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Devin pratama
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Food Scientia: Journal of Food Science and Technology
Published by Universitas Terbuka
ISSN : -     EISSN : 28071549     DOI : https://doi.org/10.33830/fsj
Core Subject : Science,
Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Energy
Food Scientia : Journal of Food Science and Technology is a publication published by the Food Technology Study Program of Universitas Terbuka. This journal is published biannually in January-June and July-December.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 6 Documents
 1 
Search results for , issue "Vol 1 No 2 (2021): Juli - Desember" : 6 Documents clear
Kualitas Fisik Bakso Daging yang Diiradiasi dengan Sinar Gamma pada Penyimpanan Suhu Ruang Deudeu Lasmawati; Farah Nurlidar; Indra Mustika Pratama; Henny Widyastuti; Ashri Mukti Benita; Rindy Panca Tanhindarto
Food Scientia : Journal of Food Science and Technology Vol 1 No 2 (2021): Juli - Desember
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (374.636 KB) | DOI: 10.33830/fsj.v1i2.1911.2021

Abstract

This study was aimed to investigate the meatballs physical qualities that are irradiated with high-doses of gamma rays. This study used the irradiation method with the dosage of 20, 25and 35 kGy and storage at room temperature. For the control (0 kGy), storage was done in the freezer. The results showed that at 0 month, the samples water contents at 20; 25; 35 kGy were 67,03%; 67,50%; 66,67%, with significant difference (p<0.05) to control 68,73%. Water content (%) at 2 months were 65,03%; 66.00%; 67.50% and control 63,23% 2 months hassignificant difference (p<0.05) but still meet the SNI standard (<70%). Optimum water activity was obtained at irradiation dose of 35 kGy. The pH results doses of 20; 25; 35 kGyfor 0 month were 6,35; 6,34; 6,39 and 2 months were 6,59; 6,47; 6,46, respectively. pH of control was 5,87 at 0 month and 6,49 at 2 months. The pH of samples stored for 0 month wererelatively higher than the control pH. At 2-month storage, the pH of the samples was lower than the control, but still meets the standard. Meatball irradiation up to 35 kGy can be used as an alternative for preservation at room temperature.
Uji Kualitas Minyak Goreng Sawit yang Beredar di Entikong, Kalimantan Barat Thamren Juniarto; Ida Diyanti Isnasia
Food Scientia : Journal of Food Science and Technology Vol 1 No 2 (2021): Juli - Desember
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (343.48 KB) | DOI: 10.33830/fsj.v1i2.1916.2021

Abstract

Palm cooking oil is a common food ingredient used by the community to meet their daily needs. Cooking oils distributed in the border area between Malaysia and Indonesia, especiallyaround the Entikong, West Kalimantan region are very vulnerable to counterfeiting and their qualities are unknown. This study was aimed to test the quality of cooking oils from Malaysiadistributed in the border areaof Entikong, West Kalimantan to test whether they comply with the requirements of SNI 7709: 2012 regarding Palm Cooking Oil. The cooking oil quality test includes parameters of odor, taste, color, water content, free fatty acid number, peroxidenumber, pelican oil, vitamin A and metal contamination (Pb, Cd, Hg, As and Sn). The results of this study indicated that cooking oils from Malaysia which were used as test samples met the requirements of SNI exception for peroxide number in which four of six samples didn’t meet the standard.
Implementasi 2D Barcode pada Label Pangan Olahan Sebagai Kekuatan Pengawasan Badan Pengawas Obat dan Makanan Dessy Setiawanti
Food Scientia : Journal of Food Science and Technology Vol 1 No 2 (2021): Juli - Desember
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (230.08 KB) | DOI: 10.33830/fsj.v1i2.1968.2021

Abstract

Currently, the distribution of processed food products is required to fulfill  the regulations on the safety, quality, and nutrition of the food product. One of the three elements that was  applied to processed food is in the form of food labels. Information on food labels aims to explain that the information listed is correct, it is not easily damaged and come off, is easy to see and read through the Distribution Permit Number (NIE). BPOM has a strong synergy in food product supervision by issuing the implementation of 2D barcodes on food labels as a policy to reduce the risk of circulation of counterfeit or illegal food products. The method used in this work is a literature study through data collection based on applicable laws and regulations as well as reporting on food label control. The intensification of food product supervision carried out by BPOM at retail and distribution facilities found many unauthorized (TIE) products, expired products, and damaged products. The results of the data obtained on the findings of the supervision of food products were mostly found in TIE products with the percentage of findings for TIE products at Retail Facilities by 52%, while the percentage of findings for TIE products in Importer/Distributor Warehouses were 72%. With the latest technology, the issuance of 2D Barcode implementations on processed food labels has a large positive impact on stakeholders, including the government, the food industry, and society. The application of 2D Barcode strive to be able to build people's knowledge to be more responsive and intelligent in processing information in the future.
Kajian Pemanfaatan Susu Nabati Sebagai Pengganti Susu Hewani Intan Maris; Mohamad Rajih Radiansyah
Food Scientia : Journal of Food Science and Technology Vol 1 No 2 (2021): Juli - Desember
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (286.148 KB) | DOI: 10.33830/fsj.v1i2.2064.2021

Abstract

In general, milk is a white liquid secreted by animal’s mammary gland and contained lactose.Problems occured when some people have an allergy to lactose thus an alternative is createdin the form of dairy products with plants as the basic ingredient. This study aims to determinethe nutritional value and the advantage of plant-based milk on health and nutrition fulfillmentso it can be used as a substitute of animal milk for people with lactose intolerance. In thisstudy, the milk in plant-based milk refers to extracts of various plants. Plant-based milk has adistinctive odor depending on the plant-based ingredients used. In this article, the study wascarried on the physical characteristics, nutritional values and benefits of plant-based milkconsumption for health and a comparison with animal milk (cow’s milk) was also done. Theliterature indicated that nutritional value of plant-based milk is comparable to animal milk.Despite no observable physical differences between plant-based milk and animal milk, therewas still a need for improvements in the way to add flavour to plant-based milk to attractconsumer’s interest. Plant-based milk has its benefits for heart health due to its lack ofcholesterol levels in it. There are five types of plant-based milk studied within the scope of thisarticle; these are soy, almond, oat, mung beans, and cashew.
Pengaruh Variasi Tepung Tapioka Terhadap Tingkat kesukaan Bakso Ikan Bandeng (Channos channos Forsk) Presto Tirani Pratiwi; Dini Nur Hakiki
Food Scientia : Journal of Food Science and Technology Vol 1 No 2 (2021): Juli - Desember
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (228.533 KB) | DOI: 10.33830/fsj.v1i2.2075.2021

Abstract

Modification of milkfish (Chanos chanos) by high pressure processing was done to increase added value and to develop new product innovations. One of the innovative products that can be developed is in the form of meatballs. The addition of milkfish into the manufacturing of meatballs is expected to produce meatballs with a distinctive aroma. The purpose of this study was to determine the effect of different variations of tapioca flour amount using organoleptic tests. The tests included testing of color, aroma, taste, and elasticity as well as testing the shelf-life of presto milkfish meatballs at room temperature. The experimental design used was Completely Randomized Design (CRD) with the scoring test method based on the level of consumer preference. The factors studied were the percentage of tapioca flour proportions to the raw material of presto milkfish which consisted of three treatments, namely P1 treatment 20 grams; P2 30 grams; P3 40 grams. Based on the results of the organoleptic test by 20 panelists, it can be concluded that the presto milkfish meatballs favored by the panelists are presto milkfish meatballs with milkfish: tapioca flour ratio 60 gr: 30 gr. Storage of the meatballs in room temperature at 24 hours cause discoloration.
Efek Madu Lebah Hutan (Apis dorsata Fabr.) Berbagai Konsentrasi Terhadap pH dan Uji Organoleptik Susu Ultra High Temperature (UHT) Selawati Palilati; Fahrullah; Ishak Korompot
Food Scientia : Journal of Food Science and Technology Vol 1 No 2 (2021): Juli - Desember
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (251.394 KB) | DOI: 10.33830/fsj.v1i2.2181.2021

Abstract

The research aims to observe the effect of addition wild honey (Apis dorsata Fabr.) on pH and organoleptic values of ultra high temperature milk (UHT). The research was done using an experimental method using a non-factorial completely randomized design with five levels using SPSS 16. Different concentrations of wild honey (A1= control; A2= 5%; A3= 10%; A4= 15% and A5=20%) were used. The data was statistically analyzed using analysis of variance (ANOVA) with 5% significance level and further processed with Duncan's Multiple Range Test (DMRT). Organoleptic tests for colour, taste and overall preference were also done using qualitative tests (scores). The value of pH gave a significant value (P<0,01) between treatment. The higher the use of wild honey concentration, the lower the pH value produced. The higher the concentration of wild honey, the higher the organoleptic value. The best treatment in terms of colour, taste, and level of preference was observed in the sample with the 20% honey concentration, each of which resulted in an average score of 4.

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