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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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Optimalisasi Formulasi Kue Putu Ayu Tepung Kulit Buah Naga Merah (Hylocereus Polyrhzus) Arnita, Julia Arnita; Faridah, Anni
Food Science and Technology Journal (Foodscitech) Vol. 1 No. 2 (2018)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (643.898 KB) | DOI: 10.25139/fst.v1i2.1348

Abstract

Kue putu ayu merupakan jajanan pasar yang mudah ditemukan dan terbuat dari adonan bolu dengan tambahantoping kelapa parut. Kue putu ayu masih menggunakan pewarna sintetis, pewarna sintetis dapat diganti denganpewarna alami (lebih aman), salah satunya kulit buah naga merah (Hylocereus polyrhizus).  Penelitian inibertujuan untuk mendapatkan optimasi formulasi jumlah tepung kulit buah naga merah (X1), telur, (X2) dansantan kental (X3), terhadap kualitas sensori kue putu ayu. Metode yang digunakan adalah RSM, pendekatanCentral Conposite Design (CCD). Analisa data menggunakan software Design Expert versi 7.1. Hasil optimasi formulasi kue putu ayu yaitu tepung kulit buah naga merah 28,85 gr, telur 133.06 gr, santan kental 125 ml.Kualitas hasil optimasi  sensori yaitu volume (4.40), bentuk (4.80), warna (4.30), aroma (4.52), tekstur (3.47),dan rasa (4.75).
Anti Hipertensi Minuman Serbuk Instan Campuran Ekstrak Buah Delima Merah (Punica granatum Linn.) dan Ekstrak Daun Sirih Merah (Piper crocatum) pada Tikus Hipertensi Widyaningsih, Tri Dewanti; Wijayanti, Novita Wijayanti; Syafrilia, Rosita Mega
Food Science and Technology Journal (Foodscitech) Vol. 1 No. 2 (2018)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (755.853 KB) | DOI: 10.25139/fst.v1i2.1352

Abstract

Secara empiris buah delima merah dan daun sirih merah masing-masing telah biasa digunakan sebagai terapipenyakit hipertensi. Pembuatan serbuk instan campuran ekstrak  buah delima merah dan ekstrak daun sirihmerah sebagai serbuk instan tentu akan lebih praktis dan awet dalam penggunaannya sebagai minumanfungsional. Tujuan penelitian ini adalah untuk menghasilkan proporsi serbuk instan campuran dari ekstrak buah delima dan ekstrak daun sirih merah  yang terbaik dan mengujinya sebagai antihipertensi pada tikus hipertensi yang diinduksi menggunakan NaCl 2% dan prednisone 1.5 mg/kg . Hasil penelitian menghasilkanperlakuan terbaik serbuk instan campuran ekstrak buah delima merah dan ekstrak daun sirih merah denganproporsi 4:1 dengan aktivitas antioksidan(IC50) 59.43 µg/mL, total fenol 984.24 mgGAE/6g serta totalflavonoid 362.46 mgQE/6g. Hasil pengujian antihipetensi terbaik pada dosis 2 (1850.01 mg/kg BB) denganpresentase penurunan tekanan darah sistolik tikus 38.31%, kadar BUN 77.55% serta kadar kreatinin 58.10%.
Biorefinery Ekstraksi Sequensial Fukoidan dan Alginat: Pengaruh Pre-ekstraksi Perlakuan Asam Terhadap Viskositas Intrinsik Alginat dari Alga Coklat Sargassum Cristaefolium Sugiono, Sugiono; Ferdiansyah, Doni
Food Science and Technology Journal (Foodscitech) Vol. 1 No. 2 (2018)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (117.414 KB) | DOI: 10.25139/fst.v1i2.1353

Abstract

Tahap utama dalam proses ekstraksi alginat dari alga coklat adalah pre-ekstraksi dengan perlakuan asam. Kondisi pre-ekstraksi perlakuan asam (suhu, waktu dan pH) berpengaruh terhadap sifat fisika-kimia alginatdari alga coklat. Tujuan penelitian ini adalah untuk mengetahui pengaruh pre-ekstraksi perlakuan asam (suhu, waktu dan pH) terhadap viskositas intrinsik alginat dan menentukan kondisi pre-ekstraksi yang memberikan  digunakan untuk mengevaluasi pengaruh pre-ekstraksi perlakuan asam (suhu, waktu dan pH) terhadap viskositas intrinsik dan menentukan ketepatan model polynomial orde pertama. Hasil penelitian didapatkan perlakuan suhu, waktu dan pH pre-ekstraksi memberikan efek kuadratik nyata terhadap viscositas intrinsik. Viskositas intrinsik meningkat dengansemakin tinggi suhu, waktu dan derajat pH, kemudian menurun setelah mencapai maksimal. Uji kelengkungan bersifat signifikan (α=0,05) model polinomial orde pertama berbentuk kuadratik. Nilai maksimum respon viskositas intrinsik alginat 502.05 ml/g terjadi pada kondisi pre-ekstraksi perlakuan asam suhu 35 nilai maksimum respon viskositas intrinsik. Rancangan faktorial 2k C, waktu 60 menit  dan pH 3 adalah tepat. oC, waktu 60 menit, dan pH 3. Perencanaan titik pusat pre-ekstraksi perlakuan asam suhu 35 o
Karakteristik (Total Flavonoid, Total Fenol, Aktivitas Antioksidan) Ekstrak Serbuk Daun Sirih Merah (Piper crocatum Ruiz & Pav.) Prayitno, Sutrisno Adi; kusnadi, joni kusnadi; Murtini, Erni Sofia
Food Science and Technology Journal (Foodscitech) Vol. 1 No. 2 (2018)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (110.592 KB) | DOI: 10.25139/fst.v1i2.1355

Abstract

Sirih merah (Piper crocatum Ruiz & Pav.) merupakan tanaman yang tumbuh di Indonesia yang memiliki manfaat sebagai tanaman herbal. Manfaat daun sebagai tanaman herbal karena memiliki senyawa aktif yang dapat digunakan sebagai senyawa dalam metabolisme di dalam tubuh tumbuhan. Senyawa aktif tersebutdapat dianalisis dengan berbagai cara. Tujuan dari penelitian ini adalah untuk mengetahui kandungan total flavonoid, total fenol dan aktivitas antioksidan (IC50) ekstrak etanol daun sirih merah. Ektraksi daun sirih merah dilakukan dengan metode maserasi menggunakan etanol 50 dan 70%. Analisis total flavonoid dan kandungan total fenol dilakukan dengan metode Folin ciocalteau, sedangkan aktivitas antioksidan ditentukan menggunakan metode DPPH. Hasil penelitian menunjukan bahwa senyawa total flavonoid dari ekstrak etanol50% berkisar 155,27 mg QE/g, sedangkan kandungan total fenol sebesar 142,56 mg GAE/g. Pada ekstrak etanol 70% total flavonoid sebesar 168,33 mg QE/g dan total fenol sebesar 157,61 Mg GAE/g. Adapun rata–rata aktivitas antioksidan (IC50) pada ekstrak etanol 50% adalah 132,52 ppm dan pada ekstrak etanol 70%sebesar 129,11 ppm.
Mutu Organoleptik Tape Ubi Jalar Kuning (Ipomoea batatas L) Akibat Perbedaan Konsentrasi Ragi (Saccharomyces cerevisiae) Saniyah, Mas'udatus Saniyah; Kurniati, Ade Rafita; Tazhkira, Annafi Tazhkira; Ma’sumah, Durrotul Ma’sumah; Sari, Indah Permata; Agnesia, Dian Agnesia; Prayitno, Sutrisno Adi
Food Science and Technology Journal (Foodscitech) Vol. 1 No. 2 (2018)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (87.04 KB) | DOI: 10.25139/fst.v1i2.1373

Abstract

Ubi kuning merupakan sumber karbohidrat dan sumber kalori yang cukup tinggi. Kandungan yang terdapat pada ubi kuning ini seperti vitamin, mineral, protein, lemak, betakaroten, serat kasar dan abu. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi ragi (Saccharomyces cerevisiae) terhadap mutuorganoleptik tape ubi jalar kuning (Ipomoea batatas L). Penelitian ini dilaksanakan di Laboratorium Kimia dan Gizi STIKes Delima Persada Gresik pada bulan Oktober 2018. Metode yang digunakan pada penelitian ini menggunakan Teknik pengambilan data dengan menguji mutu organoleptik tape. Analisis data yang digunakan dalam penelitian ini adalah deskriptif kualitatif dilakukan oleh panelis yang digunakan untuk menguji mutu organoleptik dari tape ubi kuning dengan konsentrasi penambahan ragi yang berbeda. Hasil penelitian menunjukkan adanya pengaruh pemberian ragi dengan konsentrasi berbeda 0,1%, 0,2% dan 0,3% pada organoleptik tape ubi kuning. Semakin tinggi konsentrasi ragi yang diberikan, semakin tinggi juga kadar glukosa dan alkohol yang dihasilkan. Perlakuan dengan hasil terbaik yaitu perlakuan A dengan konsentrasi ragi 0,1% memiliki warna yang menarik, aroma kurang beralkohol, tekstur lunak, dan rasa manis.
The Physical and Chemical Properties of Virgin Coconut Oil (VCO) Product Obtained Through Fermentation and Enzymatic Prayitno, Sutrisno Adi
Food Science and Technology Journal (Foodscitech) Vol. 2 No. 1 (2019)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (79.872 KB) | DOI: 10.25139/fst.v2i1.1590

Abstract

Virgin Coconut Oil (VCO) is an oil product derived from coconut without experiencing high-temperature processes and chemical adding. The making of VCO can be done by various methods. One of them is using an enzymatic method that can be combined with fermentation techniques. The purpose of this study was to identify the physical character and chemical properties of the product from a combination of fermentation and enzymatic by using the bromelain enzyme derived from pineapples extract. The fermentation is carried out for 20 hours. The results showed that pineapples extract showed that bromelain enzyme showed by the colour change of pineapples extract to be brown and there were black sediment, the pH average of pineapples extract was 3.6, the highest VCO in the additional treatment was 50% pineapples extract to 70 ml and the lowest at pineapples extract 20% by 52 ml. The general, the flavour and colour are neutral, there was still the distinctive of pineapples. The highest moisture content in VCO oil is 0.36% in addition to pineapples extract 40% and the lowest is 0.14% from the addition of 30% pineapples extract. While the highest FFA level was at the addition of 20% pineapples extract concentration with FFA value of 0.36%, while the addition of 50% pineapples extract which produced FFA content was 0.32%. The results of the study concluded that the VCO produced was good, but the physical characteristics of the aroma did not meet the requirements.
Shelf Life Determination of Pineapple Juice Using Extended Storage Studies (ESS) Method Wardhani, Asri Puspita
Food Science and Technology Journal (Foodscitech) Vol. 2 No. 1 (2019)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (185.042 KB) | DOI: 10.25139/fst.v2i1.1620

Abstract

Pineapple is one of perishable horticultural commodities that usually consumed in fresh form. Based on that, commercial food processing technology are required to extend shelf life of product. Shelf life product information is necessary before product launched in the market to ensure and guarantee the customers. The object of this research was to determine shelf life of pineapple juice that estimated by using ESS (Extended Storage Studies) method. Pineapple juice with preservative (0.05% sodium benzoate) and no preservative was processed, packaged and stored at chilling temperature (7°C) and room temperature (25°C). The juices were analyzed for the sensory attributes such as, taste, aroma, appearance, and viscosity. Sensory test was stopped when the panelist refused to do test for bubble, foam and mold growth on the surface, fermentation aroma appeared, and viscosity of pineapple juice increased. The shelf life were estimated to be 14 week for pineapple juice stored at 7°C with preservative (T1B1), 10 week for pineapple juice stored at 7°C without preservative (T1B2), 2 week for pineapple juice stored at 25°C with preservative (T2B1)and less than 2 week for pineapple juice stored at 25°C without preservative (T2B2). Therefore, chilling combined with use of preservatives are able to retard spoilage and slowed down deterioration of sensory attributes in pineapple juice.
Duration of Soaking and Different Concentration of Order Against Crude Fiber Levels, Total Sugar and Organoleptic Quality of Okra Pudding (Abelmoschus esculentus) Fatimah, Siti
Food Science and Technology Journal (Foodscitech) Vol. 2 No. 1 (2019)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (261.767 KB) | DOI: 10.25139/fst.v2i1.1732

Abstract

Okra pudding is one of the dessert foods prepared from agar ingredients. Making okra as a pudding is expected to have more vitamin content than pudding in general. This study aims to determine the effect of different soaking time and agar concentration on crude fiber content, total sugar and organoleptic quality of okra pudding (Abelmoschus esculentus). This study used a Completely Randomized Design (CRD) with two factors, namely immersion time of okra (2, 3 and 4 hours) and agar concentration (2, 3 and 4%) each treatment was repeated 3 times. Determination of the best treatment of all research parameters was carried out using the effectiveness test. The results of the study showed that different lengths of fertilization and concentration had a significant effect on crude fiber content, total sugar and organoleptic quality.
Description Of Eat Pattern And Relationship Between Nutrition Status With Basic Consumption Levels In Children Of School Widiayunita, Miranti
Food Science and Technology Journal (Foodscitech) Vol. 2 No. 1 (2019)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (379.218 KB) | DOI: 10.25139/fst.v2i1.1734

Abstract

Since the 2016 economic crisis, the number of poor people in Indonesia has increased. One of its impacts was the increasing number of street children. Street children are one of the conditions of children in a difficult situation and vulnerable livelihood, mainly on the aspect of health and their future. The aim of this research is to understand the nutritional status of street children as the scientific basis for further intervention programs. This research utilises the discrete-analytic observation by using quota sampling of 30 street children in the Tembokrejo Village. Nutritional status was assessed using the anthropometric parameters of height according to age and sex and carried out during 48 hours to determine their diet and consumption level. This research concluded that 70% of street children have poor nutritional status and only 6.7% have good nutritional status, most common diet patterns for street children are rice, side dishes and vegetables, level of consumption is still below the Nutritional Adequacy Rate (AKG) and no significant relationship between nutritional status and consumption level. This research suggests that intervention programs on street children need to be implemented to prevent further serious nutritional problems.
Formulation Optimisation Of Rolled Pancake With Red Dragon Fruit’s Skin Using Response Surface Methodology Faridah, Anni Faridah
Food Science and Technology Journal (Foodscitech) Vol. 2 No. 1 (2019)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (527.613 KB) | DOI: 10.25139/fst.v2i1.1735

Abstract

Kue Dadar (lit. pancake) is a green-coloured Indonesian cake, but in recent years it saw the colouring of the pancake is mainly using synthetic colouring. This type of colouring can be substituted with natural colourings such as Betalain, gathered from the skin of the red dragon fruit. The skin is also beneficial for human because it also contains fibre, pectin, and other nutritious contents. This research aims to obtain the formulation of red dragon skin pancake, using the factors of red dragon skin’s amount (X1), egg’s amount (X2), and thick coconut milk’s amount (X3). This research will be conducted through experiments, utilising Response Surface Methodology (RSM) and Central Composite Design (CCD). Data analysis will be assisted by Software Design Expert ver. 7.1. The results of this pancake formulation’s optimisation are 89.73 grams of red dragon fruit skin, 39.99 grams of egg, 167.78 ml of thick coconut milk and have a quadratic characteristic. Analysis results of R2 and Adjusted R2 by colour and texture response are 0.8720; 0.9500 and 0.9327; 0.9049 respectively. Response values on its optimal condition are 5.47 for colour and 5.62 for texture. Other quality values are 5.00 for shape (good shape), 5.23 for aroma (good smell), and 4.90 (sweet flavour).

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