Food Scientia: Journal of Food Science and Technology最新文献

KADAR PROTEIN, SUSUT MASAK DAN ORGANOLEPTIK RENDANG KHAS-PIDIE YANG DIBERI PENAMBAHAN BAWANG PUTIH (Allium sativum) PADA KONSENTRASI YANG BERBEDA 不同浓度的大蒜加入大蒜(Allium sativum)

Food Scientia: Journal of Food Science and Technology Pub Date : 2023-08-14 DOI: 10.33830/fsj.v3i2.5172.2023

Masyitah, Amhar Abubakar

{"title":"KADAR PROTEIN, SUSUT MASAK DAN ORGANOLEPTIK RENDANG KHAS-PIDIE YANG DIBERI PENAMBAHAN BAWANG PUTIH (Allium sativum) PADA KONSENTRASI YANG BERBEDA","authors":"Masyitah, Amhar Abubakar","doi":"10.33830/fsj.v3i2.5172.2023","DOIUrl":"https://doi.org/10.33830/fsj.v3i2.5172.2023","url":null,"abstract":"Rendang merupakan salah satu masakan tradisional dari Sumatera. Rendang terbuat dari daging sapi yang dimasak selama berjam-jam dan dicampur dengan berbagai bumbu dan rempah-rempah untuk menghasilan produk yang berkualitas. Salah satu bahan alami yang dapat digunakan untuk mengawetkan produk daging adalah bawang putih (Allium sativum). Penelitian ini bertujuan untuk mengetahui pengaruh dari bawang putih (Allium sativum) dengan konsentrasi yang berbeda terhadap parameter kadar protein, susut masak, dan kualitas organoleptik (warna, aroma, rasa, keempukan) rendang khas Pidie. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan (0%, 5%, 10%, 15%) dan 5 kali ulangan. Variabel yang diamati adalah kadar protein, susut masak, dan kualitas organoleptik. Hasil analisis sidik ragam menunjukkan bahwa penambahan bawang putih berpengaruh nyata (P<0,01) terhadap kadar protein, tetapi tidak berpengaruh nyata terhadap parameter susut masak dan kualitas organoleptik rendang. Dapat disimpulkan bahwa konsentrasi bawang putih berhubungan positif dengan kadar protein rendang. Kadar protein tertinggi terdapat pada perlakuan konsentrasi bawang putih 15%, yaitu mencapai 17,11%.","PeriodicalId":232617,"journal":{"name":"Food Scientia: Journal of Food Science and Technology","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134289476","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Bisphenol A and di-ethylhexyl phthalate analysis in gallon water distributed in Makassar 望加锡市自来水中双酚A和邻苯二甲酸二乙基己酯的分析

Food Scientia: Journal of Food Science and Technology Pub Date : 2023-06-09 DOI: 10.33830/fsj.v3i1.4739.2023

E. Dwijayanti, Rachim Munadi, Sry Wahyuningsih, Iffa Maulida

{"title":"Bisphenol A and di-ethylhexyl phthalate analysis in gallon water distributed in Makassar","authors":"E. Dwijayanti, Rachim Munadi, Sry Wahyuningsih, Iffa Maulida","doi":"10.33830/fsj.v3i1.4739.2023","DOIUrl":"https://doi.org/10.33830/fsj.v3i1.4739.2023","url":null,"abstract":"Bisphenol A (BPA) and Di-Ethylhexyl Phthalate (DEHP) are chemical compounds that are used as raw materials for making disposable bottles or PET, including gallons. BPA can migrate into food or drink if the temperature is raised due to heating processes. This research aimed to identify BPA and DEHP compounds in various brands of gallon water distributed in Makassar and the effect of sun exposure towards BPA and DEHP migration. The sampling method was done based on an early analysis from field survey data in the location that represents all gallon water refills distributed in Makassar. There were 4 selected samples from 2 most marketed brands of gallon water refill. Research method included sample preparation with two different treatments, namely with exposure and without exposure to sunlight by letting them settle inside and outside the room for 6 days, afterwards, BPA and DEHP were analyzed using Gas Chromatography - Mass Spectrometry (GC-MS). The results of the study show that in various brands gallon water packages, both with sun exposure or without, no BPA and DEHP compounds were detected.","PeriodicalId":232617,"journal":{"name":"Food Scientia: Journal of Food Science and Technology","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114558689","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Chemical and Sensory Characteristics of Clover (Marsilea crenata) Powder Infusion with the Addition of Red Ginger (Zingiber officinale) 加红姜三叶草冲剂的化学及感官特性

Food Scientia: Journal of Food Science and Technology Pub Date : 2023-06-09 DOI: 10.33830/fsj.v3i1.4886.2023

Linda Mei Velina, Lia Amalia, Muhammad Fakih Kurniawan

{"title":"Chemical and Sensory Characteristics of Clover (Marsilea crenata) Powder Infusion with the Addition of Red Ginger (Zingiber officinale)","authors":"Linda Mei Velina, Lia Amalia, Muhammad Fakih Kurniawan","doi":"10.33830/fsj.v3i1.4886.2023","DOIUrl":"https://doi.org/10.33830/fsj.v3i1.4886.2023","url":null,"abstract":"Clover (Marsilea crenata) has the potential to be used as powder infusion products because its benefits to health. The disadvantage of clover leaf is it produce an unpleasant aroma that requires the addition of spices. This study aims to study the effect of clover powder formulations and red ginger (Zingiber officinale) spice on the chemical and sensory characteristics of herbal infusion. This study used Completely Randomized Design (CRD), namely the comparison of Clover leaf powder and red ginger powder, namely (95%:5%), (90%:10%), (85%:15%) and (80%:20%). The analysis included moisture content, ash content, antioxidant activity, water soluble extract content as well as sensory quality tests and hedonic tests. The data were analyzed statistically using ANOVA and continued with DNMRT at the 5% level. The addition of red ginger powder had a significant effect on moisture content, ash content, antioxidant activity (IC50), water soluble extract content, and descriptive and hedonic sensory assessment and overall assessment. The selected formula based on the final result is the addition of 80% clover powder and 20% red ginger powder with a water content of 16.68%; ash content 4.71%; antioxidant activity 207.745 ppm; and water-soluble essence content of 19.02%. The sensory quality test of the selected products obtained a brownish-green color, not unpleasant, and a bit spicy. The results of the hedonic test showed that the color, aroma, and taste of powder infusion were preferred by the panellists.","PeriodicalId":232617,"journal":{"name":"Food Scientia: Journal of Food Science and Technology","volume":"80 8","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131472119","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Potensi Sumber Karbohidrat Indonesia Sebagai Ingridien Pangan Fungsional dengan Kadar Pati Resisten dan Aktivitas Antioksidan Tinggi 印尼潜在的碳水化合物来源是一种具有抗氧化性和高抗氧化性活性的功能性食品

Food Scientia: Journal of Food Science and Technology Pub Date : 2023-06-05 DOI: 10.33830/fsj.v3i1.4989.2023

F. Afandi

{"title":"Potensi Sumber Karbohidrat Indonesia Sebagai Ingridien Pangan Fungsional dengan Kadar Pati Resisten dan Aktivitas Antioksidan Tinggi","authors":"F. Afandi","doi":"10.33830/fsj.v3i1.4989.2023","DOIUrl":"https://doi.org/10.33830/fsj.v3i1.4989.2023","url":null,"abstract":"Faktor-faktor utama penentu indeks glikemik pangan karbohidrat telah dijelaskan dalam beberapa publikasi. Informasi penting mengenai sifat fisikokimia meliputi ukuran granula pati, suhu gelatinisasi, nilai/ kategori IG (indeks glikemik), kadar pati resisten, protein, lemak, senyawa bioaktif, amilosa, amilopektin, dan rasio amilosa dan amilopektin telah diamati. Variasi data terdapat di antara data publikasi yang diperoleh. Penelitian ini memfokuskan pada kadar pati resisten dan senyawa bioaktif. Beberapa sumber karbohidrat yang memiliki kadar pati resisten tinggi adalah beras hitam, beras aromatik, sorghum putih, talas, pati ganyong putih, yam, sukun, pisang, kacang polong, kacang merah, kacang koro pedang, kacang gude, dan biji nangka. Sedangkan sumber pangan karbohidrat yang memiliki kadar senyawa bioaktif yang tinggi adalah beras hitam, beras ungu, jagung putih pulut, jagung ungu, gandum, rye, barley, ubi kulit putih, ubi kulit merah, ubi ungu, talas, ubi garut, pati ganyong putih, yam, bengkoang, talas bogor, aren, pisang, kurma, kacang amazon, kacang polong, kacang hijau, kacang gude, dan biji buah asam. Mayoritas sumber pangan karbohidrat tersebut terdapat di Indonesia dengan kadar pati resisten antara 10,63-78.9% (b/b) dan kadar aktivitas antioksidan antara 150-43200 mg/100 g basis kering. Sebanyak 49 sumber karbohidrat yang diamati, hanya 7 sumber karbohidrat yang tidak tersedia di Indonesia. Hal tersebut mendorong pengonsumsian sumber karbohidrat yang terdapat di Indonesia secara beragam.","PeriodicalId":232617,"journal":{"name":"Food Scientia: Journal of Food Science and Technology","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122142089","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Penentuan Kadar Merkuri (Hg) pada Kerang Hijau (Perna viridis) di Pasar Serpong Menggunakan Mercury Analyzer Metode Direct Thermal Decomposition

Food Scientia: Journal of Food Science and Technology Pub Date : 2023-06-05 DOI: 10.33830/fsj.v3i1.4911.2023

Utha Rosalita Permata Putri, Rina Rismaya

{"title":"Penentuan Kadar Merkuri (Hg) pada Kerang Hijau (Perna viridis) di Pasar Serpong Menggunakan Mercury Analyzer Metode Direct Thermal Decomposition","authors":"Utha Rosalita Permata Putri, Rina Rismaya","doi":"10.33830/fsj.v3i1.4911.2023","DOIUrl":"https://doi.org/10.33830/fsj.v3i1.4911.2023","url":null,"abstract":"Kerang hijau (Perna viridis) memiliki kemampuan untuk mengakumulasi logam dari lingkungan. Logam berat yang terakumulasi di dalam tubuh biota jika dikonsumsi dapat berdampak buruk terhadap kesehatan manusia. Salah satu logam berat berbahaya yang banyak mencemari air adalah logam merkuri (Hg). Penelitian ini bertujuan untuk mengetahui kandungan logam berat merkuri pada kerang hijau yang selanjutnya dibandingkan dengan ketetapan yang tertuang pada SNI 7387:2009 tentang batas maksimum cemaran logam berat dalam pangan. Penentuan kadar merkuri pada kerang hijau dilakukan menggunakan Mercury Analyzer dengan metode Direct Thermal Decomposition dengan panjang gelombang 253,7 nm. Sampel kerang hijau diperoleh dari beberapa pedagang Pasar Serpong. Kerang hijau ditemukan berasal dari pesisir muara sungai Kabupaten Tangerang yang terindikasi tercemar logam berat. Analisis dilakukan menggunakan deret standar yang memiliki nilai koefisien korelasi (r) sebesar 0,9997 dan nilai perolehan kembali (% recovery) sebesar 102,65%. Hasil penelitian dari 3 sampel yang diuji menunjukkan bahwa tidak ditemukan sampel yang melebihi baku mutu logam merkuri. Ketiga sampel kerang hijau yang dijual di Pasar Serpong aman dikonsumsi oleh masyarakat.","PeriodicalId":232617,"journal":{"name":"Food Scientia: Journal of Food Science and Technology","volume":"56 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127926271","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Kajian Komposisi Bahan Tambahan Pangan Pada Produk Daging Ayam Olahan Komersial 食品添加剂研究商业加工鸡肉产品的食品添加剂

Food Scientia: Journal of Food Science and Technology Pub Date : 2023-06-05 DOI: 10.33830/fsj.v3i1.4999.2023

Lalu Danu Prima Arzani, Qabul Dinanta Utama

{"title":"Kajian Komposisi Bahan Tambahan Pangan Pada Produk Daging Ayam Olahan Komersial","authors":"Lalu Danu Prima Arzani, Qabul Dinanta Utama","doi":"10.33830/fsj.v3i1.4999.2023","DOIUrl":"https://doi.org/10.33830/fsj.v3i1.4999.2023","url":null,"abstract":"Tujuan penelitian ini adalah mengidentifikasi komposisi bahan tambahan pangan yang terdapat pada produk daging ayam olahan komersial berdasarkan regulasi di Indonesia. Sampel yang dinilai berjumlah 47 berbagai produk daging ayam olahan komersial, BTP yang diamati adalah penguat rasa, pengemulsi, pengawet, penstabil, antioksidan, pengatur keasaman, pengembang dan pewarna. BTP yang digunakan dalam produk bakso ayam adalah penguat rasa (42,86%), pengemulsi (4.76%), penstabil (23,81%) dan pengatur keasaman (28,57%) Pada produk sosis ayam adalah penguat rasa (23%), penstabil (23%), antioksidan (17%), pengemulsi (3%), pengawet (15%), pengatur keasaman (12%) dan pewarna (7%). Pada produk siomay ayam adalah pengatur keasaman (40%), penguat rasa (20%), penstabil (20%), pengawet (13%), dan pewarna (7%). Pada produk naget ayam adalah pewarna (26%), penguat rasa (22%), penstabil (18%), antioksidan (11%), pengemulsi (11%) pengawet (7%), pengemban (2%) dan pengatur keasaman (2%). Pada produk daging ayam olahan kategori 08.2.3. adalah penstabil (21.54%), penguat rasa (33.85%), pewarna (18.46%), pengawet (10,77%), antioksidan (7,69%) dan pengembang (7,69%). Penggunaan BTP dan juga jumlah konsumsi produk yang mengandung BTP terutama BTP yang memiliki risiko karsinogenik perlu menjadi perhatian pemerintah untuk diregulasi dan juga para konsumen. Penelitian di masa depan untuk menemukan alternatif yang lebih aman untuk BTP ini sangat dianjurkan.","PeriodicalId":232617,"journal":{"name":"Food Scientia: Journal of Food Science and Technology","volume":"79 12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128105636","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0