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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. 4 No. 2 (2025): Communication in Food Science and Technology" : 3 Documents clear
KARAKTERISTIK FISIKOKIMIA TEH DAUN SIRSAK (Annona muricata Linn.) DENGAN VARIASI SUHU DAN WAKTU PELAYUAN Halimun, Riana Zenida
Communication in Food Science and Technology Vol. 4 No. 2 (2025): Communication in Food Science and Technology
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v4i2.2186

Abstract

Abstract: Daun sirsak (Annona muricata Linn.) merupakan tumbuhan yang dapat dipergunakan menjadi alternatif minuman fungsional berupa teh yang mengandung senyawa antioksidan yang relatif tinggi. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu pelayuan terhadap kualitas teh daun sirsak. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari dua variabel yaitu suhu pelayuan (80 dan 90˚C) dan lama pelayuan (2 dan 3 menit). Analisis produk meliputi kadar air, kadar abu, nilai pH, nilai rendemen, kadar polifenol, dan evaluasi hedonik (rasa, warna, aroma). Analisis data menggunakan ANOVA disertai dengan uji lanjut Duncan pada selang kepercayaan 95%. Hasil penelitian menunjukkan bahwa semakin meningkatnya suhu pelayuan maka akan menurunkan kadar air, kadar abu dan nilai rendemen serta meningkatkan kadar polifenol teh daun sirsak, Semakin lama waktu pelayuan maka akan menurunkan kadar air, kadar abu dan nilai rendemen serta meningkatkan nilai pH dan kadar polifenol teh daun sirsak, sedangkan interaksi antara suhu dan waktu pelayuan menurunkan kadar air, kadar abu dan nilai rendemen serta meningkatkan nilai pH teh daun sirsak. Proses pelayuan daun tidak berdampak pada uji hedoni teh daun sirsak. Hasil analisis menjelaskan bahwa produk teh daun sirsak yang terpilih adalah A2B2 (90˚C suhu pelayan dan 3 menit waktu pelayuan) dengan kadar air 4,060%, kadar abu 6,370%, nilai pH 6,46, nilai rendemen 32,010%, dan kadar polifenol 22,54%. Hasil uji hedonik menunjukkan bahwa variasi suhu dan lama pelayuan tidak mempengaruhi nilai kesukaan (aroma, warna, dan rasa). Keywords: Daun Sirsak, Pelayuan, Polifenol, Teh. Abstract: Soursop leaves (Annona muricata Linn.) have been identified as a potential functional beverage ingredient due to their high antioxidant content. This analysis aims to determine the effect of temperature and aging time on the quality of soursop leaf tea. To this end, a Completely Randomized Design (CRD) was employed, encompassing two variables: temperature (80 and 90°C) and time (2 and 3 minutes). The product analysis encompassed a comprehensive array of parameters, including moisture content, ash content, pH value, yield value, polyphenol content, and hedonic evaluation (taste, color, aroma). The collected data underwent analysis using a one-way analysis of variance (ANOVA) followed by Duncan's further test at 95% confidence interval. The results indicated that the variation in temperature led to a decrease in water content, ash content, and yield value, and an increase in polyphenol content of soursop leaf tea. Conversely, the variation in aging time resulted in a decrease in water content, ash content, and yield value, and an increase in pH value and polyphenol content of soursop leaf tea. Additionally, the interaction between temperature and aging time led to a decrease in water content, ash content, and yield value, and an increase in pH value of soursop leaf tea. The leaf-rotting process exerted no influence on the hedonic evaluation of soursop leaf tea. The analysis yielded the following results: the selected soursop leaf tea product was A2B2 (90°C and 3 minutes) with a moisture content of 4.060%, ash content of 6.370%, pH value of 6.46, yield value of 32.010%, and polyphenol content of 22.54%. The hedonic test results indicated that variations in temperature and aging time did not have a significant impact on the product's favorability value. Keywords: Polyphenols, Soursop Leaves, Tea, Withering
In Vitro Antidiabetic Activity of Herbal Beverage Containing Turmeric and Guava Leaves Nurdin, Samsu; Zuidar, Ahmad Sapta; Nurdjanah, Siti
Communication in Food Science and Technology Vol. 4 No. 2 (2025): Communication in Food Science and Technology
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v4i2.2279

Abstract

Herbs have widely used in beverages. This study aimed to develop an herbal beverage for diabetics and to study the effect of guava leaves (G) and turmeric (K) proportions in an herbal beverage mixture on the inhibition of α-amylase and α-glucosidase enzyme activity and the organoleptic quality of the beverage. The proportions of G and K used in the beverage were C1: 0% G and 100% K; C2: 20% G and 80% K; C3: 40% G and 60% K; C4: 60% G and 40% K; C5: 80% G and 20% K; C6: 100% G and 0% K. The greater the proportion of K, the inhibition of the α-amylase enzyme increased. Increasing G proportion from 0% to 20% increased the inhibition of the α-glucosidase enzyme by 38.49% (from 21.05% to 59.54%), but no changes were observed on G proportion higher than 20%. Panelists’ reacted ‘dislike’ or ‘neither like nor dislike’ to the taste, aroma, and color of the beverages. The best beverage formulation with high inhibitory activities against α-amylase and α-glucosidase enzymes (64.15% and 68.58%, respectively) was a mixture of 40% G and 60% K, which was assessed to be ‘neither liked nor disliked’ in terms of taste, aroma, and color.
Karakteristik Kimia dan Profil Sensori Kombucha dari Kopi Arabika Hasil Maserasi Semi-karbonik Listyorini, Kharisma Indah; Arwani, Afif; Gunawan, Muhammad Iqbal Fanani
Communication in Food Science and Technology Vol. 4 No. 2 (2025): Communication in Food Science and Technology
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v4i2.2463

Abstract

Kombucha merupakan minuman hasil fermentasi yang secara tradisional dibuat dari seduhan tumbuhan dengan bantuan kultur simbiotik bakteri dan khamir (SCOBY). Baru-baru ini, kopi Arabika asal Kabupaten Magelang, Indonesia mulai dieksplorasi sebagai media alternatif. Buah kopi Arabika dapat diproses melalui maserasi semi-karbonik, yaitu metode pascapanen yang melibatkan perendaman anaerobik dalam wadah kedap udara, yang dapat memengaruhi karakteristik kombucha yang dihasilkan. Penelitian ini bertujuan untuk mengevaluasi karakteristik kimia dan sensori kombucha dari seduhan kopi Arabika hasil maserasi semi-karbonik. Proses fermentasi kombucha dilakukan selama 14 hari, dilanjutkan dengan analisis kadar fenolik, total asam asetat, kadar kafein, aktivitas antioksidan, dan total gula (°Brix). Evaluasi sensori menggunakan skala hedonik 7 poin menunjukkan skor kesukaan keseluruhan rata-rata 3.75, menunjukkan penerimaan sedang. Metode Check-All-That-Apply (CATA) menunjukkan bahwa panelis secara dominan mengasosiasikan minuman dengan atribut fermented, acid, vinegar, dan sparkling. Hasil Principal Coordinate Analysis (PCoA) memperlihatkan bahwa kesukaan secara keseluruhan berkorelasi positif dengan deskriptor acid dan vinegar, sementara berkorelasi negatif dengan deskriptor sparkling, herbal, woody, floral, dan opaque. Temuan ini menunjukkan bahwa seduhan kopi Arabika hasil maserasi semi-karbonik merupakan substrat yang menjanjikan untuk produksi kombucha dengan atribut sensoris yang khas.

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