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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 2 (2023)" : 9 Documents clear
Kombucha Production in Uganda: Quality Aspects and Compliance With Standards Meeme, Rehema; Mukisa, Ivan Muzira; Mugabi, Robert
Food ScienTech Journal Vol 5, No 2 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i2.19880

Abstract

Kombucha is a mildly sweet and acidic fermented tea beverage. Its production and consumption in Uganda have expanded dramatically as a result of its purported nutritional and health benefits. However, there has been little research into the quality and safety of commercially produced Kombucha in Uganda. This study evaluated the quality and safety of certified (n = 27) and uncertified (n = 16) Kombucha on the market. It also assessed the knowledge and practices of Kombucha processors with certified (n = 4) and uncertified (n = 4) products in Uganda. A HACCP plan for Kombucha processing was also developed and validated with one processor. All products passed the Kombucha requirements for Staphylococcus aureus, Escherichia coli, Salmonella spp., and heavy metals (lead, arsenic, mercury, and cadmium). However, 60.47% of the products did not meet the quality and safety specifications for Kombucha failing to meet the acidity (n = 3), alcohol content (n = 14), and yeasts and molds (n = 15). The majority of the processors (n = 6) had very good scores (> 75%) for knowledge and practices related to food safety but did not know the importance of sanitizing equipment. Half of the processors did not know about HACCP, its prerequisites, and the Kombucha specification. Four processors did not use objective methods to test product readiness. Half of the processors did not follow the Kombucha specification and had no HACCP plan. A HACCP plan with three CCPs and five CPs was developed and validated. This study, therefore, informs Kombucha processors and regulators on the safety and quality of Kombucha on the market and the importance of HACCP plan development and implementation in achieving product quality.
Pigskin Treatment Using Different Food-Grade-Acids: Effects on The Physicochemical Characteristics of The By-Products Velazquez, Diego Ezequiel; Sánchez, Mariana Marta; Latorre, Maria Emilia
Food ScienTech Journal Vol 5, No 2 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i2.19939

Abstract

Upcycling foods contribute to reducing food loss and waste and provide sustainable solutions to novel products. In the present work, it was studied the use of food-grade acids (Acetic(AH), Latic(AL), Citric(AC), and Ascorbic(AA) acid) to obtain pigskin by-products, acid soluble collagen (ASC) and gelatin (G). The aim was to evaluate the effect of the use of different food-grade-acids on pigskin by-products characteristics. The physicochemical and thermal characteristics, including Hydroxiproline (Hyp), pH, Differential Scanning Calorimetry (DSC), and color were evaluated on by-products. The ASC and G solutions pH´s showed relation with the acid solution pH used. The AH and AA ASC fractions, showed lower Hyp content than AC and AL-treatments. By contrast, G Hyp-content was higher for AH and AA than AC and AL-treatments. The dried ASC-AH and -AA thermal transition temperatures (Td) resulted lower than AL and AC Td. The four dried-G samples showed an endothermic signal around 120 °C but with differences on enthalpy values. Current results suggest that the acid used and the pH of the solution during the thermal process would affect the physical-chemical properties of the by-products. The possibility to obtain different pigskin by-products using food grade acid could be an option for obtaining novel ASC and G use. Independently of the treatment, the G by-product was the main yield. Likewise, further studies are required to understand the by-products chemical differences and their potential uses.
Improvement of Bread Nutrition With The Addition of Coffee Silverskin as a Source Of Dietary Fiber And Antioxidants Rizkaprilisa, Windy; Hapsari, Martina Widhi; Paramastuti, Ratih; Pebrianti, Suci Apsari
Food ScienTech Journal Vol 5, No 2 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i2.20216

Abstract

Prevention of obesity can be done by reducing the intake of foods high in carbohydrates and fats, then replacing them with high dietary fiber. Silverskin is a by-product of coffee beans with dietary fiber and antioxidants, which can potentially treat obesity. Indonesia has a typical regional bread, "Gandjel Rel" from Semarang, which is box-shaped, brown with a sprinkling of sesame on the surface, and has a cinnamon taste. This study aimed to increase the functional properties of "Gandjel Rel" bread through the nutrification of silverskin to enrich the content of dietary fiber and antioxidant compounds so it can be used to treat obesity. The main ingredient in this research is silverskin from Robusta coffee. In making bread, silverskin flour is added with a variation of 0; 1; 2,5; and 5%. The bread was analyzed about dietary fiber, antioxidant activity, physical and chemical properties. The bread was subjected to sensory analysis using 20 untrained panelists to assess the acceptability of the given bread samples. Bread with silverskin has higher dietary fiber (3,33-7,18% insoluble fiber and 0,25-0,77% soluble fiber) and antioxidant activity (26,23-31,36%). Silverskin did not change the texture of the bread and made darker and yellowish color. The panelists preferred bread by adding 1% silverskin with a nutritional content of 11,33% protein, 17,40% fat, and 66,42% carbohydrates. This bread has the potential as a functional food that is useful in treating obesity.
Reliability of Time-Temperature Indicator From Corn and Red Palm Oil Blending For Monitoring Microbial Growth of Pasteurized Milk Widyasaputra, Reza; Syah, Ryan Firman; Ruswanto, Adi; Fau, Masna Yanti
Food ScienTech Journal Vol 5, No 2 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i2.18094

Abstract

Time-Temperature Indicator made from corn oil and red palm oil had a potency to be used in cold chain food system. However, the evaluation of its reliability was required. The aim of this study was to evaluate the reliability of indicator to monitor the changes of pasteurized milk quality based on microbial growth at several storage temperatures. This study was conducted in three stages. Stage 1 was making corn oil and red palm oil blending with 70:30 (%v/v) ratio. Stage 2 was measurement of diffusion length, coefficient, kinetics and activation energy at five storage temperature (4, 29, 37, 44, and 51 ºC). Stage 3 was quantification of total microbial count at three different storage temperature (8, 29, and 40 ºC). The result showed that the activation energy of corn oil and red palm oil Time-Temperature indicator was 36.796 kJ/mol. Meanwhile, the activation energy of pasteurized milk microbial growth kinetics was 44.021 kJ/mol. The reliability of indicator was good, because the activation energy difference value between microbial growth and indicator was lower than 25 kJ/mol.
Quality of Gluten Free Bread with the Addition of Xanthan Gum and Different Kneading Methods Batubara, Siti Chairiyah; Muliyana, Nur Hanifah
Food ScienTech Journal Vol 5, No 2 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i2.20829

Abstract

White bread generally uses wheat as the main ingredient due to its high viscosity and elasticity in the presence of gluten. However, because gluten is an allergen, not everyone can eat white bread. The aim of this study is to determine the quality of gluten-free white bread with the addition of xanthan gum and different stirring methods by testing the physical, chemical and organoleptic properties of the product. This research was conducted using experimental research methods. The design uses a fully randomized factorial design (RALF) with two factors, namely xanthan gum concentration and different mixing methods with three replicates. This study uses the statistical ANOVA test with a significance of α<0.05. The result: the higher the xanthan gum concentration in gluten-free white bread, the higher the texture value and the lower the swelling and moisture content. The result is that the longer the fermentation time when using the dough-free method with gluten-free white bread, the higher the value of swelling power and water content, as well as the textural value decreases. The results also showed that the best treatment was the addition of a xanthan gum concentration of 1.25% and the direct dough method with a texture value of 1562.9, swelling 430.269%, moisture content 35.18%, ash content 0.945%, fat content 6.675%, protein content Was 6.71%, carbohydrate content 50.45%, Hedonic test results ranged from 3-4 (rather similar) and Hedonic quality test results for crust color attributes 3.11-3.78 (brownish-yellow ), crumb color (beige-brownish), aroma (slightly acidic). ), pore uniformity 3.33–3.55 (rather uniform), texture (slightly soft), and flavor (slightly sour). The gluten-free test did not reveal any detectable gluten content in this study.
Effect of Coriander (Coriandrum sativum) Smoke on Physico-Chemical and Sensory Characteristics of Mudaffara Cheese Jado, Salha A. Y.; Zubeir, Ibtisam El
Food ScienTech Journal Vol 5, No 2 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i2.19431

Abstract

This study was done to compare physiochemical and sensory attributes of smoked and non smoked Mudaffara cheese using Coriandrum sativum seed. Mudaffara cheese was prepared from fresh cow's milk and the resulted cheese was divided into two portions; the treated cheese, which was smoked by Coriandrum sativum in a close smoker for about 2 hours. The second portion was left as a control. Both cheeses were packed into labeled plastic containers and stored for five weeks in the refrigerator. The analysis was carried out in the first day, then every week. The result indicated that the smoked Mudaffara cheese was significantly (P<0.05) higher in total solids, protein and fat contents compared to the control cheese, which revealed significantly (P<0.05) higher acidity compared to the smoked Mudaffara cheese. The study also found significant (P<0.05) variations in protein and total solids content and the acidity of Mudaffara cheese during the storage period. The smoked Mudaffara cheese showed higher scores for flavor, salt and overall acceptability as was stated by the panelists, however the better color was recorded for unsmoked Mudaffara cheese. Hence the present study concluded that smoking using Coriandrum sativum seed improve the keeping quality and acceptability of Mudaffara cheese.
Assessment of Unfermented Beverages Intake by Adult Population in Herat City Masoumi, Abdullah; Rahimi, Basir Ahmad; Sahel, Nasir Ahmad; Foshanji, Ahmad Shafiq; Shankarappa, T. H.
Food ScienTech Journal Vol 5, No 2 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i2.20960

Abstract

Beverages play a prominent role in regulating body activities, such as regulating body temperature, helping to absorb food, protecting tissues, disposal of waste materials, refreshing the body, and increasing body performance. Usually, the human body obtains its required water through the consumption of drinking water, tea, cola, energy drinks, milk and dairy products, coffee and other beverages. We evaluated the amount of beverage intake by the adult population of Herat city during summer 2021. In this research 583 standard questionnaires were randomly distributed among adult population of 15 regions of Herat city and the results were analyzed.  The highest beverage intake was observed for water (2.81±0.92 times/day @ 349.57±190.12 ml for each time) and followed by was tea (1.84±0.89 times/day @ 426.76±228.78 ml each time). The average fluid intake by the adult population was 2390.61 ml per day, where the men drank an average of 2528.91 ml/day and women averaged 2363.88 ml/day of beverages. Most of the participants consumed beverages for the purposes of quenching thirst, health concerns, habitual and refreshment. The findings indicate that the amount of beverage intake by adult population of Herat city is lower than the WHO guidelines and the United States fluid intake recommendations.
Physicochemical, Mineral, and Sensory Properties of Masuku (Uapaca kirkiana) Beverages Ali, Benson; Chunda, Maria
Food ScienTech Journal Vol 5, No 2 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i2.19853

Abstract

Masuku (Uapaca Kirkiana) are wild fruits that are in abundance from December to March. Masuku are highly perishable fruits hence they have to be processed into other products to extend their shelf life. The main objective of this study was to determine the physiochemical, nutritional, and sensory properties of the masuku juices. Two formulations of masuku juice were prepared, one batch involved peeling the masuku and obtaining the pulp, while in the other batch, they were not peeled. The masuku were just washed and squeezed to obtain the pulp. The resulting pulp was used for juice processing. The juices were analyzed for physiochemical and mineral properties. Themasuku fruit had high pH content than that recommended for juice making and juice from unpeeled masuku was more acidic than juice from peeled masuku. Juice from unpeeled Masuku had high magnesium content as compared to juice from peeled masuku. While on paired preference test, the results showed that there was a significant difference in preference between the two batches (p<0.05) where the juice from peeled Masuku was most preferred over the juice from unpeeled masuku. In conclusion, masuku raw pulp acid content should be balanced with additional acids when making juices. Masuku juice can be used as a rich source of magnesium and zinc. There are traces of magnesium in the skin of masuku fruits hence squeezing the whole fruit when pulping can help to utilize the fruit fully.
Physicochemical Characteristics and Dietary Fiber of Analog Rice from Seaweed (Sargassum sp.) and Beneng Taro Combination Aditia, Rifki Prayoga; Haryati, Sakinah; Muhede, Aditia Mursyid; Nuryadin, Devi Faustine Elvina
Food ScienTech Journal Vol 5, No 2 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i2.22312

Abstract

Development of analog rice from Sargassum sp. and beneng taro combination is expected to be an alternative food to increase the amount of dietary fiber intake for the community. The aim of this research is to determine the best characteristics of analog rice from Sargassum sp. and beneng taro as a high fiber food. The concentration of added Sargassum sp. seaweed in this study were 0%, 5%, 10%, and 15%. The results showed that a concentration of 15% was the best treatment with a white degree value 1.23%; water absorption capacity 61% and swelling power 59.3%. The chemical characteristics of the best analog rice are 10.14% moisture content; ash content 4.14%; fat content 0.60%; protein content 5.69%; and carbohydrates content 79.44%. The dietary fiber of analog rice is 23.74%.

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