Communication in Food Science and Technology最新文献

Analisis Peta Persebaran dan Pembandingan Hasil Forecasting Ketersediaan Beras di Kabupaten Tulang Bawang Provinsi Lampung

Communication in Food Science and Technology Pub Date : 2022-07-03 DOI: 10.35472/cfst.v1i1.969

{"title":"Analisis Peta Persebaran dan Pembandingan Hasil Forecasting Ketersediaan Beras di Kabupaten Tulang Bawang Provinsi Lampung","authors":"","doi":"10.35472/cfst.v1i1.969","DOIUrl":"https://doi.org/10.35472/cfst.v1i1.969","url":null,"abstract":"The availability of rice as a staple food commodity is one of the essential aspects in showing food security in an region, and the government must guarantee its availability. Tulang bawang regency is one of the rice barns in Lampung province, with a total population of 427,000 people. This study aims to map the condition of rice availability in Tulang bawang Regency from 2016-to 2020. In addition, this study also aims to analyze the forecasting of rice production, consumption, and availability in Tulang bawang regency. This study uses secondary data from the Food Security Office and the Statistics Center Office of Tulang bawang regency from 2016-to 2022. This research uses mapping analysis processed with microsoft excel and forecasting analysis with linear regression method. The mapping results show that the availability of rice in all sub-districts in Tulang bawang regency is moving towards a surplus from 2016-to 2020, and fewer sub-districts are experiencing a rice availability deficit. Forecasting results on production, consumption, population, and rice availability have residuals with actual data even though the movement trends are both positive.","PeriodicalId":340012,"journal":{"name":"Communication in Food Science and Technology","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124968978","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

Analisis Sensori Varian Minuman Pala (Myristica argentea Warb) yang dikombinasikan dengan Ekstrak Kopi (Coffea Canephora) dan Ekstrak Kayu Manis (Cinnamomum burmannii)

Communication in Food Science and Technology Pub Date : 2022-06-28 DOI: 10.35472/cfst.v1i1.958

{"title":"Analisis Sensori Varian Minuman Pala (Myristica argentea Warb) yang dikombinasikan dengan Ekstrak Kopi (Coffea Canephora) dan Ekstrak Kayu Manis (Cinnamomum burmannii)","authors":"","doi":"10.35472/cfst.v1i1.958","DOIUrl":"https://doi.org/10.35472/cfst.v1i1.958","url":null,"abstract":"Minuman herbal seperti minuman daging buah pala memiliki khasiat dan berguna bagi tubuh. Tujuan dari penelitian ini adalah untuk mengetahui kesukaan masyarakat kabupaten Fakfak terhadap minuman pala yang dikombinasikan dengan ekstrak kopi dan juga ekstrak kayu manis. Penelitian ini meliputi uji pH, uji konsentrasi gula, dan uji organoleptik (rasa, aroma, warna, dan kemanisan). Formulasi varian minuman pala terdiri dari 4 varian, yaitu minuman pala original pekat (A), original encer (B), minuman pala ekstrak kopi (C), dan minuman pala ekstrak kayu manis (D). Rancangan penelitian menggunakan metode rancangan acak lengkap (RAL). Hasil sidik ragam (ANOVA) uji organoleptik menunjukkan tidak ada beda nyata antara semua varian minuman pala. Akan tetapi, formula penambahan ekstrak kopi (C) merupakan formula terbaik dimana skor rasa, aroma, warna dan kemanisan secara berturut-turut adalah 4,14; 4,04; 4,00; dan 4,00 (suka). Formulasi terbaik selanjutnya yaitu formulasi minuman pala original pekat (A) dengan skor rerata untuk rasa, aroma, warna, dan kemanisan adalah 4,00; 3,96; 3,72; dan 3,83 (mendekati suka). Varian minuman pala ekstrak kayu manis merupakan formulasi paling tidak disukai oleh penelis untuk semua parameter, skor penilaian panelis untuk parameter rasa, aroma, warna, dan kemanisan secara berturut-turut adalah 3,81; 3,68; 3,63; dan 3,71 (mendekati suka).","PeriodicalId":340012,"journal":{"name":"Communication in Food Science and Technology","volume":"64 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132979503","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

Analisis Nilai pH dan Sensori Yoghurt dan Soyghurt dengan Proses Fermentasi yang Berbeda pH值和酸奶感和soyg赫特对不同发酵过程的分析

Communication in Food Science and Technology Pub Date : 2022-06-28 DOI: 10.35472/cfst.v1i1.939

Yosifa Syafitri, Syahrizal Nasution, Dina Fithriyani

{"title":"Analisis Nilai pH dan Sensori Yoghurt dan Soyghurt dengan Proses Fermentasi yang Berbeda","authors":"Yosifa Syafitri, Syahrizal Nasution, Dina Fithriyani","doi":"10.35472/cfst.v1i1.939","DOIUrl":"https://doi.org/10.35472/cfst.v1i1.939","url":null,"abstract":"Yoghurt merupakan salah satu minuman susu fermentasi yang dibuat menggunakan bakteri asam laktat. Selain yoghurt, saat ini dikenal minuman soyghurt, yaitu hasil fermentasi dari sari kedelai yang dibuat menyerupai yoghurt. Yoghurt dan soyghurt pada penelitian ini dibuat dengan metode ataupun proses fermentasi yang berbeda yaitu menggunakan starter komersil dan menggunakan metode back sloping. Penelitian ini dilakukan dengan 4 perlakuan yaitu yoghurt back slope (YB), yoghurt starter komersil (YS), soyghurt back slope (SB) dan soyghurt starter komersil (SS). Proses fermentasi yoghurt dilakukan selama 24 jam pada suhu ruang. Pengujian nilai pH dan analisis sensori pada penelitian ini dilakukan untuk mengetahui penerimaan konsumen. Berdasarkan analisis pH, produk diketahui memiliki nilai pH antara 4-5. Nilai pH yang rendah pada yoghurt dan soyhurt ini disebabkan akibat adanya pertumbuhan bakteri asam laktat. Berdasarkan analisis sensori produk yoghurt dan soyghurt, penggunaan starter komersil terlihat lebih unggul dibandingkan dengan pembuatan metode back slope dalam uji sensori rasa, aroma dan tekstur. Selain itu, warna produk soyghurt diketahui cenderung lebih gelap dibandingkan dengan produk yoghurt.","PeriodicalId":340012,"journal":{"name":"Communication in Food Science and Technology","volume":"85 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124900855","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

Analisis Kandungan Siklamat dan Sakarin pada Minuman Es Kopi Susu Gula Aren di 5 Coffee Shop, Kota Bandar Lampung

Communication in Food Science and Technology Pub Date : 2022-06-28 DOI: 10.35472/cfst.v1i1.925

Alviany Mayska Sugiarty, Dina Fithriyani, Amalia Wahyuningtyas

引用次数: 2

Evaluasi CPPB IRT dan Penyusunan Rekomendasi HACCP pada UMKM Tempe a-Zaki di Bandar Lampung

Communication in Food Science and Technology Pub Date : 2022-06-28 DOI: 10.35472/cfst.v1i1.971

Masayu Nur Ulfa, Amalia Wahyuningtyas, Ilham Marvie, Hesti Ayuningtyas Pangastuti

{"title":"Evaluasi CPPB IRT dan Penyusunan Rekomendasi HACCP pada UMKM Tempe a-Zaki di Bandar Lampung","authors":"Masayu Nur Ulfa, Amalia Wahyuningtyas, Ilham Marvie, Hesti Ayuningtyas Pangastuti","doi":"10.35472/cfst.v1i1.971","DOIUrl":"https://doi.org/10.35472/cfst.v1i1.971","url":null,"abstract":"Tempeh is a fermented food composed primarily of soybeans that is a nutrient-dense, cost-effective, and sustainable functional source of protein. Tempeh production, especially in Indonesia, is done usually in household scale. For its development, the producers should be maintaining their product quality, especially in food safety management such as good manufacturing pratices (GMP) and Hazard Analysis Critical Control Point (HACCP). The objectives of this study was to identify the suitability of GMP implementation and to compose HACCP plan. This study took place in a-Zaki tempeh household producer in Bandar Lampung. This study was conducted with descriptive quantitative approach. Primary data (observations and interviews) and secondary were collected as the information.. For GMP evaluation, the obtained data was compared with the regulation of food and drug regulatory agency. The result showed that a-zaki tempeh household producer were categorized into level III of IRTP due to 10 minors deviations, 3 major deviations, 4 serious deviations, and 0 critical deviations so that an internal audit needs to be held every 2 weeks. For HACCP, the producer had not yet designed and implemented HACCP plan.","PeriodicalId":340012,"journal":{"name":"Communication in Food Science and Technology","volume":"58 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126700921","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