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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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Effect Of Hydrogen Peroxide Concentration on The Deacetylation Degree Of Chitosan Extracted From Maggot Waste Titik Budiati; Silvia Oktavia Nur Yudiastuti; Agung Wahyono
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

Abstract

The objective of this study was to determine the effect of hydrogen peroxide concentration on the deacetylation degree of chitosan extracted from maggot waste. Different hydrogen peroxide concentration (0%, 13%, 15%, and 20%) was studied. The degree of deacetylation of chitosan by using FTIR was found 75.3%, 77.6%, 78%, and 78.6% for a concentration of H2O2 of 0%, 13%, 15%, and 20%, respectively. The quality of chitosan extracted from the pupae shell of maggot waste meets the requirements of SNI 7949-2013. The concentration of H2O2 might increase the deacetylation degree of chitosan extracted from maggot waste.
Crystal Palm Sugar Yield Optimization and Its Chemical and Sensory Characteristics Marwati; Irma Febriandini; Krishna Purnawan Candra; Yuliani; Hamka Nurkaya
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.v6i2.6095

Abstract

Crystal palm sugar (CPS) is crystal brown sugar produced from palm tree sap. The quality of CPS depends on the quality/freshness of the sap, while the sap quality depends on the tapping method and its freshness. This study aimed to determine the appropriate sap tapping time of Arenga palm (Arenga pinnata) for raw material in CPS processing. The sap tapping time was carried out at 3, 6, 9, and 12 hours, each with four replications. Sap tapping was done by adding five grams of sodium bicarbonate into the sap container. Parameters observed were sap pH, yield, chemical properties (moisture content, ash content, and reducing sugar content), and sensory properties (color, aroma, texture, and taste) of the CPS. The data were processed by ANOVA and polynomial regression. The results showed that sap tapping time significantly affected (p<0.05) the sap pH and reducing-sugar content of CPS, but not (p>0.05) the yield, water content, ash content, and sensory response of CPS. However, using quadratic polynomial regression shows that CPS yield is optimum by processing the palm sap at about seven hours of tapping time, i.e., 14.56% and 12.47% for coarse and fine CPS, respectively. The sap pH obtained from the seven hours of tapping time was 6.8-7.1. The CPS has a reducing sugar content of 26.94% and overall hedonic characteristics of moderately like. The hedonic quality characteristics of the CPS are typical palm sugar for aroma, slightly brown for color, slightly hard for texture, and sweet for taste.
High Dietary Fiber and Antioxidant Cookies with Substituted Parchment and Silver Skin Coffee Ester Lanywati; Windy Rizkaprilisa; Lusiawati Dewi
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.v6i2.6352

Abstract

High coffee production in Indonesia effected the increase of by-products from the processing of coffee beans. Parchment and silver skin are by-product obtained during the processing of coffee beans. Parchment and silver skin are used as compost, biogas, and has not been widely used as a food ingredient. Both have a high dietary fiber content and antioxidant activity. In this research, we make cookies with parchment and silver skin flour. Parchment and silver skin flour were added with concentrations consist of 0%, 1%, 2.5%, and 5%. Based on organoleptic assay with the parameters of color, aroma, taste, texture and level of preference, the best cookies were the addition of 2.5% parchment flour. These cookies have nutritional that fulfill the quality standards of cookies (SNI -2973-2011), namely 7.76% protein, 20.86% fat and 1.31% ash. In addition, these cookies have a high content of dietary fiber and antioxidants, namely 13.67% and 43.86%. So, these cookies can be a healthy snack option because have high dietary fiber and antioxidant. Keywords: Antioxiant; Coffee By Product; Cookies; Dietary Fiber; Parchment; Silver skin.
Consumer’s Preference to Buy For Organic and Non Organic Processed Duck Meat In Blitar Nur Agustin Mardiana; Adiguna S.W. Utama; Nur Aini Mahmudah; Aditya W. Putra
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.v6i2.6515

Abstract

Global food security and health awareness have increased, thus driving demand for organic food. Blitar, one of the duck farming centers on Java Island, has much potential to develop organic farming. However, consumer attitudes and product acceptance of organic farming must be analyzed to develop organic farming. Therefore, this study aimed to identify the factors that determine consumer attitudes and preferences in buying processed organic duck meat. This study used 39 respondents who live in Blitar. This study used the Fishbein method to assess consumers’ beliefs and important levels of attributes of processed duck. The results showed that 74% of respondents were willing to buy organic processed duck meat. Meanwhile, the most important attributes of processed duck products decided by consumers were taste (3,74), packaging (3,62), and aroma (3,61). The three major belief values for organic processed duck products were health factor (3,61), label (3,58), and taste (3,38), while for non-organic processed duck were label (3,72), packaging (3,62), and taste (3,59).
Application of Citric Acid and Packaging Type Selection in Preserving Stability of Homemade Tomato Sauce: Application of Citric Acid and Packaging Type Selection in Preserving Stability of Homemade Tomato Sauce Jimmy Jimmy; Yuyun Yuniati
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.v6i2.7387

Abstract

Tomatoes are horticultural product widely grown in Indonesia and consumed by societies. They contain minerals, vitamins, and bioactive compounds beneficial for health. Unfortunately, tomatoes quickly decline in quality, causing their post-harvest shelf life to be short. One attempt to prevent the wastage of tomatoes is to process them into sauce products. To extend the stability of tomato sauce, food-grade preservatives such as citric acid need to be added. Furthermore, different packaging also affects the stability of tomato sauce. This study used citric acid with varying concentrations of 0.05%, 0.10% and 0.15%. The packaging used included Clear Glass Bottles, Dark Glass Bottles, Clear Plastic Bottles, and Dark Plastic Bottles. The tomato sauce was evaluated by room storage for 30 days to investigate the stability of water content, acidity level, and total microbes. Adding 0.15% citric acid may be considered in preserving tomato sauce with a difference in increasing water content of 1.7%, a difference in decreasing pH of 0.1, and a difference in increasing total microbes of 1.4 cfu/g. Using a dark glass bottle may better protect tomato sauce from quality degradation.
Organoleptic and Nutritions Observation of Monosodium Glutamate (MSG)-Free Instant Noodle Seasoning With Soto Padang Nika Rahma Yanti; Daimon Syukri; Feri Arlius; Khandra Fahmy; Ririn Fatma Nanda
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.v6i2.7404

Abstract

This research is an exploratory study. In this study, instant noodle seasoning was made from natural spices, without the addition of synthetic flavorings and preservatives. If monosodium glutamate (MSG) is consumed beyond the limit and consumed continuously for a long period of time, it will cause various side effects. MSG consumed by someone who cannot tolerate more than 3g/day can have adverse health effects. The purpose of this research is to develop Padang Soto flavored instant noodles using natural spices and without using synthetic flavoring Monosodium Glutamate (MSG). In this study, 4 formulas were made, coded as formula 1, formula 2, formula 3 and formula 4. The results showed that the panelists' preference for the color of instant noodles in formula 4 was 4.05. The panelists' favorite score for the aroma of instant noodle seasoning is highest in formula 4, which is 3.95. As for the taste results obtained, it is known that the panelists' favorite score for the taste of instant noodle seasoning is highest in formula 4, namely 4.05. From the results of the research, a dry seasoning with the code formula 4 has been produced that is delicious based on organoleptic analysis which can be used as a seasoning for instant noodle food products with instant Padang soup flavor. for proximate analysis, the best is also in formula 4, obtained water content of 3.85%, ash content of 1.66%, fat content of 1.29%, and protein content of 7.39%.
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.

Page 14 of 15 | Total Record : 143

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