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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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The Sensory Evaluation on Pumpkin Ice Cream that Formulated by Red Dragon Fruit Prayitno, Sutrisno Adi; Rahma, Amalia
Food Science and Technology Journal (Foodscitech) Vol. 2 No. 2 (2019)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (708.996 KB) | DOI: 10.25139/fst.v0i0.2036

Abstract

The types of fruit that are often used in functional foods are pumpkin and red dragon fruit. Pumpkin contains high levels of beta-carotene and proved to be useful in mobilizing iron reserves in the body in haemoglobin synthesis. On the other hand, the ingredients in dragon fruit is almost the same as pumpkin, which contains iron elements that play a role in the formation of blood, namely in the synthesis of haemoglobin. The existence of pumpkin and red dragon fruit can be processed into functional food. One of the functional food products is ice cream. The purpose of the study was to find out the organoleptic quality of pumpkin ice cream that formulated with red dragon fruit. The sensory evaluation on ice cream was carried out by hedonic test. The proportion of comparisons between pumpkin and dragon fruit used was four treatments. Treatment A is 100% : 0%, treatment B is 80% : 20%, treatment C is 50% : 50% and treatment D is 60% : 40%. In sensory evaluation using untrained panellists. The determination of the best formulation on the product is obtained from the average value of the highest overall acceptability. The hedonic results show that the pumpkin ice cream and dragon fruit formulations are generally accepted (colour, smell, taste and texture) with the category is likes. In terms of colour, texture and smell the most preferred by untrained panellists is in the C formulation (50 %: 50%). In terms of taste, the panellists preferred in D formulation (60%, 40%). By this, it can be concluded that the best formulation that can be recommended is in the C treatment by the proportion of 50 %: 50% pumpkin and red dragon fruit. 
Sanitary Test of Penyetan Vendors’ Plates Using Swab Test Method of Total Plate Count and Escherichia coli in Tambaksari District of Surabaya Mulyono, Tiara Puswarni; Hartati, Fadjar Kurnia; Djauhari, Arlin Besari
Food Science and Technology Journal (Foodscitech) Vol. 2 No. 2 (2019)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (778.814 KB) | DOI: 10.25139/fst.v0i0.2057

Abstract

The number of female workers has been on the rise along with life necessities. The usual role of women to cook for the family gradually transforms into preparing for customers on street foods. Penyetan is one of the favourite kind of street foods due to its availability and extensive selection of side dish options. The plate is standard dishware used to serve penyetan. One plate typically used to serve many customers one after another with the washing process in between. This research serves the purpose of finding out the hygiene of the street foods in Tambaksari, Surabaya, using the presence of Escherichia coli bacteria as a marker towards 76 penyetan street foods in Tambaksari district. From 76 places, the result showed that only eight places (11%) meet the requirements of the Health Minister Regulation No. 1096/2011 about Hygiene Sanitation for Catering Services, while the other 68 plates (89%) contained bacteria that surpass the threshold of the regulation. And for E. coli, the result was 20% (15 places) are positive, while the other is negative (80% or 61 places).The number of female workers has been on the rise along with life necessities. The usual role of women to cook for the family gradually transforms into preparing for customers on street foods. Penyetan is one of the favourite kind of street foods due to its availability and extensive selection of side dish options. The plate is standard dishware used to serve penyetan. One plate typically used to serve many customers one after another with the washing process in between. This research serves the purpose of finding out the hygiene of the street foods in Tambaksari, Surabaya, using the presence of Escherichia coli bacteria as a marker towards 76 penyetan street foods in Tambaksari district. From 76 places, the result showed that only eight places (11%) meet the requirements of the Health Minister Regulation No. 1096/2011 about Hygiene Sanitation for Catering Services, while the other 68 plates (89%) contained bacteria that surpass the threshold of the regulation. And for E. coli, the result was 20% (15 places) are positive, while the other is negative (80% or 61 places).
Fucoidan's conventional and hydrothermal alginate extraction biorefinery: Effect of the extraction of alkaline treatment towards alginate's intrinsic viscosity of brown algae of Sargassum cristaefolium Sugiono, Sugiono; Ferdiansyah, Doni
Food Science and Technology Journal (Foodscitech) Vol. 2 No. 2 (2019)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (728.601 KB) | DOI: 10.25139/fst.v0i0.2103

Abstract

Brown algae can be functioned as the feedstock on the alginate and fucoidan's sequential extraction biorefinery process. This research aims to obtain the condition of the alkaline treatment process, which provides maximum response towards intrinsic viscosity of Sargassum cristaefolium alginate on the integrated alginate and fucoidan extraction biorefinery process. Factorial Experiment Design of 2k is used to understand the effect of temperature, time, and the concentration of Na2CO3 towards the response of alginate's intrinsic viscosity and determine the correct equation model on the first order of experiment. The research indicated that the different parameters of temperature, time, and Na2CO3 extraction process are tangibly influenced the increasing response of the alginate's intrinsic viscosity, which later reduced after reached its maximum point. The highest alginate intrinsic viscosity of 397.32 ml/g happened during the parameters of the temperature of 60oC, time of 120 minutes, and Na2CO3 concentration of 3%. Therefore, the extraction central point design of 60oC temperature, 120 minutes of duration, and 3% concentration of Na2CO3 is considered correct, and the first-order polynomial experiment model is shaped in the quadratic form.
Different Proportion of Mocaf (Modified Cassava Flour) and Soy Flour (Glycine Max L.) towards Chemical and Organoleptic Quality of Cookies Wono, Cynthia Febrina; Djauhari, Arlin Besari; Hariyani, Nunuk
Food Science and Technology Journal (Foodscitech) Vol. 2 No. 2 (2019)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (775.379 KB) | DOI: 10.25139/fst.v0i0.2107

Abstract

Cookies are snacks made by the basic ingredients of Mocaf and soy flour. The usage of both expects higher content of protein and fibre, compared to the general cookie. This research aims to understand the influence of both flour's proportion towards cookies' chemical quality and organoleptic. This research utilises Factorial Randomised Design using two factors such as proportions of Mocaf and soy flour. Every treatment is conducted three times. The determination of the best treatment off all parameters are performed through effectivity test. Factors aforementioned are each divided by three levels, which are Mocaf flour proportions as many as 55%, 50%, and 45% and soy flour proportions as many as 10%, 15%, and 20%. Every treatment is conducted three times. The treatment of the combination of 55% Mocaf flour and 20% soy flour (M3K3) is the best treatment, according to the effectivity test of Result Value (RV) which is 0.57. It is also supported by the testing of parametric criteria such as protein content (3.74%), fibre content (1.91%), water content (2.27%), ash content (1.92%), flavour (5.4, somewhat like), aroma (5, somewhat like), colour (5.3, somewhat like), and crunchiness (5.5, like).
Analysis of Beta-Carotene Content Differences in Cempedak Jam using Traditional and Carbides Fruit Ripening Methods Dahlan, Dwi Nur Aini
Food Science and Technology Journal (Foodscitech) Vol. 2 No. 2 (2019)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (736.569 KB) | DOI: 10.25139/fst.v0i0.2108

Abstract

Cempedak fruit is one of the fruits that contain beta-carotene. Its ripening technique is estimated to impact the content of beta-carotene in the fruit after being processed into jam. The purpose of this research is to find out the correct type of ripening to produce the best quality cempedak jam that contains positive beta-carotene. Beta-carotene testing uses UV-Vis spectrophotometry. Data were analysed using the One Way Anava test on SPSS Statistics 21. The results showed that there were significant differences in the beta-carotene content between cempedak jam using traditional ripening with cempedak jam which was ripened by carbide. The beta carotene content of cempedak jam that has been traditionally ripened (average value: 0.42) has a higher beta-carotene content than cempedak jam that has been ripened by carbide (average value: 0.22).Keywords: Cempedak; beta-caroten content; Cempedak jam
Plantain (Musa X paradisiaca AAB) and Activated Charcoal Powder towards Ice Cream Quality Nurul Hidayah, Dina Mazida; Hariyani, Nunuk; Djauhari, Arlin Besari
Food Science and Technology Journal (Foodscitech) Vol. 3 No. 1 (2020)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (233.991 KB) | DOI: 10.25139/fst.v0i0.2513

Abstract

Ice cream is a frozen snack made from ingredients such as milk, cream, sugar, and stabilisers that being frozen and mixed with other ingredients to create a variety of ice cream flavours, such as banana ice cream. Plantain (Musa paradisiaca) contains high nutritions such as vitamin A, B6, C, other minerals, and carbohydrates. The addition of plantain and Activated Charcoal Powder (ACP) into the ice cream can increase its nutrition value. This because of bananas as a carbohydrate source and the ACP, made from coconut shell charcoal and create a distinct ice cream colour, as a toxin absorber and immune system enhancer. This research will utilise the Completely Randomised Design (CRD) using two factors. Factor 1 is the plantain substitutions, which are 10%, 15%, and 20%. Factor 2 is the ACP concentrations, which are 0.1%, 0.2%, and 0.3%. Each combination of treatments is conducted through three-time repetitions. Research observation uses proximate analysis and organoleptic test. Parametric data in the analysis, which based on the parametric statistic by utilising Analysis of Variance (ANOVA) shows that the difference between plantain substitution and ACP concentration intangibly influences the protein and fat content. The different plantain substitution and its interaction between the different ACP concentration intangibly influence the sugar content and overrun. The different concentration of ACP intangibly influences the sugar count and tangibly influences the banana ice cream's overrun. Parametric data test results later become the base of effectivity test to obtain the best treatment. The best treatment of this research is obtained from the combination of 20% plantain and 0.3% ACP concentration, with the highest score of 0.84 with the research variable criteria of protein content (3.7%), fat content (2.4%), sugar content (41.3%), and overrun (81.37%).
Dough Development, Texture and Organoleptic of Steamed Bread Addition with Moringa Leaf Flour Firdausy, Haris Maulana; Widodo, Richardus; Panjaitan, Tiurma W Susanti
Food Science and Technology Journal (Foodscitech) Vol. 3 No. 1 (2020)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (230.18 KB) | DOI: 10.25139/fst.v0i0.2640

Abstract

Steamed breads are economic hawker that can be enjoyed by all people. Steamed bread fortified with moringa leaves will make relatively low nutritional products raised in nutritional standards. It produces products that are not only filling but also steamed buns are also highly nutritious.  Moringa leaves contain many nutrients and benefits, and their use has not been maximized. This study aims to determine the aspects of texture, dough development capacity, and the level of organoleptic acceptance of steamed bread with the addition of moringa leaf flour. Texture testing is done using a penetrometer and getting P1 to be the softest product compare to others mixtures (P0, P2, P3) with an average value of 223 mm/50g/10s. Measurements of the dough expandability show that P1 can expand by 53.8%. Furthermore, in terms of organoleptic, P1 treatment is preferred by most (60%) panellists for the colour category. The addition of moringa leaf flour by 5% (P1) and 10% (P2) is preferred by 40% and 45% for the aroma category. In contrast for taste, 40% of panellists favour steamed bread without the addition of moringa leaf flour (P0). Then, the more addition of Moringa leaf flour, the less number of panellists who like it.
The Characteristics of Crackers Made from Formulation of Wheat and Modified Water Yam Flour Rosida, Rosida; Susiloningsih, Enny Karti Basuki
Food Science and Technology Journal (Foodscitech) Vol. 3 No. 1 (2020)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (207 KB) | DOI: 10.25139/fst.v0i0.2681

Abstract

The previous study showed that combination of wheat flour (70%) and modified water yam flour (30%) produced crackers which had the best characteristics. In this research, the effect of formulation of wheat and three kind of modified water yam flour on Resistant Starch (RS) content and Glycaemic index of the crackers were studied. Modified water yam flour was made from purple, white, and yellow ones which had been treated by three cycles autoclaving-cooling process. The native water yam flour, without treatment with autoclaving, were used as comparison. The result showed that sample crackers had higher resistant starch (1.67 -3.65%) and dietary fiber (16.65 -18.41%) content, compared to standard crackers from wheat flour. Furthermore, the crackers from modified yam flour with white water had the lowest GI (34.13) comparing with other crackers. So it could be developed as functional food for preventing diabetes mellitus or other digestive tract disrupter.
Organoleptic Analysis Of The Honeycomb Cake (Kue Sarang Semut) Faridah, Anni; Jannah, Raudhatul; Marlis, Merisa
Food Science and Technology Journal (Foodscitech) Vol. 3 No. 1 (2020)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (268.814 KB) | DOI: 10.25139/fst.v0i0.2682

Abstract

The Honeycomb Cake or Caramel Cake or widely known in Indonesia as "Kue Sarang Semut" is a type of cake that preferred by many people and has a distinct colour, texture and aroma. Some of its main ingredients are caramel and wheat flour. But the caramel-making is generally sugarcane-based, and the flour is still usually from wheat, which its availability is always depended on import traffic and its import activity is now increasing. Therefore, it is necessary to research the cake's organoleptic test using different types of sugar and the flour substitution of tofu dregs. This research is classified as a pure experiment and conducted in two stages and uses Completely Randomised Design, which is consisted of four treatments. The first stage uses four different types of sugar (granulated sugarcane, aren sugar, palm sugar, and rock sugar) and the second stage is four types of tofu dregs flour amount (0%, 15%, 30%, and 45%) used, with three-time repetition. The obtained data later tabulated into a table and will be examined using Analysis of Variance test. If there is any significant difference, the Duncan test will then applied. This research concludes that the different types of sugar significantly affect the colour and aroma quality. Furthermore, the amount of the wheat flour substitute of tofu dregs flour significantly affect the volume, colour, aroma, chewiness texture, hollow texture, and taste satisfaction. The best treatment of the Honeycomb Cake is obtained from the usage of pam sugar and 15% amount of tofu dregs flour.
Rabbit Skin Gelatine Effect Towards Yoghurt Quality Pancapalaga, Wehandaka; Ashari, Bagus
Food Science and Technology Journal (Foodscitech) Vol. 3 No. 1 (2020)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (195.969 KB) | DOI: 10.25139/fst.v0i0.2683

Abstract

This research aims to discover the quality of yoghurt added by rabbit skin gelatine of various concentrations. Qualities measured are protein content, fat content, acidity, pH, water holding capacity (WHC), syneresis, viscosity, and yoghurt texture. Materials used in this research are skim milk, rabbit skin gelatine, and yoghurt culture, which consisted of bacteria such as L. bulgaricus, S. thermophilus, and L. Acidophilus. The experiment is conducted using Completely Randomised Design, consisted of four treatments and five-time repetition. If there is an effect, the treatment later continued to Duncan's Multiple Range Test. Experimentation on texture is conducted through an organoleptic test with 25 panellists and later analysed with the Kruskal-Wallis Test. The treatments determined in this experiment are the effect on the addition of rabbit skin gelatin proportion of 0% (P0), 0.4% (P1), 0.6% (P2), and 0.8% (P3). The result of the Analysis of Variance (ANOVA) shows that the addition of gelatine has a significant difference (P<0.05) towards protein content, water holding capacity (WHC), and syneresis and no significant difference (P>0.05) towards the fat content, viscosity, pH, and yoghurt's acidity degree. The Kruskal-Wallis test result shows the significant difference (P>0.05) towards yoghurt's texture. This research concludes that the best yoghurt quality is obtained by the addition of 0.8% of rabbit skin gelatine. 

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