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Food Technology and Halal Science Journal

fths
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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

Search results for , issue "Vol. 2 No. 2 (2019): Juni" : 8 Documents clear

Study of Physical Characteristic, Water Vapor Transmission Rate and Inhibition Zones of Edible Films from Aloe vera (Aloe barbadensis) Incorporated with Yellow Sweet Potato Starch and Glycerol Nur Rahmiatiningrum; Sukardi Sukardi; Warkoyo Warkoyo
Food Technology and Halal Science Journal Vol. 2 No. 2 (2019): Juni
Publisher : Universitas Muhammadiyah Malang

Glucomannan was the main polysaccharide of Aloe vera gel. It was dissolved in water, formed a gel, and transparent as a film. Aloe vera gel was reported antimicrobial and antioxidant activity such as saponin and anthraquinone that was potential for the increased value of an edible film. However, Aloe vera gel form weak film caused glucomannan to have high water absorption. In this research, Aloe vera gel was used as a basis for the polymer film. Yellow sweet potato starch added for the strength matrix component used amylose. This starch expected to give colors from carotenoids. Glycerol also added for the flexibility of an edible film. Randomized Complete Block Design Factorial (RCBD) was applied. The first factor was concentration of yellow sweet potato starch (1%, 2%, 3%) and the second one was glycerol (0,1%, 0,25%, and 0,5%). The parameters tested were color, thickness, transparency, tensile strength, elongation, solubility, water vapor transmission rate, and inhibition zones against E. coli, and S. aureus, fungi A. niger and C. Albicans. The results showed that the addition of yellow sweet potato starch and glycerol with different concentration had a significant effect on color, thickness, transparency, tensile strength, elongation, and solubility. However, an edible film on this research has not to show bacteria and fungi inhibition zone of edible film. P2G1 is the best treatment (yellow sweet potato starch 2% and glycerol 0,1%) produced an edible film with a thickness of 0.12mm, elongation 50.85%, tensile strength 0.55 MPa, solubility 41.03%, transparency 2.13%, vapor transmission rate 3,40 g/m2/24hours, L, a+, b+ score in sequence 41.87, 0.2, and 4.1.

Characteristics Characteristic Of Chemical Rice Analog Based On Arrowroot Starch (Maranta arundinacea) With The Addition Of Kelor Leaf (Moringa oleifera) and Broccoli Pulp Damat Damat; Ayu Andini; Mujianto Mujianto
Food Technology and Halal Science Journal Vol. 2 No. 2 (2019): Juni
Publisher : Universitas Muhammadiyah Malang

This research studied the effect of different sources and the percentage of chlorophyll on the quality of analog rice. This study uses Nested design with the first factor as the nest is the source of chlorophyll and second as a nested factor is the concentration of chlorophyll (5%, 7.5%, and 10%). The analysis tested was moisture content, ash, protein, lipid, fiber, carbohydrate, total calories, antioxidant activity, and total chlorophyll. After cooking, the rice conducted the sensory test (appearance, flavor, aroma, texture), antioxidant activity, and total chlorophyll. The results showed that the addition of chlorophyll sources and the percentage of chlorophyll affect moisture, ash, protein, fat, carbohydrate, fiber, total calories, antioxidant activity, total chlorophyll, and the appearance of analog rice as well as no effect on the flavor, texture, and aroma of analog rice. This research resulted that the lowest moisture of 8.22% derived from the treatment of 5% kelor leaf, the highest carbohydrate of 90.58% from the treatment of 5% broccoli pulp, the highest antioxidant activity in rice of 22.118% from treatment 10% broccoli pulp as well as the highest chlorophyll in rice of 10%, 2.72 mg/L from the treatment of kelor leaf.

Kajian Edible Coating Berbasis Pati Singkong Dengan Perbedaan Stabilizer (Alamidan Sintetis) Pada Bakso Ayam Maulida Fitri Iswari; Noor Harini; Sri Winarsih
Food Technology and Halal Science Journal Vol. 2 No. 2 (2019): Juni
Publisher : Universitas Muhammadiyah Malang

The edible coating based on cassava starch is a method of giving a thin coating on food product to extend the shelf life have weakness has low barrier properties to moisture it’s required the addition of a stabilizer to extend the shelflife that applied on chicken meatball which has a short shelf life is 24 hours. The purpose of this research is to find different types and concentrations of stabilizers and determine the best treatment. The research nested. Extraction of carrageenan from seaweed(Eucheumma cotton) and extraction of pectin from green cincau leaf (Premma oblong folio) then make edible coating treated with a natural stabilizer (carrageenan and pectin) and synthetic (STPP and CMC) with 0.2%, 0.3%, and 0.4% concentration. The results showed that the type of stabilizer had significant effect on moisture content, ash content, color (L), and texture, while the concentration of stabilizer had no significant effect on moisture content, color (L), color (a+), color (b+), total plate count and scent organoleptic. The best treatment was stabilizer CMC0.3%.

Respon Penambahan Proporsi Bubur Rumput Laut Dengan Tepung Tapioka dan Konsentrasi Ekstrak Sawi Terhadap Mutu Bakso Ayam Tri Mahdiyahtul Faricha; Sri Winarsih; Elfi Anis Saati
Food Technology and Halal Science Journal Vol. 2 No. 2 (2019): Juni
Publisher : Universitas Muhammadiyah Malang

Meatballs are round or other food products derived from cattle meat mix (not less than 50% meat content) and starch or cereals with or without the addition of other food ingredients and permissible dietary ingredients. Meatballs in general have a rubbery texture approaching hard and have a less attractive color that needs to be done production innovation, one of them is by addition of green mustard extract with the composition of seaweed porridge and tapioca flour. This study aims to determine the effect of interaction between the proportion of seaweed porridge with tapioca starch and extract concentration, and each of these factors. The research was conducted by using Group Random Design (RAK) two factors. The factor I with 4 levels is the composition of seaweed porridge with tapioca flour, among others: 5%: 25%, 10%: 20%, 15%: 15%, 20%: 10%. Factor II with 3 levels is the addition of green mustard extract concentration (1: 1, 2: 1, 3: 1). Meatball testing is done on physicochemical properties (moisture content, ash, protein, fat, carbohydrate, antioxidant, total chlorophyll, texture, and color) and organoleptic (taste, aroma, joy, suppleness, and appearance. The results showed that interaction between substitution of seaweed with green bean extracts dye to moisture content, ash content, yellowishness (b+), total chlorophyll, antioxidant, taste score, elasticity score, appearance score, and no effect on protein content, brightness (L), yellowishness (a-), aroma score, favorite score. The best treatment of chicken meatball was obtained from R4S3 treatment with the addition of 20% seaweed porridge with 10% tapioca starch and 3: 1 green mustard concentration with 74.20% moisture content, 2.62% ash content, 2.53 fat content %, protein content 17.45%, carbohydrate 20.32%, chlorophyll 0.47 mg / L, and antioxidant 75.73%, texture of 4.96, brightness level (L) 62.47, yellowishness -) 7.07, greenishness (b +) 12.83. Furthermore, organoleptic test with organoleptic score 2.60 (enough), taste score 2.67 (good enough), aroma score 2.70 (quite like), the score of 2.90 (quite interesting), and score suppleness 2.83 (quite chewy). All of the parameters tested such as moisture content, ash content, protein content, and fat content have fulfilled SNI 01-3818 of 1995 chicken meatball.

Kualitas Ikan Lele Dumbo (Clarias Gariepinus) Asin Kering Menggunakan Metode Dry Salting dan Wet Salting Dengan Konsentrasi NaCl Yang Berbeda Zainal Muhtadi; Wehandaka Pancapalaga; Mochammad Wachid
Food Technology and Halal Science Journal Vol. 2 No. 2 (2019): Juni
Publisher : Universitas Muhammadiyah Malang

The production of catfish in East Java in recent years increased significantly from 96,337.2 tons in 2014, to 113,070,4 tons in 2015. The high production impact on difficulties of farmers in some areas in marketing their crops, consequently many farmers lose money because feedstocks continue to go while the harvest difficulties sales. One way to increase market interest is by processing it into salted fish products trough salting method, there are two kinds of salting methods, including Wet salting and Dry salting. However, not all salting techniques produce a guaranteed quality product, this is due to the absence of a definite dose for the number of ingredients used, so determining the right NaCl concentration is essential to create a high quality dried salted fish product. The aim of this research is to know the effect of Salting method and different NaCl concentrations on the quality of dried catfish. This research uses the experimental method with Randomized Block Design (RBD) pattern factorial. The factor I: salting method consisting of Z1: Dry salting Z2: Wet salting. Factor II: NaCl concentration consisting of M1: 15%, M2: 25%, M3: 35%, M4: 45% So that there are 8 treatment variables, and each repeated 3 times so that there are 24 treatments. The parameters tested include NaCl, water, ash insoluble in acid, total plate count, protein, fat, and organoleptic (taste, appearance, aromatic, texture). The results of this study indicate that there is an interaction between the use of different types of salt methods and NaCl concentration on NaCl content, water, ash insoluble in acid, total plate count, and organoleptic taste. But there is no interaction with parameters protein, fat, organoleptic appearance, aromatic, and texture. Based on the Physico-chemical and organoleptic properties of dried salted catfish we found the best total treatment on Z1M4 (Dry salting: NaCl 45% concentration) with NaCl 15.44%, Water 16.67%, Ash Insoluble in Acid 0.21%, Total Plate Count 1.1 x 104, Protein 25.27%, Fat 6.06%, Organoleptic (taste) 5, Organoleptic (Appearance) 7.08, Organoleptic (Aromatic) 6.92, Organoleptic (Texture) 7.67.

Karakteristik Sifat Fisiko-Kimia Mi Basah Subtitusi Tepung Sorgum (Sorghum bicolor L. Moench) Diperkaya Serat Rumput Laut (Gracilaria sp.) Alifianti Nur Waqiah; Damat Damat; Desiana Nuriza Putri
Food Technology and Halal Science Journal Vol. 2 No. 2 (2019): Juni
Publisher : Universitas Muhammadiyah Malang

Noodles are consisting of main high protein flour. Data consumption of noodles in 2014 in Indonesia gain 2,2 million ton, this number was going high gradually in every next year. The substitute material which has similarities with what has been used in the last decade is sorghum starch. The aim of this study was to determine the effect of the composition of sorghum starch with seaweed pulp. The research method in is factorial Randomized Block Design (RBD). The first factor used was the difference in the ratio of wheat flour with sorghum starch which was added at 80:20; 60:40; 50:50 Factor II is the addition of seaweed which is 10%, 20%, and 30%. Quality starch noodles within analysis: water content, ash content, protein content, fat content, crude fiber content, and organoleptic (texture, taste, color, and aroma (smell)). The best results were obtained in the T1R1 treatment which got rank 1 with water content 33.38%, ash content 2.05%, protein content 8.31%, fiber content 12.92%, fat content 1.22%, organoleptic aroma 2.94 with aroma value "Quite tasty", organoleptic texture 3.76 with a value of "springy", color organoleptic 3.73 which is "attractive", organoleptic taste 3.76 that is "delicious".

Ekstraksi Gelatin Dari Kulit Kelinci Lokal Jawa (Lepus negricollis) Dengan Variasi Jenis Pelarut Dalam Suhu Ekstraksi Serta Aplikasinya Pada Bakso Kelinci Putri Adek Putro; Mochammad Wachid; Noor Harini
Food Technology and Halal Science Journal Vol. 2 No. 2 (2019): Juni
Publisher : Universitas Muhammadiyah Malang

Gelatin is a protein obtained from animal collagen tissue found in warts, bones, and connective tissue that is hydrolyzed acidic or basic. The purpose of this study was to determine the different effects of HCl and acetic acid and different extraction temperatures on the production of local rabbit skin gelatin so that the best treatment was obtained in producing gelatin and to determine the effectiveness of local rabbit skin gelatin in rabbit meatball processing. This research was conducted in two stages. The first stage uses a nested random design, namely the extraction of gelatin from the local rabbit skin with different types of acids (HCl 3% and acetic acid 3%) and extraction temperature (50 °C, 60 °C, 70 °C and 80 °C). The parameters observed were yield, moisture content, ash content, protein content, viscosity, pH, and color. The best treatment of Local rabbit skin gelatin based on the SNI approach is in the P1T3 treatment, that treatment soaking with acetic acid and extraction temperature of 70 °C with a yield value of 13.11%, moisture content 5.503%, ash content 1.143%, protein content 63.49%, viscosity 4.466 cP, gel strength 210.532 grams Bloom, and pH 3,967. The second step was making meatballs by comparing the addition of gelatin from local rabbit skin extraction with the best treatment of 3%, commercial gelatin 3%, and without gelatin. The parameters observed included protein content, ash content, moisture content, fat content, texture, and organoleptic. Based on observations of the addition of gelatin in rabbit bakso, increasing the value of protein content, texture, and ash content in bakso while the water and fat content in bakso decreased with the addition of gelatin.

Efek Penambahan Sari Buah Mengkudu (Morinda citrifolia L.) pada Roti Tawar terhadap Kadar Glukosa Darah Pada Tikus yang Diinduksi Aloksan Nurul Laelatunisa; Nikmatul Rizky; Rachmadanti Arum; Rista Anggriani
Food Technology and Halal Science Journal Vol. 2 No. 2 (2019): Juni
Publisher : Universitas Muhammadiyah Malang

Noni (Morinda citrifolia L) has been known to have antihyperglycemic activity. Xeronine compounds, alkaloids, which play a role in controlling blood glucose. In the previous research, researchers have made white bread with the addition of noni juice, but there has not been an analysis of its antihyperglycemic activity. So this study aims to determine the effect of white bread with the addition of noni juice (50, 150, 250ml) on the reduction of blood glucose in vivo. Male white mouse mice aged 3 months were grouped into 7 groups namely negative control, positive control, noni juice, noni juice without bread, and noni juice with noni juice (50,100, and 150 mL). All groups except the negative controls were induced with 200 mL alloxan until the rats were declared hyperglycemic (blood glucose> 135 mg / dL). After that the rats have fasted, then blood glucose levels before and after being given bread were measured every 30 minutes until the 120th minute. Blood glucose measurements are measured directly through the tail vein using a glucometer. In addition, white bread is also tested qualitatively alkaloids. The results obtained with the addition of 250 ml noni juice can reduce 33 mg / dL after consumption. White bread with the addition of noni juice shows positive alkaloid content.

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Rista Anggriani

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fths@umm.ac.id

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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

Location
Kota malang,

Jawa timur

INDONESIA

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Rista Anggriani

Contact Email rista@umm.ac.id

Phone +6281235396170

Journal Mail Official fths@umm.ac.id

Editorial Address 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

Location Kota malang, Jawa timur INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Rista Anggriani

Contact Email
rista@umm.ac.id

Phone
+6281235396170

Journal Mail Official
fths@umm.ac.id

Editorial Address
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

Location
Kota malang,

Jawa timur

INDONESIA