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Food ScienTech Journal

fsj
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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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ANTHOCYANIN AS NATURAL COLORANT: A REVIEW Winda Nurtiana
Food ScienTech Journal Vol 1, No 1 (2019)
Publisher : University of Sultan Ageng Tirtayasa

On this era, people very concern to their food. The first sensory quality which is seen to choose the food are the color. However, during food processing is often occurred the color degradation, so the colorant is added to the food. Today, natural colorant is consumer’s selection because it has functional function. One of natural colorant is anthocyanin. Anthocyanin gives red, blue, and purple color. Anthocyanin has different types, it is depended to sugar and hydroxyl which bounded into structure. The types are pelargonidin, malvidin, cyanidin, delphinidin, petunidin, and peonidin. This pigment is stable on acid condition, away from light and oxygen, cold temperature, and away from polyphenol oxidase enzyme. Beside as colorant, anthocyanin also act as antioxidant because the structure is very reactive. The consequences of having antioxidant activity, anthocyanin can prevent cardiovascular disease, cholesterol, atherosclerosis, or colon cancer by blocking fat oxidation and DNA mutation. Anthocyanin source is very broad like from flowers, fruits, tubers, or fruit peels.

HAZARD ANALYSIS AND CRITICAL CONTROL POINTS IMPLEMENTATION IN AMPLANG PROCESSING Zulfatun Najah; Nia Ariani Putri; Taufik Hidayat; Zulmaneri Zulmaneri
Food ScienTech Journal Vol 1, No 1 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Amplang is one of derivative products from fish in the form of crackers. It isindigenous food from Kalimantan. Amplang is produced by SMEs (Small and Medium Enterprises), which aremost of them still need to improve theirstandard processing method. The quality standards of processing amplang in SMEs can be improved through implementation of quality assurance. The quality assurance was applied by identificationof hazards, assessing of risks, and control of hazards. The aim of this study was to analyze hazard of amplang production in the SME and to design the control of production process from purchasinguntilpackaging. The research method was survey research with data collection conducted by interviews, field observations, FGDs, and questionnaires. Based on observations, the SME’s quality control team needs to be established. Food hazards are divided into raw material and production process hazards. This review found nine kinds of hazard that necessary to be alerted in the amplang processing. These hazards can be divided into physical, chemical, and biological hazards. There are five processes that consider as critical control point that are purchasing, thawing, mixing, frying, draining, and packaging

BIODEGRADABILITY OF NANOCOMPOSITE MADE FROM PVA, ZnO NANOPARTICLES AND STEARIC ACID Bayu Meindrawan; Vega Yoesepa Pamela
Food ScienTech Journal Vol 1, No 1 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Nanocomposite film has been developed from PVA polymer added with ZnO nanoparticle and stearic acid to enhance its performance. Preparation of nanocomposite film was using the optimum film formulation with ZnO nanoparticle and Stearic acid composition 3.4% (w/w PVA) and 6.6% (w/w PVA), respectively. The biodegradability of the resulting film was evaluate using soil burial test and statistically analyze using t-test. The result show that the rate degradation of optimum nanocomposite film (1.3785 %/day) was not significantly difference (p>0.05) compare with control (1.4885 %/day).

INCREASE OF SHELF LIFE STABILITY AND KINETICS STUDY OF TYPE 1 BROWN RICE MILK THROUGH ADDITION OF ALGINATE EXTRACT FROM Sargassum binderi Rais Nur Latifah; Cecep Setiawan
Food ScienTech Journal Vol 1, No 2 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Brown rice milk obtained from rice is used for lactose intolerance and as a lower fat milk choice. This research aimed to use the sodium alginate extracted from Sargassum binderi as a stabilizer and degradation of brown rice milk. Sargassum binderi seaweed was taken from Sayang Heulang beach, Pameungpeuk Garut, West Java. Kinetics study to improve stability and shelf life of type I brown rice milk with analysis of brown rice milk dye degradation, effect of addition of alginate to the pH brown rice milk and effect of addition alginate to the stability of brown rice milk. Result of this research showed that pH value of the composition of brown rice milk from various variations of the addition alginate was constant until the 15 days to various compositions of adding alginate to milk. Then, the sedimentation rate of the effect addition alginate was in the first order. The addition of 1.2% alginate had the lowest constant deposition rate at 0,0171. The constant rate of deposition brown rice milk samples with the addition of 1.2% alginate was 0.0022, this considered the best milk sample because it successfully suppressed the degradation rate of dyes up to 95.79% compared to those without the alginate addition. The number of microbes that appear in milk samples had not exceeded the maximum limit of microbial contamination.

SOURSOP POTENCY AS THE SUBSTRATE IN NATA DE ANONNA PRODUCTION Indah Juwita Sari; Handa Sukarya; Hesty Mustikawati; Kharisma Putri Budi Utami; Novi Safitri; Dwi Ratnasari
Food ScienTech Journal Vol 1, No 1 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Nata is a functional food that has a healthy effect when consumed because it contains vitamin C which is beneficial to the body. Nata derived from soursop fruit, we know as nata de anonna, which is produced from the bacterial activity of Acetobacter xylinum. This study aims to determine the potential of soursop fruit skin as a substrate for making nata de anonna. Research shows that the yield nata produced from soursop fruit and soursop skin and soursop meat are (1.5 cm, 1 cm and 0.8 cm). This research can be concluded that the hump and soursop skin which become waste are part of the soursop fruit can be used as the substrate of nata de anonna.

EVALUATION OF ANTIOXIDANT PROPERTIES OF Cucumis melo L cv. Hikapel DURING STORAGE AT ROOM TEMPERATURE Puji Wulandari; Supriyadi Supriyadi; Budi Setiadi Daryono
Food ScienTech Journal Vol 1, No 2 (2019)
Publisher : University of Sultan Ageng Tirtayasa

The changes in antioxidant compounds and antioxidant activities of melon (Cucumis Melo L.) cultivar Hikapel during postharvest storage at room temperature were evaluated. Melon with three ripening stages (27 DAA, 29 DAA, and 32 DAA) were harvested and stored at 25oC for 20 days. Melon cv. Hikapel were evaluated for their antioxidant compounds such as ascorbic acid, total phenolic (TPC), and total flavonoid content (TFC). Antioxidant capacity was also evaluated using DPPH radical scavenging assay (DPPH-RSA) and ferric reducing power assay (FRPA). The result showed that there were different levels of antioxidant compounds (TPC, TFC, and AAC) and antioxidant activities (DPPH-RSA & FRPA) in different ripening stages of this melon. Antioxidant compounds and antioxidant activity decreased during postharvest storage. In conclusion, melon cv. Hikapel provides various natural antioxidant compounds such as phenolic, flavonoid which can be the main contributors to the overall antioxidant activity of melon cv. Hikapel and its antioxidant properties were influenced by the postharvest storage period.

SENSORY EVALUATION OF YOGURT IN VARIOUS SUGAR CONCENTRATION Wardha Maulidya Pratiwi; Firda Nasrulia; Jelita Zahra Aprillia; Ghea Dionita Sanora; Ismi Nurul Kartika
Food ScienTech Journal Vol 2, No 1 (2020)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v2i1.7328

The purpose of this study was to determine the hedonic test of various concentrations of sugar in UHT milk with the help of Lactobacillus casei in making yogurt on the color, aroma, taste, and thickness of the resulting yogurt. In this study, there are treatment factors, namely the concentration of granulated sugar. The results showed that the concentration of sugar affects the color, aroma, taste, and thickness of the resulting yogurt. In the hedonic test, the results were observed that in each provision of sugar found a difference in values obtained.

A REVIEW OF STARCH DAMAGE ON PHYSICOCHEMICAL PROPERTIES OF FLOUR Nia Ariani Putri; Ila Maratush Shalihah; Alina Femi Widyasna; Riska Putri Damayanti
Food ScienTech Journal Vol 2, No 1 (2020)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v2i1.7936

Starch damage is starch which is damaged by mechanical treatment, such as milling process in flour production. The purpose of this review is to determine the importance of the amount of starch damage affected by the milling process in the physicochemical properties of flour. Starch damage in flour product is influenced by some factors, such as the milling time, methods, and the roller on the milling machine. Beside milling process, the starch modification is also cause damaged to starch, such as fermentation. The presence of starch damage is an important parameter to determine the physicochemical properties of flour. Starch damage in flour will affect the physicochemical properties, such as particle size, amylose content, thermal and pasting properties, retrogradation, microstructure of starch granule, etc. It is very important to pay attention to produce the food product that have a good physicochemical characteristics. The starch damage in flour has an important role in food processing technology, for example: bread, cake, and cookies product. Furthermore, starch damage also affects the shelf life of product that has correlation with retrogradation process.

UTILIZATION OF MILKFISH (Chanos chanos) BONE POWDER IN MAKING OF RENGGINANG, LOCAL FOOD OF BADUY TRIBE Fitria Riany Eris; Aris Munandar; Kartina AM; Meutia Meutia; Dian Anggraeni
Food ScienTech Journal Vol 2, No 1 (2020)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v2i1.8810

Fishbone have a proportion of 10% of the total weight of fish and usually become fish processing waste that contains nutrients. One fish that has high nutritional value is milkfish. The utilization of milkfish bones can be an alternative way to provide a nutrient-rich food source because it contains a high number of mineral especially Ca and P. In Banten Province, milkfish bone is mainly waste from local food processing of Sate Bandeng (milkfish satay). This paper will discuss the results of research on the utilization of milkfish bone powder in making Rengginang, the local food of Baduy tribe. Baduy rengginang products are added milkfish bone powder with a concentration of 0%, 1%, 2%, and 3%. The products produced were characterized by parameters of linier expansion, crispness, hardness, organoleptic test, Total Plate Count (TPC), and proximate analysis. Rengginang product chosen was the treatment of adding 1% fish bone powder. Rengginang produced has the characteristics of volume expansion, crispness, and hardness in the range of 33.08-47.69%, 104.62-164.67 mm, and 958.20-2600.62 g. Water content, ash content, protein content and the amount of fat in the rengginang produced were 87%, 1.10-3.10%; 8.73-11.20%; and 0.48%. The water and protein content is very important because it is closely related to the physical characteristics of the rengginang produced.

THE STUDY OF MARSHMALLOW'S PREFERENCES LEVEL WITH THE ADDITION OF GREEN GRASS JELLY (CYCLEA BARBATA L. MIERS) Ahmad Sofyan; Esteria Priyanti; Kurnianingsih Kurnianingsih
Food ScienTech Journal Vol 2, No 1 (2020)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v2i1.8079

The purpose of this study is to determine the level of panelists’ preferences for green grass jelly marshmallows. The stages of the study consisted of two stages, which are making green grass jelly leaves extract and making green grass jelly marshmallows. The percentage of addition green grass jelly leaves extract as much as 25%, 50% and 75% based on the weight of the liquid needed in making marshmallows. This study uses a hedonic test that aims to determine the response of the panelists' preferences level to the taste, flavor, texture and color of green grass jelly marshmallows. The hedonic test results for the taste of green grass jelly marshmallows showed that products with the addition of green grass jelly leaves extract by 25% got the most preference from Panelist with mean score of 3.50 ± 0.73 (neutral). While the hedonic test results for the flavor, texture and color of green grass jelly marshmallows, showed that products with the addition of green grass jelly leaves extract by 50% got the most preference from Panelist with mean scores of 3.50 ± 0.68 (neutral), 3.50 ± 0.51 (neutral) and 3.30 ± 1.06 (neutral). Based on the results of determining the best product, panelists preferred marshmallows with the addition of green grass jelly leaves extract by 50%.

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Rifqi Ahmad Riyanto

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Jalan Raya Jakarta KM 4 Serang, Banten Indonesia

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Home Page

OAI Link

Editorial Team

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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

Abstract

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Abstract

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