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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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EFFECTS OF WASHING TREATMENT ON THE CHARACTERISTICS OF ROADSIDE FRESH FRUITS Julfi Restu Amelia; N. Ambarsari; Giyatmi Giyatmi
Food ScienTech Journal Vol 3, No 1 (2021)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v3i1.11009

Abstract

 Roadside fruits are very possible to be contaminated by heavy metals and microbial contamination, especially fruits that are usually consumed unpeeled, such as grapes, water guava, apples, and starfruit.  Heavy metal contaminants that are hazardous to health include lead (Pd), cadmium (Cd), and arsenic (As), while harmful microbial contaminants include Escherichia coli and Salmonella thypii. This study aims to determine the effect of washing treatment on the characteristics (heavy metal and microbial contamination) of some fresh fruit. Washing process using running water and food grade soap. The design of the study used is Randomized Block Design, if it had a significant effect, it was further tested using the Duncan Multiple Range Test (DMRT).  The results of study showed that washing with food grade soap is preferable, as it shows a significant reduction in the levels of heavy metal and microbiological contents up to 0.000 mg / kg for Pb and Cd; 0.041 mg / kg for As; 0 kol / g for E. coli and 0 kol / 25g for Salmonella thypii.
APPLICATION OF SWOT AND ANP METHODS IN ORDER TO SELECT THE AGROINDUSTRIAL DEVELOPMENT STRATEGY BASED ON TAPAI IN BONDOWOSO Elok Kurnia Novitasari; Didiek Hermanuadi; Aulia Brilliantina
Food ScienTech Journal Vol 2, No 2 (2020)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v2i2.9387

Abstract

Tapai is one of the products that become the flagship and image of Bondowoso district. So, the existence of cassava is very supportive to the continuity agroindustry based on Tapai. The main purpose of this research is determining methods that can be used to select the agro-industrial development strategies. One of the decision-making methods that can be used for the selection of agro-industrial development strategies is the Analytic Network Process (ANP) method. In the formulation of strategies is also used SWOT analysis. Based on the research, a priority strategy is obtained, namely the WO strategy, namely strengthening capital for the Tapai agroindustry business and increasing promotion by conducting training.
QUALITY ASSURANCE OF TILAPIA FISH (Oreochromis niloticus) FRESHNESS WITH TREATMENT OF WEEDING Taufik Hidayat
Food ScienTech Journal Vol 2, No 2 (2020)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v2i2.10139

Abstract

Fresh fish is a fish that has the same properties as live fish, both in appearance, smell, taste and texture. This research aimed to determine the quality of a fishery product. This research aimed to determine the freshness test of tilapia in a sensory way and see the different characteristics of different fish conditions. Method research measured yield, morphometric, and organoleptic. The treatment used was low temperature. Low temperature storage (0-5 oC) in tilapia (Oreochromis niloticus) by treatment without weeding can reduce the rate of deterioration in post-death tilapia quality even though the results are not significant with the average organoleptic value of tilapia freshness which is 7-9 in the range of days 0-2.
PREPARATION AND CHARACTERISTICS OF PACIFIC CODFISH (Gadus macrocephalus) MYOFIBRIL FOR SURIMI Agustia Dwi Pamujiati; Yuli Witono; Nina Lisanty
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.v2i1.8346

Abstract

Myofibril is contributing to gel-forming. Every species of fish have different myofibril concentration. Pacific codfish has white flesh which is expected to make surimi. The objective of this research was to analyze the characteristics of surimi prepared from Pacific codfish myofibril (SPM). The method of this research was used ionic strength by using NaCl. The observe parameters of this research were protein solubility, color, microstructure, molecular weight,and texture.the results showed that SPM have 3-dimensional network with rigid and porous structure than other surimi gels. The major molecular weights were 150 kDa (zetalin) and 40 kDa (tropomyosin). The hardness, cohesiveness and adhesiveness of SPM were 0.071338 N/cm2, 0.259 gf/sec and 116 gf.mm respectively. These results were shown that Pacific codfish was suitable to be used as surimi raw material because it can make a good gel to form surimi.
RELATIONSHIP OF NUTRITIONAL ANEMIA WITH THE EVENT OF WORM INFECTION IN PRIMARY SCHOOL CHILDREN IN THE WORK AREA OF AIR BILITI PUSKESMAS MUSI RAWAS Silvia Rahmi; Charil Anwar; Hamzah Hasyim
Food ScienTech Journal Vol 3, No 1 (2021)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v3i1.11688

Abstract

More than 1.5 billion people or 24% of the world's population experience worm infections that are transmitted through the soil. Worm infections that occur can damage the nutritional status in the form of anemia in all children, especially school age. The purpose of this study was to determine the relationship between nutritional anemia and the incidence of helminthiasis. This research method is an analytical observational with a cross-sectional design. The population in the study was conducted on elementary school children in the working area of the Air Biliti Health Center, Musi Rawas Regency in 2021. The sample in this study was 98 with simple random sampling at five schools in the working area of the Air Biliti Health Center. The study was conducted in March 2021. The results of this study showed that most of the proportions of negative helminth infections were 60 (61.2%), not anemic 71 (72.4%), Class VI 39 (39.8%), 11 years old 32 (32,7 % ), female 50 (51.0%), high parental education 53 (54.1%), farmer occupation 61 (62.2%), income 50 (51.0%). The results of the analysis of the significant relationship between nutritional anemia (p value 0.000, OR = 6.500) and infection rates in elementary school-aged children in the work area of Air Biliti Health Center, Musi Rawas Regency. Based on the results of the study, it was found that the importance of maintaining environmental cleanliness and personal hygiene, coupled with the habit of taking a worm medicine and attention from parents to reduce helminth infections that cause children to experience nutritional anemia.
RESEARCH OF INSTANT POWDER DRINK DAYAK ONION (Eleutherine Palmifolia, (L.) Merr) AND PINEAPPLE (Ananas Comocus (L.) Merr) Diana Silvy; Ismed Ismed; Mentari Cyntia Rifni
Food ScienTech Journal Vol 2, No 2 (2020)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v2i2.9068

Abstract

Instant powder drink is food processed in the form of powder, easily dissolved in the water, practical in serving and has a long shelf life because of it’s low water content. In this study instan powder drink were made using the raw material from the mixing of  dayak onion juice with pineapple juice. This research used a completely randomized design (RCD) with 5 treatments and 3 replication. Data were analyzed statistically using ANOVA and continued with Duncan’s New Multiple Range Test (DNMRT) at the 5% level. The treatment in this study was the mixing of dayak union juice and pineapple juice in the formulation A (90:10), B (80:20), C (70:30), D (60:40), E (50:50). From the results of receiving the instant powder drink of dayak union and pineapple juice ranges from usual preference to like. The most preferred treatment is treatment E with colour value of 3,25 (ordinary), aroma of 3,65 (like) and taste of 3,70 (like). The study aims to determine the best composition of instan powder drink in terms of organoleptic and chemical, physical and microbiological characteristic.
CAROTENOIDS AS NATURAL COLORANT : A REVIEW Fany Dwi Wahyuni; Ila Maratush Shalihah; Winda Nurtiana
Food ScienTech Journal Vol 2, No 2 (2020)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v2i2.9940

Abstract

Color is quality attribute that is usually used by consumer as first assessment to choose the food product. However, food processing is one of process which can degrade the food’s color, so the colorant is usually added. On this era, consumer tend to choose food products that have functional benefit. One of natural colorant which has it is carotenoids. Carotenoids gives red, orange, and yellowish. Carotenoids are divided into two groups, carotene and xanthophyll. Carotene consists of α-carotene, β-carotene, γ-carotene, and lycopene. Meanwhile, xanthophyll consists of β-cryptoxanthin, lutein, zeaxanthin, astaxanthin, fucoxanthin, and peridinin. This pigment is lipophilic so it can dissolve in oils and organics solvents and is quite resistant to heating, however it can be very easily degraded in acidic, light, and oxygen condition. Beside act as colorant, this pigment can act as antioxidant and provitamin A. The source of carotenoids is widely spread in flowers, fruits, tubers, leaves, and fruit peels. Extraction of this pigment can be done in three ways, there are maceration extraction, supercritical fluid extraction, and enzymatic extraction.
IDENTIFICATION OF TOTAL PHENOLIC AND ANTIOXIDANT ACTIVITY OF FERMENTED RICE BRAN EXTRACTED BY ELECTROLYZED WATER Sri Mulyati; Tubagus Bahtiar Rusbana; Sulaeni Sulaeni
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.v2i1.7563

Abstract

Fermentation of rice bran is applied to facilitating the release of and may lead to higher yields of bioactive compound in its extraction product. The use of electrolyzed water as the solvent and the influence of this water on antioxidant activity of the fermented rice bran extract compounds is unclear. The bran of white (Jalawara) and red (Marahmay) rice from Banten Province are fermented using R. oligosporus and extracted using electrolyzed water at 2.5, 6.5, 7, 9.5, and 11.5 of pH value. This research presents that Marhmay contains more active antioxidant compounds with 422.11 ppm of IC50 by DPPH evaluation method and effectively extracted by electrolyzed water at pH 2 yielded of 3% extracted phenol more than water at pH 7. Furthermore, this treatment gives insights on the potency of electrolyzed water as solvent on extraction method of biological compound.
CORN SILK TEA EXTRACT AS ANTIDIABETIC : A REVIEW Ila Maratush Shalihah; Vega Yoesepa Pamela; Septariawulan Kusumasari
Food ScienTech Journal Vol 2, No 2 (2020)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v2i2.9647

Abstract

Diabetes Mellitus type 2 usually occurs in people who are overweight and have less physical movement. Usually, that disiease triggers by sedentary lifestyle. Patients with diabetes mellitus are characterized by high blood glucose levels (hyperglycemia) due to a lack of insulin secretion, insulin action, or both. Decreasing blood sugar levels can be done in several ways, namely by diet and consumption of drugs. One of the efforts to help speed up diabetes treatment is to consume corn silk tea. Corn silk is one part of corn that has not been fully utilized and contains flavonoids, which are believed to reduce blood glucose levels. Flavonoids in corn silk reduce blood glucose levels by stimulating insulin secretion by pancreatic β cells, activating insulin receptors, and repairing damaged pancreatic β cells through antioxidant activity; flavonoids also inhibit the breakdown of carbohydrates. The process of making corn silk tea can be done in several procedures. Before making, corn silk can be dried or not dried; making the extract can be boiled for a long time or only for a short time. The difference in the manufacturing process affects the tea content and its effect on blood sugar levels. Corn silk tea that has been formulated to be drunk regularly in a repetition can reduce blood sugar levels in respondents with high blood sugar levels.
GOOD MANUFACTURING PRACTICES (GMP) IN SMALL ENTERPRISE OF MILKFISH SATAY Zulfatun Najah; Gita Dwi Lestari; Ahmad Mujaki Diwan; Muhammad Dhabit Dzikribillah; Muhammad Rizal Febriansah; Rita Purnamasari; Dian Anggraeni
Food ScienTech Journal Vol 2, No 2 (2020)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v2i2.10398

Abstract

Milkfish satay is indigenous food product from Banten Province. Quality assurance in the milkfish satay production need tobe improved, especially in the sanitation and food safety. Basic eligibility Program in the fish industry is needed to ensure food safety, namely sanitation standard operating procedures (Sanitation Standard Operating Procedures/SSOP) and the good food production (Good Manufacturing Practices / GMP. Good manufacturing practices (GMP) is a guideline for the food industry to produce food and beverages that are safe, have a high quality, and feasible for consumption. The purpose of this study was to examine the implementation of GMP on milkfish satay production. This study is conducted by doing interview with owner followed by observation and documentation of all activities related to the production process in order to examine the GMP applied. The result showed that the production activity of Milkfish Satay used traditional method. The small enterprise has to improve the GMP practices in the criteria of building and facilities, equipment, hygiene and sanitation facities, activities, health and workers hygiene, label, process control, recording and documentation.

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