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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 3 No 1 (2023): Janurai - Juni" : 6 Documents clear
Review: Evaluasi Fisik terhadap Penggunaan Tepung Komposit pada Kualitas Cookies Destiana Adinda Putri
Food Scientia : Journal of Food Science and Technology Vol 3 No 1 (2023): Janurai - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v3i1.3696.2023

Abstract

Composite flour is mixture of flour made from tubers, cereals, legumes, and other vegetable base ingredients with or without the addition of wheat flour. The use of various composite flour types in cookies manufacturing is able to reduce the use of wheat flour, provide uniqueness, increase nutritional values, and change physical qualities. The aim of this review is to provide information regarding to the use of composite flour in cookies manufacturing and its effect on physical quality based on several recent studies that was observed. Several studies have shown that the use of composite flour in cookies production results in the changes of physical quality related to weight, weight loss, baking yield, diameter, thickness, spread ratio, color (L*, a*, b*, C*, ΔE, whiteness index, browning index), and texture (hardness, fracturability, cohesiveness, springiness, chewiness, resilience, gumminess). These physical quality changes contribute to different results depending on the type of composite mixture and the percentage of wheat flour or the non-wheat flours. The different nutritional contents also contribute to the physical quality changes of cookies.
Analisis Bisphenol A Dan Di-Ethylhexyl Phthalate dalam Air Galon yang Beredar di Kota Makassar Endah Dwijayanti; Rachim Munadi; Sry Wahyuningsih; Iffana Dani Maulida
Food Scientia : Journal of Food Science and Technology Vol 3 No 1 (2023): Janurai - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v3i1.4739.2023

Abstract

Bisphenol A (BPA) and Di-Ethylhexyl Phthalate (DEHP) are chemical compounds that are used as raw materials for making disposable bottles or PET, including gallons. BPA can migrate into food or drink if the temperature is raised due to heating processes. This research aimed to identify BPA and DEHP compounds in various brands of gallon water distributed in Makassar and the effect of sun exposure towards BPA and DEHP migration. The sampling method was done based on an early analysis from field survey data in the location that represents all gallon water refills distributed in Makassar. There were 4 selected samples from 2 most marketed brands of gallon  water refill. Research method included sample preparation with two different treatments, namely with exposure and without exposure to sunlight by letting them settle inside and outside the room for 6 days, afterwards,  BPA and DEHP were analyzed using Gas Chromatography - Mass Spectrometry (GC-MS). The results of  the study show that in various brands gallon water packages, both with sun exposure or without, no BPA and DEHP compounds were detected.
Karakteristik Kimia dan Sensori Seduhan Serbuk Semanggi (Marsilea crenata) dengan Penambahan Jahe Merah (Zingiber officinale) Linda Mei Velina; Lia Amalia; Muhammad Fakih Kurniawan
Food Scientia : Journal of Food Science and Technology Vol 3 No 1 (2023): Janurai - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v3i1.4886.2023

Abstract

Clover (Marsilea crenata) has the potential to be used as powder infusion products because its benefits to health. The disadvantage of clover leaf is it produce an unpleasant aroma that requires the addition of spices. This study aims to study the effect of clover powder  formulations and red ginger (Zingiber officinale) spice on the chemical and sensory characteristics of herbal infusion. This study used Completely Randomized Design (CRD), namely the comparison of Clover leaf powder and red ginger powder, namely (95%:5%), (90%:10%), (85%:15%) and (80%:20%). The analysis included moisture content, ash content, antioxidant activity, water soluble extract content as well as sensory quality tests and hedonic tests. The data were analyzed statistically using ANOVA and continued with DNMRT at the 5% level. The addition of red ginger powder had a significant effect on moisture content, ash content, antioxidant activity (IC50), water soluble extract content, and descriptive and hedonic sensory assessment and overall assessment. The selected formula based on the final result is the addition of 80% clover powder and 20% red ginger powder with a water content of 16.68%; ash content 4.71%; antioxidant activity 207.745 ppm; and water-soluble essence content of 19.02%. The sensory quality test of the selected products obtained a brownish-green color, not unpleasant, and a bit spicy. The results of the hedonic test showed that the color, aroma, and taste of powder infusion were preferred by the panellists.
Penentuan Kadar Merkuri (Hg) pada Kerang Hijau (Perna viridis) di Pasar Serpong Menggunakan Mercury Analyzer Metode Direct Thermal Decomposition Utha Rosalita Permata Putri; Rina Rismaya
Food Scientia : Journal of Food Science and Technology Vol 3 No 1 (2023): Janurai - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v3i1.4911.2023

Abstract

Green mussels (Perna viridis) can accumulate heavy metals from their environment. In the biota’s living cells, heavy metals can be accumulated and if consumed, could have an adverse effect on human health. Mercury (Hg) is one of heavy metals that usually pollute river water. This study aimed to quantify the mercury level of heavy metals in green mussels and the results were compared to the provisions in SNI 7387:2009 on the maximum limit of heavy metal contamination in food. The mercury analyzer with the direct thermal decomposition technique with a wavelength of 253.7 nm was used to measure the mercury levels in green mussels. The green mussel sample was obtained from several seller in Pasar Serpong. Green mussel was found to be taken from the coast of Tangerang regency river that was indicated to be polluted by heavy metals. The analysis was done using the standard series, which yielded a correlation coefficient (r) of 0.9997 and a percentage recovery of 102.65%. The results showed that three analysed samples met the Mercury metal quality criteria. The three samples of green mussels sold on Serpong Market was deemed to be safe for human consumption.  
Potensi Sumber Karbohidrat Indonesia Sebagai Ingridien Pangan Fungsional dengan Kadar Pati Resisten dan Aktivitas Antioksidan Tinggi Frendy Afandi
Food Scientia : Journal of Food Science and Technology Vol 3 No 1 (2023): Janurai - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v3i1.4989.2023

Abstract

Determinants of the glycemic index (GI) of carbohydrate food were described in several publications. Important information regarding the physicochemical properties including starch granule diameter, gelatinization temperature, GI value/category, the content of resistant starch, protein, fat, bioactive compounds, amylose, amylopectin and the ratio of amylose and amylopectin have been observed. However, there was a discrepancy among the published data. This study focuses on the resistant starch dan bioactive compound content. Some sources of carbohydrates that have high resistant starch are black rice, aromatic rice, white sorghum, taro, white canna, yam, breadfruit, banana, peas, red kidney bean, jack bean, pigeon pea, and jackfruit seed. Meanwhile, the sources of carbohydrate foods that contain high bioactive compounds are black rice, purple rice, waxy white corn, waxy purple corn, wheat, rye, barley, white sweet potato, red sweet potato, purple sweet potato, taro, arrowroot, white canna, yam, jacatupe, cocoyam, arenga, banana, date fruit, peanut butter fruit, peas, mungbean, pigeon pea, dan tamarind seed. Most of them are indigenous Indonesian carbohydrate foods with the resistant starch content between 10.63%-78.9% (w/w) and antioxidants content ranging from 150-43200 mg/100g on a dry basis. From the forty-nine sources being observed, only eleven sources are not available in Indonesia. Thus, it encourages for consuming various carbohydrate sources which are abundantly available in Indonesia.
Kajian Komposisi Bahan Tambahan Pangan Pada Produk Daging Ayam Olahan Komersial Lalu Danu Prima Arzani; Qabul Dinanta Utama
Food Scientia : Journal of Food Science and Technology Vol 3 No 1 (2023): Janurai - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v3i1.4999.2023

Abstract

The aim of this research is to identify the composition of food additives present in commercial processed chicken meat products based on regulations in Indonesia. The evaluated samples consisted of 47 various commercial processed chicken meat products. The observed food additives included flavor enhancers, emulsifiers, preservatives, stabilizers, antioxidants, acidity regulators, leavening agents, and colorants. The food additives used in chicken meatball products were flavor enhancers (42.86%), emulsifiers (4.76%), stabilizers (23.81%), and acidity regulators (28.57%). In chicken sausage products, flavor enhancers (23%), stabilizers (23%), antioxidants (17%), emulsifiers (3%), preservatives (15%), acidity regulators (12%), and colorants (7%) were found. In chicken dumpling products, acidity regulators (40%), flavor enhancers (20%), stabilizers (20%), preservatives (13%), and colorants (7%) were identified. In chicken nugget products, colorants (26%), flavor enhancers (22%), stabilizers (18%), antioxidants (11%), emulsifiers (11%), preservatives (7%), leavening agents (2%), and acidity regulators (2%) were present. In the category of processed chicken meat products (08.2.3.), stabilizers (21.54%), flavor enhancers (33.85%), colorants (18.46%), preservatives (10.77%), antioxidants (7.69%), and leavening agents (7.69%) were detected. The usage of food additives and the consumption of products containing these additives, particularly those with carcinogenic risks, need to be regulated and addressed by the government and consumers alike. Future research efforts to discover safer alternatives for these food additives are highly recommended.

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