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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
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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.
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.
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.
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.

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