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Devin pratama
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foodscientia@ecampus.ut.ac.id
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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 4 No 1 (2024): January - June" : 6 Documents clear
Deteksi DNA Spesies pada Produk Makanan Olahan Daging Ayam Menggunakan Gen GH (Growth Hormone) sebagai Penanda Molekuler Sophian, Alfi; Utaminingsih, Sri; Yenita, Yenita; Purwaningsih, Ratna
Food Scientia : Journal of Food Science and Technology Vol 4 No 1 (2024): January - June
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v4i1.6358.2024

Abstract

The species DNA detection test in processed chicken meat food products using genetic growth hormone (GH) gene markers is a novel approach for authenticity test regarding the presence of a particular species in a product. This research aimed to test the ability of the GH genetic marker to detect the presence of chicken species in processed chicken meat food products. The method used in this research is a molecular biology method using real-time PCR with the SYBR Green kit. The genetic marker primers used were designed independently from the NCBI website. Based on DNA isolation data, the DNA concentration value is 43.60 ng/µL – 45.20 ng/µL with an average of 44.11. The purity value of isolated DNA is 1.855 – 1.925 with an average of 1.906. Chicken species DNA was detected in all samples using real-time PCR analysis, with a Ct value of 24.50 and a Tm value of 78.10. However, the Ct and Tm values were not detected in the negative control (NTC) and specificity (internal) control samples. In the positive control LOD, the Ct value was detected at 27.20 with a Tm value of 79.40. In the positive control, a Ct value of 21.10 and a Tm value of 78.10 were detected. The results indicate that all samples contained the GH gene, and hence, chicken species DNA was detected in all samples. This suggests that the GH genetic marker can be potentially used for species DNA identification testing.
Karakteristik Sensoris dan Kimia Penyedap Rasa Berbahan Dasar Tepung Tempe Gembus dengan Penambahan Gula dan Garam Afifah, Raudhatul; Listyaningrum, Ratna Sari; Amelianawati, Mae
Food Scientia : Journal of Food Science and Technology Vol 4 No 1 (2024): January - June
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v4i1.6362.2024

Abstract

Gembus tempeh flour contains high levels of glutamate which can be used as a flavoring. The aim of this research is to determine the sensory and chemical characteristics of the flavoring ingredients of tempe gembus flour. The formulation ingredient for this research product is tempeh gembus from tofu dregs from the Cibuntu tofu making industry. Flour is made by curing tempeh for 3 days at 35°C, then slicing and drying at 70°C for 2 hours, then grinding and sifting using 80 mesh. The formulation was determined through two stages of sensory testing. Phase I sensory testing included the Duo-Trio differentiation test and hedonic test, using two samples of tempeh gembus flour formulation and a commercial MSG product as a control. Preferences are assessed using the parameters of color, aroma, taste and overall rating. Analysis of data from the differentiation test results uses the Chi-square test, while analysis of hedonic test data uses the Mann-Whitney test. The results of the phase I sensory test were used as a control in the phase II sensory test and compared with the sugar-salt addition formulation with a ratio of tempe gembus flour, salt and sugar of 5:3:2. Chemical testing was carried out which included testing water content, salt content and protein content. The test results showed that the sample with added sugar and salt had a water content of 4.6%, a salt content of 22.56%, a protein content of 7.74%, and panelists preferred sensory properties compared to the control.
Penetapan Titik Kendali Kritis (TKK) pada Proses Produksi Bakso di PT XYZ Lesmana, Angga; Uzwatania, Fina; Ginantaka, Aditia
Food Scientia : Journal of Food Science and Technology Vol 4 No 1 (2024): January - June
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v4i1.6427.2024

Abstract

Critical control point (CCP) is one of  seven basic principles in Hazard Analysis Critical Control Points (HACCP) as a step to determine important points that must be controlled in the production process. Determination of CCP is the key in reducing or eliminating identified hazards or reducing the impact of hazards to an acceptable level. PT XYZ is one of the companies developing the segmentation of ready-to-eat frozen food processing, namely meatballs. The need for the implementation of CCP at PT XYZ ensures that the meatballs provided to consumers are healthy and safe. The purpose of research is to identify, analyze and control the hazards that may occur in the process production of meatballs. The method that used in this research is through a qualitative approach in the form of process analysis and Critical Control Points at the step of the meatball production process, as well as establishing corrective actions for monitoring procedures at the process stages. The results showed that the process that became the critical control point (CCP) was the boiling process in the form of heavy metals, insects and foreign matter hazards. The corrective action  is use a metal detector machine to anticipate heavy metal contamination and re-monitoring personal hygiene, use of PPE, and equipment cleanliness.
Penerapan Sistem Ketertelusuran Internal dalam Pengolahan Tuna Sirip Kuning (Thunnus albacares) di PT ABC, Denpasar, Bali Khairunnisa, Anis; Utami, Ni Made Dwi Rahayu
Food Scientia : Journal of Food Science and Technology Vol 4 No 1 (2024): January - June
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v4i1.6472.2024

Abstract

Tuna fish is a type of fish that holds high economic value and is in high demand in the sea of Indonesia. The high market demand for tuna products necessitates assurance of safety and quality control, one of which is through the implementation of a traceability system. This research aims to identify the stages of the yellowfin tuna processing process and observe the internal implementation of the traceability system at PT ABC, Denpasar. The research method used is a descriptive-qualitative method with data collection techniques through direct observation and interviews with competent parties such as Quality Control and Quality Assurance teams. The research results show that there are 23 stages in the yellowfin tuna processing process, starting from raw material to delivery. Each stage of the process has a responsible person in-charge to document activities on a paper-based system. Documentation is in the form of daily forms, and coding is done in the form of written codes that indicate specific information. In order to obtain more real-time and integrated information, it is hoped that the company can develop an electronic-based system.
Analisis Struktur Genetik dan Filogenetik Bakteri Lactobacillus Plantarum yang Diisiolasi dari Produk Pangan Karni, Ine; Nalurita, Indah; Gemma Pravitri, Kartika; Naufali, Muhammad Nizhar; Meikapasa, Ni Wayan Putu
Food Scientia : Journal of Food Science and Technology Vol 4 No 1 (2024): January - June
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v4i1.6488.2024

Abstract

Lactobacillus plantarum (L. plantarum) is a type of Lactic Acid Bacteria (LAB) that can convert glucose into lactic acid. L. plantarum can mostly be found in milk, meat, fermented vegetables, and the human digestive tract. The L. plantarum bacteria has several strains, each of which has a good function in food fermentation and health. To understand the historical development of an organism's evolution, it is necessary to use phylogeny as the basis for systematic science in biological evolution. The aim of this research was to determine the genetic structure and level of relationship between L. plantarum bacteria isolated from food products. The data used in this research is secondary data taken from GenBank in the form of nucleotide sequences from the bacterium L. plantarum which were then analyzed using clustal W in the Bioedit application, then genetic and phylogenetic structure analysis was carried out using the MEGA 7 application. The results showed that the probability of substitution was the highest. detected in base G, followed by bases A, T/U, and C. The L. plantarum strain that has the highest level of relationship is the strain with GenBank codes AY424355.1 and AJ640082.1 with a bootsrep value of 99. The resulting phylogenetic tree topology is monophyletic, which means that all members in the group come from a common ancestor who passed on genetic, morphological and biochemical characteristics to his descendants.
Karakteristik Mutu Produk Susu Kedelai Tanpa Merek yang Beredar di Kota Mataram Komalasari, Husnita; Manurung, Nancy Eka Putri; Yoga, Wahyu Krisna
Food Scientia : Journal of Food Science and Technology Vol 4 No 1 (2024): January - June
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v4i1.6492.2024

Abstract

Soy milk is a food product made from processed soybeans which has a high source of nutrition and as a source of vegetable protein. The aim of this study is to determine the quality characteristics of unbranded soy milk products marketed in Mataram City and the influence of storage methods and time. The method used was a descriptive and experimental method with a completely randomized design (3 treatments and 3 replications). Data were analyzed using ANOVA a=5% with Tukey and Dunnet further tests. The test results showed that the quality characteristics of unbranded soy milk marketed in Mataram city have several parameters that are and are’nt in accordance with SNI. Parameters that comply with SNI are pH (6.9), normal color and aroma. Meanwhile, what does not comply with SNI is the number of microbes. In addition, several parameters do not yet have standards such as viscosity (1.18 cP), color L* (74.45), a* (-6.14), b* (7.46), °hue (-50.56 ), TPT (15.5), appearance (homogeneous) and texture (liquid). Storage time and method have a significant differences on the physicochemical properties of the product except for the color parameter b*. It is known that storage at room temperature for 48 hours (SK2) results in soy milk not comply with SNI standards, and cold storage (SK2D) is able to maintain the quality of soy milk better than at room temperature. The best quality and treatment characteristics are SK0, but microbial contamination still exceeds the SNI threshold.

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