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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 109 Documents
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APPLICATION OF REFRIGERATED AND FROZEN SORGHUM MALT SLURRIES IN THE PRESERVATION OF STARTER CULTURES FOR OBUSHERA FROM UGANDA Ivan Muzira Mukisa; Stellah Byakika; Arnold Serwanga
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.v2i2.9120

Abstract

Industrial production of traditional fermented beverages is limited by lack of quality commercial starter cultures. Saccharomyces cerevisiae MNC21Y and Lactobacillus plantarum MNC21 can be used to ferment cereal beverages such as Obushera.  These cultures are unavailable as commercial starters due to lack of appropriate propagating and distributing procedures. The purpose of this study was to evaluate the use of refrigerated and frozen sorghum slurries as carrier media for the starters. Starters were propagated in sorghum slurries (30°C for 24 h) and stored at 5°C and -18°C for 90 days. Viability of Saccharomyces cerevisiae and Lactobacillus plantarum was determined by cell counts after surface plating and pour plating, respectively. Fermentation ability was determined by inoculating sorghum slurries with starters and monitoring pH, acidity and flavor development. Viability was higher for starters stored at 5°C (S. cerevisiae: 6 log cfu.g-1 and Lb. plantarum: 7-9 log cfu.g-1during 90 days) than those at -18°C (S. cerevisiae: 2 cfu.g-1 and Lb. plantarum: 4 log cfu.g-1after 30 days). Refrigerated starters acidified Obushera (pH £ 4.5) faster (10-20 h) than frozen ones (18-24 h). Refrigerated or frozen S. cerevisiae + Lb. plantarum starters in sorghum malt slurries can remain viable for at least one or three months, respectively and produce Obushera with characteristic flavors.
THE EFFECT OF FREEZING ON THE PROCESSING OF DRIED REBON SHRIMP AS A FORM OF LOCAL FOOD DIVERSIFICATION Rukmelia Rukmelia
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.v2i2.9386

Abstract

Rebon shrimp is one of the seafood species of crustaceans which has a very small size compared to other types of crustaceans. But behind its small shape, rebon shrimp has tremendous benefits. Rebon shrimp is quite easy to find in the market and is in the cheap category compared to other shrimp prices. Rebon shrimp is a food ingredient that rots easily so that processing and preservation is needed to maintain its quality. One of them is freezing and drying. This method can extend shelf life and inhibit the growth of bacteria, molds and yeasts. It can increase the selling value of rebon shrimp. This is also done as an effort to support local Indonesian food. The purpose of this study was to obtain the best process in making dried rebon shrimp. In this study, two methods were carried out, namely: method A without freezing and method B with freezing. This research was conducted using a randomized block design with one factor of rebon shrimp with 2 treatments and 3 replications. The parameters tested were water content, rehydration time and organoleptic test. The results of analysis of various water content and rehydration time showed a very significant difference. From the research results, the highest water content was found in rebon shrimp with freezing is 5.4% and the lowest in rebon shrimp without freezing is 4.8%. The longest rehydration time for rebon shrimp with freezing is 2 minutes and the fastest rehydration time for rebon shrimp without freezing is 1 minute. The sensory test showed different results. For color and texture, the most preferred is dried rebon shrimp with freezing, while for aroma and appearance, the most preferred is dried shrimp with no freezing treatment.
CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FRESH AND STEAMED COBIA (Rachycentron canadum L.) Nurjanah Nurjanah; Ruddy Suwandi; Taufik Hidayat; Vini Oktorina
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.v2i1.8136

Abstract

Cobia (Rachycentron canadum) is economically important fish with good prospects because of fast growing and easily cultured. Cobia is usually processed by many methods including steaming. The purposes of this research were to determine the effect of steaming process on proximate and amino acids composition. The chemical composition of fresh and steamed cobia’s meat were determined by proximate analysis. Amino acid compositions of fresh and steamed cobia’s meat were measured using HPLC (high performance liquid chromatography). Steaming process reduced 11.31% of water, 1.06% of ash, 26.04% of fat, and 9.11% of protein. Fresh and steamed cobia’s meat contained 17 amino acids consisting of 9 essential amino acids and 8 nonessential amino acids. The highest essential amino acid in fresh cobia’s meat was arginine (2,262 mg/100 g) and the highest nonessential amino acid was glutamic acid (3,894 mg/100 g). Steaming process reduced amino acids generally. The highest essential amino acid in steamed cobia’s meat was leucine (1,379 mg/100 g) and the highest nonessential amino acid was glutamic acid (2,370 mg/100 g). Taurine content of fresh cobia’s meat was 120.84 mg/100 g and changed into 94.33 mg/100 g after steaming process.
CONSUMPTION OF EDIBLE-INSECTS: THE CHALLENGES AND THE PROSPECTS Nura Abdullahi; Enerst Chukwusoro Igwe; Munir Abba Dandago; Alkasim Kabiru Yunusa
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.v3i1.10468

Abstract

Alternative sources of proteins are necessary to tackle the foreseeing challenge of protein scarcity. Insects were among the foods consumed by early man and they are still vital components in the diets of Asia, Africa, and Latin America. Social barriers are limiting their global acceptance, their consumption is intimately attached to location and culture, and their nutritional values are not known to many. Their consumption is associated with taboos and pessimisms, and are seen as something filthy, not something decent to be consumed. Literature used was gathered through an online search on Google Scholar and Science Direct database. Disgust, food neophobia, lack of awareness, unavailability, and personality traits are the major barriers to edible-insect acceptance among consumers. Accepting edible-insects as food depends greatly on location, eating habit, prior experience, age, gender, and religion of a consumer. Follow-up studies after the first introduction will give clues on the acceptance level, help understand reasons for the rejection, and allows the application of alternative and better solutions to rejection problems. Entomophagy advocate should intensify their efforts and attract more consumers in the West and other parts of the globe. Research collaborations between applied and social sciences are necessary to win the affection of new consumers and convinced their psych and emotion during the first introduction. Creating awareness on the nutritional, health, and environmental benefits of using insects as a novel protein, processing to completely mask insect presence, and producing products with a close resemblance with meat will certainly promote global insect consumption.
APPLICATION OF BUSINESS MODEL CANVAS IN PRODUCTION AND MARKETING OF SOLOG (ANALOGUE SAUSAGE) Satriya Bayu Aji; Herlina Herlina; Bambang Herry Purnomo
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.v2i1.8137

Abstract

Business Model Canvas (BMC) is an alternative option to create new business models. BMC includes customer segments, value propositions, channels, customer relationships, revenue streams, key resources, key activities, key partners, and cost structure. They are able to support companies aligning their business activities. By applying BMC, companies have several alternatives of business models. A research was conducted in order to apply BMC for Small Medium Enterprises (SMEs) in Jember Regency. The descriptive method was employed to arrange BMC, while the qualitative analysis was applied for data analysis. Primary data collection was obtained by customers’ interview. This paper describes the business plan of SOLOG (Analogue Sausage) product and application of BMC in the SMEs. The BMC creation for SOLOG was done in three stages. The first stage was a problem test, the second stage was a solution test and the last stage was verification model business. The last stage was chosen as the business model recommendation that is suitable as a reference in the business activities of SOLOG product.
THE EFFECT OF NATRIUM METABISULFITE IMMERSION AND DRYING TEMPERATURE FOR TAPAI FLOUR PRODUCTION Aulia Brilliantina; Rizza Wijaya; Budi Hariono
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.v3i1.12046

Abstract

Tapai is one of the food ingredients that is processed into various food dishes and preferred. The shelf life of the tapai is easily damaged after being produced, because tapai has high moisture content, it is necessary to make an effort to extend the shelf life. The purpose of this research was to get the best treatment and to analyze the effect of different concentrations of Natrium Metabisulfite and drying temperatures on the quality of tapai flour. The method used in this study is an experimental research method with Completely Randomized Design (CRD). The first factor is concentration of natrium metabisulfite as much as 0 ppm, 1000 ppm, 2000 ppm, 3000 ppm and 4000 ppm. The second factor is the drying temperature of 45ºC, 55ºC, and 65ºC. The results of data analysis obtained the best treatment at concentration of 2000 ppm Natrium Metabisulfite with temperature of 55ºC, reducing sugar content of 4.35%, ash content of 1.5%, moisture content of 4.8%, yield 52.4% and value of the degree whiteness of 85.49.
PHYSICAL CHARACTERISTICS OF KEPOK, TALAS, AND CAVENDISH BANANAS FLOUR Krishna Purnawan Candra; Anis Sofianur; Bernatal Saragih; Yuliani Yuliani
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.v3i1.12476

Abstract

Banana flour is one of the semi-finished products which processed aims to maintain shelf life, provide goods for diver food products, facilitate packaging and transportation. This research aimed to determine and compare the physical characteristics of flour from three banana species, i.e., Kepok (Musa acuminata x balbisiana), Talas (Musa acuminata Colla var. Talas), and Cavendish (Musa acuminata Colla var. Cavendish). This research is a single factor experiment arranged in a completely randomized design with three (banana species) treatments and five replications. Data were analyzed by ANOVA except for wettability data, and gelatinization profile is processed using the Kruskal-Wallis test. The experimental parameters were swelling power, starch solubility, bulk density, water absorption capacity, oil absorption, and color. The results showed that swelling power and oil absorption of the banana flour from the three banana species are not significantly different (p > 0.05) but significantly different (p < 0.05) for solubility, bulk density, wettability, water absorption capacity, and color. Gelatinization temperature for Kepok, Talas, and Cavendish banana flour was 79.45°C, 81.45°C, and 78.20°C, respectively. In this research, we found that the physical properties of Talas banana flour are in between the physical properties of Kepok and Cavendish banana flour.
THE REVIEW OF SNACK BAR FROM CHIA - MOCAF AS AN ANTIDIABETIC FOOD Saskia Revinka Maharani; Vega Yoesepa Pamela; Septariawulan Kusumasari
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.v3i1.10011

Abstract

Due to the high activity, plus the problem of communicable and non-communicable diseases such as diabetes, there is an increasing public awareness of the need for food that is practical and has an effect on improving body health. the Snack bar is convenient food that has complete nutritional content. Some food ingredients that can be used as raw material for making anti-diabetic snack bars are chia seeds (Salvia hispanica L) and cassava (Manihot esculenta). Based on existing research, chia seed and modified cassava flour (mocaf) have a hypoglycemic function which is closely related to reducing blood sugar levels so that it can reduce the risk of diabetes. Chia seeds are well known for their high oil content, are rich in polyunsaturated fatty acids, especially omega- 3 and omega-6 fatty acids, and are high in protein and fiber which increase their potential as a functional food product. The content mocaf flour in 100 grams are protein 1.2%, fat 0.4%, and 3.4% fiber. Chia seed flour has been shown to increase AMPK expression, while mocaf can increase insulin sensitivity in type 2 diabetes mellitus.
PRELIMINARY STUDY OF FISH OIL FROM MILKFISH SATAY BY PRODUCT USING DRY RENDERING EXTRACTION Hanifah Fitriani; Aris Munandar; Dini Surilayani; Sakinah Haryati; Ginanjar Pratama; Bhatara Ayi Meata; Afifah Nurazizatul Hasanah; Rifki Prayoga Aditia
Food ScienTech Journal Vol 3, No 2 (2021)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v3i2.12906

Abstract

Milkfish satay processing has been left viscera waste that may causes environmental pollution. The viscera waste has contained omega-3 which can be extracted as fish oil. Dry rendering is a method of fish oil extracting using temperature without water addition. The temperature of extraction greatly affects to quality of fish oil. The purpose of this study was to determine the optimal temperature of extraction and characterized fish oil quality extracted from milkfish viscera. This study used dry rendering extraction methode with three different temperatures (40ºC, 50ºC, and 60ºC) and tested the yield, free fatty acids, peroxide value, p-anisidine and total oxidation, for the best fish oil will be tested for its fatty acid profile. The best treatment for extracting fish oil from milkfish viscera used extraction temperature of 50ºC with yield (6.88%), free fatty acid (4.89%) peroxide value (29.35 mEq/kg), anisidine value (4.61 mEq/kg), and total oxidation (63.53 mEq/kg). The fatty acid profile of fish oil was dominated by palmitic acid (31.17%) and also contains omega-3 such as linoleic acid, docosahexaenoate acid (DHA), and eicosapentaenoate acid (EPA).
THE POTENTIAL OF POLLARD AND RICE BRAN WITH FRACTIONATION PROCESS AS RAW MATERIALS FOR HIGH FIBER PROCESSED FOOD Ainun Nafisah; Nahrowi Nahrowi
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.v3i1.12225

Abstract

Rice bran and pollard are by-products of the rice and wheat milling process. These two ingredients are generally not used as the main raw material for food products and are diverted as feed ingredients due to their low nutritional content. The nutrient content that is still present in pollard and rice bran, especially fiber and anti-nutrients, is very useful for people with diabetes and obesity. The purpose of this study was to analyze the effect of sifting and fractionation on nutrient content and to separate the components of pollard and rice bran using a gravity and molecular weight approach. The experimental design used was CRD (Completely Random Design) Factorial 2 × 3 × 3 for physical test data. Factor A is the material, namely pollard and rice bran, factor B is the position of the fraction, namely top, middle and bottom. Data analysis was performed by analysis of variance (ANOVA) and the significant one will be further analyzed using Duncan's test. The chemical property values were analyzed descriptively. The results showed that the value of bulk density (g l-1), compacted bulk density (g l-1), specific gravity (kg l-1), angle of purpose (o) of pollard and rice bran were significantly different (P<0.05) on all three fractions. The highest physical parameters for pollard were at the bottom fraction with the value 386.47 g g l-1, 537.28 g l-1, 1.42 kg l-1, ST 46.98o. The highest physical parameters for rice bran were at the upper fraction with the value of 394.09 g l-1, 526.33 g l-1, 1.50 kg l-1, ST 46.01o. Crude fiber content (%) of pollard and rice bran were the upper fractions 6.77 and 21.69, middle fractions 8.19 and 34.70, lower fractions 5.52 and 32.76. Fractionation technology can separate food ingredients based on chemical components, especially crude fiber with a molecular weight approach so that it can be seen whether the position of the fraction can be optimized or not as a raw material for making high-fiber biscuits. Physical and chemical properties of pollard and rice bran were best in the lower and upper fractions.

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