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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 109 Documents
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Production and Quality Evaluation of Functional Burgers From Monodora myristica (Gaertn.) Dunal and African Breadfruit Agiriga, Anna Ngozi; Iwe, Maduebibisi Ofo
Food ScienTech Journal Vol 6, No 2 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i2.28660

Abstract

Functional burgers were produced from Monodora myristica-African breadfruit blends and toasted African breadfruit seeds. Flour was produced from Monodora myristica seeds and the flour was defatted. African breadfruit seeds were divided into two parts; the first was processed into flour after parboiling and dehulling, and the second was toasted and dehulled. Composite flour was produced from Monodora myristica and African breadfruit in the ratio of MA90:10, MA80:20, MA70:30, MA60:40, and MA50:50 respectively. 100% wheat flour (WF100) was the control. The toasted breadfruit seeds were coated with Monodora myristica-African breadfruit blends and baked. The control was African breadfruit seeds coated with 100% wheat flour (SWF100). The proximate composition, and functional properties of the blends; proximate composition, mineral content, and sensory properties of the burgers were all determined using standard methods. Data were statistically analyzed using SPSS version 20. The crude protein, fiber, ash, fat, foaming capacity, and emulsion capacity, of the blends increased as Monodora myristica level increased but carbohydrate reduced. The blends' water and oil absorption capacities increased as African breadfruit flour increased. The protein, ash, fat, fiber, phosphorus, magnesium, calcium, and iron content of burgers increased with increased inclusion of Monodora myristica flour and carbohydrate reduced. Burgers from WF100 had the least value in all the nutritional attributes analyzed but the highest carbohydrate. The composite burgers had superior nutritional properties than 100% wheat flour burgers. They also compared favorably with SWF100 in all the sensory attributes assessed. Burgers produced from MA60:40 were most preferred in terms of overall acceptability.
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.
Discovering The Significant Potential of Edible Insects In Food, Feed, And Drug Security Ndifon, Elias Mjaika; Emeka, Chidiebere Prince Osuji; Inyang, Paul; Ankrumah, Emmanuel
Food ScienTech Journal Vol 6, No 2 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i2.27876

Abstract

Practice of entomophagy is mainly constrained by socio-economic factors and climate. Knowledge on the practice of entomophagy is scarce globally. Structured questionnaires (560 pieces) were effectively administered in six states (ten Local-Government Areas i.e. 14 sampled towns) in mainly Eastern Nigeria to determine the status of entomophagy. Consumption of termites occurs in 61% of these states; followed by green grasshoppers (36%), palm weevils (33%), honeybees (23%), and African crickets (20%). About 73.7% of the respondents have eaten insects and 47.9% of them have edible insects they prefer. Based on the separation of means, using the most consumed, rearable, preferred appetizing insect to eat, and market: termites came top followed by green grasshopper – which was at par with palm weevils, then honeybees. The sale of insects in the region was acknowledged by 66.7% of the respondents. Most of the respondents (92.0%) have never witnessed anyone falling ill due to the consumption of insects. No insect consumption taboo was reported in the region.  Therapeutic use of insects was reported by 86.9% of the respondents. Most of the respondents (64%) are knowledgeable about use of insects as feedstuff. The insect industry still rely on capturing insects using nets (70%), light-water-basin traps (90%), hand-picking (80%), pursuing/chasing insects (50%) and lastly digging the insects from their habitats/soil/trees (20%). Insects are prepared for consumption by frying (50% of the states), sun-drying (80%), salting (30%), smoking (10%). Respondents advised that educating the inhabitants on potentials of insects and improved method of preparing the insects should be encouraged.
The Effects of Different Roasting Degrees on Antioxidant of Coffee From West Sumatra Dwijatmoko, Muhammad Isa; Fadri, R. A.; Syahrul, S.; Harni, M.; Muchrida, Y.
Food ScienTech Journal Vol 6, No 2 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i2.25143

Abstract

Coffee has several benefits for human health because it contains bioactive components and one of which is polyphenol components. Regional differences in coffee cultivation and roasting processes influence the polyphenol content. The aim of this research  was to explain the effect of roasting temperature and the area of region of coffee. Coffee beans were obtained from three regions, which are Solok, Situjuh and Pasaman, West Sumatra. Coffee beans were roasted with three temperatures, 191-200oC (light), 201-210oC (medium), and 211-220oC (dark) for ±20 min, and other factors were considered as constant. Next, the coffee beans were analyzed for air content, color, flavonoids, total phenols and antioxidant activity. Results of the research analysis used SPSS. The results of the research showed that during the roasting process, coffee beans experienced a decrease in the attributes of color, water content, total phenols, total flavonoids and antioxidant activity. Overall, coffee beans at the light roast level had high attribute values of color, water content, total phenols, total flavonoids and antioxidant activity, whereas the highest in Solok coffee bean samples were antioxidant activity 27.45 ± 13.37 % and flavonoids 6.93 ± 0.33 mgEQ/g, the highest in Situjuh were total phenols 85.57 ± 3.84 mg GAE/ g and water content 3.17 ± 0.21 %, and the highest in Pasaman was color 24.49 ± 1.32 (L). Meanwhile, coffee beans at the dark roasting level had low attribute values of color, water content, total phenols, total flavonoids and antioxidant activity, whereas the lowest in Solok coffee bean samples were water content 1.44 ± 0.48 % and color 16.08 ± 0.19 (L), the lowest in Situjuh were antioxidant activity 14.82 ± 1.15 % and total flavonoids 4.47 ± 0.36 mgEQ/g, and the lowest in Pasaman was total phenol 50.35 ± 4.63 mg GAE/ g.
Comparison of Frozen Green Jackfruit Quality following Boiling Water and Microwave Blanching Nasrin, Taslima Ayesha Aktar; Rahman, Md. Atiqur; Arfin, Most. Sadia; Molla, Mohammad Mainuddin; Sabuz, Ashfak Ahmed; Naznin, Most Tahera; Matin, Md. Abdul
Food ScienTech Journal Vol 6, No 2 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i2.25621

Abstract

Although jackfruit is highly nutritious, it has a high postharvest loss and is only available for a limited time, especially the green type. Therefore, preservation is required to ensure its availability throughout the year. Green Jackfruit can be preserved by freezing; however, blanching is necessary to retain its nutrients and colour before freezing. So, the aim of this study is to examine the effects of boiling water and microwave blanching on the quality of green jackfruit both during freezing and just after blanching. Jackfruits were cleaned, peeled, and cut into one cm thick slices after removing core. Slices were blanched in boiling water (100°C) and microwave (input power 1500 W) and stored for 8 months in a freezer (-20°C) after chilling. Blanching was faster in microwave (2.5 min) than in boiling water (3 min).  At eight months, unblanched jackfruit slices received 3.87 scores (considered unacceptable), but slices blanched in boiling water and microwave obtained 6.45 and 6.88 scores respectively in case of overall acceptability, which are considerably higher (p < 0.05) than their unblanched counterparts.
Characteristics of Chips From Scales of Carp, Tilapia and Gourami Fish Using Various Coating Flours Ramadhani, Decky Sapuan; Widyasaputra, Reza; Ngatirah, Ngatirah
Food ScienTech Journal Vol 6, No 2 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i2.25352

Abstract

Fish scales are waste and most of them are thrown away during processing. The components of fish scales include 70% water, 27% protein, 1% fat and 2% ash. Therefore, the scales can be used as a food product in the form of chips. Fish scales can be processed into chips due to their composition of collagen that provides structural support and flexibility to the scales. The collagen fibers within the scales can be arranged and compacted to create a thin, chip-like structure that maintains its integrity and shape. Processing of fish scale chips requires flour coating. Coating can help to bind processed fish scales together, adding structural support and preventing the chips from crumbling or breaking apart during handling and consumption. This study using a randomized complete block design with two factors. The first factor is the type of fish scales, A1 (carp fish scales), A2 (tilapia fish scales) and A3 (gourami fish scales). The second factor is the type of flour, B1 (corn starch), B2 (tapioca) and B3 (rice flour). Analysis of fish scales produced included: chemical characteristics (moisture content, ash, fat, protein), physical characteristics (colour and texture), and organoleptic preference (colour, taste, aroma and texture). The results of this study indicate that variations in the types of fish scales have a significant effect on organoleptic (colour and taste), organoleptic (aromatic) significant effect. However, it did not significantly affect the moisture content, ash content, fat content, protein content, total colour difference, texture (hardness, fracture, chewiness, and cohesiveness), and organoleptic (texture). Variations in the type of flour have a significant effect on organoleptic (colour), significantly affect texture (fracture) organoleptic (taste). However, it did not significantly affect the moisture content, ash content, fat content, protein content, color, texture (hardness, chewiness, and cohesiveness), organoleptic (aromatic, and texture). The rice flour gourami scale chips and rice flour carp scale chips produced comply with SNI 8644:2018 except for the fat content. The recommended treatment is fish scale chips from gourami fish scales coated with rice flour.
Characteristics of Milkfish (Chanos chanos) Bone Gelatin Using Bromelain Enzyme Hydrolysis Method Fitriyani, Fitriyani; Najah, Zulfatun; Kusumasari, Septariawulan
Food ScienTech Journal Vol 6, No 2 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i2.28751

Abstract

Gelatin is a product obtained through partial hydrolysis of collagen from animal skin and bones. Milkfish is a type of fish that contains high protein, milkfish bones have 32% protein which can be used as an alternative for gelatin production. The purpose of this research was to determine the effect of soaking time and soaking temperature on the characteristics of milkfish bone gelatin. This research used the Split Plot Randomized Block Design method which consisted of 2 factors. The first factor was soaking  time with 3 levels, namely (1) 12 hours (2) 16 hours and (3) 20 hours. The second factor was soaking temperature consisting of 3 levels (1) 25o (2) 35oC (3) 45oC. The research results showed that soaking time had a significant effect on yield, ash content, pH, viscosity, L*, a*, b*, chroma and clarity. Soaking temperature has a significant effect on yield, ash content pH, viscosity, L*, a*, b*, 0Hue, chroma and clarity. There was an interaction of soaking time and temperature on yield, ash content, viscosity, L*, a*, b*, 0Hue, chroma and clarity.
Optimizing Fresh-Cut Apple (Malus sylvestris (L.) Mill.) Quality Through Combination of Sodium Alginate and Calcium Chloride Coatings Duhita, Maharani Retna; Ikhsan, Muhammad Khairul
Food ScienTech Journal Vol 6, No 2 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i2.25639

Abstract

Fresh-cut fruit is a fruit product innovation that makes it easier for people to consume fruit, but it is not shelf-stable, which results in a decline in the physicochemical and organoleptic quality of the fruit. For example, cut apples are prone to browning and rotting, reducing their shelf life and quality. Fruit can be preserved in a variety of methods, one of which is by covering it with a solution of calcium chloride (CaCl) and sodium alginate (SA). This study aimed to assess the impact of different SA and CaCl combination coating concentrations on the physicochemical properties of fresh-cut apples (Malus sylvestris (L.) Mill.). This study is a descriptive experimental with 3 replications with 4 treatments, namely P1: 1% SA+1% CaCl, P2: 2% SA+2% CaCl, P3: 3% SA+3% CaCl, and control (no coating). The study was conducted at the Biochemistry and Food Laboratory of the Biology Study Program of UIN Maulana Malik Ibrahim Malang and the Animal Husbandry Laboratory of Universitas Brawijaya. Parameters observed included physicochemical characteristics (firmness, weight loss, color, moisture content, total soluble solids, titrated acidity). Data were analyzed by ANOVA followed by Duncan's test at 95% confidence level. From the results of the study, it is known that P2 is the best combination coating. We concluded that a coating of 2% sodium alginate and 2% calcium chloride on cut apples led to improved quality, including reduced weight loss, better color, and higher moisture content, compared to other coating combinations
Characteristics of Wet Noodles From Sago and Sweet Potato Starch with Mung Bean Flour Substitution Fitriani, Shanti; Yusmarini, Yusmarini; Riftyan, Emma; Dewi, Yossie Kharisma; Lestari, Ririn Puji; Fadhilah, Tiyah
Food ScienTech Journal Vol 6, No 2 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i2.24579

Abstract

Sago starch and sweet potato starch are promising alternatives for wet noodle production due to their high amylose and amylopectin content, which contribute to desirable quality characteristics. This study was conducted to determine the effect of the ratio of starch (sago and sweet potato respectively) to mung bean flour on the physicochemical properties of wet noodles, as well as to obtain the best wet noodle formulation. The research was conducted experimentally using a completely randomized design with ten treatments and four replicates. The treatments involved varying ratios of starch to mung bean flour for sago starch-based noodles (SP1: 100:0, SP2: 80:20, SP3: 70:30, SP4: 60:40, SP5: 50:50) and sweet potato starch-based noodles (JP1: 100:0, JP2: 80:20, JP3: 70:30, JP4: 60:40, JP5: 50:50). Parameters measured for the starches included water holding capacity (WHC), swelling power, and solubility. Wet noodle parameters included moisture, ash, and protein content, elongation, water absorption, and sensory characteristics (color, aroma, taste, chewiness, and overall preference). Data were analyzed statistically using ANOVA and further evaluated with DMRT at a 5% significance level. Results showed that different ratios of sago or sweet potato starch and mung bean flour significantly affected all observed parameters. Among the treatments, JP4 (60:40) received the highest hedonic scores, indicating panelists’ preference for all sensory attributes, including color, aroma, taste, chewiness, and overall acceptability. This study demonstrates the potential of using sago starch and sweet potato starch with mung bean flour substitution to develop wet noodles that meet both sensory and nutritional quality standards.
Physicochemical Characteristics of Breadfruit (Artocarpus altilis) Starch Based on Starch Preparation and Modification Methods Noviasari, Santi; Rahma, Yefa Hafiza; Nilda, Cut
Food ScienTech Journal Vol 6, No 2 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i2.26517

Abstract

Breadfruit (Artocarpus altilis) is a starchy and nutritious food, particularly in carbohydrates. Breadfruit can be turned into starch to increase its usefulness and shelf life. The purpose of the study was to evaluate how different starch preparation and modification procedures affected the physical and chemical properties of the final starch. This study applied a factorial Randomized Block Design (RBD) approach, namely starch preparation (porridge and chips) and modification methods (heat moisture treatment/HMT, acetic acid immersion, and autoclaving-cooling). The overall yield, starch content, air content, ash content, amylose content, swelling power, solubility, and clarity were all examined. Data is processed using Analysis of Variance (ANOVA) in the SPSS application version 21, and if there are any differences between treatments, a Duncan Multiple Range Test (DMRT) will be performed. This study examined different techniques of starch preparation and modification methods that affected the properties of breadfruit starch. Breadfruit starch produced using the autoclaving-cooling modified porridge method had the best characteristics, with a total yield of 10.81%, starch content of 86.73%, water content of 9.59%, ash content of 0.42%, amylose content of 24.18%, swelling power of 9.02 g/g, solubility 8.93%, and paste clarity 71.86%T.

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