produce certain functional values. Consumption of pluchea-black tea in daily life can be done with the addition of lemon or honey to increase antihyperglycemic activity. However, this study focused on determining the profile of phytochemical compounds and antihyperglycemic activity of pluchea-black tea honey drink. The research design used was a Randomized Block Design (RAK) with one factor including honey concentration consisting of six treatment levels: 0, 1, 2, 3, 4 and 5% (v/v). Each treatment was repeated four times. Parameters carried out are the profile of phytochemical compounds and antihyperglycemic activity through in vitro analysis, namely the activity of inhibiting a-amylase and a-glucosidase enzymes. The results showed that the use of honey in the manufacture of pluchea-black tea had an effect on the profile of phytochemical compounds and antihyperglycemic activity. The use of honey with a concentration of 5% produced the highest antihyperglycemic activity, 73.21±3.57% for the ability to inhibit the alpha-amylase enzyme and 77.27±5.25% for the ability to inhibit the alpha-glucosidase enzyme, respectively
Research and Development on Galengdowo Village’s Tahu Walik Cracker Using Different Seasonings Hadassah Elisha Karsten; Emre Omar Khaled; Oki Krisbianto; Magnalia Isnina Madyaratri; Fika Fatimah
Food Science and Technology Journal (Foodscitech) Vol. 6 No. 1 (2023)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.vi.5238

Abstract

Tahu walik is a snack product originating from Banyuwangi but has been developed in other areas such as Galengdowo Village, Jombang. To develop Galengdowo's tahu walik products that were able to compete inmarket, it was necessary to conduct research related to product sensory and consumer acceptance. The five sample variants used in this study were tahu walik without seasoning (T0), original seasoning (T1), balado seasoning (T2), salted pepper seasoning (T3), and commercial tahu walik (T4) for comparison. A total of 40 panelists conducted a hedonic analysis of the product's appearance in the packaging, shape, color, crispness, taste, and oily. The results showed that the highest purchase motivation was seen in T1 and T2, which were reddish, while the assessment of the packaging and sample's shape was not significantly different. The crispness value of T0 was the lowest compared to the other four samples which were not significantly different. Panelists most liked the taste of T3, T2, and T4 while T0 was the lowest, while the oily feeling was felt the most in sample T0 and the lowest in T2. Based on Simple Additive Weighting, T2 has the highest rank while T0 is the lowest. The difference in the type and color of the seasoning greatly influenced the panelists' preferences and their decision to buy tahu walik products. It can be concluded that the tahu walik processing industry in Galengdowo Village needs to develop its products to increase competitiveness in the market.
The Effect of Gembili Yogurt (Dioscorea esculenta L.) Intake on Lipid Profile of Hypercholesterolemic Rats Erika Oktavia Rahmasari; Rosida
Food Science and Technology Journal (Foodscitech) Vol. 6 No. 1 (2023)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.vi.5614

Abstract

Hypercholesterolemia is a condition in which the concentration of cholesterol in the blood exceeds the normal value. Yogurt is food product that has been shown to lower blood. The addition of inulin can support the cholesterol-lowering effect of yogurt. Gembili (Dioscorea esculenta L.) is a high inulin food ingredient. This study aims to determine the effect of giving gembili yogurt (D. esculenta L.) on the lipid profile (total cholesterol, LDL, and triglyceride) of hypercholesterolemic rats. The study was conducted on 30 male hypercholesterolemic Wistar rats which were grouped using a simple randomized system into 1 control group and 4 intervention groups. Subjects were given 1, 2, 3, and 4 ml/day of gembili yogurt for 14 days. Total cholesterol, and LDL were determined using the CHOD-PAP method and triglyceride level was determined using the GPO-PAP method. Giving gembili yogurt with doses of 1, 2, 3, and 4 ml/day within 2 weeks could significantly reduce lipid profile on hypercholesterolemic rats, the largest decrease was occurred at group with a dose of 4 ml yoghurt/day with total cholesterol levels of 100.68 mg/dl, LDL levels 28.87, and triglyceride levels 85.80 mg/dl
Variation of Fermentation Time of Crystal Guava Leaf Tea (Psidium guajava L.) on Antioxidant Activity and Sensory Profile with Rate-All-That-Apply Method: Guava Leaf Tea Rosida Rosida; Anugerah Dany Priyanto; Hadi Munarko; Muhammad Alfid Kurnianto
Food Science and Technology Journal (Foodscitech) Vol. 6 No. 1 (2023)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.vi.5655

Abstract

A concise and factual abstract is required. The abstract should state briefly the purpose of the research, the principal results and major conclusions. An abstract is often presented separately from the article, so it must be able to stand alone. For this reason, references should be avoided, but if essential, then cite the author(s) and year(s). Also, non-standard or uncommon abbreviations should be avoided, but if essential they must be defined at their first mention in the abstract itself. The abstract should not exceed 250 words and is constructed in 1 paragraph written in English. Keywords: Author; Foodscitech Journal; article template
Physicochemical Properties of Golden Apple Snail (Pomacea canaliculata) Shell Chitosan Larasati Sekar Ayu; Dedin Finatsiyatull Rosida; Jariyah; Teeradate Kongpichitchoke; Anugerah Dany Priyanto; Andre Yusuf Trisna Putra
Food Science and Technology Journal (Foodscitech) Vol. 6 No. 1 (2023)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.vi.5952

Abstract

The golden snail (Pomacea canaliculata) is an animal that lives in rice fields and is one of the agricultural pests that often suffers and can interfere with the growth of rice plants because of its very fast development. unused and become waste for the environment. The golden snail shell contains a chitin polysaccharide which can be reduced to chitosan (β1-4 N-acetyl D-glucosamine) through the deacetylation stage, namely the process of taking the acetamide group in chitin (CH3CONH) so that it becomes an amine group (NH2) in chitosan. The manufacture of chitosan is carried out through 3 stages, namely the process of deproteination, demineralization, and deacetylation. The purpose of this study was to determine the characteristics and quality of chitosan produced from golden snail shells. Based on the analysis conducted, chitosan has a yield of 53.91%; water content 1.68%; ash content 12.31%; molecular weight 640.83 kDa; solubility 95.53; and deacetylation degree 82.33%.
Accelerated Shelf-life Testing of Balado Potato Chips Using Arrhenius Model Approach Yusuf Irfan; Andini Putri Riandani; Anita Suri
Food Science and Technology Journal (Foodscitech) Vol. 6 No. 1 (2023)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.vi.6248

Abstract

Potatoes are a commodity that has the potential to be developed as a source of carbohydrates to support food diversification programs, increase farmer incomes, non-oil and gas export commodities, and processed industrial raw materials. One of the processed products from potatoes that are typical and popular with Indonesian people is balado potato chips. As a product that will ultimately be consumed, of course, the value of product safety (food safety) in the form of shelf life information needs to be considered. Product samples were incubated in an incubator with three different storage temperatures, namely 25°C, 30°C, and 45°C. Samples were analyzed with hedonic parameters, FFA levels, and water content every 7 days for 28 days (days 0, 7, 14, 21, and 28). The product shelf life at 25 °C, 30 °C and 45 °C respectively 37, 36 and 32 days. it is recommended that potato chip products be stored in closed packaging and stored in a cool place and avoid being stored in a place exposed to sunlight which will affect storage temperature and also free fatty acid levels which can cause rancidity.
Effect of High Cell Density to Lipid Content Microalgae Chlorella vulgaris on Photoautotrophic Cultivation: Effect of High Cell Density to Lipid Content Microalgae Chlorella vulgaris on Photoautotrophic Cultivation Kevin Dyo Pamungkas; Khairul Anam; Titik Budiati
Food Science and Technology Journal (Foodscitech) Vol. 6 No. 2 (2023)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.v6i2.5426

Abstract

Chlorella vulgaris is one of microalgae types that has essential ingredients beneficial tohumans, such as being a source of good lipid. Chlorella sp. have high lipid content, up to30%, under autotrophic conditions considered as a promising candidate for commercial lipidproduction due to its fast growth and easy cultivation. High cell density sedimentation can beinvestigated as a starving method in cultivation to make microalgae conditions less favorablein obtaining nutrient to lipid accumulation. Starving is one of the stress conditions carried outwith the aim of reducing nutrients in the microalgae cultivation process. The aim of this studywas to determine the effect of high cell density on increasing lipid content in Chlorellavulgaris. The results of this study showed that high cell density method affected theproductivity of Chlorella vulgaris biomass. The data obtained were analyzed using ANOVAα=0.05. The highest productivity and lipid content was obtained from the control sample witha biomass value of 0.36±0.03 g/l and a lipid content of 56.2±4.6% (P<0.05). The conclusionof this study is high cell density may not increase the production of lipid content fromChlorella vulgaris

Page 13 of 15 | Total Record : 143

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