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Food Technology Department, University of Muhammadiyah Malang Jl.Raya Tlogomas 246 Malang, Indonesia, 65144 Phone: +62 341 464318 ext 116 Email: fths@umm.ac.id
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Food Technology and Halal Science Journal
Published by Universitas Muhammadiyah Malang
ISSN : 27462730     EISSN : 26216043     DOI : https://doi.org/10.22219/fths
Core Subject : Health, Science,
Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology
Food Technology and Halal Science Journal (FTHS) receiving and publishing articles in the form of research (scientific article) in the field of food science, technology, and food safety. Moreover, this journal bridges the gap between research and practice, providing information, ideas, and opinion, in addition to critical examinations of food science and technology. Research scope consisted of: Food Processing Food Chemistry Functional Food Food Biotechnology Food Microbiology Halal Food
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 8 Documents
 1 
Search results for , issue "Vol. 2 No. 1 (2019): Januari" : 8 Documents clear
Kajian Mutu Selai Lembaran Jambu Biji (Psidium guajava) Akibat Konsentrasi Ekstrak Antosianin Bunga Mawar (Rosa sp) dan Jenis Agen Pembentuk Gel Fina Innama Listin; Elfi Anis Saati; Rista Anggriani
Food Technology and Halal Science Journal Vol. 2 No. 1 (2019): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (259.882 KB) | DOI: 10.22219/fths.v2i1.12964

Abstract

Guava as one of the agribusiness commodities in the primary agricultural sector has several advantages that make this type of fruit in great demand. Proper and correct processing can increase the shelf life of horticultural products, better flavor values have an impact on the preferences and economic value more than the nutritional value contained in the processed fruit. Red guava is rich in pectin, which is very suitable to be processed into slice jam. Slice jam is the result of modification of semi-solid jam. Slice jam is known as fruit leather. The purpose of this study was to determine the interaction between the concentration of rose extract and the difference of gelling agent to physical and chemical characteristics of the guava slice jam. The research method used was Group Randomized Design (GRD) factorial with 2 factors. The first factor was the concentration of rose extract consisting of 5 levels (0%, 2.5%, 5%, 7.5%, 10%). The second factor was the difference of gelling agent consisting of 2 levels (agar 1.5% and carrageenan 1.5%). Parameters analyzed included total soluble solid (° Brix), acidity (pH), vitamin C content, antioxidant activity, total anthocyanin, texture, color intensity (L, a +, b +) and hedonic test (flavor, taste, Appearance, texture). The results of this study showed that there was an interaction between the addition of rose extract concentration and the difference of gelling agent to dissolved solid (° Brix), vitamin C content, antioxidant activity, total anthocyanin, brightness color intensity (L) and redness (a+) guava slice jam. The best treatment was derived at the treatment of 10% roses extract with carrageenan that had 34.20 ° Brix of total soluble solid almost approach the standard of jam (SNI 01 – 3746 – 2008), 3.26 of pH, 96.56 mg / g of vitamin C, 81.45% of antioxidant power, 20.29 mg / g of level anthocyanin, 1.86 of texture, 3.13 of flavor score (quite like), 3.33 of taste score (quite tasty), 3.93 of appearance score (interesting), 2.77 of texture score (quite elastic).
Kajian Konsentrasi Pati Singkong Karet (Manihot glaziovii) dan Penambahan Fraksi Oleat dan Asam Oleat pada Karakteristik Fisik dan Barrier Edible Film Anik Wahyuningsih; Damat Damat; Warkoyo Warkoyo
Food Technology and Halal Science Journal Vol. 2 No. 1 (2019): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (384.006 KB) | DOI: 10.22219/fths.v2i1.12965

Abstract

The edible film can be an alternative packing of safe and biodegradable products. The utilization of Ceara rubber starch (Manihot glaviovii) as an edible film making material with the addition of oleic fraction and oleic acid is expected to improve the characteristic of starch-based edible film. The purpose of this study are: (i) to know the existence of interaction between the treatment of Ceara starch concentration and addition of oleic fraction and oleic acid on physical characteristics and barrier of edible film, (ii) to know the effect of treatment of Ceara starch concentration on physical characteristics and barrier of edible film, and (iii) to know the effect of oleic fraction and oleic acid addition on physical characteristics and barrier of edible film. This research uses Randomized Completely Block Design (RCBD) factorial composed of two factors. The first factor was the difference in the concentration of the ceara rubber starch consisting of 3 levels (3%, 4%, and 5%) and the second factor was the addition of lipids (0% lipid, 15% RBDPO, and 15% oleic acid (w/w polymer)) with 3 repetitions. Parameters measured were thickness, transparency, water vapor transmission rate (WVTR), elasticity, tensile strength, solubility, and microstructure of the edible film. The results showed that there was an interaction between the concentration of ceara rubber starch with the lipid addition of in WVTR, elasticity, and tensile strength parameter of edible film. The concentration of ceara rubber starch has a significant effect on the parameters of thickness, transparency, and solubility. The addition of lipids significantly affected the parameters of thickness, transparency, and WVTR. The best treatment was obtained P2A3 (4% ceara rubber starch + 15% oleic acid) with an average thickness of 0,133 mm, transparency 0,818 a/mm, 17,246 g/m2.day water vapor transmission rate, 48,781% elasticity, tensile strength 1,458 MPa, and 44.035% solubility.
PENGARUH FORMULA SOSIS DENGAN PENAMBAHAN TEPUNG BIT (Beta vulgaris) PADA MUTU SOSIS DAGING BURUNG PUYUH AFKIR (Coturnix coturnix Japonica) Nelis Oetavi A.; Khusnul Khotimah; Elfi Anis Saati
Food Technology and Halal Science Journal Vol. 2 No. 1 (2019): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (318 KB) | DOI: 10.22219/fths.v2i1.12966

Abstract

Sausage is a popular food product consumed by the world's population. Meat quail (Coturnix coturnix) is a meat product which has good prospects for use as a raw material for making sausages. The superiority of quail meat is a high protein content between 16,78% - 20,40% and about 70-74% yield of the weight of quail life. In order to increase consumer’s acceptability, the sausage needs a quality improvement especially in terms of appearance (color). One of the ingredients which have the potential as a natural dye is a beetroot (Beta vulgaris). The beetroot has a content of 200 mg of betanin/100 g. This study aims to determine the effect of different sausage formulas and the concentration of beetroot flour toward physicochemical and sensory properties of quail meat sausage. The research method used Randomized Block Design (RBD) with variation of beetroot flour concentration (0%, 1%, 2%, 3%, 4%, and 5% w/w of quail meat). Parameters analyzed were moisture content, protein content, fat content, ash content, antioxidant activity, texture, brightness, redness, yellowish, aroma, taste, and appearance. The best treatment is the quail meat sausage with the addition of the concentration of beet flour by 5% with water content 63,52%, protein content 13,44%, fat content 3,80%, ash 2,81%, antioxidant activity 47,95%, texture 5,19 N/mm2, lightness 44,33, redness 25,47, yellowish 13,20, aroma 3,4 of 5,00, taste 3,5 of 5,00, and appearance 4,04 of 5,00. All treatments have been in accordance with the standards based on SNI No. 01-3820-1995.
Karakteristik Fisik, Mekanik Dan Zona Hambat Edible Film Dari Pati singkong Karet (Manihot glaziovii) Dengan Penambahan Gliserol Dan Ekstrak Jahe Merah (Zingiber officinale Var Rubrum) Sebagai Penghambat Bakteri Salmonella Lady Agitasi Amrillah; Warkoyo Warkoyo; Desiana Nuriza Putri
Food Technology and Halal Science Journal Vol. 2 No. 1 (2019): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (307.769 KB) | DOI: 10.22219/fths.v2i1.12967

Abstract

The edible film is one of the innovations used to overcome the food packaging problem. Components of edible films are hydrocolloids, lipids, and composites. Glycerol belongs to the hydrocolloid group which serves to maintain the solidity of the film sheet. The edible active film allegedly can inhibit physical, chemicals, and microbiology problems in the packaging which will affect the decline of food quality during storage. With the active compounds contained in red ginger it is expected to inhibit the growth of Salmonella bacteria. The purpose of this study was to determine the effect of the addition of different concentrations of glycerol and red ginger extract on the physical, mechanical, and inhibitory zones in the resulting edible film produced. This research used a nested design with 2 factors. The first factor was the addition of 20% glycerol concentration; 25%; 30% while the second factor is the addition of 0% red ginger extract; 0.5%; 1%; 1.5%. The treatments were 12 treatments with 3 replications. The parameters of this study include thickness, tensile strength, elasticity, WVTR, transparency, moisture content, solubility, density, and edible inhibition zone against Salmonella bacteria. The results showed that edible active red ginger film with the addition of glycerol had a significant effect on thickness, transparency, tensile strength and inhibition zone. On the addition of red ginger extract, 1.5% can inhibit the growth of Salmonella bacteria up to 34.17 mm.
Pemanfaatan Limbah Padat Sari Apel sebagai Bahan Baku Cuka Apel Menggunakan Metode Backslop Alvianty Novitasari; Warkoyo Warkoyo; Sri Winarsih
Food Technology and Halal Science Journal Vol. 2 No. 1 (2019): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (390.158 KB) | DOI: 10.22219/fths.v2i1.12968

Abstract

Solid wasted of apple cider containing a lot of compounds such as carbohydrates, glucose, malic acid, and flavonoids. The purpose of this research is to utilize the solid wasted of apple cider as the raw material of apple vinegar. The fermentation process of making apple vinegar in this research using the backstop method. This research consists of 2 steps of the fermentation process. The first step of fermentation using yeast to transform sugar into alcohol. Second step fermentation is a continuance of first step fermentation with the addition of apple vinegar backstop culture which contain Acetobacter aceti with density 4 x 107cfu / ml to transform alcohol to acetic acid. This research uses simple and factorial Randomized Block Design (RBD). Fermentation phase I using simple RBD with the proportion of apple raw material (solid wasted of apple cider: apple) 100% : 0%; 75%: 25%; 50%: 50%; 25%: 75% as factor I. Fermentation phase II using factorial RBD with the combination of factor I and the addition of apple vinegar backstop with concentration 5%, 10%, and 15% as factor II. The results showed that during the first step fermentation process the raw material proportion of apple (solid wasted of apple cider: apple) affected total soluble solids, pH value, and alcohol content. Fermentation phase II showed an interaction between the proportion of the raw material of apple (apple cider waste: apple) and the addition of backstop apple vinegar concentration to total dissolved solids, alcohol content, acetic acid, except pH value. The best results showed treatment with apple material proportion (25% solid wasted of apple cider: 75% apple) and addition of apple vinegar backstop concentration 15 % produce 4.6 g / 100ml acetic acid, 4% soluble solids total, pH value of 3.4 and alcohol residue of 0% (v/v), with colorful organoleptic results quite appealing, the scent is sufficient, and preferences are favored by the panelists.
KARAKTERISTIK FISIK KIMIA KITOSAN DARI CANGKANG RAJUNGAN (Portunus pelagius) MELALUI PROSES DEASETILASI DENGAN KONSENTRASI NaOH DAN WAKTU EKSTRAKSI SERTA DI APLIKASIKAN SEBAGAI BAHAN PENGAWET ALAMI PADA FILLET IKAN NILA Izzah Nazilatul laili; Sukardi Sukardi; Noor Harini
Food Technology and Halal Science Journal Vol. 2 No. 1 (2019): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (271.445 KB) | DOI: 10.22219/fths.v2i1.12972

Abstract

This research is done by 2 stages of making chitosan and applying on tilapia fish fillet. Objectives at stage 1 to determine the optimization of the difference in NaOH concentration (20%, 30%, 40%, and 50%) and time (30 minutes and 45 minutes) deacetylation extraction. while the objective at stage 2 to find out the effect of the difference of chitosan addition to natural preservative of tilapia fillet (0,5,5%, 1%, 1,5%, and 2%). Chitosan tests were performed on physicochemical properties (moisture content, ash content, protein content, solubility, viscosity, yield, and deacetylation degree) and fish fillet test (organoleptic and total plate count (TPC). The results showed that different concentrations of NaOH and extraction time deacetylation very significant effect on ash content, protein content, viscosity, solubility, degree of deacetylation, and yield. While the concentration of chitosan is applied to meat Tilapia fish fillet very significant effect on the preservation of the storage period. The best treatment in stage 1 is K3A2.
PEMBUATAN COOKIES SUBSTITUSI TEPUNG TALAS (Colocasia esculenta (L) Schot) DAN TEPUNG DAUN KELOR (Moringa oleifera Lamk) Dila Yunita Ardianti; Rista Anggriani; Sukardi Sukardi
Food Technology and Halal Science Journal Vol. 2 No. 1 (2019): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (304.03 KB) | DOI: 10.22219/fths.v2i1.12973

Abstract

Cookies are products that have a sweet taste with ingredients derived from wheat flour. Wheat flour can be replaced with local raw materials, such as taro flour. Moreover, cookies need to be added to functional compounds, namely Moringa leaf flour which has antioxidant properties and give a green color to the product produced. The purpose of this study was to determine the physical-chemical and organoleptic cookies substituted with taro flour and fortified with Moringa leaf flour and to determine the effect of using taro flour and Moringa leaf flour on antioxidant activity in cookies. This study used a Completely Randomized Design (CRD) which is arranged in a simple manner and with data retrieval, in which each study carried out 4 replications. The factor was the concentration of taro flour and moringa leaf flour. The parameters analyzed were water content, ash, protein, fat, carbohydrate, fiber, the activity of antioxidants, and color. While the organoleptic tests were color, taste, and texture. Cookies for substitution of taro flour and fortification of moringa leaf flour have a very significant effect on K1 (Wheat flour 40 g + Taro flour 50 g + Moringa leaf flour 10 g) on parameters 1,92% of water, 2,11% of ash, 23,34% of fat, 7,52% of the protein in color parameters produces greenish color (a-) 4.65 and yellowish color (b +) 15,83, and organoleptic test appearance 2,60, in treatment K5 (Wheat Flour 40 g + Taro flour 58 g + Moringa leaf flour 2 g) had a very significant effect on fiber content parameters 0,18%, carbohydrate content 71,59%, texture 36,43 N / m2 and in the organoleptic test taste 3.60, treatment K4 ( K4: 40 g of Wheat flour, 56 g of Taro flour, 4 g of Moringa leaf flour) has the highest brightness test value (L) of 46,00 and in the highest value organoleptic parameters of treatment K3 (40 g of Wheat Flour, 54 g of Taro Flour, 6 g of Moringa leaf flour) of 2,75.
Kajian Kajian Subtitusi Pati Garut (Maranta arundinacea) Alami Dan Termodifikasi Pada Karakteristik Roti Manis Dengan Penambahan Tepung Kacang Merah Aldi Riyansah; Desiana Nuriza Putri; Damat Damat
Food Technology and Halal Science Journal Vol. 2 No. 1 (2019): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (471.578 KB) | DOI: 10.22219/fths.v2i1.12974

Abstract

The current pattern of public consumption leads to practical food products in the presentation, such as noodles, bread, and other snacks. This consumption pattern has resulted in increased demand for starch-based foodstuffs. The use of wheat flour that makes Indonesia continues to increase the percentage of imported food every year. The use of natural and modified starch is functioning as a substitute for wheat flour. The starch has a resistant starch. Resistant starch is a starch that can not be digested by digestive enzymes and resistant to stomach acid so it can reach the large intestine to be fermented by probiotic bacteria. This study aims to determine the effect of substitution of natural and modified starch by adding red bean flour to the physical-chemical characteristics of sweet bread. The research was conducted by using Rancangan Acak Kelompok (RAK) two factors. The factor I is the composition of wheat flour and garut starch with 6 levels of natural garut starch 90%: 10%, 80%: 20%, 70%: 30% and modified starch 90%: 10%, 80%: 20%, 70%: 30%. Factor II is the added red kidney bean flour with 2 levels is 5% and 10%. The parameters of this research are texture, pore uniformity, proximate analysis, and organoleptic test.

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