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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 2 (2023): Juli - Desember" : 6 Documents clear
Karakteristik Fisikokimia dan Organoleptik Bakso Analog Berbahan Dasar Jamur Tiram Putih (Pleurotus ostreatus) dan Kale (Brassica oleracea var. sabellica) Bernadetha Eden Krisdita; Vivi Nuraini; Nanik Suhartatik
Food Scientia : Journal of Food Science and Technology Vol 3 No 2 (2023): Juli - Desember
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v3i2.4829.2023

Abstract

Mushroom and kale-based analog meatballs are one of diversified food products. White oyster mushrooms have good nutritional content and amino acid profiles equivalent to beef, while kale has good nutritional good content. The purpose of this research is to determine the best formulation of mushroom-based meatballs with addition of kale based on physical, chemical, and sensory properties. Completely Randomized Design (CRD) was used with the first factor being the comparison of white oyster mushrooms and tapioca flour (50%:50%, 65%:35%, 80%:20%), and second factor being addition of kale concentration (33%, 67%, and 100%). The research results that comply with SNI and have the highest level of consumer preference are as follows for chemical analysis: water content of 69.35%, ash content of 1.71%, fat content of 0.134%, protein content of 8.46%, carbohydrate content of 20.35%, and fiber content of 3.97%. Physical test results show a yield value of 85.11%, a texture elasticity value of 4.49%, and for colorimetric values, L* is 49.22, a* is -8.48, and b* is 18.59. Organoleptic test results preferred by panelists show a taste score of 4.23, a texture score of 3.47, and an appearance score of 3.91. Therefore, the best formulation is found in analog meatball A3B2.
KADAR PROTEIN, SUSUT MASAK DAN ORGANOLEPTIK RENDANG KHAS-PIDIE YANG DIBERI PENAMBAHAN BAWANG PUTIH (Allium sativum) PADA KONSENTRASI YANG BERBEDA Masyitah; Amhar Abubakar
Food Scientia : Journal of Food Science and Technology Vol 3 No 2 (2023): Juli - Desember
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v3i2.5172.2023

Abstract

Rendang is one of the traditional cuisines from Sumatera. It is made from beef that has been cooked for hours and mixed with various seasonings and spices to produce a quality product. One of natural ingredients that can be used to preserve meat product is garlic (Allium sativum). This research aimed to study the effect of different concentrations of garlic on the protein content, cooking loss, and organoleptic qualities (color, aroma, taste, texture) of Pidie rendang. The research design used a completely randomized design (CRD) of 4 treatments (0%, 5%, 10%, 15%) with 5 replications. The observed variables were protein content, cooking loss, and organoleptic quality. The ANOVA results showed that the addition of garlic significantly affected (P<0,01) the protein content, but did not affect the cooking loss and organoleptic quality parameters. It can be concluded that garlic concentration is positively related to the protein content of rendang. The highest protein content was found in the 15 % garlic concentration treatment, reaching up to 17,11%.
The Peningkatan Nilai Tambah Onggok Singkong dan Dedak Padi Sebagai Substrat pada Produksi Asam Sitrat Kirana Sanggrami Sasmitaloka; Maritsya Dita Kurnia Putri
Food Scientia : Journal of Food Science and Technology Vol 3 No 2 (2023): Juli - Desember
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v3i2.5106.2023

Abstract

Worldwide demand for citric acid is increasing faster than production, so a more economical process is needed. Aspergillus niger is capable of producing citric acid from agroindustrial by-products. Utilization of cassava dregs and rice bran as substrates in citric acid fermentation can increase the added value of these agroindustrial by-products. This research aims to study the utilization of cassava dregs and rice bran as citric acid production substrates by Aspergillus niger on solid state fermentation and the characteristics of the citric acid they produce. The study was designed using a completely randomized design with treatment combinations between the percentage of inoculum volume w/v (x1: 2.5%; x2: 5%; and x3: 7.5%) and incubation time (y1: 1 day; y2: 2 days; y3: 3 days; y4: 4 days; y5: 5 days; y6: 6 days; and y7: 7 days), repeated four times. The addition of Aspergillus niger inoculum volume as much as 5% w/v with an incubation time of five days can produce optimal citric acid. In this combination of treatments, a pH value of 2.65, a total acid of 13.91 g/L, and a citric acid content of 9.74 g/L were produced.
Karakteristik Sensori dan Kimia Mochi dengan Substitusi Tepung Kulit Pisang Kepok (Musa acuminate L.) Muhammad Fakih Kurniawan; Titi Rohmayanti; Siti Nova Isda Dwiyanti
Food Scientia : Journal of Food Science and Technology Vol 3 No 2 (2023): Juli - Desember
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v3i2.6436.2023

Abstract

Mochi cake is a typical West Java souvenir product made from glutinous rice flour. Flour from banana peels has the potential to substitute flour to make mochi. This research aims to make mochi using glutinous rice flour which is substituted with kepok banana peel flour. Completely Randomized Design (CRD) was used in this study consisting of one factor, namely the ratio of glutinous rice flour and kepok banana peel flour (100%: 0%), (90%: 10%), (80%: 20%), (70%: 30%). The mochi products were analyzed for sensory and hedonic quality to selected product. Proximate tests were carried out for these selected products. The selected mochi product (80%:20%) has a dark brown color, a banana-like aroma and taste, and a chewy texture. Panelists gave favorable scores for taste, aroma, and texture parameters, but expressed a dislike for the color of the selected mochi. Selected mochi chemical content composed of 0.24% ash content; 8.71% protein; 45.69% carbohydrates; 3.15% fat content; and 42.21% water content. For fat and water content, it does not meet Indonesian National Standard  of cake (SNI 01-4309-1996). Therefore, banana peel flour has the potential to be an ingredient for making mochi. in the future, it needs to be reformulated so that the water and fat content meets the standard and have a better color quality.
Pengaruh Perbedaan Jenis Pemanis dan Bahan Baku Terhadap Karakteristik dari Sirup Nanas Adhamatika, Adhima; Putri, Destiana Adinda
Food Scientia : Journal of Food Science and Technology Vol 3 No 2 (2023): Juli - Desember
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v3i2.6470.2023

Abstract

One of the processed products from pineapple is syrup. However, the use of natural ingredients such as fruit in processing syrup has weaknesses, both in terms of changes in color, taste, aroma and appearance. Therefore, when making pineapple syrup, flavorings are often used. The aim of this research is to increase the use of pineapple fruit and determine the differences in the quality of pineapple syrup produced with different types of sweeteners and types of ingredients in making pineapple syrup. The method used was a Randomized Block Factorial Design with 2 factors, namely the type of sweetener (sucrose, sucrose and glucose syrup) and the type of ingredient (pineapple flesh, pineapple synthetic flavors). The results showed that differences in the type of sweetener and type of ingredients had a significant effect on color (L*, a*, b*), viscosity, pH, total dissolved solids, water content, vitamin C and total acids, and sensory attributes (color, aroma, taste, and texture). The best treatment was obtained in the SG1 formulation using sucrose and glucose syrup sweetener and pineapple flesh. The quality characteristics of of this syrup are that it has an L* value 36.44; a* 24.21; b* 50.45; viscosity 94.89 cP; pH 4.53; TPT 33.66 ºBrix; water content 55.52%; vitamin C 7.25 mg/100g; total acid 4.05%; aroma 4.20; color 3.80; taste 4.20; and texture 4.33. This formulation can be developed into alternative use of the pineapple commodity that has a functional value.
Hubungan antara Panjang Rantai Amilopektin dan Indeks Glikemik Pangan Karbohidrat: Review Afandi, Frendy
Food Scientia : Journal of Food Science and Technology Vol 3 No 2 (2023): Juli - Desember
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v3i2.6503.2023

Abstract

The relationship between starch characteristics and the glycemic index (GI) of carbohydrate foods is interesting to study. One of the advances in analytical techniques in characterizing starch is measuring the degree of polymerization of amylopectin chains. Amylopectin is the main component of carbohydrate starch granules. There have been many publications regarding long chain fractions of amylopectin. The aim of this research is to analyze the relationship between amylopectin chain length and the glycemic index of carbohydrate foods. The method used was to tabulate various studies related to data on amylopectin chain length and the glycemic index of carbohydrate foods. Then a regression analysis was carried out between the degree of polymerization of the amylopectin chain and the Pearson correlation between the degree of polymerization and the glycemic index value. The research results showed that there was a strong correlation between the amylopectin chain length with degree of polymerization (DP) 6-12, 13-24, and 25-36 with the glycemic index value of carbohydrate foods. The degree of polymerization of the amylopectin chain is the number of glucose units that make up the chain. The resulting regression equation is y=0.3123x-0.6256 with a value of r2=0.991. The chain length of amylopectin influences starch properties, including the glycemic index. Starches with shorter amylopectin chains have a lower glycemic index, while starches with longer amylopectin chains have a higher glycemic index. The results of this research provide a new perspective for the field of food chemistry that the characteristics of amylopectin influence the glycemic index value of carbohydrate foods.

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