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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 3 Documents
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Search results for , issue "Vol 3 No 2 (2024): Communication in Food Science and Technology, November Chapter" : 3 Documents clear
Penentuan Karakteristik Fisikokimia dan Fungsional Minuman Teh (Camellia sinensis L.) dalam Kemasan Yunanda Anggi Ilda Pratiwi; Isnaini Rahmadi; Wafi Adizara Muzakki; Amalia Wahyuningtyas
Communication in Food Science and Technology Vol 3 No 2 (2024): Communication in Food Science and Technology, November Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v3i2.1936

Abstract

Tea contains chemical compounds that are beneficial to the body, such as phenolic compounds. Packaged tea drinks are obtained from steeping tea with the addition of water, sugar, synthetic flavors, stabilizers, acidity regulators, and food additives that are tightly packaged. This research aims to evaluate the suitability of the quality of packaged tea drinks based on SNI requirements and determine physicochemical characteristics which include pH and total dissolved solids, while functional properties include total phenols and antioxidant activity. This research used a purposive sampling technique designed with a Completely Randomized Design with two duplicate replications. The results of the physicochemical and functional characteristic tests were analyzed using the ANOVA method and DMRT with α=5%. The results show that ready-to-drink tea products have a pH value between 5.4–6.79, total dissolved solids with a value of 6.5–8.2 °Brix, and antioxidant activity with a value of 56.83%–79.15%, where in terms of physicochemical content and functional properties, the five samples of packaged tea drinks can be said to be good. However, only 3 of the 5 samples had phenol content that was in accordance with that required by SNI 3413 of 2011.
ANALISIS CEMARAN MIKROBIOLOGI DAN KARAKTERISTIK KIMIA DIMSUM AYAM DI KECAMATAN WAY HALIM KOTA BANDAR LAMPUNG Okti Ruenda; Raihan Gidant; Yosi Syafitri; Lita Lianti
Communication in Food Science and Technology Vol 3 No 2 (2024): Communication in Food Science and Technology, November Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v3i2.1935

Abstract

Dimsum is a popular snack made from chicken wrapped in wheat flour dough and cooked by steaming. It is favored by many due to its delicious taste and affordable price. However, dimsum sold by street vendors often lacks proper hygiene during processing and presentation, making it prone to microbial contamination. Chicken, as the main ingredient, is high in protein, which supports microbial growth. Contamination of microorganisms in food poses health risks to consumers. This study aims to analyze Total Plate Count (ALT) and Salmonella contamination and examine the correlation between chemical characteristics, such as water content and pH, and microbiological growth in chicken dimsum sold by five vendors in Way Halim District, Bandar Lampung City. The microbiological and chemical data were analyzed descriptively, and Pearson Correlation was used to determine the relationship between chemical characteristics and microbial growth. The results showed that all chicken dimsum samples exceeded the maximum ALT limit, and two samples tested positive for Salmonella. Referring to SNI 7756:2013, the standard for siomay quality and safety is a maximum ALT of 5×104 CFU/g and negative/25 g for Salmonella. The correlation test indicated that water content and pH had a significant relationship with ALT growth. The chicken dimsum sample with the highest ALT was the DC sample (6.31 log CFU/g), while the lowest was the DA sample (5.35 log CFU/g). Salmonella contamination was found in the DC and DE samples.
Reinforcing Local Food Security through Agrogeological Perspectives: South Lampung, Indonesia Danni Gathot Harbowo
Communication in Food Science and Technology Vol 3 No 2 (2024): Communication in Food Science and Technology, November Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v3i2.1973

Abstract

Local food security is a critical priority for the coming decades, especially in Indonesia. As the population grows, it is essential to meet local food needs before participating in the national supply. South Lampung, a key region in Sumatra, plays a vital role in the nation’s food supply. However, rapid population growth in this area has raised concerns about the conversion of agricultural land to residential use. To address these challenges, this study raises agrogeology as an alternative approach to reinforcing local food security. By re-evaluating the regional geological characteristics, the study aims to understand the distribution of productive, traditional paddy fields. Field surveys and spatial analyses were conducted for this study. The findings reveal that the silicate-rich lithology in the region’s pyroclastic deposits significantly contributes to maintaining fertile soils, particularly in areas such as Candipuro, Jatiagung, and Palas. Natural drainage systems further support rice cultivation. In alignment with the Sustainable Development Goals, the agrogeological perspective emphasizes the need to mitigate land conversion and improve land-use planning. This approach offers a sustainable pathway to enhance paddy field productivity and ensure water and nutrient availability, thereby supporting long-term local food security.

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