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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. 3 No. 1 (2020): Januari" : 8 Documents clear

Pemanfaatan Tepung Biji Nangka (Artocarpus heterophyllus) dan Tepung Singkong (Manihot esculenta) Dengan Penambahan Pigmen Klorofil Pada Sayuran Sebagai Sumber Antioksidan Beras Analog Silvia Khilmi; Damat Damat; Elfi Anis Saati
Food Technology and Halal Science Journal Vol. 3 No. 1 (2020): Januari
Publisher : Universitas Muhammadiyah Malang

Jackfruit seeds have high carbohydrate and protein, which is around 56.21% and 12.19%. Substitution with cassava starch which has amylose and amylopectin can help analog rice characteristics. The addition of natural dyes such as chlorophyll is also needed in the diversification of analog rice food as a source of antioxidants. The purpose of this study was to find out the diversification of jackfruit seed processing through the use of jackfruit seed flour and cassava flour substitution into analog rice, determine the effect of adding extracts to different vegetables on the physicochemical and organoleptic properties of analog rice, knowing the presence of chlorophyll and antioxidant content in analog rice substitution jackfruit seed flour and cassava flour. This study uses Nested design / nested design. Nest/parent namely the proportion of flour with 3 levels (10% jackfruit seed flour and 90% cassava flour, 20% jackfruit seed flour and 80% cassava flour, 30% jackfruit seed flour and 70% cassava flour) and the nest is a pigment with 4 levels (without pigments, green spinach pigments, suji leaf pigments, moringa leaf pigments). The results showed a very significant effect on water content, ash content, fat, protein, carbohydrates, antioxidants, chlorophyll, absorption, brightness, color (a-), and color (b +), redeem and organoleptic such as taste, texture, shape, and liking. Organoleptic texture has no real effect. The best treatment for T3W2 treatment is the proportion of 30% jackfruit seed flour and 70% tapioca flour with the addition of pigment from green spinach.

Kajian Edible Coating Berbasis Kolang-Kaling dengan Penambahan Bahan Pengental dari Sumber Alami (Pati dan Pektin) dan Sintetis (CMC) yang Diaplikasikan pada Dodol Dwi Pramsiska; Noor Harini; Sri Winarsih; Hanif Alamudin Manshur
Food Technology and Halal Science Journal Vol. 3 No. 1 (2020): Januari
Publisher : Universitas Muhammadiyah Malang

The purpose of this study was to determine the effect of the type of thickener on the quality of edible coatings, the effect of the concentration of thickener types on the quality of edible coatings applied to dodol, and find the best treatment of edible coatings that can increase the shelf life of dodol. The research was arranged in a Nested Randomized Design method consisting of two factors. First factor that became the nest was a variation of thickener (P) with treatment level (Pati, Pectin, and CMC) and second factor that became nested namely variation of thickener concentration (K) with treatment level (1%, 1.5%, and 2% ). The results showed that the addition of pectin 2% as the best treatment has a viscosity of 238.2 cP and the ability to protect dodol on the 6th-day storage can be observed at a water content of 26.98% which is close to SNI which is equal to 20%, TPC (Total Plate Count) 4.9 × 104Cfu / g which is close to the TPC number on SNI of 1 × 104Cfu / g, FFA (Free Fatty Acid) of 1.06% which does not exceed the SNI limit of 10.5%, the texture of 8.18 N / mm, the aroma score of 3.53 is a bit rancid, the appearance score is 5.23 which means neutral and the preferences score is 6.07 which means a little like.

The Effect of Aloe vera and Glycerol Addition on Edible Film of Lesser Yam Starch (Dioscorea esculenta L. Burkill) Devi Dwi Siskawardani; Warkoyo Warkoyo; Anggit Ayu Pradana Siwi
Food Technology and Halal Science Journal Vol. 3 No. 1 (2020): Januari
Publisher : Universitas Muhammadiyah Malang

Edible films are thin layers made from hydrocolloids, lipids, and their combinations, functioning as a barrier to mass transfer. The hydrocolloid source that commonly used for edible film is starch. Lesser yam has the potential to be developed into food packaging products. It has a high starch yield (21.4%). The starch properties, which usually obstruct the edible film production are not resistant to high temperature, it produces a starch suspension with viscosity and ability to form a gel is not uniform, cannot stand in acidic conditions, does not resist stirring, limited solubility in water, and starch gel is easy to syneresis and brittle. This study aimed to investigate the effect of glycerol and Aloe veraconcentrations on the physical and mechanical edible film. Randomized complete block design (RCBD) factorial with two factors was adopted. The first factor was Aloe vera concentration (0, 1%, 0.2% and 0.3% w/v), and the second factor wasglycerol concentration (17.5, 22.5 and 27.5% v/w). The parameters tested included thickness, tensile strength, elongation, solubility, transparency, and water vapor transmission rate (WVTR). The results showed an interaction between the addition of glycerol and Aloe vera to thickness, tensile strength, elongation, solubility, transparency, and WVTR. The best characteristics of edible film were produced by the addition of glycerol 17.5% and Aloe vera 0.1% with thickness (0.08 mm), transparency (1.72 mm-1), tensile strength (0.156 MPa), elongation (17.25%), solubility (53.89%), and WVTR (4.09 g m-2 24 h-1).

Kajian Penambahan Filtrat Kunyit dan Tartrazin Pada Edible Film Berbasis Pati Talas Serta Aplikasinya Untuk Mempertahankan Mutu Dodol Substitusi Rumput Laut (Eucheuma cottonii) Noor Harini; Mochammad Wachid; Tyas Anugrah Hirgawati
Food Technology and Halal Science Journal Vol. 3 No. 1 (2020): Januari
Publisher : Universitas Muhammadiyah Malang

This research studied the effect of natural colorant (turmeric filtrate) additions compared to synthetic colorant (Tartrazine) additions in taro starch-based edible film on the quality of dodol that substituted with seaweed. This research used a Randomized Block Design with Orthogonal Contrast. The treatment factor consist of turmeric filtrate additions in 1%, 2%, 3%, Tartrazin additions in 0,003%, 0,005%, 0,007% and without colorant as control treatment. Parameters that analyzed consist of thickness, color, transparency, tensile strength, elongation, water vapor transmission rate of edible film, moisture content, fat content, total plate count, texture and organoleptic value of dodol at the 0, 3rd, 6th day of storage. The research result shows that the additions of turmeric filtrate had an effect on increasing thickness, tensile strength, transparency, brightness (L), yellowness (b+), and decreasing the elongation and WVTR of edible film. Meanwhile, the additions of Tartrazin had an effect on increasing transparency, brightness (L), and yellowness (b+). The results of moisture content, fat content, TPC, and texture of dodol showed that the addition of turmeric filtrate is better to maintain the quality of dodol during storage. Additions of 3% turmeric filtrate as the best treatment, has 30.24% and 31.40% in moisture content, 1.16% and 0.97% in fat content, 4.0x103 CFU/g and 0.9x104 CFU/g in TPC, 15.30 N/mm and 14.03 N/mm in texture, 3.53 and 3.63 in color organoleptic value, 3.65 and 3.60 in aroma value and 3.75 and 3.73 in taste value during the 3rd and 6th day of storage.

Daya Terima, Zat Gizi, dan Nilai Energi Roti Tawar Anti- Diabetes dengan Penambahan Sari Mengkudu (Morinda citrifolia L.) Rista Anggriani; Nurul Laelatunisa; Nikmatul Rizky; Rachmadhanti Arum
Food Technology and Halal Science Journal Vol. 3 No. 1 (2020): Januari
Publisher : Universitas Muhammadiyah Malang

White bread is a popular food product in Indonesia which is dominated by carbohydrate content. To improve its function, the noni juice which has phytochemical compounds of the alkaloid group was added. However, noni has a very strong aroma, which makes this noni rarely processed. This study aims to analyze the nutritional content, energy value, and organoleptic test of white bread added with noni juice. This research used a descriptive experimental design that the data is compared with SNI No 01-3840-1995 of white bread (Standard Nasional Indonesia = Indonesia Standard Requirement). Noni juice is added by four levels (0, 50, 150, 250ml). The results found that the more noni juice added would cause the addition of flour used, thereby increasing the calories per serving. In addition, the addition of noni juice causes an increase in brown color and aroma but decreases the tenderness, and sweetness of white bread.

Kajian Karakteristik Fisik dan Mekanik Edible Film Berbasis Pati Umbi Suweg (Amorphophallus paeoniifolius) dengan Variasi Konsentrasi Lilin Lebah Evi Lusiana Dwi Safitri; Warkoyo Warkoyo; Rista Anggriani
Food Technology and Halal Science Journal Vol. 3 No. 1 (2020): Januari
Publisher : Universitas Muhammadiyah Malang

Suweg tuber contains very high starch so that it can be used as one of the ingredients for the edible film. The use of a single ingredient from the starch group has a disadvantage because it has a weak and rigid, so it needs to be added ingredients to improve the nature of the edible film, namely by adding beeswax. The addition of beeswax is expected to improve the physical and mechanical properties of the edible film because its hydrophobic nature is a barrier to the loss of steam from products packed by the edible film. This research used a factorial randomized block design using two factors: suweg tuber starch concentration (3%.4%, and 5%) and beeswax concentration (1%.2%, and 3%). Parameters of research included analysis of raw materials in the form of water content, starch content and amylose starch content of suweg tubers whileanalysis edible film included the thickness, transparency, tensile strength, elongation, solubility, water vapor transmission rate and surface structure. The results showed that there was a very real interaction between the addition of suweg tuber and beeswax starch to thickness, elongation, tensile strength, and water vapor transmission rate and there was a real interaction with the transparency and solubility of edible film. The best treatment with near-standard results is edible film with suweg tuber starch concentration 3% (b/ v) and beeswax concentration 1% (b/ v) The surface structure of edible film on starch addition 3% (b/ v) results in a structure that more flat and soft, while the addition of beeswax 1% (b/ v) results in smaller pores.

Kajian Fitokimia dan Aktivitas Antioksidan Jamur Tiram Putih (Pleurotus ostreatus) Vritta Amroini Wahyudi; Laurent Octaviana; Sutrisno Sutrisno
Food Technology and Halal Science Journal Vol. 3 No. 1 (2020): Januari
Publisher : Universitas Muhammadiyah Malang

Processed products derived from mushrooms have been found and enjoyed by the community. One of the edible mushrooms used as traditional medicinal ingredients andalso, functional food is oyster mushrooms. Although oyster mushrooms have often been studied even using sophisticated instruments, some chemical laboratories that do not yet have sophisticated instruments still need literature data in the process of separation until pure isolates are obtained. This research was conducted to be the solution. The study uses descriptive methods by collecting data from the results of extraction, characterization, identification, and testing of antioxidant activity. Characterization includes retention factor (Rf) from elution of thin-layer chromatography (TLC), determination of melting point (to determine the purity of isolates), and solubility test (to determine the nature of polarity). The identification of isolates was done by analyzing the results of Infrared and UV-Vis spectra. Phytochemical studies of white oyster mushrooms can be done based on secondary metabolite screening, separation by extraction, and fractionation using organic solvents. Based on phytochemical screening, white oyster mushrooms are known to positively contain flavonoids, alkaloids, and terpenoids. The crude extract had an absorbance of 0.669 at 274 nm, the chloroform fraction had an absorbance of 0.827 at 267 nm, and pure isolates had an absorbance of 0.628 at 282 nm. A spectrum with a maximum wavelength of> 210 nm indicates a conjugated system. The longer the conjugated system, the more inactive in the UV region of 200- 360 nm (UV) but more active in the 360-729 nm (Visible) region (Worsfold et al, 2019). UV-Vis spectrum of methanol extract, chloroform fraction, and pure isolate showed wave crests in the region> 210 nm so that all three were shown to have a conjugated system.

Studi Pembuatan Minuman Serbuk Ekstrak Mawar Merah dengan Metode Foam Mat Drying Nisa Rahmawati; Elfi Anis Saati; Mochammad Wachid
Food Technology and Halal Science Journal Vol. 3 No. 1 (2020): Januari
Publisher : Universitas Muhammadiyah Malang

Foam mat drying is a drying method that produced powder with better quality compared to conventional drying. The research aimed to analyze the effect of egg albumen concentration as a foaming agent and the addition of different types of sugar on red rose instant powder properties. Nested design by two factors with 3 replications was applied in this research. The first was concentration of egg albumen as the nest with 3 levels (6%, 8%, and 10%) and the second was the addition type of sugar as the nested part with 3 types (granulated sugar, corn sugar, and palm sugar). The results showed that the effect of concentration egg albumen significant (p< 0.05) on the water content, pH, total dissolved solids, anthocyanin levels, antioxidant activity, color intensity (L and a+) and appearance. The different types of sugar addition gave a significant effect (p<0.05) on water content, total dissolved solids, appearance, aroma, and taste. Water content and an ash content of red rose instant powder has been according to the Indonesian National Standard (SNI 01-4320-1996) instant powder drink. The best treatment proved by the concentration of 6% egg albumen and the addition of corn sugar with the value of moisture content of 2.46 %, an ash content of 0.42 %, solubility 86.47 %, water absorption 35.44 %, pH 4.11, total dissolved solid 10.2 ˚Brix, anthocyanin level 77.24 mg/L, antioxidant activity 69.82%, color intensity (L: 49.8 and a +: 36.4) and hedonic tests (appearance, aroma, and taste) of red rose instant powder were accepted by panelist.

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Contact Name
Rista Anggriani

Contact Email
rista@umm.ac.id

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+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

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Abstract

Abstract

Abstract

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