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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 28 Documents
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Penentuan Karakteristik Fisikokimia dan Fungsional Minuman Teh (Camellia sinensis L.) dalam Kemasan Pratiwi, Yunanda Anggi Ilda; Rahmadi, Isnaini; Muzakki, Wafi Adizara; Wahyuningtyas, Amalia
Communication in Food Science and Technology Vol. 3 No. 2 (2024): Communication in Food Science and Technology, December 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 Ruenda, Okti; Gidant, Raihan; Syafitri, Yosi; Lianti, Lita
Communication in Food Science and Technology Vol. 3 No. 2 (2024): Communication in Food Science and Technology, December 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.
Analysis of Vitamin A Content and Antioxidant Test in Super and Bulk Olein Saputri, Desi Riana; Listyadevi, Yuniar Luthfia; Putra, Muhammad Alparidi Pamungkas; Adiwibowo, Muhammad Triyogo; Sanjaya, Andri; Damayanti, Damayanti; Auriyani, Wika Atro; Fahni, Yunita; Yusupandi, Fauzi; Yuniarti, Reni; Safitra, Edwin Rizki
Communication in Food Science and Technology Vol. 3 No. 2 (2024): Communication in Food Science and Technology, December Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v3i2.1980

Abstract

Cooking oil is the essential food for bodies. Cooking oil should be enriched with vitamin A because this substance plays a critical role in maintaining health. Cooking oil contains antioxidant compounds, which inhibit or slow down oxidation reactions. This study aimed to determine the amount of vitamin A in super olein and bulk olein before fortification and the amount of antioxidant content in super olein and bulk olein before fortification. The amount of vitamin A content was obtained using the High-Performance Liquid Chromatography (HPLC) method of <0.005 IU/gram, while the antioxidant test results were carried out by the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) method using UltraViolet-Visible Spectrophotometry (UV-Vis). The resulting antioxidant activity has an inhibition value of 23% and 10% in bulk and super olein, respectively. Cooking oil is the essential food for bodies. Cooking oil should be enriched with vitamin A because this substance plays a critical role in maintaining health. Cooking oil contains antioxidant compounds, which inhibit or slow down oxidation reactions. This study aimed to determine the amount of vitamin A in super olein and bulk olein before fortification and the amount of antioxidant content in super olein and bulk olein before fortification. The amount of vitamin A content was obtained using the High-Performance Liquid Chromatography (HPLC) method of <0.005 IU/gram, while the antioxidant test results were carried out by the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) method using UltraViolet-Visible Spectrophotometry (UV-Vis). The resulting antioxidant activity has an inhibition value of 23% and 10% in bulk and super olein, respectively.
Reinforcing Local Food Security through Agrogeological Perspectives: South Lampung, Indonesia Harbowo, Danni Gathot
Communication in Food Science and Technology Vol. 3 No. 2 (2024): Communication in Food Science and Technology, December 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.
The Effect of Sorghum Juice Concentration (Sorghum bicolor L.) on Yogurt Characteristics Wirmadi, Erycka Putri; Ulfa, Masayu Nur; Marvie, Ilham
Communication in Food Science and Technology Vol. 3 No. 2 (2024): Communication in Food Science and Technology, December Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v3i2.1974

Abstract

Yogurt is a derivative product of milk that undergoes a fermentation process aided by bacteria during production. Various types of bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus, are utilized in the fermentation process. Sorghum holds numerous health benefits, including contributing to the prevention of heart disease, obesity, hypertension, maintaining blood sugar levels, and preventing colorectal cancer. Additionally, sorghum contains resistant starch and oligosaccharides that are resistant to digestion by the human body, making it suitable for use in synbiotic beverages. The research aimed to analyzed the influence of different concentrations of sorghum extract on the characteristics of yogurt, including chemistry and microbiology aspects. The results of the ANOVA tests for each parameter were found to be statistically significant and markedly different. Titration of total acidity, total dissolved solids, viscosity, and total lactic acid bacteria increased with the addition of sorghum extract.
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, December Chapter
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, December Chapter
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, December Chapter
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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