cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Devin pratama
Contact Email
devinpratama6@gmail.com
Phone
+6282124254315
Journal Mail Official
foodscientia@ecampus.ut.ac.id
Editorial Address
Jl. Pd. Cabe Raya, Pd. Cabe Udik, Kec. Pamulang, Kota Tangerang Selatan, Banten 15418
Location
Kota tangerang selatan,
Banten
INDONESIA
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 2 No 2 (2022): Juli - Desember" : 6 Documents clear
Kajian Pustaka Potensi Sargassum Sp. Sebagai Nutrasetikal Reyhan Aryatikta; Sri Winarni; Susatyo Nugroho Widyo Pramono
Food Scientia : Journal of Food Science and Technology Vol 2 No 2 (2022): Juli - Desember
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v2i2.3083.2022

Abstract

Sargassum sp. is a type of seaweed commonly found in Indonesia. Chemical analysis and experimental studies have demonstrated the potential of Sargassum sp. as a nutraceutical, with findings of bioactive compounds with health effects and benefits. This review aims to compile literature about Sargassum sp. to investigate its chemical and bioactive composition, and its effects on health. Based on the current literature results, Sargassum sp. is a source of various bioactive compounds such as fucoidan, laminarin, alginate, fucosterol, phlorotannin, Sargachromenol and fucoxanthin. These compounds has various roles including as antioxidant, antiinflammatory, antidiabetic, antiobesity, antimicrobial, immunomodulator, cytoprotective, gastroprotective, and neuroprotective agent. For that reason, Sargassum sp. has potential for further developments as a nutraceutical.
Evaluasi Organoleptik Produk Kristal Jahe Emprit (Zingiber Officinale) di Daerah Istimewa Yogyakarta Andre Setiawan; Siti Nurlaela; Endah Puspitojati
Food Scientia : Journal of Food Science and Technology Vol 2 No 2 (2022): Juli - Desember
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v2i2.3609.2022

Abstract

Emprit ginger crystal is one of the processed ginger products that is processed through a crystallization. This study aimed to determine the level of differences in consumer preferences for emprit ginger crystal products based on the attributes of taste, aroma, color and texture. This research used a mixed method which was conducted  from February to July 2022. Emprit ginger crystal products (X, Y and Z) were obtained from several ginger processing producers in the Special Region of Yogyakarta (DIY) and the respondents were from the DIY area. The results of data analysis showed that there were significant differences in aroma, color and texture while the taste was not significantly different. The level of consumer preference for product X was in the "rather like" category with an average value of 3.39, product Y in the "like" category with an average value of 4.00 and product Z in the "rather like" category with an average value of 3.47. Evaluation of product X was not sweet, the aroma was right, the color was too dark and the texture was rough. Product Y has the right taste, the right aroma, the brown color tends to be bright and the texture is smooth. Product Z did not have a ginger taste, the aroma was just right, the color was too dark and the texture was smooth.
Strategi Pengembangan Usaha Alat Sterilisasi Buah Menggunakan Ozone-Box Sholihah Ayu Wulandari; Sekar Ayu Wulandari; Ahmad Haris Hasanuddin Slamet; Ahmad Fahriyannur Rosyady; Rahmat Dhandy
Food Scientia : Journal of Food Science and Technology Vol 2 No 2 (2022): Juli - Desember
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v2i2.3690.2022

Abstract

An ozone-box sterilizer is a tool used for the fruit sterilization process using ozone technology, in which ozone is already effective in dealing with microbial and chemical contamination. Competition in the business environment is getting tighter, therefore, an ozone-box fruit sterilizer business must develop its business to survive and be able to compete in the market. The purpose of this research is to identify and analyze the internal and external factors of the fruit sterilization equipment business using the ozone box, which is then used as a reference in determining business strategy. The research method used was a descriptive study using a SWOT analysis (strength, weakness, opportunities, and threats) related to developing an ozone-box-based fruit sterilization equipment business. The data used in this study consisted of primary data and secondary data, namely observational data on ozone sterilizers and interview data with experts. The study results show that the ozone-box product business is in Quadrant II, namely the quadrant between strengths and threats (Strength – Threat) and conducting socialization on ozone technology for fruit sterilization, product positioning as needed, and conducting regular research to update the technology used.
Potensi Bakteri Probiotik Indigenous Lactobacillus Plantarum Dad-13 Sebagai Starter Pada Pembuatan Yoghurt Fungsional: Kajian Pustaka Husnita Komalasari; Wahyu Krisna Yoga
Food Scientia : Journal of Food Science and Technology Vol 2 No 2 (2022): Juli - Desember
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v2i2.3694.2022

Abstract

Yoghurt is a dairy product that is fermented using one or more bacteria called a starter. This study aims to determine the potential of indigenous bacteria Lactobacillus plantarum Dad-13 as a starter in the production of yoghurt functional. The method in this research is a literature study that comes from Google Scholar, Science Direct, Pubmed dan Research Gate. The selection of cited journals has gone through a screening process based on inclusion, special and exclusion criteria. Generally, the bacteria were used as starters in yoghurt production are Lactobacillus bulgaricus and Streptococcus thermophilus. One of the indigenous bacteria from Indonesia that has a potential to be used as a starter is Lactobacillus plantarum Dad-13. Based on various previous studies, these bacteria are able to produce yoghurt products with good physicochemical and organoleptic properties. The use of Lactobacillus plantarum Dad-13 as a starter can increase the functional properties of the resulting yoghurt product. These bacteria are able to produce high levels of folate in yoghurt and one of probiotic bacteria that has been tested for its effectiveness and benefits for health. It is stated that yoghurt and probiotics are included in functional foods. Based on the literature review data that has been carried out, the use of these bacteria has the potential to produce yoghurt products with high functional properties and beneficial for health.
Strategi Pengembangan Agroindustri Olahan Buah Pidada (Sonneratia Caseolaris) di Pulau Santen, Kabupaten Banyuwangi Dini Nafisatul Mutmainah; Ahmad Haris Hasanuddin Slamet; Kirana Kusumaningrum; Dian Kumaila Dewi
Food Scientia : Journal of Food Science and Technology Vol 2 No 2 (2022): Juli - Desember
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v2i2.3700.2022

Abstract

Mangrove fruit or known as pidada fruit has great potential to be used as a variety of processed products. The high nutritional content of pidada fruit makes it have more added value as a processed product. This study aimed to analyze the strategy for developing processed products from pidada fruit. The data used in this study consisted of primary data and secondary data. The method used to formulate a development strategy is SWOT (Strengths, Weaknesses, Opportunities, and Threats). Primary data consisted of direct observation of the potential of pidada fruit on Santen Island and data from interviews with related parties. While secondary data consisted of supporting sources from the web and journal articles. The SWOT method was used to analyze internal and external factors in product development. Based on the SWOT analysis, the Internal Factor Evaluation (IFE) matrix obtained a value of 2,682 and the External Factor Evaluation (EFE) matrix obtained a total value of 3,000. This showed that the development of the pidada fruit processed agro-industry has great potential in its development. Meanwhile the strategies that can be applied are intense market penetration, market development, and product development.
Sifat Sensori dan Karakteristik Fisik Tortila Jagung Zukryandry; Muslihudin; Annisa Fitri
Food Scientia : Journal of Food Science and Technology Vol 2 No 2 (2022): Juli - Desember
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v2i2.3884.2022

Abstract

Corn (Zea mays) is a food crop that has economic value and development potential because it is the most important source of carbohydrates and protein after rice. Utilization of corn can be expanded by making corn flour which is then processed into tortila products. This study aims to determine the appropriate formulation of cassava starch for the sensory and physical properties of corn tortilas. The research design used was a factorial design with 4 additional treatments of cassava starch (0%, 5 %, 10 %, and 15 %) and 3 repetitions. Tests performed are the hedonic test (color, taste, aroma and texture) and physical test (hardness test and the swelling volume) of the tortila products produced. Cassava flour formulation of 15% has the most likability factor with the subjects according to their texture. Cassava starch formulations in tortilas show an increase in hardness value of 0,50 kg/cm2 (0%), 0,52 kg/cm2 (5%), 0,53 kg/cm2 (10%) dan 0,54 kg/cm2 (15%). Corn tortilas with tapioca formulation affect the percentage of swelling volume, the greater the percentage of cassava starch, the greater the highest volume of corn tortila with the swelling percentage of 153% (0%) to 217% (15%).

Page 1 of 1 | Total Record : 6

 1 

Filter by Year

2022 2022


Reset
Filter By Issues
All Issue Vol 4 No 1 (2024): January - June Vol 3 No 2 (2023): Juli - Desember Vol 3 No 1 (2023): Janurai - Juni Vol 2 No 2 (2022): Juli - Desember Vol 2 No 1 (2022): Januari - Juni Vol 1 No 2 (2021): Juli - Desember Vol 1 No 1 (2021): Januari - Juni