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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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Reliability of Time-Temperature Indicator From Corn and Red Palm Oil Blending For Monitoring Microbial Growth of Pasteurized Milk Widyasaputra, Reza; Syah, Ryan Firman; Ruswanto, Adi; Fau, Masna Yanti
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.v5i2.18094

Abstract

Time-Temperature Indicator made from corn oil and red palm oil had a potency to be used in cold chain food system. However, the evaluation of its reliability was required. The aim of this study was to evaluate the reliability of indicator to monitor the changes of pasteurized milk quality based on microbial growth at several storage temperatures. This study was conducted in three stages. Stage 1 was making corn oil and red palm oil blending with 70:30 (%v/v) ratio. Stage 2 was measurement of diffusion length, coefficient, kinetics and activation energy at five storage temperature (4, 29, 37, 44, and 51 ºC). Stage 3 was quantification of total microbial count at three different storage temperature (8, 29, and 40 ºC). The result showed that the activation energy of corn oil and red palm oil Time-Temperature indicator was 36.796 kJ/mol. Meanwhile, the activation energy of pasteurized milk microbial growth kinetics was 44.021 kJ/mol. The reliability of indicator was good, because the activation energy difference value between microbial growth and indicator was lower than 25 kJ/mol.
Physicochemical And Organoleptic Characteristics Of Flakes Based On Fermented Rice Bran and Beneng Taro Flour (Xanthosoma undipesh K.Koch) Putri, Nia Ariani; Nurtiana, Winda; Syabana, Mohamad Ana; Meindrawan, Bayu; Samara, Reizza Muhammad Giyats Al Hisyam Dwi
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.v6i1.24861

Abstract

Flakes are a food product and are expected to be able to meet market demand by presenting products that are practical, easy to serve, and fulfill the body's nutritional content. This research aims to determine the level of consumer acceptance of flakes products based on taro beneng flour and fermented rice bran flour by varying the ingredient formulation: taro beneng flour, fermented rice bran flour, rice flour; and the baking time 15 and 20 minutes. The selected treatment will undergo further analysis regarding its physical (color, texture, and rehydration power) and chemical (moisture, ash, fat and crude fiber content) properties. The hedonic test results showed that the sample F1 (45:10:45)% obtained the highest favorability test results in term of color, aroma, taste, texture, and overall attributes. The selected treatments were formulations F1 (45:10:45)% and F2 (40:15:45)% with a baking time of 15 and 20 minutes. The physical characteristic test results include color (lightness 48.80 – 51.70), texture (0.68 – 0.89 N), and rehydration power (47.55 – 85)%; while the chemical characteristic test results include water (2.60 - 4.4)%, ash (2.74 – 3.14)%, fat (19.47 – 22.46)%, and crude fiber (19.78 – 23.06)%.
Quality of Gluten Free Bread with the Addition of Xanthan Gum and Different Kneading Methods Batubara, Siti Chairiyah; Muliyana, Nur Hanifah
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.v5i2.20829

Abstract

White bread generally uses wheat as the main ingredient due to its high viscosity and elasticity in the presence of gluten. However, because gluten is an allergen, not everyone can eat white bread. The aim of this study is to determine the quality of gluten-free white bread with the addition of xanthan gum and different stirring methods by testing the physical, chemical and organoleptic properties of the product. This research was conducted using experimental research methods. The design uses a fully randomized factorial design (RALF) with two factors, namely xanthan gum concentration and different mixing methods with three replicates. This study uses the statistical ANOVA test with a significance of α<0.05. The result: the higher the xanthan gum concentration in gluten-free white bread, the higher the texture value and the lower the swelling and moisture content. The result is that the longer the fermentation time when using the dough-free method with gluten-free white bread, the higher the value of swelling power and water content, as well as the textural value decreases. The results also showed that the best treatment was the addition of a xanthan gum concentration of 1.25% and the direct dough method with a texture value of 1562.9, swelling 430.269%, moisture content 35.18%, ash content 0.945%, fat content 6.675%, protein content Was 6.71%, carbohydrate content 50.45%, Hedonic test results ranged from 3-4 (rather similar) and Hedonic quality test results for crust color attributes 3.11-3.78 (brownish-yellow ), crumb color (beige-brownish), aroma (slightly acidic). ), pore uniformity 3.33–3.55 (rather uniform), texture (slightly soft), and flavor (slightly sour). The gluten-free test did not reveal any detectable gluten content in this study.
Potato Peels Waste Extract as Natural Antioxidant and Antimicrobial in Lemon Carbonated Soft Drink Helal, Mohamed Mahmoud; El-Adawy, Tarek Ahmed; El-Beltagy, Alaa Ahmed; El-Bedawey, Aboelfateh Abdelkader; Youssef, Saad Michael
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.v6i1.23489

Abstract

Most soft drinks are generally considered ready media for spoilage microbial growth. Deterioration of these products by undesirable microorganisms can alter the sensory quality of the product which also poses a major public health risk. The soft drink category with lemon made up 85% of all bacterial contamination and was considered microbiologically unsafe due to a lack of preservatives. Over the last decade the world has been generating a high quantity of potato peel waste. These peels have several economic benefits but there is mismanagement or inappropriate valorization that could present risks to environment and public health. Potato peels waste contain several bioactive components. These components are known to provide human health benefits including antioxidant and antimicrobial properties. The use of potato peels as natural antimicrobial compounds are believed to play important role in reduce or inhibit microbial growth in food stuff. Results confirmed that the antimicrobial action of potato peel methanol extract (PPME) at 200 ppm concentration, was higher and achievable than using weak-acid preservatives (citric acid), where total bacterial count, aciduric bacteria, yeast and mold viable counts of standard lemon product (without PPME) showed tolerance to low pH and was associate to spoilage the final product even using citric acid. Otherwise, both standard and PPME lemon soft drink formulations were free of pathogenic bacteria (Coliform & E.coli) after production and during 6 months storage period. All quality sensory attributes gradually decreased (P ≤ 0.05) up to the sixth month of storage. After production, taste, appearance and overall acceptability of PPME- lemon soft drink formulation had lower (P ≤ 0.05) values than standard lemon soft drink formulation (control). In contrast, PPME-lemon soft drink formulation had higher (P ≤ 0.05) quality sensory values than standard lemon soft drink formulation (control) as affected by PPME addition.
Effect of Coriander (Coriandrum sativum) Smoke on Physico-Chemical and Sensory Characteristics of Mudaffara Cheese Jado, Salha A. Y.; Zubeir, Ibtisam El
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.v5i2.19431

Abstract

This study was done to compare physiochemical and sensory attributes of smoked and non smoked Mudaffara cheese using Coriandrum sativum seed. Mudaffara cheese was prepared from fresh cow's milk and the resulted cheese was divided into two portions; the treated cheese, which was smoked by Coriandrum sativum in a close smoker for about 2 hours. The second portion was left as a control. Both cheeses were packed into labeled plastic containers and stored for five weeks in the refrigerator. The analysis was carried out in the first day, then every week. The result indicated that the smoked Mudaffara cheese was significantly (P<0.05) higher in total solids, protein and fat contents compared to the control cheese, which revealed significantly (P<0.05) higher acidity compared to the smoked Mudaffara cheese. The study also found significant (P<0.05) variations in protein and total solids content and the acidity of Mudaffara cheese during the storage period. The smoked Mudaffara cheese showed higher scores for flavor, salt and overall acceptability as was stated by the panelists, however the better color was recorded for unsmoked Mudaffara cheese. Hence the present study concluded that smoking using Coriandrum sativum seed improve the keeping quality and acceptability of Mudaffara cheese.
Characterization and Determination of pH, Alcohol, and Temperature Tolerance of Microorganisms Recovered From Vegetable Samples Onajobi, Ismail Babatunde; Samson, Oyindamola John; Adekola, Hafeez Aderinsayo; Aina, Suliamon Adebisi; Salisu, Titilola Fausat; Kazeem, Muinat Olanike; Ogunlana, Inumidun Esther; Adetunji, Faidat Ayomide; Nubi, Mary Rereloluwa; Salau, Raliat Omobolanle; Adebajo, Lawrence Olubukunade
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.v6i1.24005

Abstract

This study aims to investigate the spectrum of bacteria and yeasts present in soaked vegetables and their resilience to varying pH levels, alcohol, and temperatures. Four samples were collected from Ago-Iwoye market, and initial isolation and identification were conducted using streaking techniques and biochemical tests. Standard procedures were employed to assess bacteria and yeast tolerance to different pH levels, alcohol concentrations, and temperature ranges. The biochemical tests identified microorganisms, including Lactobacillus spp., Lactobacillus spp., Enterococcus spp., Leuconostoc spp., Escherichia coli, and Saccharomyces cerevisiae. Bacterial and yeast isolates demonstrated viability at both 10°C and 45°C, while no visible growth occurred at 60°C, indicating the respective heat resistance of these microorganisms commonly found in vegetable samples. The evaluation of microbial tolerance to varying pH conditions is pivotal for exploring adaptability in food processing and digestion, particularly in fermentation processes. The research concludes the microbial diversity present, distinguishing between beneficial and potentially harmful strains.
Assessment of Unfermented Beverages Intake by Adult Population in Herat City Masoumi, Abdullah; Rahimi, Basir Ahmad; Sahel, Nasir Ahmad; Foshanji, Ahmad Shafiq; Shankarappa, T. H.
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.v5i2.20960

Abstract

Beverages play a prominent role in regulating body activities, such as regulating body temperature, helping to absorb food, protecting tissues, disposal of waste materials, refreshing the body, and increasing body performance. Usually, the human body obtains its required water through the consumption of drinking water, tea, cola, energy drinks, milk and dairy products, coffee and other beverages. We evaluated the amount of beverage intake by the adult population of Herat city during summer 2021. In this research 583 standard questionnaires were randomly distributed among adult population of 15 regions of Herat city and the results were analyzed.  The highest beverage intake was observed for water (2.81±0.92 times/day @ 349.57±190.12 ml for each time) and followed by was tea (1.84±0.89 times/day @ 426.76±228.78 ml each time). The average fluid intake by the adult population was 2390.61 ml per day, where the men drank an average of 2528.91 ml/day and women averaged 2363.88 ml/day of beverages. Most of the participants consumed beverages for the purposes of quenching thirst, health concerns, habitual and refreshment. The findings indicate that the amount of beverage intake by adult population of Herat city is lower than the WHO guidelines and the United States fluid intake recommendations.
Physicochemical and Sensory Acceptance of Jelly Drink Watermelon Albedo (Citrullus vulgaris) With Soursop Juice (Annona muricata) Amalia, Putri Rizky; Khairi, Amalya Nurul
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.v6i1.22322

Abstract

Red watermelon albedo (Citrullus vulgaris) is a food waste that contains antioxidants, dietary fiber and pectin so it has the potential to be used as a jelly drink. The addition of soursop (Annona muricata) can increase the sour taste, distinctive sweetness, and high vitamin C content. The purpose of this study was to determine the effect of variations in watermelon albedo juice and soursop juice on water content, antioxidant activity, dietary fiber, vitamin C, pH, viscosity and sensory acceptance in jelly drinks. This research method was divided into 3 stages, namely making watermelon albedo juice, soursop juice and jelly drinks. Furthermore, this study was conducted to analyze the physicochemical properties and sensory acceptance of jelly drinks. This study used a completely randomized design (CRD) with variations of watermelon albedo juice and soursop F1 = 100% soursop juice; F2 = 40:60%; F3 = 50:50%; and F4 = 60:40%. The results showed that the jelly drink with a variation of 60:40% had the best antioxidant activity value of 20.97ppm, 3.16% dietary fiber, pH 4.30, viscosity 430.8mPa.s. The more watermelon albedo and soursop juice, The more watermelon albedo added to the jelly drink, the higher the antioxidant activity, dietary fiber, pH, and viscosity, but the lower the water content, vitamin C and sensory acceptance. The best sensory reception results resulted from variations that used more soursop juice.
Physicochemical, Mineral, and Sensory Properties of Masuku (Uapaca kirkiana) Beverages Ali, Benson; Chunda, Maria
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.v5i2.19853

Abstract

Masuku (Uapaca Kirkiana) are wild fruits that are in abundance from December to March. Masuku are highly perishable fruits hence they have to be processed into other products to extend their shelf life. The main objective of this study was to determine the physiochemical, nutritional, and sensory properties of the masuku juices. Two formulations of masuku juice were prepared, one batch involved peeling the masuku and obtaining the pulp, while in the other batch, they were not peeled. The masuku were just washed and squeezed to obtain the pulp. The resulting pulp was used for juice processing. The juices were analyzed for physiochemical and mineral properties. Themasuku fruit had high pH content than that recommended for juice making and juice from unpeeled masuku was more acidic than juice from peeled masuku. Juice from unpeeled Masuku had high magnesium content as compared to juice from peeled masuku. While on paired preference test, the results showed that there was a significant difference in preference between the two batches (p<0.05) where the juice from peeled Masuku was most preferred over the juice from unpeeled masuku. In conclusion, masuku raw pulp acid content should be balanced with additional acids when making juices. Masuku juice can be used as a rich source of magnesium and zinc. There are traces of magnesium in the skin of masuku fruits hence squeezing the whole fruit when pulping can help to utilize the fruit fully.
Physicochemical Characteristics and Dietary Fiber of Analog Rice from Seaweed (Sargassum sp.) and Beneng Taro Combination Aditia, Rifki Prayoga; Haryati, Sakinah; Muhede, Aditia Mursyid; Nuryadin, Devi Faustine Elvina
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.v5i2.22312

Abstract

Development of analog rice from Sargassum sp. and beneng taro combination is expected to be an alternative food to increase the amount of dietary fiber intake for the community. The aim of this research is to determine the best characteristics of analog rice from Sargassum sp. and beneng taro as a high fiber food. The concentration of added Sargassum sp. seaweed in this study were 0%, 5%, 10%, and 15%. The results showed that a concentration of 15% was the best treatment with a white degree value 1.23%; water absorption capacity 61% and swelling power 59.3%. The chemical characteristics of the best analog rice are 10.14% moisture content; ash content 4.14%; fat content 0.60%; protein content 5.69%; and carbohydrates content 79.44%. The dietary fiber of analog rice is 23.74%.

Page 9 of 11 | Total Record : 109

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