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Rifqi Ahmad Riyanto
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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 9 Documents
 1 
Search results for , issue "Vol 5, No 1 (2023)" : 9 Documents clear
Phytochemicals, Heavy Metals, and Antioxidant Vitamins Assessment in Tomatoes (Solanum lycopersicum) Cultivated Near Cement Company Firm of Sokoto, Nigeria Kabiru Sirajo; Zulkallaini Shehu; Anas Bello; Ibrahim Mas’ud; Kabiru Muhammad Nata’ala
Food ScienTech Journal Vol 5, No 1 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i1.16774

Abstract

Even at low concentrations, it is well known that vegetables can readily absorb metals from contaminated soil or deposits on air-exposed plant parts. These metals then build up at high levels in the edible parts of the vegetables. Vegetables are a significant part of the human diet; hence heavy metal poisoning of these food items cannot be understated.  As a result, this study sought to quantify the amounts of phytochemicals, heavy metals, and antioxidant vitamins in tomatoes grown close to the Cement Company of Northern Nigeria (Sokoto Cement). Phytochemicals, heavy metals, and antioxidant vitamins were determined using standard analytical procedures. The study confirmed the presence of flavonoids, saponins, alkaloids tannins, steroids, and volatile oils. The heavy metals detected (Cu, Zn, Cd and Cr) were found below the WHO safe limits guidelines apart from Cr which exceed WHO safe limit guidelines. Substantial amounts of vitamin A, C and E were also observed. It was concluded that tomatoes cultivated in Kalambaina area are safe for consumption in terms of heavy metals.
The Refining Capability of Palm Shell Activated Carbon for Waste Cooking Oil Maria Ulfah; Chrisatya Nugraha Tamanampo; Sunardi Sunardi
Food ScienTech Journal Vol 5, No 1 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i1.16644

Abstract

The high level of consumption of cooking oil will have an impact on increasing the waste of cooking oil produced. Using the waste of cooking oil needed purification, including through the adsorption process using activated carbon. This research aimed to study the ability of palm kernel shell activated carbon (PKSAC-AC260) compared to standard activated carbon (DAC or Decolorized Activated Charcoal by Sigma-Aldrich) in refining waste cooking oil at various concentrations of activated carbon. The results showed that the type of activated carbon influenced color, free fatty acid content, peroxide value, and saponification value of purified waste cooking oil, but had no effect on water content, saponification value and iodine value. Activated carbon between PKSAC-AC260 and DAC with a concentration of 2.5% was able to improve the quality of the best waste cooking oil. Purification of used cooking oil using PKSAC-AC260 and DAC was able to increase the color brightness of waste cooking oil (∆E) by 5.44 and 4.53, reduce the free fatty acid content of waste cooking oil from 1.47% to 0.79% and 0.61%, reduce the peroxide value of waste cooking oil from 163.47 meq/kg to 116.40 meq/kg and 98.82 meq/kg, and increase the saponification value of waste cooking oil from 155.22 mg/g to 180.48 mg/g and 184.48 mg/g, respectively. The ability of PKSAC-AC260 to purify waste cooking oil is lower than that of DAC. The quality of processed oil from waste cooking oil does not meet the quality standards of cooking oil based on SNI 3741: 2013.
Rehydration Kinetics of Dehydrated Vegetables Pre-Treated By Ohmic-Blanching Joshua Oheji Otugbeikwu; Philip Abraham Aligwe; Julius Amove
Food ScienTech Journal Vol 5, No 1 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i1.19225

Abstract

Dehydration is an irreversible process resulting in the loss of structural integrity and rehydration capacity (RC) of food products. Pretreatment methods are used to condition the tissue of vegetables for dehydration in order to reduce its effect on the structural integrity of the products. In this study, we investigated the effect of ohmic blanching as a pretreatment method and compared it with water blanching and microwave blanching. The Peleg model was used to evaluate the rehydration properties through regression analysis. The model was satisfactorily fitted with the data. However, there was a model deviation with water-blanched potato and yam. Dehydrated products pretreated by ohmic blanching compared favorably with microwave-blanching in carrots, potatoes, and yams. The RC ranged between 264.04% to 449%, 141.40% to 274.32%, and 70.46% to 155.54% in ohmic-blanched carrots, potatoes, and yams respectively.  The application of ohmic blanching in the pretreatment of vegetables showed the potential of producing dehydrated products with better rehydration properties. The implication is an improved method of hot air dehydration which is of lower cost compared to freeze-drying. The design and model of a bench-top ohmic heating device offer a portable, simple, and low-cost alternative to the otherwise more capital-intensive equipment designs.
Physicochemical Characteristics of Edible Film Sodium Caseinate with Sappan Wood Extract Addition Govinda Anggita Fortin; Yohana Sutiknyawati Kusuma Dewi; Lucky Hartanti
Food ScienTech Journal Vol 5, No 1 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i1.16956

Abstract

Packaging will protect food from physical and chemical deterioration and maintains the economic value during storage. Generally, food packaging was made by plastic material which is cheap and easy to use. Plastic waste makes it difficult to degrade, so it is necessary to develop technology that aims to reduce the impact of plastic waste pollution by biodegradable packaging included edible film. Casein is one of the hydrocolloid ingredients which is utilized to made of edible film. Casein has flexibility, transparency, and tasteless film properties also it has a carrier antioxidant capacity. The addition of sappan wood extracts to the edible film that is interesting to observed as a carrier of antioxidant compounds. This research was conducted to obtain the concentration of sappan wood extract, which produces the best physicochemical characteristics of sodium caseinate edible film. The method used in this study was a one-factor Randomized Block Design (RBD) consisting of 5 levels of sappan wood extracts (0%, 2.5%, 5%, 7.5%, and 10% w/vtotal) with 5 replications. Based on this research to obtained the best physicochemical characteristics of edible film sodium caseinate with the addition 10% sappan wood extracts, which has a thickness value of 0.20 mm, solubility 24.421%, color L* (79.0) a* (8.3) b* (32.8), water holding capacity of 6.863 (g/g), and antioxidant activity of 24.170%.
Assessment of Microbiological Contamination of Branded and Street Vended Ice-Cream: A Comparative Study in Tangail Municipality, Bangladesh Afroza Khatun; Md Younus Mia; Masuma Masuma; Kamal Kanta Das
Food ScienTech Journal Vol 5, No 1 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i1.17367

Abstract

Ice cream is a popular dessert consumed by people of all ages, and its consumption can pose a risk of exposure to various microorganisms, including pathogenic bacteria and viruses. Assessment of the microbiological contamination status of branded and street-vended ice cream is crucial to ensure the public health safety. To identify potential sources of contamination, evaluate the effectiveness of the hygiene practices different microbiological and physicochemical analysis was done. Microbial analysis revealed that total viable bacteria in branded ice-cream ranged from 4.8×103 to 1.10×105 cfu/ml and in street vended ice-cream ranged from 7.5×104 to 1.6×108 cfu/ml. Total coliform bacteria present upto 9.20×103 cfu/ml in branded ice-cream and 5.3×103 to 9.6×106 cfu/ml observed in street vended ice-cream. In case of specific pathogen most of the samples contaminated with E. coli and Staphylococcus aureus were found to be present in branded samples up to 104 cfu/ml and 106 cfu/ml on street samples. The pH of both type of ice-cream showed acidic to neutral condition. The range of Total soluble solids in several branded ice-creams were 26 to 29% and the value of TSS obtained in street vended ice-creams were ranging from 5 to 10%. These results indicated that, the microbial quality in all street ice-creams exceeded the BSTI standard and exhibited the lower quality than the industrially produced branded ice-creams due to comparatively faulty manufacturing process and poor hygiene practice.
Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese Putri Ramadhany; Anastasia Prima Kristijarti; Graciella Lorenz Susanto; Geraldo Prajna
Food ScienTech Journal Vol 5, No 1 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i1.15975

Abstract

The aim of this research is to fortify cheddar cheese’s nutritional value by adding tomato paste. This study transformed ultra-heat treatment (UHT) milk into cheese through cheddaring. Tomato paste was added at 5 g/L, 10 g/L, and 15 g/L during the first curd formation, together with calcium chloride (CaCl2). The type of rennet (animal and microbial) was varied at 0.25 ml/L of milk. Ripening was done in one month at 4°C. According to this study, animal rennet formed curd better than microbial rennet. The addition of tomato paste slightly decreases the curd formation, with approximately 0.37 % reduction per 5 gram of tomato paste. Increasing tomato paste to 15 g/L would increase lycopene to 0.993 – 0.996 mg/100 g. The cheese produced was categorized as extra-hard and low-fat based on the percentage of Moisture Non-Fat Basis (MNFS) and Fat on Dry Matter (FDM). The addition of tomato paste reduced the pH value, resulting in increased firmness and hardness and decreased chewiness and springiness.
Formulation of Snack Bar Based on White Mussel as TFA (Therapeutic Food for Anemia) To Improve Adolescents Nutrition Arie Dwi Alristina; Rizky Dzariyani Laili; Luki Mundiastuti; Dewinta Hayudanti; Rossa Kurnia Ethasari
Food ScienTech Journal Vol 5, No 1 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i1.17330

Abstract

The purpose of this study is to enhance adolescent nutrition, specifically anemia and stunting, in accordance with the National Research Master Plan's public health and nutrition theme. In order to break the chain of stunting, giving TFA (Therapeutic Food for Anemia) to adolescent females at school is one of the measures taken. This study employed four formulation groups (P1) 0:80:20; (P2) 15:65:20; (P3) 25:55:20; (P4) 35:45:20 (White Mussel Powder: Moringa Flour: Brown Rice Flour) to create the refreshment bar. This study's objective was to evaluate the TFA food formula based on organoleptic and nutrient content tests prior to administering it to panelists. This is experimental research in the form of a formulation of a local seafood product with white mussel (Corbula faba Hinds) as the primary ingredient. The obtained data were then analyzed using ANOVA (Analysis of Variance) to determine which TFA formula was the panelist team's organoleptic preference. The P4 formulation contained the maximum levels of protein (11.31%) and iron (87.42 mg/100 g), as determined by the results. In addition, the organoleptic test revealed that formulation P3 was the most preferred treatment. In conclusion, TFA with formulation P3 can be used to enhance the nutrition of adolescents.
Formulation and Validation of Turmeric and Black Pepper Flavored Probiotics Ranjith Arimboor; Zavier Thaliakuzhy; Nagamani Chintalarevi
Food ScienTech Journal Vol 5, No 1 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i1.16269

Abstract

The beneficial or harmless microorganisms naturally found in the digestive tract have major roles in modulating the physiological functions of the host. Probiotics are live microbial feed supplement that helps to improve the intestinal microbial balance and thus imparts beneficial health effects. Spices are established sources of natural agents for food flavor and color. In this study, probiotic curd formulations containing varying contents of turmeric and black pepper were prepared and evaluated for the viability of aerobic bacteria during the shelf life of 15 days and consumer acceptability. Based on the results of the viability studies and sensory evaluation, acceptable compositions of a probiotics curd formulation flavored with turmeric and black pepper were arrived at. The formulation with 1.0 and 0.5 % turmeric and black pepper respectively was found to maintain the required levels of probiotic bacteria during the storage for 15 days and was well accepted in the sensory evaluation.
Halal Critical Point of Beneng Taro Products Identification Produced by Micro Enterprise in Serang City, Banten Fitria Riany Eris; Zulfatun Najah; Tubagus Bahtiar Rusbana; Puji Wulandari; Nurul Annadzifah; Rifqi Ahmad Riyanto
Food ScienTech Journal Vol 5, No 1 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i1.20914

Abstract

Food products that have a halal certificate must fulfill halal standards. The halal assurance system is created and implemented in order to ensure the halal production process. The concept of Halal Assurance System (HAS) 23000 is used as a reference to implement halal product processing. The problem is that there are many ingredients, the main raw materials and additional ingredients—that are not clear about their origin and halal assurance. This study aims to identify the Halal Critical Point (HCP) of derivative of beneng taro produced by microenterprises. This study uses a qualitative method. Sources of research data were taken from observations and interviews with owners of businesses, as well as observations at the research location. Halal critical materials are beneng taro flour, cassava flour, vegetable oil, and dry coriander. Halal critical processes are production, washing facilities, and transportation. The critical control points in production include soaking, washing, and frying.

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