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Communication in Food Science and Technology
Published by Institut Teknologi Sumatera
ISSN : -     EISSN : 29646944     DOI : https://doi.org/10.35472/cfst
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Chemistry
Communication in Food Science and Technology (CFST) is an open access, peer-reviewed scientific journal that publishes papers covering a wide range of topics, including food chemistry and nutrition, food microbiology, food biotechnology, food processing and other topics related to food science and technology. The journal is published twice a year by the Institute Technology of Sumatera, Food Technology Study Program, Indonesia. The manuscript must be written in English or Bahasa.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 25 Documents
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Evaluasi CPPB IRT pada UMKM Cake Lapis Legit di Kota Bandar Lampung Lita Lianti; Yasmin Latifah; Ilham Marvie
Communication in Food Science and Technology Vol 2 No 2 (2023): Communication in Food Science and Technology, October Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v2i2.1620

Abstract

The number of Small Enterprices is increasing and occurs in almost all regions of Indonesia, one of them is in Bandar Lampung City. One of the Small Enterprices in Bandar Lampung City which operates in the food production sector is the Small Enterprice Lapis Legit Cake. To ensure the safety of products distributed by a Small Enterprice, it is necessary to evaluate Good Manufacturing Practices for Home Industry Food Production (CPPB-IRT) and then the results of the evaluation can be used by the Small Enterprice to prepare for SPP-IRT certification so that products can be distributed legally, more widely and increase consumer trust. Data collection was carried out by a direct observation of the object being studied. Data analysis was carried out by comparing the conditions in the field with the CPPB-IRT form based on PERKA BPOM No HK.03.1.23.04.12.2207 of 2012. The evaluation results of the CPPB-IRT requirements showed that in the Small Enterprice Lapis Legit Cake there was 1 major non-conformity, 5 serious non-conformity and 2 critical non-conformities. The results of the IRTP assessment show that the Small Enterprice Lapis Legit Cake is at level IV, so the IRTP must carry out internal audits every day.
Analisis Formalin dan Asam Salisilat pada Ikan Asin yang dijual di Beberapa Pasar di Bandar Lampung Winni Nur Auli; Arif Al Iman; Safira Cahya Fadhila; Arya Kurnia Firmansyah; Alfiraza Gacatorina; Chandra Prayoga Saputra; Dwi Wijayanti
Communication in Food Science and Technology Vol 2 No 1 (2023): Communication in Food Science and Technology, April Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v2i1.1271

Abstract

The use of prohibited food additives in the community is a concern due to insufficient education and supervision. Some of them are formalin and salicylic acid in salted fish which is used to extend shelf life. The prohibition on them is due to their damage effects on health. The market in Bandar Lampung is one of the routine selling places for salted fish where it is necessary to study the use of formalin and salicylic acid. The analysis was carried out by random sampling using 5 different salted fish from 5 different markets in Bandar Lampung including Rajabasa, Way Halim, Way Kandis, Korpri, and Gintung market. The analytical method was carried out based on the formation of a redox reaction with KMnO4 for formalin and a complexation reaction of salicylic acid with FeCl3. The results of the analysis showed that one of the WK code samples contained formalin and one of the WH code samples contained salicylic acid. These results indicate that the use of prohibited food additives is still being used by salted fish producers in Bandar Lampung. Supervision and education from various parties, especially in the field of regulation, are very urgent to do.
Analisis Kandungan Siklamat dan Sakarin pada Minuman Es Kopi Susu Gula Aren di 5 Coffee Shop, Kota Bandar Lampung Alviany Mayska Sugiarty; Dina Fithriyani; Amalia Wahyuningtyas
Communication in Food Science and Technology Vol 1 No 1 (2022): Communication in Food Science and Technology, October Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v1i1.925

Abstract

Changes in consumer lifestyles in Indonesia have led to an increase in coffee consumption in Indonesia. This has triggered an increasing number of coffee drink producers with various innovations, such as one of the coffee menus that consumers generally prefer, namely iced coffee, milk, palm sugar. Based on the study of the use of sweeteners, 61.36% were dominated by beverage products and sweeteners that were often used, namely cyclamate and saccharine. This study aims to determine the use of cyclamate and saccharin in iced coffee drinks with palm sugar milk in 5 coffee shops in Bandar Lampung which were analyzed by one sample t-test with α = 5%. The results obtained showed that all samples only contained cyclamate with a content exceeding the maximum limit of cyclamate use (350 mg/kg) without the use of saccharine. Keywords: Coffee, Cyclamate, Saccharine
The Effect of Acidity Condition (pH) on The Color Change of Anthocyanin Compound from Butterfly Pea Flower Extract (Clitoria ternatea) Desi Riana Saputri; Yuniar Luthfia Listyadevi; Muhammad Triyogo Adiwibowo; Damayanti Damayanti; Wika Atro Auriani; Yunita Fahni; Andri Sanjaya; Fauzi Yusupandi; Reni Yuniarti; Fidel Abdiman Zega; Fikri Rahmatul Ikhlas
Communication in Food Science and Technology Vol 2 No 2 (2023): Communication in Food Science and Technology, October Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v2i2.1570

Abstract

An Indonesian plant called the butterfly pea flower (Clitoria ternatea) is being cultivated to take advantage of the antioxidant properties of its anthocyanin concentration. Several solvents must be used to acquire anthocyanins from butterfly pea flower extract during the extraction procedure. Flowers have many various anthocyanin compositions and exhibit a range of colors. These color differences are utilized in food and beverages as natural colorants. The purpose of this study is to ascertain how the anthocyanin chemicals in butterfly pea flowers respond to acidic conditions in terms of color stability. The extraction was placed over the course of 18 hours with an ethanol solvent at a 60% concentration, and it was evaporated using a rotary evaporator at a temperature of 60°C. Anthocyanin extract of Butterfly pea flower was examined to investigate how pH changes affected color. The anthocyanin extract that had been obtained was subjected to acidity tests at pH 1 to 14. Anthocyanins become more stable in an acidic or low pH environment, giving an object its red color. While this continues, greater anthocyanin pH values will cause blue color fading. When anthocyanins have a high or low pH, it significantly affects food coloring.
Pengaruh Suhu Pengeringan terhadap Struktur Amorf dan Sifat Fisik Nira Kelapa Serbuk dengan Penambahan Maltodeksrin Muhammad Rizky Ramanda
Communication in Food Science and Technology Vol 2 No 1 (2023): Communication in Food Science and Technology, April Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v2i1.1273

Abstract

Sources of sucrose or food with high sugar content in Indonesia is sap/nira. Processed innovations from coconut sap besides brown sugar, can be made into powdered sugar. Powdered sugar can be crystalline or amorphous. One of the advantages of amorphous structures in high sugar products is the bright color and more soluble in water. Amorphous powdered coconut sugar in its manufacture has constraints, one of which is stickiness. This is because coconut sap is a food ingredient with high sugar content and has a low glass transition temperature of around 62°C, so it is necessary to add maltodextrin with a Tg value of 135-140°C to increase the value of the product's glass transition. In addition, the impact of the drying rate will affect the resulting structure. This research focuses on testing coconut sap powder with the addition of maltodextrin with a temperature comparison during the drying process. Where the temperature used is 50°C, 60°C, 70°C, 80°C using a vacuum dryer. Data analysis was carried out, namely the amorphous-crystalline structure test, hygroscopicity rate test and color test. The resulting data shows that the higher the temperature used, the higher the amorphous structure that is formed, and also has an impact on the hygroscopicity rate and color intensity.
Evaluasi CPPB IRT dan Penyusunan Rekomendasi HACCP pada UMKM Tempe a-Zaki di Bandar Lampung Masayu Nur Ulfa; Amalia Wahyuningtyas; Ilham Marvie; Hesti Ayuningtyas Pangastuti
Communication in Food Science and Technology Vol 1 No 1 (2022): Communication in Food Science and Technology, October Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v1i1.971

Abstract

Tempeh is a fermented food composed primarily of soybeans that is a nutrient-dense, cost-effective, and sustainable functional source of protein. Tempeh production, especially in Indonesia, is done usually in household scale. For its development, the producers should be maintaining their product quality, especially in food safety management such as good manufacturing pratices (GMP) and Hazard Analysis Critical Control Point (HACCP). The objectives of this study was to identify the suitability of GMP implementation and to compose HACCP plan. This study took place in a-Zaki tempeh household producer in Bandar Lampung. This study was conducted with descriptive quantitative approach. Primary data (observations and interviews) and secondary were collected as the information.. For GMP evaluation, the obtained data was compared with the regulation of food and drug regulatory agency. The result showed that a-zaki tempeh household producer were categorized into level III of IRTP due to 10 minors deviations, 3 major deviations, 4 serious deviations, and 0 critical deviations so that an internal audit needs to be held every 2 weeks. For HACCP, the producer had not yet designed and implemented HACCP plan.
Korelasi Antara Sifat Fisikokimia dengan Potensi Cemaran Mikrobiologi pada Siomay di Kota Bandar Lampung Fera Apriana; Isnaini Rahmadi; Yosi Syafitri
Communication in Food Science and Technology Vol 2 No 2 (2023): Communication in Food Science and Technology, October Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v2i2.1611

Abstract

Siomay is a snack made mostly from fish, tapioca flour and other spices by steaming. People are interested in siomay because the price is relatively cheap, tastes good, is easy and practical to consume. However, siomay are susceptible to contamination by various pathogenic bacteria because they are sold freely without paying attention to the cleanliness of the seller's environment. In addition, unhygienic management can cause contaminants such as Staphylococcus aureus which can cause health problems. The purpose of this research was to determine the extent of TPC and Staphylococcus aureus contamination and to determine the relationship between chemical properties and microbial growth in siomay sold in Bandar Lampung City. The results showed that all siomay samples exceeded the maximum TPC and Staphylococcus aureus limits set by SNI. According to SNI 7756-2013 concerning siomay the maximum of TPC and Staphylococcus aureus in siomay is 5 x 104 CFU/mL and 1 x 102 CFU/mL respectively.The results of chemical and microbiological correlation tests show that water activity has a correlation with ALT and Staphylococcus aureus, pH has a correlation with Staphylococcus aureus, while aw has no correlation with ALT and Staphylococcus aureus.
Analisis Peta Persebaran dan Pembandingan Hasil Forecasting Ketersediaan Beras di Kabupaten Tulang Bawang Provinsi Lampung Noveliska - Br Sembiring; Rosmawati Kunti Hapsari; Ilham Marvie
Communication in Food Science and Technology Vol 1 No 1 (2022): Communication in Food Science and Technology, October Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v1i1.969

Abstract

The availability of rice as a staple food commodity is one of the essential aspects in showing food security in an region, and the government must guarantee its availability. Tulang bawang regency is one of the rice barns in Lampung province, with a total population of 427,000 people. This study aims to map the condition of rice availability in Tulang bawang Regency from 2016-to 2020. In addition, this study also aims to analyze the forecasting of rice production, consumption, and availability in Tulang bawang regency. This study uses secondary data from the Food Security Office and the Statistics Center Office of Tulang bawang regency from 2016-to 2022. This research uses mapping analysis processed with microsoft excel and forecasting analysis with linear regression method. The mapping results show that the availability of rice in all sub-districts in Tulang bawang regency is moving towards a surplus from 2016-to 2020, and fewer sub-districts are experiencing a rice availability deficit. Forecasting results on production, consumption, population, and rice availability have residuals with actual data even though the movement trends are both positive.
Pengaruh Substitusi Tepung Biji Nangka (Artocarpus heterophyllus Lam) Terhadap Karakteristik Organoleptik dan Fisikokimia Biskuit Isnaini Rahmadi; Anisa Adiliah; Zada Agna Talitha
Communication in Food Science and Technology Vol 2 No 1 (2023): Communication in Food Science and Technology, April Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v2i1.1275

Abstract

Biskuit merupakan kue kering yang banyak digemari dan merupakan makanan wajib yang sering disajikan terutama pada hari raya. Biskuit yang terbuat dari tepung terigu diolah dengan cara dicampur, dicetak dan dipanggang. Perlu dikembangkan biskuit berbahan tepung lokal untuk mengurangi konsumsi tepung terigu, seperti tepung biji nangka. Tujuan penelitian ini adalah untuk mengetahui pengaruh substitusi tepung biji nangka terhadap karakteristik organoleptik dan tekstur biskuit serta memperoleh data ilmiah tentang karakteristik fisikokimia biskuit dengan substitusi tepung biji nangka untuk perlakuan terbaik. Biskuit dibuat dengan berbagai perbandingan tepung biji nangka dan tepung terigu yaitu (0:100 (kontrol), 25:75, 50:50, 75:25, dan 100:0). Biskuit terbaik berdasarkan uji kesukaan dengan substitusi tepung biji nangka sebesar 25% dan uji ranking mendapatkan hasil terbaik pada konsentrasi 25% dan 50%. Biskuit tepung biji nangka sebanyak 25% memiliki nilai tekstur 1800,25 g; kadar air 8,49%; kadar abu 1,64%; kadar protein 7,40%; kadar lemak 19,46% dan karbohidrat 62,09%. Biskuit dengan substitusi tepung biji nangka 50% memiliki nilai tekstur 1207,625 g; kadar air 9,86%; kadar abu 2,00%; kadar protein 6,22%, kadar lemak 26,43%; dan karbohidrat 56,32%.
Analisis Nilai pH dan Sensori Yoghurt dan Soyghurt dengan Proses Fermentasi yang Berbeda Yosi Syafitri; Syahrizal Nasution; Dina Fithriyani
Communication in Food Science and Technology Vol 1 No 1 (2022): Communication in Food Science and Technology, October Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v1i1.939

Abstract

Yoghurt is a milk product that lactic acid bacteria have fermented. Soyghurt drinks have gained popularity in recent years. Soyghurt is a fermented soymilk drink that tastes similar to yoghurt. Commercial starter cultures or back-sloping methods can make yoghurt and soyghurt. The purpose of this study was to compare the pH and sensory characteristics of yoghurt and soyghurt made using different production methods. Back-slope yoghurt, commercial yoghurt starter, back-slope soyghurt, and commercial starter soyghurt were the four treatments used in this study. The fermentation process was carried out at room temperature (27-30 °C) for 24 hours. Color, aroma, taste, and texture were all measured, as well as the pH value. The sample shows the product has a pH value between 4 and 5. The low pH value in yoghurt and soyghurt is due to the growth of lactic acid bacteria. Based on sensory analysis, commercial starter culture produced the best yoghurt and soyghurt rather than the back-slope method in sensory attributes of taste, aroma, and texture. In addition, the color of soyghurt products appeared to be darker than yoghurt products.

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