FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology)最新文献

{"title":"PEMANFAATAN UBI JALAR UNGU DALAM PEMBUATAN ES KRIM SUSU ALMOND DENGAN VARIASI JENIS BAHAN PENSTABIL [UTILIZATION OF PURPLE SWEET POTATO IN ALMOND MILK ICE CREAM USING DIFFERENT TYPES OF STABILIZERS]","authors":"Jessica Prisella, I. C. Matita","doi":"10.19166/jstfast.v7i1.6682","DOIUrl":"https://doi.org/10.19166/jstfast.v7i1.6682","url":null,"abstract":"Ice cream is generally made with cow’s milk which contains high levels of saturated fat and cholesterol. Plant ingredients such as almond nuts can be processed and used as a substitute for cow’s milk in ice cream formulation. In Indonesia, one of the local ingredients that can be easily found is purple sweet potato. The use of purple sweet potato in almond milk ice cream can be done to increase the functional value of the ice cream due to the anthocyanin content of purple sweet potato. In addition, the right type of stabilizer and amount of water need to be studied to obtain desirable texture of the almond milk ice cream. In this study, the almond milk ice cream was made with the addition of purple sweet potato puree was made using a purple sweet potato mash ratio and water 70:30, 80:20, 90:10, 100:0 with various types of stabilizer, namely carboxymethyl cellulose, carrageenan, and guar gum. The purple sweet potato contained 171.36±0.18 mg/100 g of anthocyanin. The selected almond milk ice cream is the one with the ratio of 90:10 using guar gum as stabilizer. The almond milk ice cream had total anthocyanins 34.08±0.30 mg/100 g, total solids 33.32±0.66%, overrun 20.35±1.89%, viscosity 3165.00±48.48 cP, and melting time 50.79±1.11 minute/10 g. Bahasa Indonesia Abstract:Es krim pada umumnya dibuat dengan bahan dasar susu sapi yang mengandung kadar lemak jenuh dan kolesterol yang tinggi. Bahan pangan nabati seperti kacang almond dapat diolah sebagai bahan pengganti susu sapi dalam pembuatan es krim. Di Indonesia, salah satu bahan pangan yang mudah didapat adalah ubi jalar ungu. Penggunaan ubi jalar ungu dalam formulasi es krim susu almond ini dapat menghasilkan es krim dengan nilai tambah karena kandungan antosianin dalam ubi jalar ungu. Selain itu, jenis bahan penstabil dan jumlah air yang tepat dapat membantu membentuk tekstur es krim susu almond. Es krim susu almond pada penelitian ini dibuat dengan penambahan pure ubi jalar ungu dan air dengan rasio 70:30, 80:20, 90:10, 100:0 dan variasi jenis bahan penstabil yaitu CMC, carrageenan, dan guar gum. Pada penelitian ini, mash ubi jalar ungu yang digunakan memiliki total antosianin sebesar 171,36±0,18 mg/100 g. Es krim susu almond terpilih adalah es krim dengan penambahan mash ubi jalar ungu dan air dengan rasio 90:10 dan bahan penstabil guar gum. Es krim susu almond terpilih memiliki total antosianin 34,08±0,30 mg/100 g, total padatan 33,32±0,66%, overrun 20,35±1,89%, viskositas 3165,00±48,48 cP, dan waktu leleh 50,79±1,11 menit/10 g.","PeriodicalId":375381,"journal":{"name":"FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology)","volume":"187 5-6","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114027190","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}

{"title":"PEMANFAATAN PUREE NANAS DALAM PEMBUATAN SELAI LEMBARAN DENGAN PENAMBAHAN KONJAK DAN KARAGENAN PADA BERBAGAI RASIO DAN KONSENTRASI [UTILIZATION OF PINEAPPLE PUREE IN THE PRODUCTION OF SHEET JAM WITH THE ADDITION OF KONJAC AND CARRAGEENAN AT VARIOUS RATIO AND CONCENTRATIONS]","authors":"L. Soedirga","doi":"10.19166/jstfast.v7i1.6588","DOIUrl":"https://doi.org/10.19166/jstfast.v7i1.6588","url":null,"abstract":"Sheet jam is one of the processed products from pineapple puree. Sliced pineapple jam is a modified product of conventional jam products which generally has to be smeared before use, so it is considered impractical. Sheet jam has a denser texture, is not sticky and does not break when folded. Hence, the correct hydrocolloid ratio and concentration affect the characteristics of the sheet jam produced. This study aimed to determine ratios (1:0, 0:1, 2:1, 1:1, 1:2) and concentrations (1%; 1.25%; 1.5%; 1.75%) konjac with carrageenan on the physicochemical characteristics of sliced pineapple jam. The combination of konjac and carrageenan, at a ratio of 2:1 at a concentration of 1%, is the best ratio and concentration in producing pineapple jam. These sheet pineapple jams have hardness and cohesiveness values of 2337.44 ± 218.612 and 0.80 ± 0.04, respectively. This sheet of pineapple jam has a pH value of 3.73 ± 0.01, so it is included in high-acid food products and has total dissolved solids of 28.70 ± 0.01°Brix. Pineapple jam made with a combination of konjac-carrageenan at a concentration of 1% and a ratio of 2:1 has a yellow colour (80.85 ± 4.60) and a lightness of 46.09 ± 2.80.Bahasa Indonesia Abstract:Selai lembaran merupakan salah satu produk olahan dari puree nanas. Selai nanas lembaran merupakan produk modifikasi dari produk selai konvesional yang umumnya harus dioles ketika akan digunakan sehingga dianggap kurang praktis. Selai lembaran memiliki tekstur yang lebih padat, tidak lengket serta tidak mudah patah ketika dilipat sehingga rasio dan konsentrasi hidrokoloid yang tepat berpengaruh terhadap karakteristik selai lembaran yang dihasilkan. Tujuan dari penelitian ini adalah untuk menentukan rasio (1:0, 0:1, 2:1, 1:1, 1:2) dan konsentrasi (1%; 1,25%; 1,5%; 1,75%) konjak dengan karagenan terhadap karakteristik fisikokimia selai nanas lembaran. Kombinasi konjak dengan karagenan pada rasio 2:1 yang dibuat pada konsentrasi 1% merupakan rasio dan konsentrasi terbaik dalam menghasilkan selai nanas lembaran. Selai nanas lembaran ini memiliki nilai hardness dan cohesiveness sebesar 2337,44±218,612 dan 0,80±0,04. pH selai nanas lembaran sebesar 3,73±0,01 sehingga termasuk ke dalam produk pangan tinggi asam dan memiliki warna kuning (80,85±4,60) serta lightness sebesar 46,09±2,80. Total padatan terlarut selai nanas lembaran lebih rendah (28,70±0,01°Brix) dibandingkan dengan SNI 3746-2008 (minimal 65°Brix).","PeriodicalId":375381,"journal":{"name":"FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology)","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128268378","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}

{"title":"PENGARUH RASIO TEPUNG TAPIOKA DAN PORANG TERHADAP KARAKTERISTIK FISIK DAN SENSORI PEMPEK [THE EFFECT OF TAPIOCA AND PORANG FLOUR RATIO ON THE PHYSICAL AND SENSORY CHARACTERISTICS OF PEMPEK]","authors":"Ratna Handayani","doi":"10.19166/jstfast.v7i1.6737","DOIUrl":"https://doi.org/10.19166/jstfast.v7i1.6737","url":null,"abstract":"Porang tuber is one of Indonesia's local foods with high glucomannan content. Glucomannan is a type of soluble fiber that can strengthen myofibril gels which gives it potential usage in gel food such as pempek. This research is aimed to know the effect of the ratio between tapioca flour and porang flour (90:10, 80:20, dan 70:30) and concentration of fish (32.5%, 37.5%, dan 42.5%). The result showed that increasing fish concentration has a trend to also increase the springiness and scoring value of rubberiness. Increase in porang flour used cause pempek’s colour to change into more brown and lower lightness. The best formulations which is 42.5% fish concentration and tapioca flour:porang flour ratio of 90:10 has springiness of 0.92 ± 0.02, overall acceptance of 4.85 ± 1.26, moisture content of 67.32 ± 4.44%, and protein content of 5,10 ± 0,88%.Bahasa Indonesia Abstract:Umbi porang merupakan pangan lokal Indonesia yang memiliki kandungan glukomanan yang tinggi. Glukomanan merupakan serat larut yang dapat memperkuat gel miofibril sehingga dapat diaplikasikan pada produk olahan seperti pempek. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh rasio tepung tapioka dan tepung porang (90:10, 80:20, dan 70:30) dan perbedaan konsentrasi ikan tenggiri (32,5%, 37,5%, dan 42,5%) terhadap karakteristik fisik dan sensori pempek lenjer. Hasil penelitian menunjukkan peningkatan konsentrasi ikan cenderung meningkatkan springiness dan nilai skoring kekenyalan dari pempek. Peningkatan jumlah tepung porang yang digunakan menyebabkan warna dari pempek semakin coklat dan lightness menjadi semakin rendah. Karakteristik pempek terbaik diperoleh dari formulasi konsentrasi ikan 42,5% dan rasio tepung 90:10 dengan springiness sebesar 0,92 ± 0,02 dan penerimaan keseluruhan sebesar 4,85 ± 1,26 serta memiliki kadar air sebesar 67,32 ± 4,44% dan kadar protein sebesar 5,10 ± 0,88%.","PeriodicalId":375381,"journal":{"name":"FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology)","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134415983","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}

{"title":"PEMANFAATAN TEH DAUN SALAM DALAM PEMBUATAN KOMBUCHA [UTILIZATION OF BAY LEAF TEA IN KOMBUCHA PRODUCTION]","authors":"Yuniwaty Halim","doi":"10.19166/jstfast.v7i1.6612","DOIUrl":"https://doi.org/10.19166/jstfast.v7i1.6612","url":null,"abstract":"Kombucha is a beverage made from tea and sugar, fermented with a symbiosis of bacteria and yeast. Kombucha is known for its health effect, therefore many traditional plants are used in the making of kombucha. Bay leaf or Syzygium polyanthum is one type of tropical plant that is often found in Indonesia. Bay leaf functions as an antioxidant, antiviral, antimicrobial, anti-inflammatory, and antitumor. In this research,  bay leaves were processed using different processing methods, namely fresh tea (unprocessed), black tea, and green tea to reduce their astringency. The aims of this research were to determine the best processing method for bay leaf to be used in kombucha making and to determine the best concentration of bay leaf tea and fermentation time in making kombucha. The bay leaf tea concentration of 30%, 40%, and 50% and fermentation time of 7, 10, and 13 days were used. Results showed that bay leaf was best processed using green tea method, with total phenolic content obtained of 240.29 ± 9.48 mg GAE/L, total flavonoids of 41.61 ± 0.97 mg QE/L, total condensed tannins of 371.03 ± 5.60 mg CE/L, and antioxidant activity with IC50 of  9605.58 ± 279.12 ppm. Furthermore, kombucha made with the addition of 50% bay leaf tea and fermentation time of 10 days was chosen because it had the best organoleptic characteristics and antioxidant activity with IC50 of 6920.10 ± 360.04 ppm, total phenolic content of 340.21 ± 0.45 mg GAE/L, and total flavonoid content of 122.21± 1.53 mg QE/L.Bahasa Indonesia Abstract:Kombucha merupakan produk minuman yang dibuat dari teh dan gula yang difermentasi menggunakan simbiosis bakteri dan khamir. Kombucha diketahui memiliki berbagai manfaat bagi kesehatan, sehingga banyak tanaman tradisional yang dimanfaatkan dalam pembuatan kombucha. Daun salam atau Syzygium polyanthum merupakan salah satu tanaman tropis yang banyak ditemukan di Indonesia. Daun salam diketahui berfungsi sebagai antioksidan, antivirus, antimikroba, antiinflamasi, dan antitumor. Pada penelitian ini, dan salam diproses dengan berbagai metode, yaitu teh segar (tanpa proses), teh hitam, dan teh hijau, untuk mengurangi rasa sepat daun salam. Tujuan penelitian ini adalah menentukan metode pengolahan daun salam terbaik untuk pembuatan kombucha, serta menentukan konsentrasi teh dan lama fermentasi terbaik dalam pembuatan kombucha. Adapun konsentrasi teh daun salam yang digunakan adalah 30, 40, dan 50%, dengan lama fermentasi 7, 10, dan 13 hari. Hasil penelitian menunjukkan bahwa metode pengolahan daun salam terbaik adalah dengan metode pengolahan teh hijau, yang menghasilkan total fenolik sebesar 240,29 ± 9,48 mg GAE/L, total flavonoid sebesar 41,61 ± 0,97 mg QE/L, total tanin terkondensasi sebesar 371,03 ± 5,60 mg CE/L, dan aktivitas antioksidan dengan nilai IC50 sebesar 9605,58 ± 279,12 ppm. Selain itu, kombucha yang dibuat dengan penambahan teh daun salam sebesar 50% dan lama fermentasi 10 hari merupakan formulasi terpilih karena memiliki karakteristik orga","PeriodicalId":375381,"journal":{"name":"FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology)","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133184424","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}

{"title":"KARAKTERISTIK COOKIES MOCAF DENGAN SUBSTITUSI AMPAS KACANG HIJAU DAN PENAMBAHAN ISOLAT SOY PROTEIN [CHARACTERISTICS OF MOCAF COOKIES WITH SUBSTITUTION OF MUNG BEAN DREGS AND ADDITION OF SOY PROTEIN ISOLATE]","authors":"T. S. Mastuti","doi":"10.19166/jstfast.v7i1.6740","DOIUrl":"https://doi.org/10.19166/jstfast.v7i1.6740","url":null,"abstract":"Cookies are a type of biscuit that is widely consumed by all with characteristics of being dense with a crunchy texture. Food diversification is needed to reduce dependency on imported wheat. The use of wheat flour as the main raw material for cookies can be replaced using flour from local Indonesian ingredients such as mocaf (modified cassava). However, the low protein content and the absence of glutein in mocaf can affect the texture of the cookies. Mung bean dregs and Soy Protein Isolate (ISP) can be used as a source of protein and improving the characteristics of mocaf cookies. The content of fiber and iron in mung bean dregs can improve the functional properties of cookies. The purpose of this study was to determine the best ratio between mung bean dregs and mocaf flour and ISP's concentration on producing mocaf cookies with the best characteristics. The research consists of the preliminary stage and the main stage. The preliminary stage is characterization of mung bean dregs. The main stage is the manufacture of mocaf cookies with factors are the ratio of mocaf flour (TM) with mung bean dregs flour (ASKH), and concentration of ISP. The results showed that the best cookies were obtained from cookies with a TM:ASKH ratio of 50:50 and an ISP of 15%. Mocaf cookies with the addition of mung bean dregs and ISP had a moisture content of 3.54 ± 12.92 %, protein 7.43 ± 14.25 %, fat 21.40 ± 1.54 %, ash 1.76 ± 1.53 %, carbohydrate 65.45 ± 0.61, iron 1.39 ± 1.51 mg/100 g, dietary fiber 11.45 ± 0.37 %, hardness 1418.49 ± 0.39 gf, kamba density 0.31 ± 1.19 g/mL. The content of water, protein, ash and fat from mocaf cookies can meet the quality standards of cookies' SNI. The selected cookies has a slightly yellow color with a slightly hard texture, a bit flavorful, taste of mung beans and rich in fiber.Bahasa Indonesia Abstract:Cookies merupakan salah satu jenis biskuit yang banyak dikonsumsi semua lapisan masyarakat dengan ciri khasnya memiliki tekstur padat namun renyah. Penggunaan tepung terigu sebagai bahan baku utama cookies dapat digantikan menggunakan tepung dari bahan lokal Indonesia seperti mocaf (modified cassava). Namun kadar protein yang rendah dan ketiadaan glutein pada mocaf dapat memengaruhi tekstur cookies. Ampas kacang hijau dan Isolat Soy Protein (ISP) dapat digunakan dalam pembuatan cookies sebagai sumber protein dan memperbaiki karakteristik cookies mocaf. Kandungan serat dan zat besi pada ampas kacang hijau dapat meningkatkan sifat fungsional cookies. Tujuan dari penelitian ini adalah menentukan rasio terbaik antara ampas kacang hijau dan tepung mocaf serta konsentrasi ISP untuk menghasilkan cookies mocaf dengan karakteristik terbaik. Penelitian terdiri dari tahap pendahuluan dan tahap utama. Tahap pendahuluan dilakukan karakterisasi ampas kacang hijau. Tahap utama dilakukan pembuatan cookies mocaf dengan faktor perlakuan rasio substitusi tepung mocaf (TM) dengan tepung ampas kacang hijau (ASKH) serta variasi konsentrasi penambahan IS","PeriodicalId":375381,"journal":{"name":"FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology)","volume":"454 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116765543","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}

{"title":"KARAKTERISTIK YOGHURT SINBIOTIK SUMBER SERAT DENGAN VARIASI KONSENTRASI TEPUNG KACANG LENTIL MERAH DAN RASIO KULTUR BAKTERI ASAM LAKTAT [CHARACTERISTICS OF SOURCE OF FIBER SYNBIOTIC YOGHURT WITH VARIATIONS OF RED LENTIL FLOUR CONCENTRATIONS AND LACTIC ACID BACTERIA CULTURE RATIO]","authors":"Dr. Adolf J.N. Parhusip","doi":"10.19166/jstfast.v7i1.6541","DOIUrl":"https://doi.org/10.19166/jstfast.v7i1.6541","url":null,"abstract":"Yogurt is a product of fermentation by lactic acid bacteria which is mainly made from cow’s milk. The starter cultures used in this research were Streptococcus thermophilus, Lactobacillus plantarum, and Lactobacillus acidophilus. Lactobacillus plantarum and Lactobacillus acidophilus were used as probiotic cultures for red lentil symbiotic yogurt. Red lentils contain prebiotic that can be used as a nutrient for lactic acid bacteria. Red lentil flour contains moisture content 7,21%, dietary fibre 9,93%, inulin 3,03%. The main objective of this research was to determine the best concentration of red lentil flour and the ratio of culture. Synbiotic yoghurt was made with various concentrations of red lentil flour (0%, 5%, 10%, and 15%) and yogurt culture ratios (1:1:1, 1:2:1, 1:1:2, dan 2:1:1). Based on the results, the selected treatment is red lentil flour with a concentration of 5%, and culture ratio of 1:2:1 with a characteristics of pH value 4,29, TTA value 0,86%, total lactic acid bacteria 1,45 x 109 CFU/mL, protein content 7,53%, dietary fibre content 2,41%. The probiotic resistance against acid was performed and the results obtained were at pH 2 9,1 x 104 CFU/mL, pH 3 4,46 x 106 CFU/mL, pH 4 2,39 x 109 CFU/mL, pH 5 1,79 x 109 CFU/mL, and control pH 3,73 x 1010 CFU/mL. Bahasa Indonesia Abstract:Yoghurt merupakan produk fermentasi oleh bakteri asam laktat yang berbahan dasar susu sapi. Kultur starter yang digunakan dalam penelitian ini adalah Streptococcus thermophilus, Lactobacillus plantarum, dan Lactobacillus acidophilus. Lactobacillus plantarum dan Lactobacillus acidophilus digunakan sebagai kultur probiotik bagi yoghurt sinbiotik kacang lentil merah. Lentil merah merupakan salah satu bahan pangan yang mengandung prebiotik. Tepung kacang lentil merah memiliki kadar air sebesar 7,21%, dengan kadar serat pangan sebesar 9,93%, dan kadar inulin sebesar 3,03%. Tujuan dari penelitian ini adalah untuk menentukan konsentrasi tepung kacang lentil merah dan rasio kultur terpilih. Yoghurt dibuat dengan variasi konsentrasi tepung kacang lentil merah (0%, 5%, 10%, dan 15%) dan rasio kultur yoghurt (1:1:1, 1:2:1, 1:1:2, dan 2:1:1). Berdasarkan hasil dari penelitian yang telah dilakukan, perlakuan yang terpilih adalah dengan konsentrasi tepung kacang lentil merah sebesar 5% dengan rasio kultur 1:2:1 dengan karakteristik nilai pH 4,29, nilai TAT 0,86%, dan total bakteri asam laktat sebesar 1,45 x 109 CFU/mL, kadar protein 7,53%, kadar serat pangan 2,41%. Dilakukan uji ketahanan probiotik terhadap asam dan diperoleh hasil pada pH 2 sebesar 9,1 x 104 CFU/mL, pH 3 sebesar 4,46 x 106 CFU/mL, pH 4 sebesar 2,39 x 109 CFU/mL, pH 5 sebesar 1,79 x 109 CFU/mL, dan pH kontrol sebesar 3,73 x 1010 CFU/mL.","PeriodicalId":375381,"journal":{"name":"FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology)","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121278374","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}

{"title":"MODEL MATEMATIKA UNTUK MASALAH TRANSPORTASI LEBIH DARI SATU PRODUK [MATHEMATICAL MODELS FOR TRANSPORTATION PROBLEMS INVOLVING MORE THAN ONE PRODUCT]","authors":"Lina Cahyadi","doi":"10.19166/jstfast.v6i2.5340","DOIUrl":"https://doi.org/10.19166/jstfast.v6i2.5340","url":null,"abstract":"Distribution companies need to plan efficient shipments to avoid incurring large shipping costs. Therefore, a company that addresses transportation problems by choosing the right distribution pattern can obtain optimal distribution costs. The transportation problem model is applied to allocate the same product to the destination places. In the problem of distributing more than one product, the transportation problem model is modified so that it can be used to optimize shipping costs. This study aimed to optimize distribution costs using a modified transportation problem model. The data obtained from the \"Sejahtera\" store included data on distribution costs, supply from sources, and requests from each store. The analysis was carried out by forecasting the demand for products processed by a time series process to assist companies in estimating the amount of demand for each product in the future. Then, optimization was carried out by testing the modified model for the transportation problem of more than one product under three conditions. Optimization of distribution costs was carried out by finding a feasible initial solution using the northwest corner method, the minimum cost method, and the modified Vogel's Approximation Method (VAM) approximation method, followed by determining the optimum solution using the stepping-stone method and the Modified Distribution Method (MODI). Based on the research conducted, the three conditions were tested using a modified transportation problem model for more than one product resulting in optimum shipping costs.Bahasa Indonesia Abstract:Perusahaan distibusi perlu merencanakan pengiriman yang efisien agar tidak mengeluarkan biaya pengiriman yang besar dengan meminimalkan biaya pengiriman. Oleh karena itu, perusahaan menerapkan masalah transportasi dalam memilih pola distribusi yang tepat untuk memperoleh biaya distribusi yangoptimal. Masalah transportasi diterapkan untuk mengalokasikan produk yang sama ke tempat-tempat tujuan. Dalam permasalahan pendistribusian lebih dari satu produk, model masalah transportasi dimodifikasi sehingga dapat digunakan untuk mengoptimalkan biaya pengiriman. Data diperoleh dari toko Sejahtera meliputi data biaya distribusi, persediaan dari sumber dan permintaan setiap toko yang bertujuan untuk mengoptimalkan biaya distribusi menggunakan model masalah transportasi yang dimodifikasi. Analisis dilakukan dengan meramalkan permintaan produk yang diolah dengan proses time series untuk membantu perusahaan dalam memperkirakan jumlah permintaan masing-masing produk untuk waktu yang akan datang. Kemudian melakukan optimasi dengan menguji model yang sudah dimodifikasi untuk masalah transportasi lebih dari satu produk dalam tiga kondisi. Optimasi biaya distribusi dilakukan dengan mencari pemecahan awal yang layak menggunakan metode sudut barat laut, metode biaya minimum dan metode aproksimasi Vogel’s Approximation Method (VAM) yang dimodifikasi dilanjutkan dengan menentukan solusi optimum menggun","PeriodicalId":375381,"journal":{"name":"FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology)","volume":"102 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122885177","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}

{"title":"PENGARUH PENAMBAHAN TEPUNG KEDELAI KUNING SEBAGAI FAT REPLACER DALAM PEMBUATAN SPONGE CAKE [THE EFFECT OF ADDING YELLOW SOYBEAN FLOUR AS A FAT REPLACER IN THE PRODUCTION OF SPONGE CAKE]","authors":"R. Handayani","doi":"10.19166/jstfast.v6i2.6066","DOIUrl":"https://doi.org/10.19166/jstfast.v6i2.6066","url":null,"abstract":"Sponge cake is a cake that requires eggs as the main raw material in the formation of foam, coagulation, and emulsification. Vegetable protein is widely used to replace the use of eggs or to replace some of the eggs in some baking products. One source of vegetable protein that has the potential to replace the role of eggs in making sponge cake is yellow soybean flour. The use of other additives such as emulsifiers is needed to improve the quality of the final sponge cake product. The purpose of this study was to determine the potential of roasted full-fat soy flour (FFSF) to replace eggs in making sponge cake with the addition of a soy lecithin emulsifier. In this study, substitution ratios of roasted FFSF and eggs were used (0:100, 25:75, 50:50, 75:25, 100:0) and variations in the concentration of soy lecithin (0, 2, 4, 6%) to determine the effect of physical characteristics of the resulting sponge cake. The addition of roasted FFSF as a substitute for eggs reduces the physical characteristics of sponge cake in terms of dough density and stability, height, volume, and specific volume of cake, color, cake texture, but reduces the value of moisture loss from the cake. The addition of soy lecithin can improve the quality of the dough and the resulting final product. Sponge cake with the best formulation that did not differ from the control was sponge cake with a substitution ratio of roasted FFSF and egg 25:75 and a soy lecithin concentration of 2%.Bahasa Indonesia Abstract:Sponge cake merupakan kue yang membutuhkan telur sebagai bahan baku utama dalam pembentukan buih, koagulasi dan emulsifikasi. Beberapa tanaman banyak dimanfaatkan sebagai sumber protein nabati yang dimanfaatkan untuk menggantikan sebagian telur. Protein nabati banyak dimanfaatkan untuk menggantikan penggunaan telur atau menggantikan sebagian jumlah telur pada beberapa produk baking. Salah satu sumber protein nabati yang berpotensi untuk menggantikan peranan telur dalam pembuatan sponge cake adalah tepung kedelai kuning. Penggunaan bahan tambahan lain seperti emulsifier diperlukan untuk meningkatkan kualitas produk akhir sponge cake. Tujuan dari penelitian ini adalah untuk menentukan jumlah tepung kedelai roasted full-fat soy flour (FFSF) untuk menggantikan telur dalam pembuatan sponge cake dengan penambahan emulsifier lesitin kedelai. Pada penelitian ini digunakan rasio substitusi roasted FFSF dan telur (0:100, 25:75, 50:50, 75:25, 100:0) dan variasi konsentrasi lesitin kedelai (0, 2, 4, 6%) untuk menentukan pengaruh juga karakteristik fisik sponge cake yang dihasilkan. Penambahan roasted FFSF sebagai pengganti telur menurunkan karakteristik fisik sponge cake dari segi densitas dan stabilitas adonan, tinggi, volume, dan volume spesifik cake, warna, tekstur cake, namun menurunkan nilai moisture loss pada cake. Penambahan lesitin kedelai dapat memperbaiki kualitas adonan dan produk akhir yang dihasilkan. Sponge cake dengan formulasi terbaik adalah sponge cake dengan rasio substitu","PeriodicalId":375381,"journal":{"name":"FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology)","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126799432","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}

{"title":"FORMULASI MASKER GEL PEEL-OFF EKSTRAK ETANOL 96% AMPAS TEH HIJAU (Camellia sinensis Linn.) [FORMULATION OF A PEEL-OFF GEL MASK USING A 96% ETHANOL EXTRACT FROM GREEN TEA DREGS (Camellia sinensis Linn.)]","authors":"Jessica Trisina, Riskianto Riskianto, Feronia Reni Cyrena Santoso, Saur Barita Romauli Nainggolan","doi":"10.19166/jstfast.v6i2.6080","DOIUrl":"https://doi.org/10.19166/jstfast.v6i2.6080","url":null,"abstract":"Green tea (Camellia sinensis Linn.) is widely consumed in Indonesia, but the dregs which are waste have not been utilized optimally. A previous study revealed that a 96% ethanol extract from green tea dregs produces antibacterial activity against Staphylococcus aureus and Escherichia coli. Therefore, the purpose of this study was to increase the utilization of green tea dregs in cosmetic products in the form of a peel-off gel mask with an active ingredient of 96% ethanol extract from green tea dregs. The green tea dregs extract was made by the maceration method with 96% ethanol as the solvent. The peel-off gel mask was made in three formulas with different variations in the gel base, namely PVA 10% and HPMC 2%; PVA 8% and HPMC 3%; PVA 5% and HPMC 4%. The peel-off gel mask was produced, then it was evaluated by an organoleptic test, pH test, homogeneity test, spreadability test, and dry time test. The peel-off gel was stored for 10 days at two different temperatures, namely room temperature, and refrigerator temperature. The evaluation result was obtained that all three formulations of the peel-off gel mask met the criteria for good gel. However, after 10 days of storage at both storage temperatures, there was a change in the color of the three formulas. The Formula 3 (PVA 5% and HPMC 4%) stored at refrigerator temperature also showed an increment in dry time result. These results indicate the instability of the peel-off gel mask during storage. The peel-off gel mask formula from green tea dregs meets the requirements of gel preparations.Bahasa Indonesia Abstract:Teh hijau (Camellia sinensis Linn.) banyak dikonsumsi di Indonesia, namun ampas yang merupakan limbahnya belum dimanfaatkan secara optimal. Pada penelitian sebelumnya ekstrak etanol 96% ampas teh hijau memiliki aktivitas antibakteri pada Staphylococcus aureus and Escherichia coli. Oleh karena itu, tujuan dari penelitian ini adalah untuk meningkatkan pemanfaatan ampas teh hijau menjadi produk kosmetika berupa masker gel peel-off dengan bahan aktif ekstrak etanol 96% ampas teh hijau. Ekstrak ampas teh hijau dibuat dengan metode maserasi dengan pelarut etanol 96%. Masker gel peel-off dibuat dalam tiga formula dengan variasi basis gel yang berbeda, yaitu PVA 10% dan HPMC 2%; PVA 8% dan HPMC 3%; PVA 5% dan HPMC 4%. Masker gel peel off yang dihasilkan kemudian dievaluasi dengan uji organoleptik, uji pH, uji homogenitas, uji daya sebar, dan uji waktu kering. Gel peel off disimpan selama 10 hari pada dua suhu yang berbeda yaitu suhu ruang dan suhu lemari es. Hasil evaluasi diperoleh bahwa ketiga formulasi masker gel peel-off memenuhi kriteria sediaan gel yang baik. Namun setelah 10 hari penyimpanan pada kedua suhu penyimpanan, terjadi perubahan warna pada ketiga formula. Formula 3 (PVA 5% dan HPMC 4%) yang disimpan pada suhu lemari es juga menunjukkan peningkatan hasil waktu kering. Hasil ini menunjukkan ketidakstabilan sediaan selama penyimpanan. ","PeriodicalId":375381,"journal":{"name":"FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology)","volume":"268 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122174869","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}

{"title":"PRODUKSI N-ASETILGLUKOSAMIN DARI KITIN KULIT UDANG DENGAN FERMENTASI MENGGUNAKAN Salmonella enterica STRAIN LT2 [PRODUCTION OF N-ACETYLGLUCOSAMINE FROM SHRIMP SHELLS’ CHITIN BY FERMENTATION USING Salmonella enterica STRAIN LT2]","authors":"Y. Halim, L. Soedirga, Valentina Michelle","doi":"10.19166/jstfast.v6i2.5920","DOIUrl":"https://doi.org/10.19166/jstfast.v6i2.5920","url":null,"abstract":"Chitin is found abundantly in shrimp shells and can be converted into N-acetylglucosamine, which has a wide range of uses in the biomedical and industrial fields. Chitin can be produced using chitinase produced by bacteria through the fermentation process. Salmonella enterica strain LT2 was one of the chitinolytic bacteria that was isolated from shrimp shells. This research aimed to determine the best pH (5, 6, 7, 8, and 9) and temperature (32oC, 37oC, and 42oC) of fermentation, as well as fermentation time (2, 3, 4, 5, and 6 days) for the production of N-acetylglucosamine using the S. enterica strain LT2. Results showed that the highest production of N-acetylglucosamine occurred at the temperature of 37oC, pH of 8, and 4 days of fermentation, which produced 69.62 ± 1.00 g/L of N-acetylglucosamine. Furthermore, the highest N-acetylglucosamine production for the fermentation time occurred on the third day which produced 73.19 ± 1.63 g/L of N-acetylglucosamine.Bahasa Indonesia Abstract:Kitin banyak ditemukan pada cangkang udang dan dapat dipecah menjadi N-asetilglukosamin, yang banyak digunakan dalam dunia biomedik maupun industri lainnya. Kitin dapat diproduksi menggunakan kitinase yang dihasilkan oleh bakteri melalui proses fermentasi. Salmonella enterica strain LT2 merupakan salah satu bakteri kitinolitik yang diisolasi dari cangkang udang. Penelitian ini bertujuan untuk menentukan pH (5, 6, 7, 8, dan 9) dan suhu fermentasi (32oC, 37oC, dan 42oC) terbaik, serta lama fermentasi terbaik (2, 3, 4, 5, dan 6 hari) untuk produksi N-asetilglukosamin menggunakan S. enterica LT12. Hasil penelitian menunjukkan bahwa produksi N-asetilglukosamin diperoleh pada suhu fermentasi 37oC, pH 8, dan waktu fermentasi 4 hari, yang menghasilkan N-asetilglukosamin sebesar 69,62 ± 1,00 g/L. Selain itu, produksi N-asetilglukosamin tertinggi terjadi setelah fermentasi pada hari ketiga, yaitu sebesar 73,19 ± 1,63 g/L.","PeriodicalId":375381,"journal":{"name":"FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology)","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121618727","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}