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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 132 Documents
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Beneng Taro Starch and Chitosan Effect on Edible Film Characteristics Merynda Indriyani Syafutri; Monica Satya Widyatantri; Budi Santoso; Onne Akbar Nur Ichsan; Nura Malahayati; Desi Aryani; Trubus Airlangga
Food ScienTech Journal Vol 8, No 1 (2026)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v8i1.37023

Abstract

Packaging materials made of plastic have caused quite serious problems. Taro beneng tubers have the potential as an ingredient in making edible films because of starch content. The quality of edible film is influenced by the concentration of starch and chitosan as constituent components in the manufacture of edible film. This study aimed to determine the effect of different concentrations of beneng taro starch and chitosan on the physicochemical characteristics of edible film. This study used a Factorial Complete Randomized Design with two treatment factors: concentration of beneng taro starch (7%, 8%, and 9%) and concentration of chitosan (0.5%, 1%, and 1.5%). The results showed that concentration of beneng taro starch had significant effect on the percent value of elongation (%), thickness (mm), compressive strength (gf), white degree (%), and water vapour transmission rate (g.m-2.day-1), while chitosan concentration had a considerable effect on the percent value of elongation, thickness, compressive strength, white degree, and water vapour transmission rate of edible film. The best treatment was edible film with concentration of beneng taro starch 7% and chitosan concentration 0.5% with 24.00% of elongation, 0.21 mm of thickness, 80.77 gf of compressive strength, 75.05% of white degree, and 41.49 g.m-2.day-1 of water vapour transmission rate.
Life Cycle Assessment of Indonesian Traditional Food: A Case Study of Lumpia Semarang Yosef Barita Sar Manik; Brilian Maulani Putri; Arifah Arsanti; Alexandra Paloma Sarmento
Food ScienTech Journal Vol 7, No 2 (2025)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v7i2.31940

Abstract

The production process of traditional food in small industries can have significant environmental impacts due to energy consumption, agricultural inputs, and emissions generated during production. This research aims to analyze the life cycle of Lumpia Semarang production using a functional unit of 10 portions of Lumpia, where each portion consists of 3 pieces. The gate-to-gate approach was applied using OpenLCA software with the CML-IA Baseline method, ReCiPe Midpoint 2016 (H), and IPCC method, following ISO 14040 and 14044 standards. The results show that producing 10 portions of Lumpia contributes to a global warming potential (GWP100a) of 6.12E+00 kg CO₂ eq, ozone layer depletion of 3.72E-07 kg CFC-11 eq, human toxicity of 1.74E+00 kg 1.4-DB eq, acidification of 5.11E-02 kg SO₂ eq, and eutrophication of 2.56E-02 kg PO₄ eq. The hotspot analysis indicates that the main environmental burdens originate from the raw material production stage, particularly agricultural and livestock inputs (palm fruit bunch, broiler, maize, wheat, and soybean), as well as PET plastic packaging. The frying process also contributes notably to global warming potential due to LPG gas and palm oil consumption, while producing used cooking oil that poses waste management challenges.These findings highlight the need for sustainable improvements in Lumpia production, particularly in resource efficiency, waste management, and the use of eco-friendly packaging to reduce overall environmental impacts. Implementing sustainable sourcing practices, optimizing energy use, and introducing biodegradable packaging alternatives can help minimize the environmental footprint of Lumpia while maintaining its economic and cultural significance.
Effects of edible mushroom addition and processing methods on the nutrient and functional properties of cocoyam flour Blessing Edeh; Nkemjika Umerah; Josephat Ikechukwu Anyadioha
Food ScienTech Journal Vol 7, No 2 (2025)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v7i2.32637

Abstract

Cocoyam is a rich source of carbohydrates but limited in protein and certain micronutrients. This study evaluated the effects of edible mushroom addition and various processing methods on the nutrient composition, and functional properties of cocoyam-based composite flour. Composite blends consisting of cocoyam and edible mushroom in a 70:30 ratio were prepared using different processing methods: raw (RACM), boiled (BOCM), roasted (ROCM), autoclaved (AUCM), and blanched (BLCM), with unprocessed 100% cocoyam flour (RACY) serving as the control. Standard analytical procedures were used for nutrient, antinutrient and functional properties assessment, and the results were statistically analyzed. The findings revealed notable improvements in the nutritional profile with mushroom inclusion. Protein content significantly increased from 2.59% in the control to 12.59% in the autoclaved sample (AUCM), while fiber content ranged from 4.45% to 6.90%, highest in BLCM. Ash content (3.82–4.97%) and fat content (0.25–1.83%) also improved. Carbohydrate content ranged from 66.13% to 75.30%, and energy value from 311.03 to 332.76 kcal/100g. Mineral content improved across samples, especially potassium (6.41–21.6 mg) and iron (2.19–8.44 μg). Functional properties such as bulk density (0.43–0.83 g/mL), water absorption (60.66–90.69 ml/g), and oil absorption (40.52–97.63 ml/g) showed significant variations, with blanched and autoclaved samples performing best. Anti-nutritional factors remained within acceptable safety limits. Overall, the addition of edible mushroom and application of appropriate thermal processing, particularly blanching and autoclaving, significantly enhanced the nutritional and functional properties of cocoyam flour, indicating its potential for use in developing nutrient-enriched functional foods.
Enhancement of Gluten-Free Cookies Fiber Through Utilization of Spent Coffee Grounds Anna Abdilla; Sudarminto Setyo Yuwono
Food ScienTech Journal Vol 7, No 2 (2025)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v7i2.34885

Abstract

The growing prevalence of gluten intolerance has increased demand for gluten-free food alternatives. This study aimed to enhance the crude fiber content of the gluten-free cookies by incorporating spent coffee ground (SCG) flour and evaluating its effect on physicochemical properties. Cookies were prepared using white rice flour substituted with SCG flour at 10%, 20%, and 30%, and baking powder concentrations of 1%, 2%, and 3%. The cookies were analyzed for crude fiber, moisture content, color (L*, a*, b*, chroma), expansion ratio, porosity, and breaking force. Data were analyzed using a factorial randomized block design, followed by ANOVA, LSD, and DMRT at a 5% significance levell. Results showed that SCG substitution significantly increased crude fiber content, while baking powder concentration also had a significant independent effect. Moisture content increasing with SCG and decreasing with baking powder. Lightness (L*) decreased, while redness (a*), yellowness (b*), and chroma values increased with SCG addition. Expansion ratio was highest at 185%, but decreased with SCG levels above 20%. Porosity decreasing with SCG and increasing with baking powder (p
Jujube Syrup as Natural Sweetener in Jelly Candies: Effects on Texture, Sugar Reduction, and Hydrocolloid Ratios Lucia Crysanthy Soedirga; Nadia Bianca
Food ScienTech Journal Vol 7, No 2 (2025)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v7i2.33503

Abstract

Jelly candies rely on specific gelling agents and sweeteners. This study explores jujube, fruit with underutilized potential as a natural sweetener syrup. Jujube syrup (JS), made by concentrating jujube juice could enhance its value and offer an alternative sweetener for confectionery products like jelly candies. By making jujube into syrup, it can also prolong the shelf life and offer a variety of jujube processing options rather than only dried. Thus, determining the effects of JS: glucose syrup (GS) ratios (100:0, 75:25, 50:50, 25:75, 0:100) and carrageenan (CR): pectin (PT) ratios (1:2, 1:1, 2:1) on jelly candies were investigated. Total sugar (TS), total reducing sugar (TRS), and texture profile analysis (TPA) were measured. Results showed jelly candies made with 100:0 of JS: GS and a 2:1 of CR: PT had the best physicochemical properties. These jelly candies had 42.49±0.76 % of TS, 11.17±0.10 % of TRS, and 0.75±0.00 of water activity. They also displayed texture profile with hardness 190.28±3.31 g, 73.89±4.44 N of gumminess, and 88.65±59.02 Nmm of chewiness. This study demonstrates the potential of JS as a substitute for GS in jelly candies, offering a natural, and potentially lower-sugar alternative. The incorporation of JS not only enhances confectionery formulations but also contributes to healthier product development and the use of sustainable, underutilized raw materials, supporting more responsible and innovative approach in food production.
Assessment of Selected Properties of Finger Millet (Eleusine coracana L.) Flours as Influenced by Fermentation Period Benedict Ekhaegba Alabi; Johnson Akinwumi Adejuyitan; Victoria Funmilayo Abioye
Food ScienTech Journal Vol 7, No 2 (2025)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v7i2.35419

Abstract

Finger Millet (FM) is an important cereal with high nutritional value. However, it is underutilized due to its small grain size and the presence of anti-nutritional factors. Therefore, this study determined the effect of fermentation period on selected properties of finger millet. Finger millet grains were cleaned, washed and fermented for 0, 24, 48 and 72 h at room temperature (27±2oC), and samples were taken at each of the fermentation periods respectively. Proximate, mineral, anti-nutritional, functional, and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity of the fermented finger millet flour were determined. Analyses reported in this study were carried out in triplicates and data obtained were reported as mean ± standard deviation. Data obtained were subjected to one-way analysis of variance, and significant means were separated using Duncan’s New Multiple Range Test at p
Banana (Musa × Paradisiaca) Corm as an Alternative Substrate for Nata by Acetobacter xylinum M. Ainul Mahbubillah; Fatma Atiq Khoridah; Muhammad Badrut Tamam; Fatan Mujahid
Food ScienTech Journal Vol 7, No 2 (2025)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v7i2.33847

Abstract

Banana corms, an underutilized by-product of banana (Musa × paradisiaca) cultivation, were investigated as a novel substrate for nata production using Acetobacter xylinum fermentation. This study evaluated the effects of varying sucrose concentrations (5%, 10%, and 15%), ammonium sulfate levels (0.5%, 1%, and 1.5%), and pH (3.5, 4, and 4.5) on nata thickness, wet weight, dry weight, water holding capacity (WHC), and organoleptic properties. The highest nata thickness (6.44 mm) and wet weight were observed in S3, A3, P3 (15% sucrose, 1.5% ammonium sulfate, pH 4.5). The highest dry weight was also obtained under these conditions. WHC varied between 6.50% and 17.00%, with S3, A2, P2 (15.00%) and S2, A3, P1 (16.00%) showing the highest values. Organoleptic analysis indicated that banana corm nata had a murky colour, slightly chewy texture, and sour taste, comparable to nata de coco but differing in acidity. The findings confirm that banana corms are a viable substrate for nata production, providing an innovative and sustainable approach to agricultural waste utilization with potential industrial applications.
Smart Film From Chitosan–Anthocyanin Extracted From Allium cepa L. (Red Onion Skin) For Detecting Freshness of Chicken Meat Kharizma Firdausi Nuzula; Cahyaning Rini Utami
Food ScienTech Journal Vol 7, No 2 (2025)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v7i2.35511

Abstract

This study aimed to develop and evaluate a chitosan-based smart film incorporating anthocyanins extracted from red onion peel (Allium cepa L.) using a green extraction method for visual detection of chicken meat freshness. Anthocyanins were extracted via maceration using Deep Eutectic Solvent (DES) and 96% ethanol. DES extraction, recognized as an environmentally friendly alternative to conventional solvents, yielded approximately 35% higher anthocyanin content than ethanol. The smart films were prepared from chitosan, corn starch, and polyvinyl alcohol (PVA) at three PVA-to-anthocyanin ratios (1:1, 1:2, and 1:3) and tested on chicken meat stored at room temperature (5 days) and under refrigeration (10 days). Physical (thickness, tensile strength), chemical (moisture content, pH), and sensory (color, aroma, texture) analyses were conducted. Higher PVA concentrations improved film thickness and tensile strength, while chilled storage significantly reduced spoilage rates, indicated by lower pH and moisture values. Notably, the film exhibited a clear color transition from purple to greenish-yellow in response to pH changes associated with meat degradation, confirming its effectiveness as a pH-sensitive freshness indicator. The 1:3 PVA–anthocyanin formulation demonstrated optimal stability, responsiveness, and visual clarity. In conclusion, the developed chitosan-based smart film offers a sustainable, non-toxic, and efficient approach for monitoring chicken meat freshness, underscoring its potential as an eco-friendly intelligent packaging solution for ensuring food safety and quality.
Optimization of Edible Drinking Straw Characteristics from Banana Corm Starch and Stem Fiber with Klaras Leaf Dye Deny Utomo; Rukmini Rukmini
Food ScienTech Journal Vol 7, No 2 (2025)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v7i2.34453

Abstract

Environmental issues from single-use plastic straws have intensified globally, prompting the search for sustainable alternatives. This study aimed to optimize the formulation of edible drinking straws made from banana corm starch and banana stem fiber, enhanced with natural dye from klaras leaves. Optimization focused on physicochemical, visual, and sensory characteristics. The study consisted of two stages: (1) formulation of straws with varying starch-to-fiber ratios (P1S6–P6S1), and (2) evaluation of klaras leaf dye concentrations (0%, 3%, 6%, 9%). Parameters tested included thickness, water resistance at 10°C, 30°C, and 70°C, crude fiber content, color intensity (L*, a*, b*), and sensory attributes (taste, flavor, color, flowability). Statistical analyses used ANOVA, Tukey, Friedman, and a modified De Garmo method. The optimal formulation was P3S4 (4.5 g starch : 5.5 g fiber), with a thickness of 0.40 mm, highest water resistance (68.96%), and crude fiber content of 5.86%. Addition of 3% klaras dye (P3S4K1) yielded the darkest color (L* = 37.67), with a* = 2.08 and b* = 0.63, while achieving the highest sensory scores: taste (3.24), flavor (3.40), color (3.64), and flowability (3.68). These findings suggest that P3S4K1 is the most suitable formulation for edible straws, combining structural integrity, appealing appearance, and consumer acceptability.
Enhancing Nutritional, Physical, and Organoleptic Properties of African Catfish (Clarias gariepinus) Floss by Adding Cowpea (Vigna unguiculata subsp. Cylindrica) Filler Amalya Nurul Khairi; Nur Hafizah Amriyanti
Food ScienTech Journal Vol 7, No 2 (2025)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v7i2.23482

Abstract

Floss meat generally experiences shrinkage due to the long cooking process so that it loses a lot of weight and nutrition. It is necessary to look for alternatives to reduce the loss, such as adding functional fillers. Catfish as an energy resource content of protein 15.70%, fat 8.38%, calcium 8.01 mg/100 g, phosphorus 4.18 mg/100 g, and iron 203 mg/100 g. Cowpeas have a source of protein 25.38 g/100 g, carbohydrates 57.12 g/100 g, starch content of 30.9-34.9% and classified as high protein and high carbohydrates material. The aim of this research was to determine the effect of adding cowpea fillers on the physicochemical and organoleptic properties of catfish floss. This research used a Completely Randomized Design (CRD) with one obtained, namely F0 (100% catfish), F1 (25% catfish : 75% cowpeas), F2 (50% catfish : 50% cowpeas), F3 (75% catfish : 25% cowpeas). Research stages include making samples, analysing physical properties including yield and pH, chemical analysis including moisture content, ash content, dissolved protein, total protein, crude fiber content, fat content, carbohydrates. Organoleptic tests are descriptive and hedonic. The research data was analysed using the one way anova test and if there was a significant difference at the 5% level then continued with the Duncan test. The result of this research show that catfish floss with the addition of cowpea filler has a yield value of 75.22-114.44; pH 5.07-5.19; water content 1.78-4.40%; ash content 2.73-2.98%; soluble protein 1.46-1.98%; total protein 15.35-25.36%; crude fiber 2.70-11.42%; fat 29.50-43.29%; carbohydrates by different 30.82-47.19%. The result of the hedonic organoleptic test showed the panellists liked catfish floss with the addition of cowpea filler including smell and taste parameters, whereas color and texture parameters were preferred without cowpea. The descriptive organoleptic test of floss meat has a non-fishy smell, yellow color, tastes like cowpeas and catfish meat, and has a slightly rough texture.

Page 13 of 14 | Total Record : 132

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