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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 12 Documents
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Search results for , issue "Vol 8, No 1 (2026): In Press" : 12 Documents clear
Sensory Characteristics of Tauco with Lemon Extract as Natural Preservative Murti, Paulus Damar Bayu; Setiawan, Sia Clarissa Eleora; Dewi, Lusiawati
Food ScienTech Journal Vol 8, No 1 (2026): In Press
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v8i1.36384

Abstract

Tauco is a traditional Indonesian fermented soybean paste product offering nutritional and sensory benefits, however has a relatively short shelf-life. In this study, we used lemon extract as a natural preservative to extend the shelf-life of tauco while maintaining its sensory acceptability. Six tauco formulations were prepared in the following one control and five treatments with lemon extract concentrations of 0.1%, 0.2%, 0.3%, 0.4%, 0.5% respectively. A total of 20 untrained panelists conducted a sensory evaluation using a 5-point scale preferability from “very dislike” to “very like” to evaluate color, aroma, taste, texture, and overall acceptability.  By using lemon extract, particularly at 0.3% to 0.5% can effectively extends the shelf-life of tauco by reducing microbial activity and preserving quality attributes. It reveals a promising natural preservation method for fermented soybean products that meets consumer demand for clean-label ingredients.  
Physicochemical Characteristics of Ketapang (Terminalia catappa L.) Seed–Fortified Yogurt Damayanti, Astrilia; Bahlawan, Zuhriyan Ash Shiddieqy; Winaningsih, Ima; Kayati, Fitri Nur; Pratiwi, Yessy Anna; Auralita, Kakalia Putri; Enjelita, Anggun; Ramadhani, Calista Arsanti; Pratama, Harsya Grezdipa; Maharani, Ayasha; Dzikri, Muhammad Fadhlan
Food ScienTech Journal Vol 8, No 1 (2026): In Press
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v8i1.35989

Abstract

Ketapang (Terminalia catappa L.) seeds are rich in protein and unsaturated fatty acids, making them a promising ingredient for fortifying functional dairy products. This study evaluated the effects of Ketapang seed fortification and starter culture concentrations on the physicochemical characteristics of yogurt. Yogurt was prepared with Ketapang seed milk at 0%, 10%, 15%, and 20% (v/v) and starter culture at 5%, 10%, 15%, and 20% (v/v), then stored at 4 ± 1 °C for 24 h to stabilize the gel structure before analysis. Protein, pH, syneresis, viscosity, and total solids were analyzed using standard methods, with data evaluated by two-way ANOVA and Tukey’s test (p < 0.01). Results showed that fortification significantly improved all parameters: protein increased from 5.67% (control) to 8.54% (20% seeds, 20% starter), total solids rose from 2.71% to 5.59%, viscosity increased nearly four-fold from 40.95 to 164.02 mPa·s, pH declined from 4.41 to 3.80, and syneresis decreased from 0.546 g/g to 0.109 g/g. The synergistic interaction between Ketapang proteins and lactic acid bacteria enhanced the composition, gel structure, and water-holding capacity of yogurt, resulting in firmer, more stable, and nutritionally enriched products. These findings highlight Ketapang seeds as a novel fortification material for the development of high-protein functional dairy products. This research supports Sustainable Development Goals (SDGs 2 and 3) and the national Asta Cita mission by optimizing underutilized local resources to enhance public nutrition.
Evaluation of Functional Bread From Wheat, Yellow Corn, African Catfish, Mackerel, and Red Crayfish Flour Blends Agiriga, Anna Ngozi; Iwe, Maduebibisi Ofo; Ajani, Sofiat Abiodun; Oyewole, Rofihat Tolase; Akinola, Mabel Mosunmola
Food ScienTech Journal Vol 8, No 1 (2026): In Press
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v8i1.36069

Abstract

Consumers’ awareness of the need to eat functional foods is increasing. Functional bread was produced from wheat, yellow corn, African catfish, mackerel fish, and red crayfish. 100% wheat flour (WF100) was the control. Ten bread samples were formulated: a control (100% wheat flour, SWF100) and nine composite variations with increasing substitution levels of yellow corn, African catfish, mackerel fish, and red crayfish flours. Functional properties of the flour samples were determined. Proximate, physical, and sensory properties of the bread samples were evaluated. The water absorption capacity of the blends ranged between 1.30 to 1.58 g/ml, oil absorption capacity, 1.01 to 1.50 g/ml; bulk density, 0.41 to 0.54 g/cm3; foaming capacity, 3.43% to 4.13%; and solubility, 14.45% to 18.33%. The protein content of the bread samples ranged between 12.83% to 17.91%; fat, 1.60% to 7.33%; ash, 1.53% to 3.87%; fibre, 0.35% to 0.49%; and carbohydrates, 43.57% to 54.98%. The weight of the bread samples ranged from 221.37 to 247.90 g, Height, 3.13 to 3.90 cm; volume, 508.76 to 812.02 cm3, and specific volume, 2.14 to 3.67 cm3/g.  SWF100 had the lowest value in all the nutritional attributes analyzed, but the highest carbohydrate content. The functional bread samples compared favorably with SWF100 in all the sensory attributes assessed. Bread samples from wheat (90%), yellow corn (5%), and mackerel fish (5%) (SWYM90:5:5), were the most acceptable with an acceptability score of 7.80 and compared favorably with SWF100 with an acceptability score of 7.85. The functional breads offer a nutritious alternative to wheat bread.
Formulation of Impatiens balsamina L. Leaf Extract Nanoemulsion and Its Activity Against Foodborne Pathogen Salmonella Spp. Utami, Cahyaning Rini; Ida, Alfiyah Nur Rohmah
Food ScienTech Journal Vol 8, No 1 (2026): In Press
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v8i1.38675

Abstract

Growing demand for safer preservatives has increased interest in plant-derived antimicrobials, yet many bioactives show poor compatibility and instability in aqueous systems. This study formulated and characterized Impatiens balsamina L. leaf-extract nanoemulsions and assessed anti-Salmonella activity using disc diffusion and broth microdilution. The ethanolic extract (maceration) showed a positive Mg–HCl reaction and contained 60.19 ± 0.015 mg GAE/g total phenolics and 28.25 ± 0.12 mg QE/g total flavonoids. Nanoemulsions were prepared with Tween 80:propylene glycol ratios F1 (5:1), F2 (6:1), F3 (7:1), and F4 (1:0), then evaluated for pH, viscosity, droplet size (PSA), PDI, zeta potential, TEM morphology, and homogeneity during 0–21 days. All formulations were acidic (pH 4.13–4.23) with no significant differences. Droplet size decreased from 176.06 nm (F1) to 30.56 ± 0.6 nm (F4) with a low PDI (0.226 ± 0.2), higher viscosity (32.0 ± 0.2 cP), and zeta potential of −19.98 ± 0.04 mV; only F4 remained homogeneous through 21 days and showed fine, near-monodisperse droplets in TEM, yielding the highest De Garmo index (0.89). F4 produced an 11.65 ± 0.24 mm inhibition zone versus crude extract (10.26 ± 0.19 mm) and blank nanoemulsion (2.34 ± 0.17 mm). MIC/MBC confirmed concentration-dependent activity for F4 (6.60 ± 0.03/13.75 ± 0.02 mg/mL) compared with the crude extract (7.50 ± 0.02/14.23 ± 0.01 mg/mL). Overall, formulation optimization improved dispersion robustness and modestly enhanced anti-Salmonella performance under standardized conditions; validation in representative food matrices remains necessary.
The Effect of Adding Cocoa Bean Shells (Theobroma cacao L.) on The Physicochemical and Sensory Characteristics of Instant Powder Drinks Ulfa, Masayu Nur; Nuraini, Fara Dita; Ramanda, Muhammad Rizky
Food ScienTech Journal Vol 8, No 1 (2026): In Press
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v8i1.36298

Abstract

Cocoa is a leading commodity widely cultivated around the world, especially in Indonesia, which ranks as the fourth largest cocoa-producing country. Cocoa bean shells (Theobroma cacao L.) are a byproduct of cocoa bean processing, constituting about 10–16% of the dry weight of cocoa beans. Cocoa bean shells still contain bioactive compounds such as theobromine, caffeine, and polyphenols, which offer functional benefits. Additionally, cocoa bean shells have a distinctive aroma and flavor that are appealing for developing instant powdered beverage products. This study investigated the effect of adding cocoa bean shells on the physicochemical and sensory characteristics of instant powdered drinks. The concentrations of cocoa bean shells used were 0%, 10%, 20%, and 30%, analyzed using a Completely Randomized Design (CRD). Based on the research results, the concentration of cocoa bean shells addition had a significant effect (p0.05) on the moisture content parameter, which remained between 4.03–4.36%, influenced by the fiber content.
Characterization of Arabica and Robusta Powder Coffee From Gayo and Toraja Regions Due To Different Brewing Techniques Rahmawati, Rahmawati; Suganti, Ahmad
Food ScienTech Journal Vol 8, No 1 (2026): In Press
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v8i1.36331

Abstract

The increase in coffee consumers is marked by the growing number of coffee shops. The quality of the best taste of brewed coffee is influenced by the roasting process and brewing technique. The purpose of the study was to determine the taste of coffee based on different types of coffee and brewing techniques. The study used a two-factor sub sampling group randomized design. Factor 1 was coffee type (Gayo arabica, Toraja arabica, Gayo robusta and Toraja robusta), and factor 2 was coffee brewing technique (tubruk and V60). The data obtained were analyzed by ANOVA test using SPSS Version 22. The test was followed by DMRT test (α = 0.05) if it had a significant effect. The results showed that coffee types with different brewing techniques affected total soluble solids, acidity, antioxidant activity, total phenols and organoleptic. The best sample was Toraja robusta coffee type with V60 brewing technique. The resulting quality characteristics are total dissolved solids value of 1.86±0.05 °Brix, pH value of 6.47±0.002, IC50 value of 59.45±0.14 ppm, total phenol value of 1681.38± 8.42 mg/kg GAE, brown color (4.8±1.08) which was slightly preferred (4.8±0.91), strong aroma (5.1± 0.89) which was preferred (5.0± 1.03), non acidic taste (3.9± 0.88), bitter taste (5.5±0.81) which was preferred (5.0±1.11) and caffeine content of 1.41%.
Allergen Detection with Optimized Logistic Regression in Indonesian Cuisine to Enhance Food Safety Musyaffa', Ahmad 'Ammar; Wibawa, Aji Prasetya; Alamsyah, David Satria; Yulianto, Aldy Rahmat; Zakaria, Adil; Utama, Agung Bella Putra
Food ScienTech Journal Vol 8, No 1 (2026): In Press
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v8i1.36462

Abstract

Traditional Indonesian dishes often contain peanuts, coconut milk, and shrimp which are common allergens. However, allergen information is frequently absent from food vendors and digital recipe sites, posing potential health risks for individual with food allergies. This study presents an automated allergen detection system in Indonesian cuisine that uses a Logistic Regression model and has been trained on 14 primary allergen categories defined by the European Union. Each recipe is converted into a fixed-dimension binary vector using a bag-of-ingredients feature representation. As the evaluation results, the hyperparameter tuning approach significantly improved the model's performance. The model that was not fine-tuned only performed well in Scenario 1 (0 and 1) where it achieved an accuracy of 0.9995. In the Scenario 2 (0 - 3) Grid Search CV improved accuracy to 0.9997. In the Scenario 3 (0 - 14) Random Search achieved the best values with an accuracy of 0.9990 and a balanced precision-recall rate of over 0.97. Compared to the other methods, Random Search appears to be more adaptable to complex data distributions as these results show. Furthermore, this method has the potential to be widely applied to various culinary contexts like oriental and continental cuisines, which often uses high-allergen ingredients such as fermented soy products and dairy-gluten rich dishes. This system contributes to the advancement of food safety and public health through the integration of artificial intelligence in allergen detection.
Sago as a Prebiotic to Increase Short-chain Fatty Acid Production in The Digestive Tract Ariestanti, Catarina Aprilia; Wijaya, Joey Alessandro
Food ScienTech Journal Vol 8, No 1 (2026): In Press
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v8i1.37630

Abstract

Sago (Metroxylon sagu) is a locally abundant source of resistant starch (RS) found in eastern Indonesia. Resistant starch has attracted considerable attention because it resists enzymatic digestion in the small intestine and serves as a fermentation substrate for gut microbiota in the colon. As a dietary intervention, RS has been reported to modulate gut microbiota composition and enhance short-chain fatty acid (SCFA) production, indicating its potential as a prebiotic. This review examines the characteristics and potential of sago-derived RS as a prebiotic, particularly its role in modulating gut microbiota and increasing SCFA production, based on literature retrieved from major scientific databases. Articles were selected using predefined inclusion and exclusion criteria and keyword-based screening to evaluate the role of sago RS in gut microbial fermentation and SCFA formation. Studies indicate that sago contains high levels of RS, with a prebiotic index (PI) value of +12.19, higher than fructooligosaccharides (FOS) (+9.45) and inulin (+6.82) after 24 h of incubation in in vitro experiments. In vivo studies using high-fat diet-induced rats have also shown that sago RS is selectively fermented by beneficial Lactobacilli and Bifidobacteria, leading to increased SCFA concentrations. Evidence from both in vitro and animal studies suggests that RS may influence gut microbiota composition and SCFA production. However, most available evidence remains limited to laboratory and animal studies. Therefore, further comprehensive studies are needed to validate its effectiveness and support the development of sago as a locally sourced functional prebiotic food.
Evaluation of Chemical Composition, Functional Properties, and Sensory Attributes of Cabbage-Fortified Cassava Fufu Attaugwu, Roseline Nwabugo; Anyadioha, Josephat Ikechukwu; Ogbe, Faith Ojo-Ago
Food ScienTech Journal Vol 8, No 1 (2026): In Press
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v8i1.35754

Abstract

Cassava fufu is a widely consumed staple food limited in protein, fiber, and micronutrients. This study investigated the potential of cabbage flour fortification to improve its nutritional quality and consumer appeal. Cassava-cabbage flour blends were formulated in ratios of 100:0 (control), 60:40 (C60Cb40), and 50:50 (C50Cb50). Standard analytical procedures were used to evaluate the samples for nutrient composition, functional properties, anti-nutrient/antioxidant and sensory attributes. Protein content increased from 1.36% (control) to 1.77% in C60Cb40, and crude fiber rose from 0.49% to 1.03% in C50Cb50. The control exhibited the highest water absorption capacity (70%), while C50Cb50 had the greatest swelling capacity (33.00 ml). Calcium and magnesium contents peaked in C60Cb40 at 301.95 mg/kg and 148.6 mg/kg, respectively. Vitamin B1 ranged from 0.24 to 0.81 mg/g, highest in C50Cb50, while flavonoids (1.05–4.38 mgQE/g) were most abundant in C60Cb40. Sensory scores ranged from 7.28 to 8.32, with C50Cb50 rated highest, indicating that fortification did not negatively impact acceptability. Cabbage fortification significantly (≤0.05) enhanced the nutritional and functional properties of cassava fufu without compromising sensory quality. This suggests its potential for improving the dietary value of cassava-based foods.
Image Processing and Computer Vision System For Color Evaluation of The Extrusion-Cooked Corn Meal Aderele, Adeyemi Adio; Babatunde, Adewumi; Olayanju, Adeniyi; Waheed, Adekojo
Food ScienTech Journal Vol 8, No 1 (2026): In Press
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v8i1.38384

Abstract

Product sensory specialists find themselves adrift, lacking clear guidance on how to instruct sensory panelists in the art of evaluating product color and conducting color sensory tests designed to mitigate any color biases that might skew perceptions. To address this gap, Image Processing (IP) and Computer Vision Systems (CVS) were proposed to deliver objective assessment of color quality through the versatile RGB color space. In this study, a 3-level, 4-factor central composite response surface methodology (RSM) design was employed to study how various extrusion cooking factors influence RGB color profile of extruded cornmeal. The process examined four key factors with their levels: screw speed (SS: 100-120rpm), barrel temperature (BT: 170-190℃), feed rate (FR: 40-60rpm), and moisture content (MC: 20-25%). For each trial run, extrudate samples were randomly selected and digitally captured using HD camera app of an Android phone, meticulously set to ISO 200, a resolution of 2160×2160, and a zoom of 4.0X for optimal clarity. IP and CVS tools in MATLAB 2023a application software were used for RGB color space data extraction. Regression equations were developed for each response as a function of the process factors. Results showed increasing SS increases R, G, and B intensities. However, increasing BT decreases B and R intensities, whereas decreasing FR did not affect R intensity. Key statistical metrics such as R-squared and Adequate precision, provided insight into the models’ performance: the R, G, and B R-squares/Adequate Precision were (0.82, 0.73, and 0.72) / (5.51, 3.70, and 3.17) and were found satisfactory.

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