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Rifqi Ahmad Riyanto
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INDONESIA
Food ScienTech Journal
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
 1 
Search results for , issue "Vol 4, No 1 (2022)" : 8 Documents clear
Waste Skin of Hawaiian Ladyfish (Elops hawaiensis) Utilization as Gelatin Raw Material With Immersion Solution Combination Devi Faustine Elvina Nuryadin; Sakinah Haryati; Indra Taruna Widodo; Aris Munandar; Dini Surilayani; Ginanjar Pratama; Afifah Nurazizatul Hasanah
Food ScienTech Journal Vol 4, No 1 (2022)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v4i1.15148

Abstract

Bontot from Domas Village, Pontang District, Serang Regency is a fish jelly product. The manufacture of Bontot produces fish skin waste with a percentage of 10% of the whole weight of the fish. This waste can be reduced by applying the concept of zero waste in the processing of bontot which is reused as a raw material in the manufacture of gelatin. This research aims to determine the best NaOH concentration in the manufacture of gelatin from the skin of Hawaiian ladyfish (Elops hawaiensis) and to determine the effect of NaOH immersion on the organoleptic, chemical, and physical qualities of the gelatin. This study used an alkaline solution (NaOH) with a concentration of 0.1%; 0.3%; and 0.5%, which is then followed by a 6% acid solution immersion process. The production of gelatin from the skin of Hawaiian ladyfish was carried out using a one-factor completely randomized design (CRD) with 2 replications (duplo) accompanied by non-parametric analysis which was carried out for organoleptic testing with a hedonic scale using the Kruskal Wallis test. The results showed that the best combination was 0.1% NaOH and 6% HCl with a hedonic value of 3.7 with a whitish-yellow color; odor hedonic value 3.13; 11% yield; gel strength 280.43 g bloom; viscosity 36.95 cP; water content 8.75%; ash content 0.58%; and a pH value of 6.88
Image Analysis as a Tool for Estimation of Red Peppers’ Color Ramesh Babu Natarajan; Ranjith Arimboor
Food ScienTech Journal Vol 4, No 1 (2022)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v4i1.13381

Abstract

Red pepper is an excellent source of natural red color. The estimation of color is of great importance, as it is being used for grading red peppers to suit various applications in the food industry. A novel method for quick and easy determination of the color of red peppers by analyzing the color images obtained from a flatbed scanner was developed and validated. ImageJ software was used for measuring the RGB values of the images and the RGB values thus obtained were converted into the industrially accepted American Spice Trade Association (ASTA) color values in red peppers by using an empirical formula. The results were compared with color values obtained through ASTA chemical analytical method. The developed image analysis method was used for the analysis of red peppers with color values ranging from 15 to 154 ASTA units. The image analysis method showed good agreement with the chemical method for color values ranging from 40 to 140 ASTA units. The new method is also fast and easy to adopt and is deemed useful in the field, of processing and storage facilities, where access to sophisticated instrumentation for color estimation and color stability studies is limited.
Physical-Mechanical Properties of Edible Film Based on Beneng Taro (Xanthosoma Undipes K.Koch) Starch with Plasticizer Serly Eka Puspita; Fitria Riany Eris; Rifqi Ahmad Riyanto
Food ScienTech Journal Vol 4, No 1 (2022)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v4i1.15711

Abstract

Edible film is a thin layer as a coating for foodstuffs made from edible materials such as taro. One of the taro tubers variety that can be used as edible film is Beneng from Banten. Edible films made from starch have a weakness that is easy to tear and have low elasticity, to change the physical properties of the film from starch it is necessary to add a plasticizer. Plasticizers that are often added to the production of edible films are xylitol, sorbitol, polyethylene glycol, and glycerol. The purpose of this study was to determine the effect of the type of treatment and concentration of plasticizer on the physical-mechanical properties of edible film made from taro beneng starch. The treatment in this study was divided into 2 factors, the first factor was the type of plasticizer (sorbitol, glycerol and PEG), while the second factor was the concentration of the plasticizer (1%, 3%, and 5%). The tests carried out in this study were the tensile strength, elongation, thickness, water vapor transmission, and water solubility tests. The results showed that the type and concentration of plasticizer have a significant effect on the characteristics of the edible film. The interaction between the type and concentration of plasticizer has no significant effect on the water vapor transmission test. The best edible film in this study was the edible film with the addition of the plasticizer sorbitol with a concentration of 3%.
Nutritional And Anti-Nutritional Composition Of Fermented/Pickled Garden Egg (Solanum Aethiopicum L.) Olasunmbo A Ajayi; Oluwatosin T Awe
Food ScienTech Journal Vol 4, No 1 (2022)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v4i1.14004

Abstract

Garden egg (Solanum aethiopicum L.) is highly perishable. Shelf life of the crop can be extended via pickling. Therefore, this study focused to observe the pickled garden egg, in order to make it available in and out of season. Three samples were prepared, namely unpickled (control) garden egg (UPRGE); pickled garden egg in brine with sugar (PGESU); and pickled garden egg with salt (PGESA). Samples were pickled for seven days and evaluated for the nutritional, phytochemicals and sensory qualities using standard methods. On dry weight basis, moisture contents ranged from (1.11 to 1.12 %), protein ranged from (13.8 to 19.5 %), ash ranged from (12.7 to 18.0 %), fiber ranged from (8.5 to 15.8 %), fat ranged from (2.7 to 5.4 %) and the available carbohydrates ranged from (45.1 to 54.3 %). There was significance difference (p<0.05) in protein, ash, crude fiber, and carbohydrates. The mineral compositions were as follows: Potassium (183.0 to 183.7 mg/g), magnesium ranged from (162.3 to 194.5 mg/g), calcium ranged from (105.6 to 207.3 mg/g), copper ranged from (67.9 to 747.1 mg/g) and sodium ranged from (315.4 to 346.2 mg/g). Vitamin C ranged from (3.25 to 3.37 mg/g), saponin ranged from (10.74 to11.58 mg/g) and tannin (1.93 to 2.73 mg/g). Unpickled garden egg was scored higher in all of the sensory attributes. Conclusively, although pickling improves the nutritional composition of garden egg, and reduces the anti-nutritional content, the raw samples were preferred.
Pasting Properties of Mocaf (Modified Cassava Flour) Using Rapid Visco Analyzer With Variations of pH Solution Nia Ariani Putri; Achmad Subagio; Nurud Diniyah
Food ScienTech Journal Vol 4, No 1 (2022)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v4i1.14441

Abstract

Starch is a glucose polysaccharide which includes amylose and amylopectin. Natural starch in its utilization has several weaknesses so that modified starch begins to develop, one of which is MOCAF. MOCAF is a modified cassava flour by fermentation using lactic acid bacteria (BAL). The weakness of natural starch is become thicky when the food processing at high temperature and acidic conditions. MOCAF is expected to be able to provide solutions for food processing at high temperatures and acidic conditions. This research was conducted to determine the gelatinization profile of MOCAF during processing at several pH levels. Physical properties of the MOCAF firstly were analyzed including water, starch, amylose, and amylopectin content. After that, the MOCAF gelatinization profile was measured using a Rapid Visco Analyzer (RVA), with observation parameters namely peak viscosity (PV), minimum viscosity (MV), breakdown (BD), final viscosity (FV), setback (SB), pasting temperature (PT), and peak time (Ptime). The results showed that the acidic conditions affected the gelatinization profile of the starch. In the sample which was mixed with citrate buffer solution pH 3 showed the highest peak viscosity (4206.4 cP) and breakdown (3047.6 cP), while the lowest minimum viscosity (1158.6 cP), final viscosity (1604.0 cP), setback (445.2 cP), pasting temperature (74.28°C), and peak time (4.31 minutes). Thus, the low-pH processed MOCAF has the lowest viscosity stability and retrogradability.
Sago Starch Bagea Cookies with Moringa Leaf Powder Composite as a Fiber and Antioxidant Enhancer Herlina Herlina; Rodame Bonalisa Sinaga
Food ScienTech Journal Vol 4, No 1 (2022)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v4i1.14057

Abstract

Bagea is a traditional food typical of Eastern Indonesia such as the Ternate and Maluku regions. The addition of moringa leaf powder to bagea cookies can increase the nutritional content, so that it can meet the needs of dietary fiber and the antioxidant properties of bagea cookies. This study aims to determine the effect of adding moringa leaf powder to the physical, chemical and sensory characteristics of bagea cookies and to determine the best formulation of bagea cookies with sago starch with the addition of moringa leaf powder. This study used an experimental method with a completely randomized design (CRD) with a single factor, namely the addition of moringa leaf powder 3%, 6%, 9%, 12%, 15%. The tests included physical characteristics (color lightness, texture), chemical characteristics (moisture content, crude fiber content and antioxidant activity), sensory tests (color, aroma, texture, taste and overall) and effectiveness tests. The results showed that the addition of moringa leaf powder to bagea sago starch cookies had a significant effect on physical, chemical, sensory characteristics and gave no significant effect on the moisture content of bagea cookies. The best formulation of bagea cookies was in the L3 treatment which resulted in a color lightness characteristic of 76.42; texture; 262.92 g/2mm; moisture content 4.82%; crude fiber content 1.71%; antioxidant activity 8.52%; color preference 5.97 (slightly like-like); aroma preference 4.90 (neutral-slightly like); texture preference 5.33 (slightly like-like); taste preference 4.83 (neutral-slightly like); and overall preference of 5.57 (slightly like-like). The nutritional content of bagea cookies per 100 g is protein, fat, ash, and carbohydrates of 9.32%, 9.40%, 0,13%, and 76.30% respectively.
Sodium Cyclamate Identification and Determination of Dawet Ice Sold in Wedi District Indonesia Makhabbah Jamilatun; Pradea Indah Lukito; Ira Dwi Astuti
Food ScienTech Journal Vol 4, No 1 (2022)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v4i1.14206

Abstract

Sweeteners are food additives that are added to food or beverages to create a sweet taste, improve taste, aroma as well as a source of calories for the body. Sodium cyclamate is a sweetener food additive that is permitted to be used in food products but is often misused by food manufacturers. Excessive consumption of sodium cyclamate can cause bladder cancer, stomach pain, headache, and fever. This study aims to determine the content of sodium cyclamate in dawet ice sold in Wedi District. This study uses descriptive methods for both qualitative and quantitative. Identification of sodium cyclamate content in dawet ice sold in Wedi District using the precipitation test method, determination of sodium cyclamate content was determined quantitatively using UV-visible spectrophotometry. The results of the precipitation test showed that 5 positive samples contained artificial sodium cyclamate, with sodium cyclamate levels of 58.683 mg/L, 79.466 mg/L, 95.066 mg/L, 94.116 mg/L, and 79.5 mg/L, respectively. The conclusion is that the sodium cyclamate content in dawet ice sold in Wedi District from all samples analyzed does not exceed the maximum usage limit set by BPOM Regulation of the Republic of Indonesia No. 4 of 2014, concerning the Maximum Limit for the Use of Sweetener Food Additives, amounted to 250 mg/kg
Purple Corn (Zea mays indurata) Ice Cream as an Immune Booster in The Pandemic Era Faza Saiqur Rahmah; Fitriyani Fitriyani; Lisa Aulia Zahra; Muhamad Abdulloh Umar; Muhammad Abbas Arriziq; Burhan Ma&#039;arif
Food ScienTech Journal Vol 4, No 1 (2022)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v4i1.14207

Abstract

The COVID-19 pandemic has had an impact on public health. Immune resistance was a crucial factor in the pandemic era considering all diseases that arise as self-limiting diseases. Food as a source of nutrients had a vital role as an immunomodulator. As an agricultural country with food production commodities that were still massive, agricultural products are needed to develop food innovations, such as purple corn. One of the nutritional contents of purple corn was the flavonoid group in the form of anthocyanin compounds as a source of antioxidants to increase the body's immunity and prevent diseases caused by viruses, fungi, and bacteria, as well as prevent atherosclerosis, gastric damage, cholesterol, obesity, and others. Anthocyanin compounds in purple corn 70mg/100 grams. Anthocyanins in purple corn are processed into healthy food in ice cream with the product label "Purple Corn Ice Cream". This research aims to help people choose food innovations that can help them increase their immunity in the Covid-19 pandemic era. This ice cream product was formulated and has gone through several tests. The anthocyanin test results showed that the sample contained anthocyanins. The sensory test results stated that this product had a soft texture, milky smell, light purple colour, and sweet taste, so it was accepted and received a positive response from the community. Based on the total questionnaire assessment results, 88% of respondents. Purple Corn Ice Cream was expected to be a nutritious food innovation, popular with people regardless of age, practical, and durable with the content of flavonoid anthocyanin compounds in purple corn, which can improve the body's immune system during a pandemic.

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