cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Rifqi Ahmad Riyanto
Contact Email
rifqi.ar@untirta.ac.id
Phone
+6287877495099
Journal Mail Official
food.scientech@untirta.ac.id
Editorial Address
Jalan Raya Jakarta KM 4 Serang, Banten Indonesia
Location
Kab. serang,
Banten
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
 7   8   9   10   11 
Enhancing Mineral Content in Cookies: Beetroot and Holy Basil Composite Flour with Butter and Margarine Soedirga, Lucia Crysanthy; Ilianto, Alvin B.
Food ScienTech Journal Vol 7, No 1 (2025)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v7i1.28766

Abstract

Cookies are a popular snack with many varieties available on the market. While the use of beetroot in cookies is relatively common, incorporating holy basil is rare, with limited research on its potential. This study explores composite flour made from beetroot and holy basil as a substitute for wheat flour, aiming to enhance the mineral content in cookies. The objective is to identify the preferred ratio of beetroot to holy basil flour (100:0, 90:10, 80:20, 70:30, 60:40) and the type of fat (butter or margarine) for improved mineral content, fat content, hardness, and spread ratio. The best formulation was an 80:20 ratio of beetroot to holy basil flour combined with butter. This formulation contained 160.01±3.17 mg/100g of calcium, 5.85±0.24 mg/100g of iron, and 46.62±0.04 mg/100g of magnesium. Additionally, it had a fat content of 23.43±0.46%, a hardness of 2047.06±35.06 g, and a spread ratio of 6.17±0.41.
Predictive Modeling of Functional and Physical Properties of Extrusion Cooked Ready-To-Eat Corn Meal Aderele, Adeyemi Adio; Babatunde, Adewumi; Olayanju, Adeniyi; Waheed, Adekojo
Food ScienTech Journal Vol 7, No 1 (2025)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v7i1.28988

Abstract

Cornmeal is the product of corn-based food processed or pre-cooked through extrusion to produce a ready-to-eat breakfast. The quality of the meal depends on the extrusion cooking factors and process variables. The study focused on the effects of screw speed (SS: 100-120 rpm), barrel temperature (BT: 170-190℃), feed rate (FR: 40-60 rpm), and moisture content (MC: 20-25%) on: water absorption index (WAI), water solubility index (WSI), bulk density (BD) and expansion ratio (ER) to predict functional and physical properties of extruded corn meal. Brabender single-screw laboratory-scale extruder was used to process corn flour into ready-to-eat corn meal. JMP Pro 16 was used for experimental design, which was conducted in triplicate using: Central composite response surface methodology. Design Expert 13 and MATLAB 2020b were used respectively for data analysis and visualization. The main, interaction and quadratic effects of SS, BT, FR, and MC were evaluated on WAI, WSI, BD and ER. The significance level was established at p≤0.05. A second-degree polynomial equation was fitted for each response variable as a function of extrusion cooking process factors. Adequate precision/R-Square values for WAI, WSI, BD, and ER respectively were 25.92/0.97, 11.69/0.99, 10.00/0.94, and 22.51/0.99, which measured each model’s degree of fitness. These values proved that each model have good predictability and was fitted for prediction purposes.
Comprehensive Evaluation of Physical, Nutritional, and Sensory Properties of Gluten–Free Instant Banana Brownie Mix Mendis, Balapuwaduge Harshani Kaushalya; Kodikara, Maneesha Hansani; Jans, Harshaka Maduwantha; Perumpuli, Perumpuli Arachchige Buddhika Niroshie; Fernando, Ganwarige Sumali Nivanthi
Food ScienTech Journal Vol 7, No 1 (2025)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v7i1.30139

Abstract

The increasing demand for Gluten-free products has spurred interest in utilising underutilized agricultural resources such as banana flour, which also offers sustainable solutions in managing post-harvest loss. The study focused on developing a gluten-free instant brownie mix using banana flour from three varieties, namely Ambul, Seni, and Cavendish, and to analyse their physicochemical, functional, nutritional, and sensory properties. The developed brownie mix was assessed for its proximate composition, revealing a balanced nutritional profile with a notable level of dietary fibre (5.75±0.08 g/100 g) and is an energy-dense product with higher carbohydrate content (86.87±0.76 g/100 g) and lower fat content (4.50 ± 0.71 g/100 g). Highlighting higher water absorption (106.0 ± 2.83%) and oil absorption capacities (225.50 ± 0.71 %) helped to enhance the brownie’s texture and moisture, especially when gluten-free. The Kraft paper zip lock packaging showed higher moisture content (3.5±0.1 g/100 g) and titratable acidity (0.00095±0.0001%) compared to high-density polyethylene packaging after nine weeks of shelf-life testing for developed brownie. The Kraft paper zip lock packaging showed higher moisture content (3.5±0.1 g/100 g) and titratable acidity (0.00095±0.0001%) compared to high-density polyethylene packaging after nine weeks of shelf-life testing. Banana brownies contain a higher carbohydrate content (5.75 ± 0.08 g/100 g), along with a notable fibre content (5.75 ± 0.08 g/100 g). In addition to promoting resource efficiency and reducing post-harvest losses, this research demonstrates the industrial potential of banana flour in developing sustainable Gluten-free bakery products.
Analysis of Aflatoxin Level and Fungi Contamination From Foodstuffs Sold in Osogbo Metropolis, Nigeria Adesiji, Yemisi Olukemi; Bello, L A; Olowe, Adekunle; Adekunle, Olutoyin Catherine; Musa, Mobolaji Omolabake
Food ScienTech Journal Vol 7, No 1 (2025)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v7i1.30491

Abstract

Some of the food products sold in open markets in Nigeria were reported to have been contaminated by Aspergillus spp that releases aflatoxin which are toxic and carcinogenic. This study sought to provide baseline information on the levels of aflatoxin in the food commodities sold in the city by determining and analyzing aflatoxin produced by isolated fungi. One hundred and ninety nine samples consisting of 67 unprocessed samples of dried maize, 66 unprocessed samples of dried groundnut and 66 unprocessed samples of dried yam chip from Igbona, Akindeko, Ayegbaju and Oluode markets in Osogbo metropolis were cultured on Potato Dextrose Agar and later sub-cultured on Aspergillus flavus parasiticus Agar with chloramphenicol (500mgL-1) supplement. Identification of isolates was carried out based on their morphological and microscopic characteristics. Aflatoxin was detected and quantified via Thin Layer Chromatography with detection limit of 1 part per billion. The highest incidence was recorded for A. flavus representing 52.4% followed by A. parasiticus (27.6%) and A. brasiliensis (20.0%). In addition, out of the nineteen food samples that yielded Aspergillus mould, 11(57.9 %) were contaminated with aflatoxins of varied concentrations ranging from 2 - ≥20 ppb, while 8 (42.1%) samples contained no aflatoxin above 1ppb.  The levels of aflatoxin contamination of food products sampled were higher than set regulatory limit (≤20 ppb) in unprocessed food products by Standard Organization of Nigeria. This study's findings provided useful insights into the extent of aflatoxin contamination in the foodstuffs sold in Osogbo metropolis, Nigeria.
Physicochemical Changes of Reused Cooking Oils Used to Prepare Potato Chips, Chicken, and Beef Nkole, Benard; Lungu, Adolf; Mwanza, Christopher; Kaimoyo, Evans; Kayamba, Violet; Funjika, Evelyn
Food ScienTech Journal Vol 7, No 1 (2025)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v7i1.31417

Abstract

The physiochemical characteristics of cooking oils can be altered by deep-frying techniques, which lowers the oil’s quality. In this study three different food types – potato chips, chicken and beef – were deep-fried using reused soya bean or sunflower cooking oils, and the physiochemical characteristics of the reused oil were measured after each round of frying. The study further compared the impact of reused cooking oil on the growth of Aspergillus flavus fungal colonies. By the 8th turn of frying the mean viscosity difference of beef reused cooking o il viscosity was 42.83 +/- 0.98 cSt, significantly different from the potato chips reused cooking oil at 21.62 +/- 1.26 cSt. For both reused soya bean and sunflower oil samples, the mean difference of AV and PV generally increased. This change in the AV and PV values was influenced by the type of food being prepared as well as the frequency of repeated use.  Furthermore, media supplemented with reused oil leftover from beef frying cycles had significantly increased fungal growth in comparison to fungi grown on fresh oil supplemented media. Therefore, appropriate guidelines are required to monitor the quality of reused cooking oil and avoid health risks associated with using poor quality oils to prepare food for consumption.
Effect of Wheat Flour Concentration on Physicochemical and Sensory Properties of Cilembu Yam Chicken Nugget Elizabeth, Jennifer; Trisnawati, Chatarina Yayuk; Sutedja, Anita Maya
Food ScienTech Journal Vol 7, No 1 (2025)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v7i1.30982

Abstract

Cilembu yam is a yellow or orange yam that is abundantly available that is still minimally utilized in Indonesia. One alternative to diversify the utilization of cilembu yam is processing it into cilembu yam chicken nuggets. The 50% substitution of chicken meat with cilembu yam produces nuggets with a more attractive color and the taste of chicken is still felt and the sweetness is not prominent but the texture of the nuggets becomes too soft so it requires the addition of wheat flour as a filler and binder. The objective of this study was to determine the effect of wheat flour concentration on the physicochemical and sensory characteristics of cilembu yam-chicken nuggets. The research design used a single-factor randomized group design with four replications. The concentration of wheat flour added was 5%, 10%, 15%, 20%, 25%, and 30%. Data were analyzed with Analysis of Variance with α=5% then followed by the Duncan’s Multiple Range Test with α=5%. The results showed that as the concentration of wheat flour increased, the water holding capacity of the nugget batter as well as the hardness and toughness of the fried cilembu yam chicken nugget increased while the moisture content and juiceness decreased. Preference of bite ability increased up to 15% wheat flour concentration and was not significantly different from 20%. The use of wheat flour concentration up to 20% increased the preference of springiness but decreased the preference of juiceness to an acceptable level.
Evaluation of Physical, Chemical, and Microbial Quality of Toned Milk Available in Bangladesh Market Chakrabortty, Papry; Debnath, Goutam Kumar; Bari, Md Saiful
Food ScienTech Journal Vol 7, No 1 (2025)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v7i1.30977

Abstract

Toned milk has been gaining popularity in Bangladesh day by day, but its qualities are yet to be evaluated. The study was conducted to assess the qualities of toned milk of the available brands (Brand A, Brand B, and Brand C) in the local markets of Bangladesh. The physical quality including color and appearance, odor, flavor, and body was evaluated by expert panel members comparing them to the Bangladesh Institute of Standards (BIS). The chemical parameters including acidity, lactose, fat, solids-not-fat (SNF), total solids (TS), and protein contents were evaluated. The microbiological parameters, we evaluated, were the total viable count (TVC) and coliform count of toned milk from different brands. The organoleptic tests revealed toned milk from Brands A and C as good quality (overall score >80), but that from Brand B as fair quality (overall score = 73). The specific gravity, SNF, and TS varied significantly between different brands of toned milk (P < 0.05). The highest specific gravity was in Brand A and Brand C toned milk (both 1.031) and the lowest in Brand B toned milk (1.030). The SNF content was the highest in Brand A toned milk (8.974) and the lowest in Brand B toned milk (8.529). The TS content was the highest in Brand A toned milk (12.174) and the lowest in Brand B toned milk (11.729). However, the specific gravity, SNF and TS were within the BSTI standards range. The fat, acidity percentage, protein, casein and lactose content did not differ significantly (P > 0.05), and possessed a good quality based on the BSTI standards. There were highly significant differences among the total viable count of bacteria of different brands of toned milk (P < 0.01), but the values were within BSTI standards. No coliforms were detected, indicating that good sanitary measures were adopted during manufacture and storage.
Optimization of Red Ginger, Alginate and Drying Time on the Characteristics of Antidiabetic Effervescent Powder Drink with Combination Design Romadhan, Muhammad Fajri; Rahmawati, Rahmawati; Humayrah, Wardina; Fahturohmah, Femi
Food ScienTech Journal Vol 7, No 1 (2025)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v7i1.31494

Abstract

Red ginger and alginate contain antidiabetic compounds such as flavonoids. The purpose of this study was the optimization of red ginger, alginate, and drying time on the characteristics of antidiabetic effervescent powder drinks with a combined design. The tests were physical quality (flow time, dissolving time, angle of repose, and total soluble solids) and chemical quality (water content, antioxidant activity, total sugar, and pH value). Data were analyzed with ANOVA on Design Expert 13®. The optimal formulation consists of a red ginger concentration of 6.497%, alginate at 1.007%, and a drying time of 1.987 hours. The resulting product exhibited a repose angle of 37.89°, dissolution time of 75.65 seconds, bulk density of 0.58 g/mL, total soluble solids at 2.4°Brix, flow time of 0.8 seconds, moisture content of 4.75%, pH of 5.1, antioxidant activity (IC50) of 172.79 ppm (classified as weak), and total sugar content of 29.59%.
Impact of Different Drying Methods on the Quality Attributes of Bilimbi (Averrhoa bilimbi l.) Fruits Sandarenu, Elgiriya Gamage Sanduni; Fernando, Ganwarige Sumali Nivanthi; Kariyawasam, Kariyawasam Majuwana Gamage Menaka Menike; Awanthi, Mahanama Geegana Gamage
Food ScienTech Journal Vol 7, No 1 (2025)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v7i1.31854

Abstract

Bilimbi (Averrhoa bilimbi L.), a sour tropical fruit, is underutilized but has significant export potential. Drying, a key preservation method to increase the shelf-life of the bilimbi fruits. Therefore, this study evaluated the effects of sun, dehydrator, microwave oven, and electric oven drying on the physicochemical, proximate, antioxidant, and sensory properties of bilimbi fruits. Using AOAC methods, the physical and nutritional properties were analyzed, while antioxidant activity was measured via DPPH radical scavenging, total polyphenol content, and total flavonoid content assays. Results were statistically compared using one-way ANOVA with Tukey’s test. Sensory analysis, conducted by 30 semi-trained panelists using a 7-point hedonic scale, was analyzed using the Kruskal-Wallis test. The dehydrator-dried bilimbi sample exhibited the highest rehydration ratio (3.97±0.02), crude protein (5.50±0.15%), crude fat (3.64±0.01%), and crude fiber (8.939±1.26%), along with the lowest water activity (0.48±0.002). The microwave oven-dried sample had the highest ash (17.1±3.14%), vitamin C (4.46±1.26 mg/g), and total polyphenol (71.96±1.27 mg GAE/g) content, with the lowest moisture content (5.17±0.08%). The oven-dried sample exhibited the highest DPPH radical scavenging activity (10.66±0.10 µg TE/g) and the best surface structure. Overall, dehydrator drying proved to be the best method for preserving the sensory and nutritional qualities of bilimbi fruit.

Page 11 of 11 | Total Record : 109

 7   8   9   10   11 

Filter by Year

2019 2025


Reset
Filter By Issues
All Issue Vol 7, No 1 (2025) Vol 6, No 2 (2024) Vol 6, No 1 (2024) Vol 5, No 2 (2023) Vol 5, No 1 (2023) Vol 4, No 2 (2022) Vol 4, No 1 (2022) Vol 3, No 2 (2021) Vol 3, No 1 (2021) Vol 2, No 2 (2020) Vol 2, No 1 (2020) Vol 1, No 2 (2019) Vol 1, No 1 (2019) More Issue