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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 6, No 1 (2024)" : 9 Documents clear
Characterization of Soybean Extract Drinks Using Ambon Banana Peel Waste as a Source of Calcium Rizqiah, Miftahul; Romadhan, Muhammad Fajri
Food ScienTech Journal Vol 6, No 1 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i1.22227

Abstract

Potassium is an important mineral that has many roles in the body. Potassium can be found in fruits and nuts such as ambon banana and soybeans. Ambon banana peel is part of the ambon banana which has not been widely used as processed food or drink. This study aims to determine the best quality ambon banana peel soybean extract based on physical, chemical, and organoleptic characteristics. This research used an experimental method with a completely randomized design (CRD) with one factor with three replications consisting of 6 concentration levels of ambon banana peel extract (P1=10%, P2=15%, P3=20%, P4=25%, P5 = 30%, P6=35). The results showed that the concentration of ambon banana peel was significantly different (α=0.05) on viscosity, stability, total dissolved solids, pH, protein content, fat content, color and taste hedonic tests, hedonic quality tests for color, and taste. However, it was not significantly different in the hedonic aroma and texture test. The best treatment chosen in this study was the P2 treatment (15%) with a viscosity value of 5.52 cps, a stability value of 94.42%, a pH value of 6.71, a total dissolved solids value of 11.07 oBrix, a potassium content of 31.01 mg/100mL, a fat content of 1.42%, a protein content 2.35%, and the overall hedonic value is like the quality attributes of brownish white color, odorless, watery texture, and sweet taste.
Nutritional and Sensory Properties of Formulated Biscuits Supplemented with Vernonia amygdalina Del Leaves And Heteroclarias Spp Viscera Oil Soji-Omoniwa, Omolola; Olugbenga, Omolade Bosede; Adewuyi, Phoebe Adedamola; Ajao, Olatunji Peter; Awe, Daniel Olasunkanmi; Olawale, Pelumi Zecharaiah; Badmos, Khadijah Adedolapo; Omotosho, Jubril Akinpelumi
Food ScienTech Journal Vol 6, No 1 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i1.22607

Abstract

The high prevalence of nutrition-related health issues has spurred a growing interest in developing healthier snack alternatives. The aim of this study therefore was to develop and assess the sensory as well as the nutritional properties of biscuits supplemented with Vernonia amygdalina leaf (VA) and Heteroclarias spp viscera oil.  Four biscuit samples were developed: one without Vernonia amygdalina and fish oil (labeled BWVF) and three others containing increasing quantities of VA (BWVF-1 g, BWVF-2 g, and BWVF-3 g). A commercially purchased conventional biscuit (CB) was utilized as a control. Physicochemical parameters of fish viscera oil, proximate analysis and sensory evaluation using a 9-point hedonic scale was carried out on the formulated biscuits. Results showed that the physicochemical properties of the fish viscera oil were within range recommended for edible oil. Carbohydrate was significantly lower (p < 0.05) in BWVF- 1 g, BWVF- 2 g and BWVF- 3 g in a dose dependent manner compared to the CB, while percentage crude protein, lipid and ash contents increased significantly (p < 0.05) compared to CB. The rating of appearance, texture/consistency, crunchiness, and overall acceptability of the test biscuits were not significantly different (p > 0.05) to CB. However, there was a dose-dependent decrease in the ratings for the taste of BWVF-1 g, BWVF-2 g and BWVF-3g compared to CB and BWVF. In conclusion, Vernonia amygdalina and fish oil-supplemented biscuits have good sensory evaluation and contain nutrients that can contribute to the daily nutritional and caloric needs of consumers.
Determination of The Mineral Composition of Foam-Mat Dried Ngu Powder Using Response Surface Methodology Iwe, Maduebibisi Ofo; Uduma, Emmanuel; Agiriga, Anna Ngozi
Food ScienTech Journal Vol 6, No 1 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i1.23866

Abstract

Foam-mat drying of Ngu using egg white as a foaming agent was investigated. Three concentrations of Ngu sample- 60, 80, and 100% were used for the study. The Ngu samples were enriched with egg white at 20, 25, and 30% concentration respectively at room temperature. The mixture was beaten for 5, 9, and 12 mins. A central composite response surface design was employed to investigate the impact of whipping duration, egg white, and Ngu concentration on the mineral composition of dried Ngu powder. Regression models showed that the experimental variables had significant (p<0.05) effects on the dry Ngu powder's iron, zinc, calcium, sodium, phosphorus, potassium, and magnesium contents. The optimal values for all responses were achieved using a combination of 10 mins of whipping time, 20.8% egg white, and 100% Ngu concentration. The optimal values for the mineral content of Ngu powder were determined to be 17.46 mg/g for iron, 1.03mg/g for zinc, 0.58 mg/g for calcium, 12.72 mg/g for sodium, 2.26 mg/g for phosphorus, 1.36 mg/g for potassium and 0.26 mg/g for magnesium.
Effect of Soaking and Boiling Time on the Functional Properties of Jack Bean Flour Tandjung, William Indra; Sutedja, Anita Maya; Ristiarini, Susana; Trisnawati, Chatarina Yayuk
Food ScienTech Journal Vol 6, No 1 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i1.24259

Abstract

Jack bean is a type of legume that is widely cultivated in Indonesia, but its use is still limited. The levels of protein and carbohydrates contained in the bean have the potential to be developed, so it is necessary to know its functional properties. The bean has a hard texture; therefore, it needs to be pre-treated by soaking and boiling. Soaking causes the structure of the bean to become soft due to the imbibition of water into the cells. Boiling causes starch gelatinization and protein hydrolysis. This study aimed to determine the profile of the functional properties of jack bean flour with variations in soaking and boiling time. The soaking times studied were 6, 12, and 24 h and the boiling times studied were 5, 10, and 15 min. Each treatment level was replicated three times. Data obtained were calculated the mean and standard deviation to determine and analyze jack bean flour functional properties profile. The results showed that soaking and boiling time increased moisture content, water absorption, oil absorption, emulsion stability, and foam stability, while protein solubility, emulsion capacity, and foam capacity decreased. Good emulsion stability after 4 h of storage was provided from 24 h of soaking time and 15 min of boiling time combination. The jack bean flour had potential emulsification properties which potential to be applied to emulsion-based products.
Physicochemical And Organoleptic Characteristics Of Flakes Based On Fermented Rice Bran and Beneng Taro Flour (Xanthosoma undipesh K.Koch) Putri, Nia Ariani; Nurtiana, Winda; Syabana, Mohamad Ana; Meindrawan, Bayu; Samara, Reizza Muhammad Giyats Al Hisyam Dwi
Food ScienTech Journal Vol 6, No 1 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i1.24861

Abstract

Flakes are a food product and are expected to be able to meet market demand by presenting products that are practical, easy to serve, and fulfill the body's nutritional content. This research aims to determine the level of consumer acceptance of flakes products based on taro beneng flour and fermented rice bran flour by varying the ingredient formulation: taro beneng flour, fermented rice bran flour, rice flour; and the baking time 15 and 20 minutes. The selected treatment will undergo further analysis regarding its physical (color, texture, and rehydration power) and chemical (moisture, ash, fat and crude fiber content) properties. The hedonic test results showed that the sample F1 (45:10:45)% obtained the highest favorability test results in term of color, aroma, taste, texture, and overall attributes. The selected treatments were formulations F1 (45:10:45)% and F2 (40:15:45)% with a baking time of 15 and 20 minutes. The physical characteristic test results include color (lightness 48.80 – 51.70), texture (0.68 – 0.89 N), and rehydration power (47.55 – 85)%; while the chemical characteristic test results include water (2.60 - 4.4)%, ash (2.74 – 3.14)%, fat (19.47 – 22.46)%, and crude fiber (19.78 – 23.06)%.
Potato Peels Waste Extract as Natural Antioxidant and Antimicrobial in Lemon Carbonated Soft Drink Helal, Mohamed Mahmoud; El-Adawy, Tarek Ahmed; El-Beltagy, Alaa Ahmed; El-Bedawey, Aboelfateh Abdelkader; Youssef, Saad Michael
Food ScienTech Journal Vol 6, No 1 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i1.23489

Abstract

Most soft drinks are generally considered ready media for spoilage microbial growth. Deterioration of these products by undesirable microorganisms can alter the sensory quality of the product which also poses a major public health risk. The soft drink category with lemon made up 85% of all bacterial contamination and was considered microbiologically unsafe due to a lack of preservatives. Over the last decade the world has been generating a high quantity of potato peel waste. These peels have several economic benefits but there is mismanagement or inappropriate valorization that could present risks to environment and public health. Potato peels waste contain several bioactive components. These components are known to provide human health benefits including antioxidant and antimicrobial properties. The use of potato peels as natural antimicrobial compounds are believed to play important role in reduce or inhibit microbial growth in food stuff. Results confirmed that the antimicrobial action of potato peel methanol extract (PPME) at 200 ppm concentration, was higher and achievable than using weak-acid preservatives (citric acid), where total bacterial count, aciduric bacteria, yeast and mold viable counts of standard lemon product (without PPME) showed tolerance to low pH and was associate to spoilage the final product even using citric acid. Otherwise, both standard and PPME lemon soft drink formulations were free of pathogenic bacteria (Coliform & E.coli) after production and during 6 months storage period. All quality sensory attributes gradually decreased (P ≤ 0.05) up to the sixth month of storage. After production, taste, appearance and overall acceptability of PPME- lemon soft drink formulation had lower (P ≤ 0.05) values than standard lemon soft drink formulation (control). In contrast, PPME-lemon soft drink formulation had higher (P ≤ 0.05) quality sensory values than standard lemon soft drink formulation (control) as affected by PPME addition.
Characterization and Determination of pH, Alcohol, and Temperature Tolerance of Microorganisms Recovered From Vegetable Samples Onajobi, Ismail Babatunde; Samson, Oyindamola John; Adekola, Hafeez Aderinsayo; Aina, Suliamon Adebisi; Salisu, Titilola Fausat; Kazeem, Muinat Olanike; Ogunlana, Inumidun Esther; Adetunji, Faidat Ayomide; Nubi, Mary Rereloluwa; Salau, Raliat Omobolanle; Adebajo, Lawrence Olubukunade
Food ScienTech Journal Vol 6, No 1 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i1.24005

Abstract

This study aims to investigate the spectrum of bacteria and yeasts present in soaked vegetables and their resilience to varying pH levels, alcohol, and temperatures. Four samples were collected from Ago-Iwoye market, and initial isolation and identification were conducted using streaking techniques and biochemical tests. Standard procedures were employed to assess bacteria and yeast tolerance to different pH levels, alcohol concentrations, and temperature ranges. The biochemical tests identified microorganisms, including Lactobacillus spp., Lactobacillus spp., Enterococcus spp., Leuconostoc spp., Escherichia coli, and Saccharomyces cerevisiae. Bacterial and yeast isolates demonstrated viability at both 10°C and 45°C, while no visible growth occurred at 60°C, indicating the respective heat resistance of these microorganisms commonly found in vegetable samples. The evaluation of microbial tolerance to varying pH conditions is pivotal for exploring adaptability in food processing and digestion, particularly in fermentation processes. The research concludes the microbial diversity present, distinguishing between beneficial and potentially harmful strains.
Physicochemical and Sensory Acceptance of Jelly Drink Watermelon Albedo (Citrullus vulgaris) With Soursop Juice (Annona muricata) Amalia, Putri Rizky; Khairi, Amalya Nurul
Food ScienTech Journal Vol 6, No 1 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i1.22322

Abstract

Red watermelon albedo (Citrullus vulgaris) is a food waste that contains antioxidants, dietary fiber and pectin so it has the potential to be used as a jelly drink. The addition of soursop (Annona muricata) can increase the sour taste, distinctive sweetness, and high vitamin C content. The purpose of this study was to determine the effect of variations in watermelon albedo juice and soursop juice on water content, antioxidant activity, dietary fiber, vitamin C, pH, viscosity and sensory acceptance in jelly drinks. This research method was divided into 3 stages, namely making watermelon albedo juice, soursop juice and jelly drinks. Furthermore, this study was conducted to analyze the physicochemical properties and sensory acceptance of jelly drinks. This study used a completely randomized design (CRD) with variations of watermelon albedo juice and soursop F1 = 100% soursop juice; F2 = 40:60%; F3 = 50:50%; and F4 = 60:40%. The results showed that the jelly drink with a variation of 60:40% had the best antioxidant activity value of 20.97ppm, 3.16% dietary fiber, pH 4.30, viscosity 430.8mPa.s. The more watermelon albedo and soursop juice, The more watermelon albedo added to the jelly drink, the higher the antioxidant activity, dietary fiber, pH, and viscosity, but the lower the water content, vitamin C and sensory acceptance. The best sensory reception results resulted from variations that used more soursop juice.
The Effect of Low Methoxyl Pectin and Sugar Concentration on Characteristics of Coconut (Cocos nucifera L.) Jam Cornelia, Melanie; Ivana, Ivana; Sofia, Djohan; Tahya, Candra Yulius
Food ScienTech Journal Vol 6, No 1 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i1.24745

Abstract

Coconut is one of many kinds of fruit that grow in Indonesia. Coconut is well known as a nutritional and beneficial fruit, especially for health. Many consumers like coconut because it’s delicious, cheap, and consists of many vitamins and minerals. The application of coconut on food product such as jam was suitable because freshly opened coconut with presence of oxygen became very easily damaged and usually contaminated by spoilage microorganism. Coconut jam was made by gelling agent low methoxyl pectin. Gelling properties in low methoxyl pectin are dependent on concentration low methoxyl pectin and sugar, so the effect concentration of low methoxyl pectin and the concentration of sugar were investigated. The concentration of low methoxyl pectin (0%, 0.5%, 1%, and 1.5%) and the concentration of sugar (0%, 10%, 20%, and 30%) were used in this research. And the result of this research could be concluded  that increasing concentration of low methoxyl pectin and sugar, increased viscosity and consistency and decreased syneresis, whiteness, and aw of coconut jam. The best jam formulation choosen was formulation with addition of 1 % of low methoxyl pectin and 20 % of sugar.

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