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Rifqi Ahmad Riyanto
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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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Formulation of Snack Bar Based on White Mussel as TFA (Therapeutic Food for Anemia) To Improve Adolescents Nutrition Arie Dwi Alristina; Rizky Dzariyani Laili; Luki Mundiastuti; Dewinta Hayudanti; Rossa Kurnia Ethasari
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.v5i1.17330

Abstract

The purpose of this study is to enhance adolescent nutrition, specifically anemia and stunting, in accordance with the National Research Master Plan's public health and nutrition theme. In order to break the chain of stunting, giving TFA (Therapeutic Food for Anemia) to adolescent females at school is one of the measures taken. This study employed four formulation groups (P1) 0:80:20; (P2) 15:65:20; (P3) 25:55:20; (P4) 35:45:20 (White Mussel Powder: Moringa Flour: Brown Rice Flour) to create the refreshment bar. This study's objective was to evaluate the TFA food formula based on organoleptic and nutrient content tests prior to administering it to panelists. This is experimental research in the form of a formulation of a local seafood product with white mussel (Corbula faba Hinds) as the primary ingredient. The obtained data were then analyzed using ANOVA (Analysis of Variance) to determine which TFA formula was the panelist team's organoleptic preference. The P4 formulation contained the maximum levels of protein (11.31%) and iron (87.42 mg/100 g), as determined by the results. In addition, the organoleptic test revealed that formulation P3 was the most preferred treatment. In conclusion, TFA with formulation P3 can be used to enhance the nutrition of adolescents.
Formulation and Validation of Turmeric and Black Pepper Flavored Probiotics Ranjith Arimboor; Zavier Thaliakuzhy; Nagamani Chintalarevi
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.v5i1.16269

Abstract

The beneficial or harmless microorganisms naturally found in the digestive tract have major roles in modulating the physiological functions of the host. Probiotics are live microbial feed supplement that helps to improve the intestinal microbial balance and thus imparts beneficial health effects. Spices are established sources of natural agents for food flavor and color. In this study, probiotic curd formulations containing varying contents of turmeric and black pepper were prepared and evaluated for the viability of aerobic bacteria during the shelf life of 15 days and consumer acceptability. Based on the results of the viability studies and sensory evaluation, acceptable compositions of a probiotics curd formulation flavored with turmeric and black pepper were arrived at. The formulation with 1.0 and 0.5 % turmeric and black pepper respectively was found to maintain the required levels of probiotic bacteria during the storage for 15 days and was well accepted in the sensory evaluation.
Halal Critical Point of Beneng Taro Products Identification Produced by Micro Enterprise in Serang City, Banten Fitria Riany Eris; Zulfatun Najah; Tubagus Bahtiar Rusbana; Puji Wulandari; Nurul Annadzifah; Rifqi Ahmad Riyanto
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.v5i1.20914

Abstract

Food products that have a halal certificate must fulfill halal standards. The halal assurance system is created and implemented in order to ensure the halal production process. The concept of Halal Assurance System (HAS) 23000 is used as a reference to implement halal product processing. The problem is that there are many ingredients, the main raw materials and additional ingredients—that are not clear about their origin and halal assurance. This study aims to identify the Halal Critical Point (HCP) of derivative of beneng taro produced by microenterprises. This study uses a qualitative method. Sources of research data were taken from observations and interviews with owners of businesses, as well as observations at the research location. Halal critical materials are beneng taro flour, cassava flour, vegetable oil, and dry coriander. Halal critical processes are production, washing facilities, and transportation. The critical control points in production include soaking, washing, and frying.
Characterization of Soybean Extract Drinks Using Ambon Banana Peel Waste as a Source of Calcium Rizqiah, Miftahul; Romadhan, Muhammad Fajri
Food ScienTech Journal Vol 6, No 1 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i1.22227

Abstract

Potassium is an important mineral that has many roles in the body. Potassium can be found in fruits and nuts such as ambon banana and soybeans. Ambon banana peel is part of the ambon banana which has not been widely used as processed food or drink. This study aims to determine the best quality ambon banana peel soybean extract based on physical, chemical, and organoleptic characteristics. This research used an experimental method with a completely randomized design (CRD) with one factor with three replications consisting of 6 concentration levels of ambon banana peel extract (P1=10%, P2=15%, P3=20%, P4=25%, P5 = 30%, P6=35). The results showed that the concentration of ambon banana peel was significantly different (α=0.05) on viscosity, stability, total dissolved solids, pH, protein content, fat content, color and taste hedonic tests, hedonic quality tests for color, and taste. However, it was not significantly different in the hedonic aroma and texture test. The best treatment chosen in this study was the P2 treatment (15%) with a viscosity value of 5.52 cps, a stability value of 94.42%, a pH value of 6.71, a total dissolved solids value of 11.07 oBrix, a potassium content of 31.01 mg/100mL, a fat content of 1.42%, a protein content 2.35%, and the overall hedonic value is like the quality attributes of brownish white color, odorless, watery texture, and sweet taste.
Kombucha Production in Uganda: Quality Aspects and Compliance With Standards Meeme, Rehema; Mukisa, Ivan Muzira; Mugabi, Robert
Food ScienTech Journal Vol 5, No 2 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i2.19880

Abstract

Kombucha is a mildly sweet and acidic fermented tea beverage. Its production and consumption in Uganda have expanded dramatically as a result of its purported nutritional and health benefits. However, there has been little research into the quality and safety of commercially produced Kombucha in Uganda. This study evaluated the quality and safety of certified (n = 27) and uncertified (n = 16) Kombucha on the market. It also assessed the knowledge and practices of Kombucha processors with certified (n = 4) and uncertified (n = 4) products in Uganda. A HACCP plan for Kombucha processing was also developed and validated with one processor. All products passed the Kombucha requirements for Staphylococcus aureus, Escherichia coli, Salmonella spp., and heavy metals (lead, arsenic, mercury, and cadmium). However, 60.47% of the products did not meet the quality and safety specifications for Kombucha failing to meet the acidity (n = 3), alcohol content (n = 14), and yeasts and molds (n = 15). The majority of the processors (n = 6) had very good scores (> 75%) for knowledge and practices related to food safety but did not know the importance of sanitizing equipment. Half of the processors did not know about HACCP, its prerequisites, and the Kombucha specification. Four processors did not use objective methods to test product readiness. Half of the processors did not follow the Kombucha specification and had no HACCP plan. A HACCP plan with three CCPs and five CPs was developed and validated. This study, therefore, informs Kombucha processors and regulators on the safety and quality of Kombucha on the market and the importance of HACCP plan development and implementation in achieving product quality.
Nutritional and Sensory Properties of Formulated Biscuits Supplemented with Vernonia amygdalina Del Leaves And Heteroclarias Spp Viscera Oil Soji-Omoniwa, Omolola; Olugbenga, Omolade Bosede; Adewuyi, Phoebe Adedamola; Ajao, Olatunji Peter; Awe, Daniel Olasunkanmi; Olawale, Pelumi Zecharaiah; Badmos, Khadijah Adedolapo; Omotosho, Jubril Akinpelumi
Food ScienTech Journal Vol 6, No 1 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i1.22607

Abstract

The high prevalence of nutrition-related health issues has spurred a growing interest in developing healthier snack alternatives. The aim of this study therefore was to develop and assess the sensory as well as the nutritional properties of biscuits supplemented with Vernonia amygdalina leaf (VA) and Heteroclarias spp viscera oil.  Four biscuit samples were developed: one without Vernonia amygdalina and fish oil (labeled BWVF) and three others containing increasing quantities of VA (BWVF-1 g, BWVF-2 g, and BWVF-3 g). A commercially purchased conventional biscuit (CB) was utilized as a control. Physicochemical parameters of fish viscera oil, proximate analysis and sensory evaluation using a 9-point hedonic scale was carried out on the formulated biscuits. Results showed that the physicochemical properties of the fish viscera oil were within range recommended for edible oil. Carbohydrate was significantly lower (p < 0.05) in BWVF- 1 g, BWVF- 2 g and BWVF- 3 g in a dose dependent manner compared to the CB, while percentage crude protein, lipid and ash contents increased significantly (p < 0.05) compared to CB. The rating of appearance, texture/consistency, crunchiness, and overall acceptability of the test biscuits were not significantly different (p > 0.05) to CB. However, there was a dose-dependent decrease in the ratings for the taste of BWVF-1 g, BWVF-2 g and BWVF-3g compared to CB and BWVF. In conclusion, Vernonia amygdalina and fish oil-supplemented biscuits have good sensory evaluation and contain nutrients that can contribute to the daily nutritional and caloric needs of consumers.
Pigskin Treatment Using Different Food-Grade-Acids: Effects on The Physicochemical Characteristics of The By-Products Velazquez, Diego Ezequiel; Sánchez, Mariana Marta; Latorre, Maria Emilia
Food ScienTech Journal Vol 5, No 2 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i2.19939

Abstract

Upcycling foods contribute to reducing food loss and waste and provide sustainable solutions to novel products. In the present work, it was studied the use of food-grade acids (Acetic(AH), Latic(AL), Citric(AC), and Ascorbic(AA) acid) to obtain pigskin by-products, acid soluble collagen (ASC) and gelatin (G). The aim was to evaluate the effect of the use of different food-grade-acids on pigskin by-products characteristics. The physicochemical and thermal characteristics, including Hydroxiproline (Hyp), pH, Differential Scanning Calorimetry (DSC), and color were evaluated on by-products. The ASC and G solutions pH´s showed relation with the acid solution pH used. The AH and AA ASC fractions, showed lower Hyp content than AC and AL-treatments. By contrast, G Hyp-content was higher for AH and AA than AC and AL-treatments. The dried ASC-AH and -AA thermal transition temperatures (Td) resulted lower than AL and AC Td. The four dried-G samples showed an endothermic signal around 120 °C but with differences on enthalpy values. Current results suggest that the acid used and the pH of the solution during the thermal process would affect the physical-chemical properties of the by-products. The possibility to obtain different pigskin by-products using food grade acid could be an option for obtaining novel ASC and G use. Independently of the treatment, the G by-product was the main yield. Likewise, further studies are required to understand the by-products chemical differences and their potential uses.
Determination of The Mineral Composition of Foam-Mat Dried Ngu Powder Using Response Surface Methodology Iwe, Maduebibisi Ofo; Uduma, Emmanuel; Agiriga, Anna Ngozi
Food ScienTech Journal Vol 6, No 1 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i1.23866

Abstract

Foam-mat drying of Ngu using egg white as a foaming agent was investigated. Three concentrations of Ngu sample- 60, 80, and 100% were used for the study. The Ngu samples were enriched with egg white at 20, 25, and 30% concentration respectively at room temperature. The mixture was beaten for 5, 9, and 12 mins. A central composite response surface design was employed to investigate the impact of whipping duration, egg white, and Ngu concentration on the mineral composition of dried Ngu powder. Regression models showed that the experimental variables had significant (p<0.05) effects on the dry Ngu powder's iron, zinc, calcium, sodium, phosphorus, potassium, and magnesium contents. The optimal values for all responses were achieved using a combination of 10 mins of whipping time, 20.8% egg white, and 100% Ngu concentration. The optimal values for the mineral content of Ngu powder were determined to be 17.46 mg/g for iron, 1.03mg/g for zinc, 0.58 mg/g for calcium, 12.72 mg/g for sodium, 2.26 mg/g for phosphorus, 1.36 mg/g for potassium and 0.26 mg/g for magnesium.
Improvement of Bread Nutrition With The Addition of Coffee Silverskin as a Source Of Dietary Fiber And Antioxidants Rizkaprilisa, Windy; Hapsari, Martina Widhi; Paramastuti, Ratih; Pebrianti, Suci Apsari
Food ScienTech Journal Vol 5, No 2 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i2.20216

Abstract

Prevention of obesity can be done by reducing the intake of foods high in carbohydrates and fats, then replacing them with high dietary fiber. Silverskin is a by-product of coffee beans with dietary fiber and antioxidants, which can potentially treat obesity. Indonesia has a typical regional bread, "Gandjel Rel" from Semarang, which is box-shaped, brown with a sprinkling of sesame on the surface, and has a cinnamon taste. This study aimed to increase the functional properties of "Gandjel Rel" bread through the nutrification of silverskin to enrich the content of dietary fiber and antioxidant compounds so it can be used to treat obesity. The main ingredient in this research is silverskin from Robusta coffee. In making bread, silverskin flour is added with a variation of 0; 1; 2,5; and 5%. The bread was analyzed about dietary fiber, antioxidant activity, physical and chemical properties. The bread was subjected to sensory analysis using 20 untrained panelists to assess the acceptability of the given bread samples. Bread with silverskin has higher dietary fiber (3,33-7,18% insoluble fiber and 0,25-0,77% soluble fiber) and antioxidant activity (26,23-31,36%). Silverskin did not change the texture of the bread and made darker and yellowish color. The panelists preferred bread by adding 1% silverskin with a nutritional content of 11,33% protein, 17,40% fat, and 66,42% carbohydrates. This bread has the potential as a functional food that is useful in treating obesity.
Effect of Soaking and Boiling Time on the Functional Properties of Jack Bean Flour Tandjung, William Indra; Sutedja, Anita Maya; Ristiarini, Susana; Trisnawati, Chatarina Yayuk
Food ScienTech Journal Vol 6, No 1 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i1.24259

Abstract

Jack bean is a type of legume that is widely cultivated in Indonesia, but its use is still limited. The levels of protein and carbohydrates contained in the bean have the potential to be developed, so it is necessary to know its functional properties. The bean has a hard texture; therefore, it needs to be pre-treated by soaking and boiling. Soaking causes the structure of the bean to become soft due to the imbibition of water into the cells. Boiling causes starch gelatinization and protein hydrolysis. This study aimed to determine the profile of the functional properties of jack bean flour with variations in soaking and boiling time. The soaking times studied were 6, 12, and 24 h and the boiling times studied were 5, 10, and 15 min. Each treatment level was replicated three times. Data obtained were calculated the mean and standard deviation to determine and analyze jack bean flour functional properties profile. The results showed that soaking and boiling time increased moisture content, water absorption, oil absorption, emulsion stability, and foam stability, while protein solubility, emulsion capacity, and foam capacity decreased. Good emulsion stability after 4 h of storage was provided from 24 h of soaking time and 15 min of boiling time combination. The jack bean flour had potential emulsification properties which potential to be applied to emulsion-based products.

Page 8 of 11 | Total Record : 109

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