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Food ScienTech Journal

fsj
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Published by Universitas Sultan Ageng Tirtayasa

ISSN : 26854279 EISSN : 2715422X DOI : http://dx.doi.org/10.33512/fsj.v1i1

Core Subject : Science, Agriculture, Engineering,

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Immunology & microbiology

FSJ is an open access, peer-reviewed, multidisciplinary journal dedicated to the publication of novel research in all aspects of Food Technology, with particular attention paid to the exploration and development of natural products derived from tropical—and especially Indonesian—biodiversity. Original research articles written in English and featuring well-designed studies with clearly analyzed and logically interpreted results are accepted, with a strong preference given to research that has the potential to make significant contributions to both the field of Food Technology and society in general. Topics include, but not limited to : Food Chemistry Food Microbiology Food Engineering Food Industry Management

Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan

Articles 8 Documents

Search results for , issue "Vol 1, No 2 (2019)" : 8 Documents clear

CHEMICAL AND SENSORY CHARACTERISTIC OF SORGHUM (Sorghum bicolor) TAPAI WITH TRADITIONAL PACKAGING Andre Yusuf Trisna Putra; Rosida Rosida; Khoirul Azmir
Food ScienTech Journal Vol 1, No 2 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Tapai is one of the traditional food from Java island. Nowadays, traditional food is being ignored by people. Conserving traditional foods are needed. Processing into a variety of foods that has good nutrition can make traditional food exist. Sorghum (Sorghum bicolor)is a good source of carbohydrates, fibers, phenolic compounds, and antioxidant. However, it has not been fully utilized. Bitter taste, sandy texture and unpleasant aroma in sorghum cause people do not like. Therefore, this study aimed to develop tapai from sorghum. This study will focus on the evaluation of starch content, pH, acidity content, sugar content and sensory evaluation tapai made from varieties of sorghum and types of natural packaging. The method used in this study was the experimental method using a completely randomized factorial design consisting of two factors, variable of sorghum (white, red and brown sorghum) and types of natural packaging (banana leaf, pandanus leaf, and guava leaf) with two replications. Duncan's multiple range tests were performed with a 5% significance for statistical analysis. Results revealed that the highest starch content was 27,4% in tapai from brown sorghum with banana leaf packaging. Regarding sugar content, tapai from brown sorghum with banana leaf packaging had the highest result. Whereas, based on sensory evaluation, tapai from white sorghum with banana leaf packaging was the most favored by panelists.

A SHORT REVIEW OF BONGKREKIC ACID IN FOOD SAFETY PERSPECTIVE Rifqi Ahmad Riyanto
Food ScienTech Journal Vol 1, No 2 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Food safety is one of the concern today for consumer and producer of food products. One of its aspect is the availability of dangerous toxin. Bongkrekic acid belongs to foodborne toxin commonly produced by bacteria Burkholderia cocovenenans. This toxin’s name comes from Indonesian local food, tempe bongkrek, and made several outbreaks in Indonesia with casualties. Bongkrekic acid causes lethal food poisoning which is associated with hyperglycemia. Studies of the bacteria and toxin itself had developed the strategies to prevent the outbreaks. Supported by the hygiene and technologies in parts of the world, bongkrekic acid could be considered under control in the perspective of food safety today.

AMYLOGRAPHY PROFILE AND MICROSTRUCTURE OF BENENG TARO BANTEN (Xanthosoma undipes K. Koch) STARCH Vega Yoesepa Pamela; Winda Nurtiana; Bayu Meindrawan
Food ScienTech Journal Vol 1, No 2 (2019)
Publisher : University of Sultan Ageng Tirtayasa

High demand of flour import for food applications was a big threaten for food security in Indonesia. The utilization of carbohydrate sources from local food plants can be an alternative to overcome this problem. Beneng taro is a local food from Pandeglang, Banten Province that potential to be used as composite flour. The application of food products, Beneng taro can be used as starch. The purpose of this study is to analyze the characteristics of Beneng taro starch on the amylographic profile of the granules and their morphology. The extraction method used is wet extraction using distilled water. The ratio of taro and distilled water used is 1: 3. The optimum formulation (1: 3) was then tested for morphological properties using SEM instrument and amylograph profile using RVA instrument. SEM test results showed uniform starch granules and polygon-shaped granules. The amylographic profile shown a maximum viscosity of 1075cP with a temperature of 92.4oC at 270 seconds, a set back value of 186 cP and a break down of 214 cP. Based on the amylographic profile, beneng taro starch still has many weaknesses (large set back and break down) so it needs to be modified so that it can be applied to food products.

INDONESIAN FOOD INDUSTRY ON HALAL SUPPLY CHAINS Hadi Peristiwo
Food ScienTech Journal Vol 1, No 2 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Halal food industry is one of the potential economic sectors. This industry is experiencing a rapid global development. Indonesia is a country with the most Muslim population in the world. In addition, this country also has various potentials great in developing the halal food industry on the global scene. However, various existing problems and forms of regulation make Indonesia still unable to compete with other countries. Therefore, this review tries to explore various opportunities and the challenges of the halal food industry at Indonesian, especially in terms of the halal supply chain at industrial revolution 4.0. The method used is library research using a variety of secondary sources as research material.

SORTING MANALAGI APPLE (Malus sylvetris Mill) USING IMAGE PROCESSING APPLICATION Ahmad Haris Hasanuddin Slamet; Dedy Wirawan Soedibyo
Food ScienTech Journal Vol 1, No 2 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Manalagi apple (Malus sylvestris Mill) is one type of apple that has been widely known by the public in Indonesia. Fruit sorting in Indonesia, particularly Manalagi apple, is carried out manually so it is still at a disadvantage. This study aimed to arrange image processing applications with criteria for size, width, height, color, and defect area of fruits. The samples of Manalagi apple used in this study were 130 with 50 each in the non reject and reject quality classes and 30 for the validation test. Manalagi apple samples were obtained from one of the collectors located in Batu City. The image of Manalagi apple processed gained several variables, including perimeter, area, height, width, r, g, b, and defect area. Based on statistical analysis, image quality variables that could be used as input for making applications in the form of logical sentences were perimeter, area, and defect area. Based on the application, the validation test obtained an accuracy of 86.65%.

COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE Reza Widyasaputra; Elvira Syamsir; Slamet Budijanto
Food ScienTech Journal Vol 1, No 2 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Parboiling process had a potency to change the color and rice grain hardness of black rice. Although, this process could reduce the cooking time and improve the texture of black rice. The aim of this research was to compare the color difference and grain hardness from normal black rice and two different parboiled black rice. Cempo Ireng black rice variety as a sample was taken from local farmer in Ciampea, Bogor, West Java, Indonesia. There was normal (without parboiling process) black rice and two kind of parboiled black rice used in this research. First, parboiled black rice X (0% sodium citrate concentration, 5 minute steming time, and 1 time freezing-thawing cycle), parboiled black rice Y (5% sodium citrate concentration, 15 minutes steaming time, and 4 times freezing-thawing cycles). One way Anova, Least Square Difference (LSD) and Independent sample t-test was used to determine the significant differences between mean values. There was significant difference on color parameter between normal and parboiled black rice grain. In cooked rice, there was significant difference on lightness parameter only. The grain of parboiled black rice X was harder than Y.

INCREASE OF SHELF LIFE STABILITY AND KINETICS STUDY OF TYPE 1 BROWN RICE MILK THROUGH ADDITION OF ALGINATE EXTRACT FROM Sargassum binderi Rais Nur Latifah; Cecep Setiawan
Food ScienTech Journal Vol 1, No 2 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Brown rice milk obtained from rice is used for lactose intolerance and as a lower fat milk choice. This research aimed to use the sodium alginate extracted from Sargassum binderi as a stabilizer and degradation of brown rice milk. Sargassum binderi seaweed was taken from Sayang Heulang beach, Pameungpeuk Garut, West Java. Kinetics study to improve stability and shelf life of type I brown rice milk with analysis of brown rice milk dye degradation, effect of addition of alginate to the pH brown rice milk and effect of addition alginate to the stability of brown rice milk. Result of this research showed that pH value of the composition of brown rice milk from various variations of the addition alginate was constant until the 15 days to various compositions of adding alginate to milk. Then, the sedimentation rate of the effect addition alginate was in the first order. The addition of 1.2% alginate had the lowest constant deposition rate at 0,0171. The constant rate of deposition brown rice milk samples with the addition of 1.2% alginate was 0.0022, this considered the best milk sample because it successfully suppressed the degradation rate of dyes up to 95.79% compared to those without the alginate addition. The number of microbes that appear in milk samples had not exceeded the maximum limit of microbial contamination.

EVALUATION OF ANTIOXIDANT PROPERTIES OF Cucumis melo L cv. Hikapel DURING STORAGE AT ROOM TEMPERATURE Puji Wulandari; Supriyadi Supriyadi; Budi Setiadi Daryono
Food ScienTech Journal Vol 1, No 2 (2019)
Publisher : University of Sultan Ageng Tirtayasa

The changes in antioxidant compounds and antioxidant activities of melon (Cucumis Melo L.) cultivar Hikapel during postharvest storage at room temperature were evaluated. Melon with three ripening stages (27 DAA, 29 DAA, and 32 DAA) were harvested and stored at 25oC for 20 days. Melon cv. Hikapel were evaluated for their antioxidant compounds such as ascorbic acid, total phenolic (TPC), and total flavonoid content (TFC). Antioxidant capacity was also evaluated using DPPH radical scavenging assay (DPPH-RSA) and ferric reducing power assay (FRPA). The result showed that there were different levels of antioxidant compounds (TPC, TFC, and AAC) and antioxidant activities (DPPH-RSA & FRPA) in different ripening stages of this melon. Antioxidant compounds and antioxidant activity decreased during postharvest storage. In conclusion, melon cv. Hikapel provides various natural antioxidant compounds such as phenolic, flavonoid which can be the main contributors to the overall antioxidant activity of melon cv. Hikapel and its antioxidant properties were influenced by the postharvest storage period.

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Rifqi Ahmad Riyanto

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+6287877495099

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Jalan Raya Jakarta KM 4 Serang, Banten Indonesia

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Rifqi Ahmad Riyanto

Contact Email rifqi.ar@untirta.ac.id

Phone +6287877495099

Journal Mail Official food.scientech@untirta.ac.id

Editorial Address Jalan Raya Jakarta KM 4 Serang, Banten Indonesia

Location Kab. serang, Banten INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Rifqi Ahmad Riyanto

Contact Email
rifqi.ar@untirta.ac.id

Phone
+6287877495099

Journal Mail Official
food.scientech@untirta.ac.id

Editorial Address
Jalan Raya Jakarta KM 4 Serang, Banten Indonesia

Location
Kab. serang,

Banten

INDONESIA