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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 42 Documents
 1   2   3   4   5 
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.
Pengaruh Suhu Perendaman dengan Larutan Natrium Metabisulfit terhadap Karakteristik Fisikokimia Tepung Labu Kuning (Cucurbita moschata D.) Yesika Kristiani; Rina Rismaya; Elvira Syamsir; Didah Nur Faridah
Food Scientia : Journal of Food Science and Technology Vol 2 No 1 (2022): Januari - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v2i1.2488.2022

Abstract

Pumpkin (Cucurbita moschata D.) is an agricultural commodity with a fairly complete nutritional content and high fiber. The use of pumpkin which is still limited to traditional processed food can be expanded by processing it into flour. Pumpkin flour has a longer shelf life than a fresh pumpkin. It is also easy to distribute and to process into various types of processed food. This study is aimed to evaluate the physicochemical characteristics of pumpkin flour produced from different pretreatments. Pretreatments such as soaking in 0.10% sodium metabisulfite solution at room temperature 30 ºC and 80ºC for 10 minutes. The parameters measured were moisture content, ash, protein, fat, carbohydrates, dietary fiber, and color. Based on the test results, the difference in immersion temperature only significantly affected the color value. Pumpkin flour soaked in 0,10% sodium metabisulfite at an initial temperature of 80 ºC had color values of L= 64,87 ± 0,04; b* +52,95 ± 0,05, higher but color value a* =+6,89 ± 0,06.
Penilaian Mutu Secara Organoleptik Ikan Patin (Pangasius sp.) Segar Di Pasar Bauntung, Banjarbaru, Kalimantan Selatan Fadel Muhammad Sudarmanto; Imam Setiawan
Food Scientia : Journal of Food Science and Technology Vol 2 No 1 (2022): Januari - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v2i1.2555.2022

Abstract

The level of fish consumption in South Kalimantan, especially by the people of Banjarbaru is very high. In some traditional markets, the process of handling catfish (Pangasius sp.) still needs to be reviewed for their quality management, so the quality of catfish received by consumers is still in a good condition. The purpose of this study was to assess the organoleptic quality of fresh catfish during sales at Bauntung market in Banjarbaru city. In this study, the method used was organoleptic testing with the score test method. The score test used was determining quality levels based on a scale of 1 to 9, with 1 as the lowest value and 9 as the highest value by using the organoleptic score sheet of fresh fish performed by 7 untrained panelists. Observation method used using score sheets to observe fish handling activities by 2 different sellers. Observations were made at 10:00 and 15:00, local time. On the observation at 10:00, the two groups of catfish retained their good organoleptic qualities, on the other hand, at 15:00, there was a decrease in organoleptic quality in both catfish groups. For both groups and at both observation times, the organoleptic quality scoring was higher than 7. The score showed that the catfishes at Bauntung Market maintained their fresh qualities and were suitable for consumption after handling.
Analisis Nilai Tambah dan Strategi Pengembangan Industri Olahan Kulit Buah Naga di Kabupaten Banyuwangi, Jawa Timur Ahmad Haris Hasanuddin Slamet; Dini Nafisatul Mutmainah; Rafly Rizqullah; Fanecia Apriani
Food Scientia : Journal of Food Science and Technology Vol 2 No 1 (2022): Januari - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v2i1.2686.2022

Abstract

Dragon fruit is one of the leading commodities in Banyuwangi Regency. In 2020, the dragon fruit commodity was recorded to have a land area of 4,787 Ha with a productivity of 263 Kw/Ha. High production causes the consumption of dragon fruit in the community is very high and results in the accumulation of dragon fruit skin. One alternative to overcome the buildup of dragon fruit skin is to use it into a product that is worth selling more. This study uses the value added analysis method and SWOT analysis to obtain the formulation of a strategy for developing the dragon fruit peel processing industry followed by a grand strategy and value added analysis using the hayami method. Meanwhile, based on the SWOT analysis of the IFE matrix value, a total value of 2,68 was obtained, the EFE matrix obtained a total value of 3,00. This value shows the potential for the development of the dragon fruit peel industry is in a strong position. Referring to the added value and SWOT analysis, it shows that the processing of dragon fruit peel waste into various processed products has the potential to be developed into an industry.
Strategi Pengembangan Jamu Jawa Tradisional CV. Santoso di Kabupaten Banyuwangi, Jawa Timur Dini Nafisatul Mutmainah; Ahmad Haris Hasanuddin Slamet; Dian Kumaila Dewi; Nadhirotul Diniyah
Food Scientia : Journal of Food Science and Technology Vol 2 No 1 (2022): Januari - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v2i1.2844.2022

Abstract

CV. Santoso is a traditional Javanese herbal medicine company in Banyuwangi Regency. The development of the herbal medicine industry in Indonesia is growing very rapidly. This condition pushes CV. Santoso to determine the right marketing strategy so that their products can compete with various herbal products in the market. This study aimed to analyze the internal and external factors of CV. Santoso, to find out several alternative development strategies and the appropriate priority strategy for the company. The method in this study used a qualitative descriptive approach. The analysis techniques used were SWOT analysis and AHP analysis. The results showed that promotional activities by creating a promotion team were the main priority strategy for the development of traditional Javanese herbal medicine of CV. Santoso. The weight value generated from the top priority strategy was 0.139, using a logical consistency of 8%. He main priority strategy was to create a promotion team that can be implemented to expand product marketing through print media, mass media and social media.
Potensi Antimikroba Kunyit Putih (Curcuma ceasia) pada Edible Film Pati Sukun (Artocarpus altilis) Nanik Suhartatik; Merkuria Karyantina; Crisdyana Eko Setyaningsih
Food Scientia : Journal of Food Science and Technology Vol 2 No 1 (2022): Januari - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v2i1.2948.2022

Abstract

Breadfruit starch contains a relatively high number of amylose which has potency to be develop as edible film. It is also necessary to develop packaging materials which also contain natural antimicrobial compounds. White turmeric contains phytochemical compounds that have antimicrobial activity. This study aimed to determine the optimal concentration of breadfruit starch in edible films and to study the effect of white turmeric extract addition to inhibit the growth of Eschericia coli and Staphylococcus aureus. The study used factorial completely randomized design which consist of 2 factors and two fold replication, namely the concentration of breadfruit starch and the concentration of white turmeric extract. The results showed that breadfruit starch at 8% concentration produce good edible film with a tensile strength reach up to 4.57 ± 0.135 MPa. Meanwhile the addition of 2.5% white turmeric could inhibit the growth of tested bacteria. Inhibition zone reached 1.38 cm for E. coli and 1.40 cm for S. aureus. White turmeric has the potency to be developed as a natural antimicrobial compound in breadfruit starch edible films.
Pengaruh Penambahan Kitosan Terhadap Cemaran Mikrobiologis pada Abon Pindang Tongkol (Euthynnus affinis) Purwaningtyas Kusumaningsih
Food Scientia : Journal of Food Science and Technology Vol 2 No 1 (2022): Januari - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v2i1.3138.2022

Abstract

The processing of pindang tongkol becomes floss is a food technology to aim in extending the shelf life. The addition of chitosan inside the floss is to prevent the development of Vibrio sp., Proteus sp. and Pseudomonas sp. These bacteria live in high-salt environments such as brined mackerel product. The aim of this study was to examine the effect of chitosan to the quantity of Vibrio sp., Proteus sp. and Pseudomonas sp. in brined mackerel processing. In this study, were tested on samples of pindang tongkol, pindang floss without chitosan and pindang floss contains of 50 mg of chitosan. The total plate count (TPC) of pindang tongkol was reported to numerus to count (TNTC). TPC of floss without chitosan and floss contains chitosan, were less than 2.5 × 102 colonies/ml (g). This value was qualify to the Indonesian National Standard (SNI) 7690.1:2013 and these result indicate that the processing of brined mackerel into floss and the addition of chitosan can reduce bacterial contamination. Identification of bacteria were using Thiosulfate Citrate Bile Salt Sucrose (TCBS) media, gram staining and API 20E kit. The bacteria from pindang tongkol was identified as Proteus vulgaris, while Pseudomonas luteola was from floss without chitosan. The addition of 50 mg of chitosan in floss was proven to prevent the development of halophilic bacteria such as Vibrio sp., Proteus sp., and Pseudomonas sp.
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.

Page 2 of 5 | Total Record : 42

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