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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 5 Documents
 1 
Search results for , issue "Vol 1 No 1 (2022): Communication in Food Science and Technology, October Chapter" : 5 Documents clear
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
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.
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.
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.
Analisis Sensori Varian Minuman Pala (Myristica argentea Warb) yang dikombinasikan dengan Ekstrak Kopi (Coffea Canephora) dan Ekstrak Kayu Manis (Cinnamomum burmannii) Wildan Suhartini; Fransiskus Rumkorem; Aulia Saraswaty
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.v1i1.958

Abstract

Minuman herbal seperti minuman daging buah pala memiliki khasiat dan berguna bagi tubuh. Tujuan dari penelitian ini adalah untuk mengetahui kesukaan masyarakat kabupaten Fakfak terhadap minuman pala yang dikombinasikan dengan ekstrak kopi dan juga ekstrak kayu manis. Penelitian ini meliputi uji pH, uji konsentrasi gula, dan uji organoleptik (rasa, aroma, warna, dan kemanisan). Formulasi varian minuman pala terdiri dari 4 varian, yaitu minuman pala original pekat (A), original encer (B), minuman pala ekstrak kopi (C), dan minuman pala ekstrak kayu manis (D). Rancangan penelitian menggunakan metode rancangan acak lengkap (RAL). Hasil sidik ragam (ANOVA) uji organoleptik menunjukkan tidak ada beda nyata antara semua varian minuman pala. Akan tetapi, formula penambahan ekstrak kopi (C) merupakan formula terbaik dimana skor rasa, aroma, warna dan kemanisan secara berturut-turut adalah 4,14; 4,04; 4,00; dan 4,00 (suka). Formulasi terbaik selanjutnya yaitu formulasi minuman pala original pekat (A) dengan skor rerata untuk rasa, aroma, warna, dan kemanisan adalah 4,00; 3,96; 3,72; dan 3,83 (mendekati suka). Varian minuman pala ekstrak kayu manis merupakan formulasi paling tidak disukai oleh penelis untuk semua parameter, skor penilaian panelis untuk parameter rasa, aroma, warna, dan kemanisan secara berturut-turut adalah 3,81; 3,68; 3,63; dan 3,71 (mendekati suka).

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