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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 118 Documents

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PENGARUH PERLAKUAN PADA KLOBOT JAGUNG SEBAGAI KEMASAN TERHADAP MUTU KERAKE SELAMA PENYIMPANAN Desy Ambar Sari; Zainuri Zainuri; Wiharyani Werdiningsih
Food Technology and Halal Science Journal Vol. 4 No. 1 (2021): Januari
Publisher : Universitas Muhammadiyah Malang

The aim of this research was to determine the effect of pre-treatment on corn husks as primary packaging for kerake quality during storage. The design used in this research was Completely Randomized Design (CRD) with a single factor i.e. pretreatment consisted of K1 (drying), K2 (combination of steaming and drying), K3 (heating with irons), K4 (sterilization by autoclave), and K5 (oven) and it was repeated three times. Data were analyzed using Co-Stat software with 5% significance differences. The treatments that were significantly different were then analyzed using Honestly Significance Difference (HSD). The results showed that pretreatment of the corn husks as primary packaging was not significantly different on moisture content, fat content, taste, and texture kerake during storage. But were significantly different on flavor kerake. Steaming and drying treatment was able to decrease the growth of total fungi to <1.0 x 102 CFU/gr during 14 days of storage, which means total fungi were still accepted according to SNI (maximum 1.0 x 102 CFU/gr). Steaming and drying treatment also produced kerake with flavor, texture, and aroma that is preferred by panelists.

Karakteristik dan Aktivitas Antioksidan Velva Bayam Merah dan Penstabil CMC (Carboxyl Metyl Cellulose) Vritta Amroini Wahyudi; Winda Cancerina Harsono Putri; Elfi Anis Saati
Food Technology and Halal Science Journal Vol. 4 No. 1 (2021): Januari
Publisher : Universitas Muhammadiyah Malang

Red spinach is known as a food stuff for protein, vitamins A, B, and C and contains mineral salts. Red spinach is used as a natural dye because it is thought that red spinach has betacyanin and anthocyanin content that can produce a purpleish red color. Efforts to increase vegetable consumption are carried out by modifying as a velva, a frozen beverage product that are almost the same as low-fat ice cream Velva. The purpose of this study is to know the interaction of the addition of red spinach extract and CMC stabilizing material, to know the influence of red spinach concentration, and to know the influence of differences in cmc concentrations on Velva characteristics. The implementation of the experiment used a Randomized Group Design (RAK) that was factorially arranged consisting of 2 factors. Factor 1 is the concentration of red spinach extract consisting of 3 levels namely 20%, 25%, and 30% while factor 2 is CMC concentration consisting of 3 levels which is 0.5%, 0.75%, and 1%. Observation parameters include vitamin C levels, melting power, viscosity, antioxidants, anthocyanins, and organoleptics that include color, aroma, taste, texture, and fondness. The results showed that red spinach extract had a significant effect on antioxidants with the greatest value in B3 treatment (Spinach Extract 30%) 53.70%; vitamin C with the greatest value in B3 treatment (CMC 1%) 6.3 g/mL, and anthocyanins with the best 3 treatments are B3 at 1.1675 mL/L, while CMC has a significant effect on melting power, viscosity, and vitamin C Velva spinach red. The results showed that red spinach Velva contains a small amount of glycine so that the pigment contained is betacyanin.

Analisis Pengendalian Kualitas Produk Pengalengan Ikan Dengan Metode Statistical Quality Control (Studi Kasus: Pada CV. Pasific Harvest) Melinda Anggita Putri; Cheryll Chameloza; Rista Anggriani
Food Technology and Halal Science Journal Vol. 4 No. 2 (2021): Juni
Publisher : Universitas Muhammadiyah Malang

Abstract. Canning fish is a processed fish product that has gone through a processing stage, packaged in cans and given heat to ripen fish and other fillings and kill spoilage microbes. During the fish canning process there is product damage caused by several factors such as the production process that is not in accordance with the procedures, poor machinery and equipment, and unsupportive environmental conditions. One of the main causes of damage to fish canning products is cans damage which results in products being contaminated with microbes so that the contents of the cans will experience changes in color, taste and odor. Product damage needs to be minimized by carrying out quality control. Product quality is the most important aspect for companies to survive in the midst of competition between companies. One of the efforts that can be used to maintain product quality is the Statistical Quality Control method. This method can be used to analyze, manage and improve non-standard processes using a statistical approach. SQC has the ability to describe process abnormalities, see the pattern of increasing/decreasing processes in the process, so that corrective action can be taken and even preventive action before the problem actually occurs. The purpose of this study was to determine the quality of fish canning products from the level of product damage using the Statistical Quality Control method and to determine the causes of damage to fish canning products. The study was conducted using the Statistical Quality Control method with the stages of making a check sheet, histogram, control chart, and finally making a causal diagram to determine the cause of product damage. Based on the results of the analysis of calculations using the control chart for 26 days of observation, it is known that there is still damage that is outside the upper control limit which indicates a deviation and based on the analysis of the causal diagram of the factors that cause deviations, namely machines, materials, methods, humans and the environment. Keywords: Cause and Effect Diagram, Control Chart, Deviation, Product Damage Abstrak. Pengalengan ikan merupakan produk olahan ikan yang telah melalui tahap pemrosesan, dikemas dalam kaleng dan diberi panas untuk mematangkan ikan dan isian lainnya serta membunuh mikroba pembusuk. Pada saat proses pengalengan ikan terdapat kerusakan produk yang disebabkan oleh beberapa faktor seperti proses produksi yang tidak sesuai dengan prosedur, mesin dan peralatan yang kurang baik, serta kondisi lingkungan yang tidak mendukung. Salah satu penyebab kerusakan produk pengalengan ikan yang utama yaitu kerusakan kaleng yang mengakibatkan produk terkontaminasi dengan mikroba sehingga isi kaleng akan mengalami peruabahan warna, rasa dan bau yang tidak sedap. Kerusakan produk perlu diminimalisir dengan melakukan pengendalian kualitas. Kualitas produk merupakan aspek terpenting bagi perusahaan agar tetap bertahan di tengah persaingan antar perusahaan. Salah satu upaya yang dapat digunakan untuk menjaga kualitas produk yaitu dengan metode Statistical Quality Control. Metode ini dapat digunakan untuk menganalisis, mengelola dan memperbaiki proses-proses yang tidak sesuai standar dengan menggunakan pendekatan statistika. SQC mempunyai kemampuan menggambarkan ketidaknormalan proses, melihat pola kecenderungan peningkatan/ penurunan proses, sehingga bisa diambil tindakan perbaikan bahkan tindakan pencegahan sebelum masalah tersebut benar-benar terjadi. Tujuan dari penelitian ini yaitu untuk mengetahui kualitas produk pengalengan ikan dari tingkat kerusakan produk dengan metode Statistical Quality Control serta untuk mengetahui penyebab dari kerusakan produk pengalengan ikan. Penelitian dilakukan menggunakan metode Statistical Quality Control dengan tahapan pembuatan check sheet, histogram, peta kendali, dan terakhir pembuatan diagram sebab akibat untuk mengetahui penyebab kerusakan produk. Berdasarkan hasil analisa dari perhitungan menggunakan peta kendali p selama 26 hari pengamatan, diketahui masih terdapat kerusakan yang berada diluar batas kendali atas yang menunjukkan adanya penyimpangan dan berdasarkan dari analisa diagram sebab akibat faktor yang menyebabkan penyimpangan yaitu mesin, material, metode, manusia dan lingkungan. Kata Kunci: Diagram Sebab Akibat, Kerusakan Produk, Penyimpangan, Peta Kendali

KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SNACK BAR BERBASIS TEPUNG AMPAS TAHU, TEPUNG KACANG MERAH (Phaseolus vulgaris L.) DAN KACANG KEDELAI (Glycine max.) Hadad Alwi Alwi; Damat Damat; Desiana Nuriza Putri
Food Technology and Halal Science Journal Vol. 4 No. 1 (2021): Januari
Publisher : Universitas Muhammadiyah Malang

The use of tofu dregs flour, red bean flour and chopped soybeans alarms to enrich the fiber and protein nutrition from the snack bar. The purpose of this study was to determine the interaction and effect of the addition of tofu pulp and red bean flour with soybeans on the physicochemical and organoleptic snack bars. The research used factorial randomized block design (RBD), the first factor was the ratio of the addition of tofu pulp flour and red bean flour with treatment T1 (14%; 86%), T2 (29%; 71%), T3 (43%; 57%) and the second factor was the addition of soybeans treated with K1 (10%), K2 (20%), K3 (30%). The results of the treatment of tofu dregs flour and red bean flour showed that the ash content in the T1 treatment (14%; 86%) was 3.20%, the fiber content in the T3 treatment (43%; 57%) was 6.54%, the protein content in T1 treatment (14%; 86%) namely 5.01%, organoleptic aroma test on T1 treatment (14%; 86%) namely 5.47 (delicious) and organoleptic taste test in T1 treatment (14%; 86%) namely 5.13 (delicious). The highest yield of chopped peanut treatment was at K1 (10%), namely 46.56 N.

Kajian Antioksidan, Total Fenol & Total Flavonoid Jamu Selokarang yang diformulasi dengan Jinten Hitam (Nigella sativa) Sukardi Sukardi; Noer Iqbal Arief Iqbal; Sri Winarsih
Food Technology and Halal Science Journal Vol. 4 No. 1 (2021): Januari
Publisher : Universitas Muhammadiyah Malang

Abstrcact Jamu Selokarang is one of the traditional drinks originating from an area, namely Madura, the ingredients used in the manufacture of Jamu Selokarang are turmeric, ginger, ginger, betel leaf, soursop leaves, cloves, nutmeg, coriander, temu ireng and ginger. The ingredients used in the manufacture of herbal medicine selokarang contain a lot of antioxidants and essential oils. Testing is needed to determine the antioxidant activity contained in the herbal medicine selokarang. This study aims to determine the effect of substitution of jamu selokarang on antioxidant compounds, total phenols, flavonoids, ash content and water content. This study used a simple completely randomized design method (simple CRD) with a single factor, namely the black cumin formulation of 0%, 2%, 4%, 6% and 8% which were included in jamu selokarang. The research was repeated 3 times. The parameters observed were: water content, ash content, antioxidants, total phenols, and flavonoids. The results showed that the substitution had a significant effect on water content, ash content and antioxidant activity, while the total phenol and flavonoid analysis had no significant effect. Treatment 0% black cumin had water content of 2.68%; Ash content of 7,90%; DPPH anti-oxidant for 49.08%; antioxidant FRAP 26.25 μgAAE / mL; total phenol was 2.05 μgGAE / mg, and total flavonoids was 0.91 μgQAE / mg.

Karakteristik Kimia dan Organoleptik Biskuit dengan Penambahan Tepung Kacang Kedelai (Glycine max) dan Tepung Kulit Buah Naga Merah (Hylocereus costaricensis) Dian Puspita; Noor Harini; Sri Winarsih
Food Technology and Halal Science Journal Vol. 4 No. 1 (2021): Januari
Publisher : Universitas Muhammadiyah Malang

Indonesia is a country that has a high level of biscuit consumption. This is supported by many local food commodities. Therefore, many food products have emerged that use local food ingredients, such as bread, biscuits and cakes. One effort that can be made to enrich the nutritional content of biscuits is to add soybean flour which is rich in protein and flour of red dragon fruit peel which is rich in dietary fiber. The purpose of this study was to determine the effect of the ratio of wheat flour, soybean flour and red dragon fruit peel flour to chemical and organoleptic quality of biscuits. This research used a simple randomized block design with ratio of wheat flour, soybean flour, and red dragon fruit peel flour consisting of 10 levels: P0 (100%:0%:0%), P1 (80%:10%:10%), P2 (70%:20%:10%), P3 (60%:30%:10%), P4 (75%:10%:15%), P5 (65%:20%:15%), P6 (55%:30%:15%), P7 (70%:10%:20%), P8 (60%:20%:20%), P9 (50%:30%:20%). Each level is repeated 2 times. The parameters being observed were level of protein, fat, crude fiber, water, ash, and organoleptics (aroma, taste and texture). The results showed that the proportion of wheat flour, soybean flour and red dragon fruit peel flour had a very significant effect on level of water, protein, crude fiber, and organoleptic (taste, aroma, and texture). Treatment of biscuits with proportion of wheat flour 60%: 30% soybean flour: 10% red dragon fruit peel flour was the best treatment with level of water 6,58%, ash 0,76%, fat 27,95%, protein 9,74%, crude fiber 6,10%, organoleptic of taste 4,65 (delicious), aroma (rather tasty), and texture (rather not hard)

PENGARUH PENAMBAHAN SERBUK DAUN STEVIA DAN PEKTIN DAUN CINCAU HIJAU TERHADAP SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK SELAI BUAH NAGA MERAH Verta Hedyana; Mochammad Wachid; Noor Harini
Food Technology and Halal Science Journal Vol. 4 No. 1 (2021): Januari
Publisher : Universitas Muhammadiyah Malang

Dragon fruit can be processed into a jam with sugar, pectin, and acid addition. Pectin can be extracted from natural ingredient such as green grass jelly leaf. Stevia leaf powder can be added to a jam as natural sweetener. This study used factorial randomized block design with 3 levels concentration of pectin (0.75%, 1%, 1.25%) and 3 levels concentration of stevia powder (0.5%, 0.75%, 1%). The analyzed parameter such as water content, pH, spreadability, color intensity, total dissolved solid, and organoleptics. Based on the result, there was an interaction between the pectin concentration of green grass jelly leaves and the concentration of stevia leaves on texture and colour of dragon fruit jam.

Karakterisasi Sifat Fisikokimia Pektin Kulit Jeruk Keprok Batu 55 (Citrus reticulata B), Jeruk Siam (Citrus nobilis var. microcarpa), Jeruk Manis Pacitan (Citrus sinensis L, Jeruk Nipis (Citrus aurantifolia swigle), dan Jeruk Lemon (Citrus limon L) yang Tumbuh di Kota Batu Anis Febrianti Rahmanda K.W; Sukardi Sukardi; Warkoyo Warkoyo
Food Technology and Halal Science Journal Vol. 4 No. 2 (2021): Juni
Publisher : Universitas Muhammadiyah Malang

Abstract. Utilization of orange peel waste in Batu City needs to be done to increase the selling power of consumers by extracting it as pectin. Pectin can be obtained using an extraction process. The stage of pectin extraction can affect the quality and quantity of the product. The extraction process will separate the pectin from the fruit tissue. This research was conducted with the production of orange peel flour as a material preparation process. The oranges used in this study were Batu 55 mandarin oranges (Citrus reticulata B), siam oranges (Citrus nobilis var. microcarpa), pacitan sweet oranges (Citrus sinensis L), lime (Citrus aurantifolia swigle), and lemons (Citrus limon L) which grows in the city of Batu. The next step was extraction using hydrochloric acid which was carried out using a nonfactorial randomized block design. The parameters observed were pectin yield, equivalent weight, methoxyl content, galacturonic acid content, esterification degree, moisture content, ash content, viscosity, colour intensity, and gel strength. The results showed that citrus peel varieties significantly affected yield, equivalent weight, galacturonic acid levels, degree of esterification, viscosity, and gel strength. Pectin with the best treatment based on the International Pectin Producers Association (IPPA) approach was shown in the Pacitan sweet orange peel variety with a galacturonic acid level of 99.15%, a viscosity of 88.06 cP, gel strength of 2.289 N, and an equivalent weight of 90.11 and resulted in yields. the most with a value of 24.20%. The pectin produced in this study is classified as high methoxyl pectin. Keywords: orange peel varieties, pectin, physicochemical properties Abstrak. Pemanfaatan limbah kulit jeruk di Kota Batu perlu dilakukan untuk meningkatkan daya jual konsumen dengan mengekstraknya sebagai pektin. Pektin dapat diperoleh dengan cara proses ekstraksi. Tahapan ekstraksi pektin dapat mempengaruhi kualitas dan kuantitas produk. Proses ekstraksi akan memisahkan pektin dari jaringan buah. Penelitian ini dilakukan dengan pembuatan tepung kulit jeruk sebagai proses preparasi bahan. Jeruk yang digunakan pada penelitian ini adalah jeruk keprok batu 55 (Citrus reticulata B), jeruk siam (Citrus nobilis var. microcarpa), jeruk manis pacitan (Citrus sinensis L), jeruk nipis (Citrus aurantifolia swigle), dan jeruk lemon (Citrus limon L) yang tumbuh di kota Batu. Tahap selanjutnya adalah ekstraksi dengan menggunakan asam klorida yang dilakukan menggunakan rancangan acak kelompok non faktorial. Parameter yang diamati adalah rendemen pektin, berat ekivalen, kadar metoksil, kadar asam galakturonat, derajat esterifikasi, kadar air, kadar abu, intensitas warna, viskositas dan kekuatan gel. Hasil penelitian menunjukkan bahwa varietas kulit jeruk berpengaruh nyata terhadap rendemen, berat ekivalen, kadar asam galakturonat, derajat esterifikasi, viskositas dan kekuatan gel. Pektin dengan perlakuan terbaik berdasarkan pendekatan International Pectin Producers Association (IPPA) ditunjukkan pada varietas kulit jeruk manis pacitan dengan nilai kadar asam galakturonat 99,15%, viskositas 88,06 cP, kekuatan gel 2,289 N, dan berat ekivalen 90,11 serta menghasilkan rendemen terbanyak dengan nilai 24,20%. Pektin yang dihasilkan dalam penelitian ini tergolong dalam high methoxyl pectin. Kata kunci : high methoxyl pectin, pektin, sifat fisikokimia,varietas kulit jeruk

Karakteristik Fisik dan Mekanik Edible Film Berbasis Pati Kacang Merah (Phaseoulus vulgaris) dan Gel Okra (Abelmoschus esculentus L) Nur Aini Dwi Cahyo; Warkoyo Warkoyo; Rista Anggriani
Food Technology and Halal Science Journal Vol. 4 No. 1 (2021): Januari
Publisher : Universitas Muhammadiyah Malang

Red bean starch is a food ingredient that has a high starch content, which can be used as an edible film. Edible films from the starch group still have shortcomings, namely having brittle and stiff properties, so it is necessary to add other materials to improve the properties of the edible film , namely by adding okra gel. The addition of okra gel is expected to improve the physical and mechanical properties of the edible film. The purpose of this study was to determine the interaction with the addition of variations in the concentration of red bean starch and okra gel on the physical and mechanical characteristics of the edible film. This research consists of two research factors. The first factor is the concentration of red bean starch which consists of 3 levels, namely 4%; 5%; 6; (b / b). The second factor was the concentration of okra gel which consisted of 3 levels, namely 3%; 8%; 13% (w / v). The experiment used a factorial randomized block design (RBD). Observation parameters include analysis of thickness, transparency, tensile strength, elongation, water vapor transmission rate and solubility. The results of this study indicate that there is no interaction between the addition of red bean starch and okra gel on thickness, transparency, tensile strength, elongation, water vapor transmission rate and solubility edible film. The best treatment with results that were close to standard was edible film with a concentration of 5% (w / w) red bean starch and 3% (w / v) of okra gel concentration. The results of the best treatment were 0.16 mm thickness, 4.87 MPa tensile strength, 18.02% elongation, 4.73 g / m2/ day WVTR, 45.14% solubility and 3.98 A / mm transparency.

Studi Pembuatan Edible Film Gel Okra (Abelmoschus esculentus L.) dengan Penambahan Pati Singkong Siti Mukaromatul Muslimah; Warkoyo Warkoyo; Sri Winarsih
Food Technology and Halal Science Journal Vol. 4 No. 1 (2021): Januari
Publisher : Universitas Muhammadiyah Malang

Edible film is an organic material packaging that has plastic-like properties but is biodegradable. The components of the edible film include hydrocolloids. Okra gel is a long chain hydrocoloid polysaccharide with a high molecular weight and a constituent protein containing both hydrophilic and hydrophobic substances. The hydrophilic characteristics are used to improve the physical properties of solubility. Meanwhile, hydrophobic characteristics are used to improve barrier properties (WVTR). Okra (Abelmoschus esculentus L.) is one of the cultivated plants that is currently underutilized by the community but has benefits and high nutritional content. The addition of cassava starch aims to increase the strength of the edible film. The purpose of this study was to determine the use of okra gel proportion and cassava starch concentration in making edible films which can produce edible film characteristics that meet the standards.This study used a factorial randomized block design (RBD). The first factor is the ratio of okra gel and distilled water (1: 3; 1: 1; 3: 1, 1:0). The second factor is the concentration of cassava starch (2.5% and 5% (w / v)). The parameters tested were yield of raw materials, thickness, solubility, transparency, tensile strength, elongation, WVTR (Water Vapor Transmison Rate) and SEM (Scanning Electron Microscopy).The results showed that there was no interaction between okra gel and cassava starch. However, the comparison of okra gel and distilled water had a significant effect on the transparency value with an average of 0.89-1.60 A546 / mm. The concentration of cassava starch has a significant effect on transparency 0.89-1.60 A546 / mm, tensile strength 0.97-2.33%. Edible film with the best treatment was obtained in G2P1 treatment (ratio of okra gel and distilled water (1: 1) and 2.5% cassava starch) with a thickness of 0.08mm, transparency 0.58A546 / mm, WVTR 3.87g / m2 / 24h, elongation 9.24%, tensile strength 0.74MPa and solubility 23.56%. And SEM analysis results show uneven morphology.

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Rista Anggriani

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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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Jawa timur

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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

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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