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Rifqi Ahmad Riyanto
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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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Utilization of Edible-Insects as Protein Substitute in Food and Effects of Processing on Their Nutrient Contents and Protein Functionalities Nura Abdullahi; Enerst Chukwusoro Igwe; Munir Abba Dandago; Abdurrashid Rilwan; Hassana Jibril; Raliya Iliyasu
Food ScienTech Journal Vol 4, No 2 (2022)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v4i2.14527

Abstract

Population growth, poverty and climate change dictate the need for additional protein sources. Edible insects are potential protein substitutes and can provide both humans and animals with the required amount of protein, essential amino acids, and other indispensable nutrients. Incorporating edible-insects into familiar products and subjecting them to adequate processing that masks their natural appearance will improve their consumption. This article provides insights on the potentials of edible-insects as novel ingredients in food processing and its various benefits. Effects of processing on their nutritional and functional properties were also discussed. Literature was gathered through an online search on the Science Direct database and Google Scholar. Edible-insect powders, protein isolates and concentrates and oils were reported to be incorporated into bugger, chips, chocolate, bread, cookies, and other baked snacks. The addition of insect products improves protein, fat, fiber, and minerals contents. Insects also contain healthier lipids when compared with conventional proteins. Edible-insects will provide essential nutrients to the rapidly growing world population when more attention is given to their production, processing, safety, and marketing. Efforts need to be strengthened to secure global acceptance of insect protein since the conventional sources are not reliable and cannot satisfy the world population in decades to come.
Oxide-Based Nanocomposites for Food Packaging Application: A Review Aisha Idris Ali; Munir Abba Dandago; Fatima Idris Ali; Genitha Immanuel; Jishnu Naskar
Food ScienTech Journal Vol 4, No 2 (2022)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v4i2.14774

Abstract

Silver nanoparticles and/or nanoclay [particularly montmorillonite] are used in the majority of nanotechnology applications for food packaging. Other nanomaterials, on the other hand, can also be integrated into packaging. Metal oxide nanoparticles have been added to petroleum-based and biopolymers to produce nanocomposites with improved mechanical, barrier, antioxidants and antimicrobial properties. Nanoparticles migration from packaging, on the other hand, is a source of concern due to their potential toxicity in the human body and the environment. The purpose of this article therefore, was to review the available literature on the utilization of metal oxide-based nanoparticles to produce nanocomposites for food packaging application. Advantages of incorporating metal oxide-based nanoparticles into polymers, as well as migration of these nanomaterials from packaging into foods are discussed. Incorporation of metal oxide nanoparticles into polymers allows for the production of nanocomposites with increased mechanical strength, water and oxygen barrier properties, and can also confer other additional functional properties, such as antioxidant, antimicrobial activity and light-blocking properties. According to migration studies, only a small quantity of nanomaterial migrates from packaging into food simulants or foods, implying that consumer exposure to these nanomaterials and the health concerns associated with them are low. Nonetheless, there is a scarcity of information on the migration of nanomaterials from packaging into actual foods, and more research is desperately needed in this area. This manuscript is useful in the food industries as it indicate the applicability and potential of the oxide-based nanocomposites as a promising approach for use in food packaging applications.
Red Guava (Psidium guajava L.) Chemical Properties Characterization Using Different Packaging Methods During Storage Rini Umiyati; Lustika Eva Lusiana; Iffah Muflihati; Fafa Nurdyansyah
Food ScienTech Journal Vol 4, No 2 (2022)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v4i2.14274

Abstract

The limited shelf life of red guava fruit encourages efforts to maintain its shelf life by using the sealing and wrapping packaging method with storage at 9ºC for 12 days. The purpose of this study was to determine the effect of packaging method and storage time on the chemical properties of red guava (Psidium guajava L.). This study used a factorial design consisting of 2 factors. The first factor is the packaging method (without packaging, sealing and wrapping). The second factor is storage time (day 0, day 3, day 6, day 9 and day 12). The results showed that the highest vitamin C content was in the sealing packaging method, namely on the 3rd day of storage at 3.3%. the highest water content value is 90.45% on the packaging method of wrapping storage on day 0, the highest value of total titrated acid in fruit with packaging method of packaging storage day 0 is 0.08%, while the highest value of total dissolved solids was 7.33oBrix on the 12th day storage sealing packaging method.
Physical and Sensory Characteristics of Food Bar Based on Beneng Taro (Xanthosoma undipes K. Koch) and Soy Protein Isolate Fany Dwi Wahyuni; Fitria Riany Eris; Nia Ariani Putri; Rifqi Ahmad Riyanto
Food ScienTech Journal Vol 4, No 2 (2022)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v4i2.17148

Abstract

Beneng taro, a local food plant in Banten Province, has enormous potential to be developed as an effort to diversify food, one of which is used as a raw material in the manufacture of food bars. Ingredients formulation and roasting temperature can affect the characteristics of the resulting food bar. Therefore, researchers consider it necessary to conduct research related to the physical and sensory characteristics of food bars based on beneng taro, mocaf and soy protein isolate as one of food diversification, as well as the best formulation and roasting temperature of the food bar. This study used a completely randomized split plot design with two factors, namely roasting temperature and ingredients formulation. The L* value, a* value, and texture were all significantly impacted by the roasting temperature, according to the results. Meanwhile, the L*, a*, and b* values were significantly impacted by the addition of beneng taro flour and soy protein isolate. The a* value, b* value, as well as the panelists' evaluation of the color, texture, and overall parameters are significantly impacted by the interaction between the two factors. The formulas for the chosen food bars contained 30% taro flour and 70% soy protein isolate, and they were baked at 140 °C (S2R2) with the following characteristics: texture 26,59 N; L* value 46,75; a* 14,99; b* 32,17; and the value of preference for color, taste, aroma, texture and overall is 2,23; 2,10; 2,23; 2,15; and 2,25.
Phytochemicals, Heavy Metals, and Antioxidant Vitamins Assessment in Tomatoes (Solanum lycopersicum) Cultivated Near Cement Company Firm of Sokoto, Nigeria Kabiru Sirajo; Zulkallaini Shehu; Anas Bello; Ibrahim Mas’ud; Kabiru Muhammad Nata’ala
Food ScienTech Journal Vol 5, No 1 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i1.16774

Abstract

Even at low concentrations, it is well known that vegetables can readily absorb metals from contaminated soil or deposits on air-exposed plant parts. These metals then build up at high levels in the edible parts of the vegetables. Vegetables are a significant part of the human diet; hence heavy metal poisoning of these food items cannot be understated.  As a result, this study sought to quantify the amounts of phytochemicals, heavy metals, and antioxidant vitamins in tomatoes grown close to the Cement Company of Northern Nigeria (Sokoto Cement). Phytochemicals, heavy metals, and antioxidant vitamins were determined using standard analytical procedures. The study confirmed the presence of flavonoids, saponins, alkaloids tannins, steroids, and volatile oils. The heavy metals detected (Cu, Zn, Cd and Cr) were found below the WHO safe limits guidelines apart from Cr which exceed WHO safe limit guidelines. Substantial amounts of vitamin A, C and E were also observed. It was concluded that tomatoes cultivated in Kalambaina area are safe for consumption in terms of heavy metals.
The Refining Capability of Palm Shell Activated Carbon for Waste Cooking Oil Maria Ulfah; Chrisatya Nugraha Tamanampo; Sunardi Sunardi
Food ScienTech Journal Vol 5, No 1 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i1.16644

Abstract

The high level of consumption of cooking oil will have an impact on increasing the waste of cooking oil produced. Using the waste of cooking oil needed purification, including through the adsorption process using activated carbon. This research aimed to study the ability of palm kernel shell activated carbon (PKSAC-AC260) compared to standard activated carbon (DAC or Decolorized Activated Charcoal by Sigma-Aldrich) in refining waste cooking oil at various concentrations of activated carbon. The results showed that the type of activated carbon influenced color, free fatty acid content, peroxide value, and saponification value of purified waste cooking oil, but had no effect on water content, saponification value and iodine value. Activated carbon between PKSAC-AC260 and DAC with a concentration of 2.5% was able to improve the quality of the best waste cooking oil. Purification of used cooking oil using PKSAC-AC260 and DAC was able to increase the color brightness of waste cooking oil (∆E) by 5.44 and 4.53, reduce the free fatty acid content of waste cooking oil from 1.47% to 0.79% and 0.61%, reduce the peroxide value of waste cooking oil from 163.47 meq/kg to 116.40 meq/kg and 98.82 meq/kg, and increase the saponification value of waste cooking oil from 155.22 mg/g to 180.48 mg/g and 184.48 mg/g, respectively. The ability of PKSAC-AC260 to purify waste cooking oil is lower than that of DAC. The quality of processed oil from waste cooking oil does not meet the quality standards of cooking oil based on SNI 3741: 2013.
Rehydration Kinetics of Dehydrated Vegetables Pre-Treated By Ohmic-Blanching Joshua Oheji Otugbeikwu; Philip Abraham Aligwe; Julius Amove
Food ScienTech Journal Vol 5, No 1 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i1.19225

Abstract

Dehydration is an irreversible process resulting in the loss of structural integrity and rehydration capacity (RC) of food products. Pretreatment methods are used to condition the tissue of vegetables for dehydration in order to reduce its effect on the structural integrity of the products. In this study, we investigated the effect of ohmic blanching as a pretreatment method and compared it with water blanching and microwave blanching. The Peleg model was used to evaluate the rehydration properties through regression analysis. The model was satisfactorily fitted with the data. However, there was a model deviation with water-blanched potato and yam. Dehydrated products pretreated by ohmic blanching compared favorably with microwave-blanching in carrots, potatoes, and yams. The RC ranged between 264.04% to 449%, 141.40% to 274.32%, and 70.46% to 155.54% in ohmic-blanched carrots, potatoes, and yams respectively.  The application of ohmic blanching in the pretreatment of vegetables showed the potential of producing dehydrated products with better rehydration properties. The implication is an improved method of hot air dehydration which is of lower cost compared to freeze-drying. The design and model of a bench-top ohmic heating device offer a portable, simple, and low-cost alternative to the otherwise more capital-intensive equipment designs.
Physicochemical Characteristics of Edible Film Sodium Caseinate with Sappan Wood Extract Addition Govinda Anggita Fortin; Yohana Sutiknyawati Kusuma Dewi; Lucky Hartanti
Food ScienTech Journal Vol 5, No 1 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i1.16956

Abstract

Packaging will protect food from physical and chemical deterioration and maintains the economic value during storage. Generally, food packaging was made by plastic material which is cheap and easy to use. Plastic waste makes it difficult to degrade, so it is necessary to develop technology that aims to reduce the impact of plastic waste pollution by biodegradable packaging included edible film. Casein is one of the hydrocolloid ingredients which is utilized to made of edible film. Casein has flexibility, transparency, and tasteless film properties also it has a carrier antioxidant capacity. The addition of sappan wood extracts to the edible film that is interesting to observed as a carrier of antioxidant compounds. This research was conducted to obtain the concentration of sappan wood extract, which produces the best physicochemical characteristics of sodium caseinate edible film. The method used in this study was a one-factor Randomized Block Design (RBD) consisting of 5 levels of sappan wood extracts (0%, 2.5%, 5%, 7.5%, and 10% w/vtotal) with 5 replications. Based on this research to obtained the best physicochemical characteristics of edible film sodium caseinate with the addition 10% sappan wood extracts, which has a thickness value of 0.20 mm, solubility 24.421%, color L* (79.0) a* (8.3) b* (32.8), water holding capacity of 6.863 (g/g), and antioxidant activity of 24.170%.
Assessment of Microbiological Contamination of Branded and Street Vended Ice-Cream: A Comparative Study in Tangail Municipality, Bangladesh Afroza Khatun; Md Younus Mia; Masuma Masuma; Kamal Kanta Das
Food ScienTech Journal Vol 5, No 1 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i1.17367

Abstract

Ice cream is a popular dessert consumed by people of all ages, and its consumption can pose a risk of exposure to various microorganisms, including pathogenic bacteria and viruses. Assessment of the microbiological contamination status of branded and street-vended ice cream is crucial to ensure the public health safety. To identify potential sources of contamination, evaluate the effectiveness of the hygiene practices different microbiological and physicochemical analysis was done. Microbial analysis revealed that total viable bacteria in branded ice-cream ranged from 4.8×103 to 1.10×105 cfu/ml and in street vended ice-cream ranged from 7.5×104 to 1.6×108 cfu/ml. Total coliform bacteria present upto 9.20×103 cfu/ml in branded ice-cream and 5.3×103 to 9.6×106 cfu/ml observed in street vended ice-cream. In case of specific pathogen most of the samples contaminated with E. coli and Staphylococcus aureus were found to be present in branded samples up to 104 cfu/ml and 106 cfu/ml on street samples. The pH of both type of ice-cream showed acidic to neutral condition. The range of Total soluble solids in several branded ice-creams were 26 to 29% and the value of TSS obtained in street vended ice-creams were ranging from 5 to 10%. These results indicated that, the microbial quality in all street ice-creams exceeded the BSTI standard and exhibited the lower quality than the industrially produced branded ice-creams due to comparatively faulty manufacturing process and poor hygiene practice.
Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese Putri Ramadhany; Anastasia Prima Kristijarti; Graciella Lorenz Susanto; Geraldo Prajna
Food ScienTech Journal Vol 5, No 1 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i1.15975

Abstract

The aim of this research is to fortify cheddar cheese’s nutritional value by adding tomato paste. This study transformed ultra-heat treatment (UHT) milk into cheese through cheddaring. Tomato paste was added at 5 g/L, 10 g/L, and 15 g/L during the first curd formation, together with calcium chloride (CaCl2). The type of rennet (animal and microbial) was varied at 0.25 ml/L of milk. Ripening was done in one month at 4°C. According to this study, animal rennet formed curd better than microbial rennet. The addition of tomato paste slightly decreases the curd formation, with approximately 0.37 % reduction per 5 gram of tomato paste. Increasing tomato paste to 15 g/L would increase lycopene to 0.993 – 0.996 mg/100 g. The cheese produced was categorized as extra-hard and low-fat based on the percentage of Moisture Non-Fat Basis (MNFS) and Fat on Dry Matter (FDM). The addition of tomato paste reduced the pH value, resulting in increased firmness and hardness and decreased chewiness and springiness.

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