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INDONESIA
Journal of Food and Life Sciences
Published by Universitas Brawijaya
ISSN : 2550021X     EISSN : -     DOI : -
Core Subject : Health,
Public Health
Journal of Food and Life Sciences (JFLS), is a peer reviewed quarterly journal that mediate the dissemination of researchers in food (science and technology), and life sciences (biology, agriculture, fisheries, marine science, animal husbandry, medical science) which related to food. The journal is published by Central Laboratory of Life Sciences University of Brawijaya, Malang, Indonesia .
Arjuna Subject : -
Articles 5 Documents
 1 
Search results for , issue "Vol 4, No 1 (2020)" : 5 Documents clear
The Use of Bacteriocin Powder from Bacteria Lactobacillus plantarum as Biopreservative Agent of Cassava Getuk Khilda Azka Krisnani, Fransisca Maria; Purwijantiningsih, L.M. Ekawati; Pranata, Fransiskus Sinung
Journal of Food and Life Sciences Vol 4, No 1 (2020)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2020.004.01.02

Abstract

Getuk is an Indonesian traditional food made from cassava. Getuk has short shelf life, which is 12-15 hours caused by the high water content in getuk that is make getuk easily contaminated by microbes. Biopreservation is a safe solution to overcome this problem, one of which is by using bacteriocin. Bacteriocin is safe to use as a biopreservative because it is not toxic and can be digested by the protease enzyme so it will not affect the microbiota in the intestine. Bacteriocin used in this study is bacteriocin produced by Lactobacillus plantarum because it is a safe microbial and included in GRAS (Generally Recognized as Safe) and has broad spectrum properties, which can kill gram-positive, gram-negative, and pathogenic bacteria. This research will discuss further about the ability of bacteriocin from Lactobacillus plantarum as a biopreservative agent in getuk. Bacteriocin from Lactobacillus plantarum will be microencapsulated using spray drying before adding to getuk. The treatments taken are variations in the addition of bacteriocin to getuk and variations in storage time. The variation of bacteriocin addition in getuk is 0% (control), 2,5%, 5%, and 7,5%, the variation of getuk storage time is 0-3 days. Cassava getuk will be tested physically, chemically, and microbiologically during the storage time. The results obtained in this study are the addition of 7,5% bacteriocin powder can increase getuk shelf life for 1 day. On storage day 1, the result of microbe in getuk is still within the national standard safe limits and getuk does not smell sour and there is no yeast that grows on getuk.
Utilization of Corn Flour (Zea mays L.) as Material Subtitution for Ice Cream Cone Rismawati, Devi; Pulungan, Maimunah Hindun; Rahmah, Nur Lailatul
Journal of Food and Life Sciences Vol 4, No 1 (2020)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2020.004.01.03

Abstract

Flour needs that continue to increase will have an impact on increasing the need for flour in Indonesia. To reduce this increase, wheat flour substitution is needed. This study aims to determine the right amount of corn flour substitution for wheat flour which produces the best quality for physical properties (rendement, the thickness, the breakability, the endurance of cone to ice cream) and chemical properties (moisture content, protein content, reducing sugars) and knowing consumer acceptance of cone produced. The study was made using Factorial Randomized Block Design (FRBD) with two factors. The first factor is the proportion of corn flour and wheat flour has 5 levels (0%: 100%, 25%: 75%, 50%: 50%, 75%: 25%, 100%: 0%). The second factor is the roasting time with 3 levels (20 minutes, 25 minutes, 30 minutes). Parameters observed included water content, protein content, reducing sugar, rendement, the thickness, the breakability, the endurance of cone to ice cream and organoleptic properties such as color, aroma, texture, taste. Data obtained from physical and chemical tests were analyzed using variance (ANOVA). The results analysis of variance have significant differences so that the Smallest Significant Difference Test (LSD) is performed with a real level of 5%. Then the best selection was made from each treatment. The best selection results obtained in the treatment of 100% corn flour and 0% wheat flour with a time of 30 minutes has a moisture content of 3.52%, protein content 0,0007%, reducing sugar 0,0007%, yield 85,13%, thickness 2, 71 mm, fracture 0.26 N and cone resistance to ice cream 68 minutes 5 seconds.Keywords: Cone, Consumer Acceptance, Corn Flour, Corn
Application of Animal Waste Fertilizer (KOHE) Toward Growth and Results of Carrot (Dautus carota.L) Plant in Cisondari Village Pasirjambu District, Jawa Barat Indrawati, Etty
Journal of Food and Life Sciences Vol 4, No 1 (2020)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2020.004.01.04

Abstract

ABSTRACTCisondari village is one of the villages in West Java with producers of various types of vegetable crops, dairy farms and chicken farms. The largest dairy cattle population in the village of Cisondari is in the Pasirjambu sub-district, the impact of cattle farming is the waste of manure dung (kohe) which has the potential to produce methane gas (CH4) as one of the greenhouse gases (GHG). During this time the handling of cow dung is dumped directly into the river, so that it can pollute the river directly. This research is one of the activities in the Hibah Community Service Program in Cisondari village. This study used a simple Randomized Block Design (RBD) consisting of six (6) treatments with three (3) replications tested on carrot  (Daucus carota) Organic fertilizer application which was used as treatment ie soil without fertilizer, soil mixed with chicken manure without fermentation, fermented chicken manure, chicken manure + Vermicompost (50: 50), compost, chicken manure + vermicompost (30: 70). To determine the effect of giving organic fertilizer on growth and yield of carrot  (Daucus carota), the F test with a level of 5% was used, namely the Variety Analysis Test (ASR). The results of research on carrot  show that, in general, the application of organic fertilizer can increase the yield of carrot. The highest yield of carrots is found in carrot  which are fertilized by fermented chicken manure (P2); followed by carrot plants fertilized with chicken manure + Vermicompost (50:50) (P3); Chicken manure + Vermicompost (30:70) (P5); Non-fermented chicken manure (P1); Vermicompost (Po).Keywords: Animal manure, carrots, vermicompost, fermentation, organic fertilizer
Performance of Growth in Tilapia Fish in Polyculture System Maimunah, Yunita
Journal of Food and Life Sciences Vol 4, No 1 (2020)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2020.004.01.05

Abstract

Tilapia growth in pond using polyculture system is higher than tilapia cultured in monoculture system. Employing water column for fish and prawn culture to obtained higher production yield. This research using experimental descriptional method and data were analyzed using independent t-test, comparing monoculture and polyculture of Tilapia growth performance. Specific growth rate of polyculture Tilapia at 4.46%/BW/day is higher than monoculture fish at 4.80%/BW/day. FCR comparison  were 1,1 and 1.17 for polyculture and monoculture respectively. Water quality treatments were at optimal range for Tilapia growth at 26-30C; 7,34-8,36; and 5,3-8,8  ppm for temperature, pH dan dissolved oxygen, respectively.
Ice Cream Cone Product Development Based On Purple Sweet Potato (Ipomoea batatas L.) (Study Substituted Purple Sweet Potato Flour and Baking Time) insiah, halimatul; pulungan, maimunah hindun; rahmah, nur lailatul
Journal of Food and Life Sciences Vol 4, No 1 (2020)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2020.004.01.01

Abstract

This study aims to dcidee the subtitution of the use of purple sweet potato flour and baking time in making of ice cream cones and knowing consumer acceptance of ice cream cone purple sweet potato. Experiments using Least Significance Different (LSD) consisted of 2 factors. The first factor is the subtitution for purple sweet potato flour (P) and the second factor is baking time (W). The P factor has 4 levels, namely 100%, 75%, 50%, and 25%. The W factor has 3 levels, namely 20 minutes, 25 minutes, and 30 minutes. Parameters of observation based on yield, thickness, fracture, resistance of ice cream cone, water content test, protein content, and reducing sugar content. The best treatment results were followed by organoleptic tests using a hedonic scale (color, flavor, taste, and texture) carried out by 30 semi-trained panelists. Physical and chemical data were analyzed by ANOVA variance (α = 0.05) and if significantly different continued with LSD test (α = 0.05). The selection of the best treatment used the Multiple Attribute method. Organoleptic data were analyzed by Friedman test (α = 0.05). The best treatment results were obtained subtitution of 75% purple sweet potato flour with 20 minutes baking time. The best treatment has characteristics of water content of 4.07%, yield of 0.98%, fracture of 0.67N, thickness of 2.67mm, resistance of cone 85 minutes, protein content of 27.4656 mg/L, reduced sugar content of 3.8931 mg/L, and organoleptic test results with a scale of 1-5 were obtain on average color 3.73, flavor 3.57, taste 3.57, and texture 2.97. Keywords:  Purple Sweet Potato Flour, Quality of Ice Cream Cone, Wheat Flour

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