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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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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 15 of 15 | Total Record : 143

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