Food Technology and Halal Science Journal最新文献

{"title":"Effect of The Ratio of Beetroot Juice with Pineapple Core Juice and Carrageenan Concentration from Seaweed (Eucheuma cottonii) on Jelly Candy Quality","authors":"Faradiba Hijriani Harahap, Noor Harini, Warkoyo Warkoyo, Rista Anggriani","doi":"10.22219/fths.v5i1.18776","DOIUrl":"https://doi.org/10.22219/fths.v5i1.18776","url":null,"abstract":"Carrageenan is a gelling agent that can be extracted using coconut water solvent. The ability of carrageenan to form a gel can be applied in various products, such as jelly candy. Beetroot is one of the raw materials that can be used in making jelly candy. Beetroot is known to contain various vitamins and minerals as well as betalain pigments which are very beneficial for the body. The weakness of beetroot is its distinctive aroma and taste that is considered unpleasant. Therefore, the pineapple core was added to reduce it. This research aims to determine the interaction between the ratios of beetroot juice and pineapple core juice with carrageenan concentrations on the quality of jelly candy. This research consisted of two main stages consisted of carrageenan extraction, and followed by application into jelly candy made from the beetroot-pineapple core. This study used a factorial Randomized Block Design (RBD) with first factor (S) the ratio of beetroot juice and pineapple core juice (100%: 0%, 75%: 25%, 50%: 50 %) and second factor (K) concentration of carrageenan (3%, 3.5%, 4%). Parameters observed for the first stage included yield, water content, viscosity, gel strength. Meanwhile, the second stage included water content, ash content, reducing sugar, antioxidant activity, texture, color, and organoleptic (color, aroma, taste, texture). The results showed that there were interactions between treatments on water content, ash content, texture, organoleptic of color, aroma, taste, and texture of jelly candy. The ratio of 50% beetroot juice : 50%  pineapple core and 4% carrageenan concentration was known as the best treatment with a water content of 14.79%, ash content 0.72%, reducing sugar 1.81%, antioxidant activity 71.23%, texture 59,6N, brightness (L) 34.53, redness (a+) 0.3, yellowness (b+) 0.83, color 4.2 (attractive), aroma 4 (pleasant) , taste 4.16 (good), texture 3.96 (slightly chewy). ","PeriodicalId":377828,"journal":{"name":"Food Technology and Halal Science Journal","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132775377","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":"Karakterisasi Fisikokimia dan Organoleptik Stik dengan Formulasi Tepung Lemon (Citrus limon L) dan Pati Jahe Merah (Zingiber officinale var Rubrum)","authors":"Nela Ary Verenzia, S. Sukardi, M. Wachid","doi":"10.22219/fths.v5i1.18979","DOIUrl":"https://doi.org/10.22219/fths.v5i1.18979","url":null,"abstract":"Abstract. Sticks are a type of long, flat-shaped pastry. The development of sticks products with other ingredients such as lemon and red ginger is expected to increase the level of antioxidant activity. Lemon contains citric acid, vitamin C and flavonoids, asa natural antioxidant. The rhizome of red ginger contains gingerol, which also has antioxidant properties. The purpose of this study is to make healthy snacks with antioxidant properties. The first step in this study is the production of lemon powder and red ginger starch. The second step is making sticks. This study uses a simple randomized block design (RBD) model with one component: a blend of wheat flour, lemon flour, and red ginger flour. There were 10 treatment combinations in 3 replications. Based on your design, you can perform an analysis of variance (ANOVA). There are seven observation parameters, including analysis of water content, ash, protein, fat, carbohydrate, antioxidant activity and sensory tests. Wheat flour content 80%: Lemon flour 10%: Ginger powder 10%,is the best treatment which has water content 2%, ash content 0.67%, protein content 1.02%, fat content 23.89%, carbohydrate content 73.09%, antioxidant activity 74,61%, sensuality 4.40 (slightly good), aroma 4.68 (slightly delicious), texture 4.48 (slightly not hard), color 4.44 (slightly bright) hedonic score.\u0000Abstrak. Stik merupakan kue kering berbentuk panjang dan pipih. Pengembangan produk stik dengan penambahan bahan lain seperti lemon dan jahe merah diharapkan dapat meningkatkan aktivitas antioksidan. Lemon mengandung asam sitrat, vitamin C dan flavonoid yang memiliki keunggulan sebagai antioksidan alami. Rimpang jahe merah mengandung gingerol yang memiliki aktivitas sebagai antioksidan. Tujuan dari penelitian ini adalah untuk membuat jajanan sehat yang memiliki kandungan antioksidan. Tahap pertama dalam penelitian ini adalah pembuatan tepung lemon dan pati jahe merah. Langkah kedua adalah pembuatan stik. Penelitian ini menggunakan model Rancangan Acak Kelompok (RAK) sederhana dengan satu formulasi yaitu campuran tepung terigu, tepung lemon, dan pati jahe merah. Terdapat 10 kombinasi perlakuan dengan 3 ulangan. Berdasarkan rancangan tersebut dapat dibuat analisis sidik ragam (ANOVA) untuk mendapatkan kesimpulan mengenai pengaruh perlakuan. Terdapat 7 parameter pengamatan yang meliputi analisa kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, aktivitas antioksidan, dan uji organoleptik. Kandungan Tepung Terigu 80% : Tepung Lemon 10% : Tepung Jahe 10%,%, merupakan perlakuan terbaik yang memiliki kadar air 2%, kadar abu 0,67%, kadar protein 1,02%, kadar lemak 23,89%, kadar karbohidrat 73,09%, antioksidan aktivitas 6,7,63, 63%, dan tingkat kesukaan terhadap organoleptik rasa 4,40 (enak), aroma 4,68 (sedap), tekstur 4,48 (agak tidak keras), warna 4,44 (agak cerah).","PeriodicalId":377828,"journal":{"name":"Food Technology and Halal Science Journal","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127164018","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 Organoleptik Yoghurt Sinbiotik dengan Penambahan Inulin Pure Pisang Barangan (Musa acuminata Colla)","authors":"Friska Yuana Amelia, Warkoyo Warkoyo, Hanif Alamudin Manshur, Afifa Husna","doi":"10.22219/fths.v5i1.18760","DOIUrl":"https://doi.org/10.22219/fths.v5i1.18760","url":null,"abstract":"Abstract. Synbiotic was a combination of prebiotics and probiotics. One of the agricultural commodities that contains prebiotics was “barangan banana”. Barangan banana and inulin as prebiotics and Lactobacillus casei as a probiotics can produce synbiotic beverages, To obtain synbiotic beverages, it needs a drink formulation that utilizes Pisang Ambon and use inoculum L. casei as a stater and adding inulin to obtain preferred synbiotic beverages. The objective of this research determine the effect of the comparison of Barangan banana puree and skim milk on the organoleptic characteristics of synbiotic yogurt. This research was divided into two steps, the first stage was the optimization of the appropriate ratio of banana puree and skim milk through an organoleptic test. The second stage is the physicochemical and microbiological analysis of the formulation selected in the first stage. The first phase of the experimental design used a simple RAK (Randomized Block Design) with one factor. he results of the analysis of synbiotic yogurt containing pH 4.02%, total titrated acid (TAT) 1.05%, inulin content 2.88%, proximate analysis 0.87% ash content, fat content 4.10%, protein content 4.58 %. Analysis of the physical quality of synbiotic drinks with a viscosity of 11.05%. Analysis of microbiological quality, synbiotic yogurt has a total number of lactic acid bacteria, namely on the 7th day 1.29×109 cfu/ml and the 8th day of 2,42×109 cfu/ml. The overall results of the quality tests carried out are in accordance with the requirements of SNI 01.2981-2009 regarding yogurt. The levels of probiotics and prebiotics possessed by synbiotic yogurt have met the requirements so that the product can be said to be a synbiotic food product.\u0000Abstrak. Sinbiotik merupakan kombinasi antara prebiotik dan probiotik. Salah satu komoditas hasil pertanian yang mengandung prebiotik adalah pisang barangan. Penggunaan pisang barangan sebagai prebiotik dan L. casei sebagai probiotik dapat menghasilkan produk yoghurt sinbiotik, selain itu diperlukan suatu formulasi yoghurt sinbiotik yang memanfaatkan pure pisang barangan dan susu skim agar diperoleh yoghurt sinbiotik yang disukai oleh panelis. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan pure pisang barangan dan susu skim terhadap karakteristik organoleptik yoghurt sinbiotik. Penelitian ini dilakukan dalam dua tahap yaitu tahap pertama adalah optimasi perbandingan pure pisang dan susu skim yang sesuai melalui uji organoleptik. Tahap kedua adalah analisis fisikokimia dan mikrobiologi dari formulasi terpilih pada tahap pertama. Rancangan percobaan tahap pertama menggunakan RAK (Rancangan Acak Kelompok) sederhana dengan satu faktor. Hasil analisis yoghurt sinbiotik mengandung pH 4,02%, total asam tertitrasi (TAT) 1,05%, kadar inulin 2,88%, analisis proksimat kadar abu 0,87%, kadar lemak 4,10%, kadar protein 4,58%. Analisis kualitas fisik minuman sinbiotik dengan viskositas 11,05%. Analisis kualitas mikrobiologi, yog","PeriodicalId":377828,"journal":{"name":"Food Technology and Halal Science Journal","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132554590","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":"Kajian Karakteristik Fisikokimia Tepung Belimbing Manis dengan Perbedaan Metode dan Suhu Pengeringan","authors":"Riska Yulis Hidayana, S. Sukardi, D. Putri","doi":"10.22219/fths.v5i1.18777","DOIUrl":"https://doi.org/10.22219/fths.v5i1.18777","url":null,"abstract":"Abstract. Sweet star fruit (Averhoa Carambola L.) is an abundant commodity which has a short shelf life and easy to be damaged. The decrease in the quality of sweet star fruit is not only caused by chemical components but also physical properties. However, to be able to improve the quality of sweet star fruit, it can be processed into semi-finished product such as flour. This research aimed to analyze the interaction between drying method and drying temperature at sweet star fruit flour to the physicochemical characteristics.The experimental design used was a Randomized Block Design (RBD), namely differences in drying methods and drying temperatures, A1S1 (freezing+cabinet dryer 55⁰C), A2S1 (freezing+oven 55⁰C), A3S1 (cabinet dryer 55⁰C), A4S1 (oven 55⁰C), A1S2 (freezing+cabinet dryer 60⁰C), A2S2 (freezing+oven 60⁰C), A3S2 (cabinet dryer 60⁰C), A4S2 (oven 60⁰C). The observation parameters include moisture content, vitamin C, crude fiber content, antioxidants activity, total sugar, yield, and color intensity. The data is obtained followed by DMRT (Duncan's Multiple Range Test). The results of this research show that the A2S1 treatment using the oven drying method with a temperature of 55⁰C and the preliminary process in the form of microwave was the best treatment based on the results of physicochemical analysis with a moisture content of 17,64%, Vitamin C 41,00mg/100g, crude fiber content 16,24%, 19,25% total sugar, 12.45% yield, 17,28% antioxidant activity, brightness (+)63.56, redness (+)8,70, yellowness (+)12.36.\u0000Abstrak. Belimbing manis merupakan komoditas cukup melimpah yang memiliki masa simpan pendek dan mudah rusak. Penurunan kualitas belimbing manis tidak hanya disebabkan oleh komponen kimia tetapi juga sifat fisik. Namun untuk dapat meningkatkan kualitas belimbing manis dapat diolah menjadi produk setengah jadi yaitu tepung. Penelitian ini bertujuan untuk menganalisis interaksi antara metode pengeringan dan suhu pengeringan pada tepung belimbing manis terhadap karakteristik. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK), yakni perbedaan metode pengeringan dan perbedaan suhu pengeringan, yaitu A1S1 (freezing+cabinet dryer 55⁰C), A2S1 (freezing+oven 55⁰C), A3S1 (cabinet dryer 55⁰C), A4S1 (oven 55⁰C), A1S2 (freezing+cabinet dryer 60⁰C), A2S2 (freezing+oven 60⁰C), A3S2 (cabinet dryer 60⁰C), A4S2 (oven 60⁰C). Parameter pengamatan meliputi kadar air, vitamin C, kadar serat kasar, aktivitas antioksidan, gula total, rendemen, dan intensitas warna. Hasil analisa kemudian diolah menggunakan analisis ragam (ANOVA) pada α = 5%, apabila berpengaruh nyata maka data yang diperoleh dilanjutkan dengan uji pembeda menggunakan uji. .Hasil dari penelitian ini menunjukkan bahwa perlakuan A2S1 dengan menggunakan metode pengeringan oven dengan suhu 55⁰C  serta proses pendahuluan berupa microwave dan freezing menjadi perlakuan terbaik berdasarkan hasil analisa fisikokimia dengan kadar air 17,64%, Vitamin C 41,00mg/100g, kadar serat ka","PeriodicalId":377828,"journal":{"name":"Food Technology and Halal Science Journal","volume":"2003 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116894320","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 Edible Film Berbasis Pati Bentul (Colacasia Esculenta (L) Schoott) dengan Penambahan Gliserol dan Filtrat Kunyit Putih (Curcuma zedoaria Rosc)","authors":"C. Putri, Warkoyo Warkoyo, Devi Dwi Siskawardani","doi":"10.22219/fths.v5i1.18785","DOIUrl":"https://doi.org/10.22219/fths.v5i1.18785","url":null,"abstract":"Abstract. Taro tubers contain 80% starch which has the potential as a raw material for making edible film. The addition of glycerol is used to increase the elasticity of the edible film. While the addition of white turmeric filtrate serves to increase the value ot the edible film function by containing antioxidant compounds. The purpose of this study was to determine the effect and interaction between the addition of glycerol concentration and white turmeric filtrate on the physicochemical characteristics of edible films. The research design used was a  randomized complete block design (RCBD) factorial with two factors. The first factor was concentration of glycerol dan second factor was the concentration of white turmeric filtrate and consists of three replcations. Observation parameters include thickness, tensile strength, elongation, water vapor transmission rate, transparency, and antioxidant activity. The result showed that there was interaction between the different concentrations of glycerol and the concentration of white turmeric filtrate on the parameters of edible transparency. The addition of different concentrations of glycerol significantly affected the thickness, elongation, and transparency of the resulting edible film. Giving turmeric filtrate significantly affects the transparency and antioxidant value of the edible film. The best treatment on the results was in the A2B1 treatment (1% glycerol and 0.8% white turmeric filtrate) which obtained a thickness value of 0.11 mm : tensile strength 0,44 MPa : elongation 6.34% : transparency 2.73 A.mm-1 : WVTR 2.25 g/m2/day : and antioxidants 13.54%.\u0000Abstrak. Umbi bentul mengandung pati sebesar 80% yang berpotensi sebagai bahan baku pembuatan edible film. Penambahan gliserol digunakan sebagai meningkatkan elastisitas edible film. Penambahan filtrat kunyit putih berfungsi untuk meningkatkan nilai fungsi edible film dengan mengandung senyawa antioksidan. Tujuan dari penelitian ini untuk mengetahui pengaruh dan interaksi antara penambahan konsentrasi gliserol dan filtrat kunyit putih terhadap karakteristik fisikokimia edible film. Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) Faktorial dengan dua faktor yaitu faktor I konsentrasi gliserol dan faktor II adalah konsentrasi filtrat kunyit putih dan terdiri dari tiga ulangan. Parameter pengamatan meliputi ketebalan, kuat tarik, elongasi, laju transmisi uap air, transparansi dan aktivitas antioksidan. Hasil penelitian menunjukkan bahwa terdapat interaksi antara perbedaan konsentrasi gliserol dan konsentrasi filtrat kunyit putih terhadap parameter transparasi edible. Penambahan perbedaan konsentrasi gliserol berpengaruh nyata terhadap ketebalan, elongasi, dan nilai transparasi edible film yang dihasilkan. Pemberian filtrat kunyit berpengaruh nyata terhadap transparasi dan nilai antioksidan edible film yang dihasilkan. Perlakuan terbaik pada penelitian ini terdapat pada perlakuan A2B1 (Gliserol 1%    dan filtrat kunyit puti","PeriodicalId":377828,"journal":{"name":"Food Technology and Halal Science Journal","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133988275","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 Konsentrasi Dan Lama Perendaman Dalam Larutan Kapur Sirih Terhadap Kualitas Tepung Bonggol Pisang Kepok Dan Pengaplikasian Pada Cookies","authors":"Fawwaz akbar al Amin, Noor Harini, S. Winarsih, Okta Pringga Pakpahan","doi":"10.22219/fths.v5i1.18758","DOIUrl":"https://doi.org/10.22219/fths.v5i1.18758","url":null,"abstract":"Abstract. Kepok banana tuber flour is made from banana tuber and carried out various processes, namely separation from root fibers, chopping, soaking with a solution of whiting to prevent discoloration/browning, washing, draining, drying and sifting. Cookies are foods made from low protein flour, eggs, sugar, and butter. The purpose of this study was to determine the interaction and influence of differences in concentration and duration of soaking whiting solution on the quality of kepok banana tuber flour and to determine the best quality sensory cookies formulations.This research was conducted in 2 stages. The first stage was the manufacture of kepok banana tuber flour using a factorial Randomized Block Design with 2 replications. The first factor is the concentration of whiting solution (5, 10 and 15%) and the second factor is the soaking time (30, 60 and 120 minutes). Stage 2 is making cookies using a simple randomized block design , namely the comparison of the composition of low protein wheat flour and kepok banana tuber flour with 4 levels (100%: 0%, 85%: 15%, 70%: 30%, and 55%: 45%). The results showed that in step 1 the difference in the concentration of whiting solution had a significant effect on water content, ash content, fat content and protein content. While the immersion time significantly affects the level of brightness (L), water content, ash content, fat content. The best kepok banana tuber flour is F2T1 with a brightness level (L) of 71.4, water content 6.2%, ash content 6.7%, fat content 4.1%, protein content 3.2% and carbohydrates 79.9 %. In stage 2, the best formulation for cookies was P1 (15% banana kepok tuber flour: 85% wheat flour) with an organoleptic score of 8 (very attractive), aroma 7.3 (liked), taste 7.8 (very good) and texture 7.9 (very crunchy).\u0000Keywords: banana tuber, betel lime, brightness, browning, cookies.\u0000Abstrak.Tepung bonggol pisang kepok adalah tepung yang terbuat dari bonggol pisang dan dilakukan berbagai proses yaitu pemisahan dari serabut akar, perajangan, perendaman dengan larutan kapur sirih untuk mencegah perubahan warna/browning, pencucian, penirisan, pengeringan dan pengayakan. Cookies merupakan makanan yang terbuat dari tepung terigu protein rendah, telur, gula, dan mentega. Tujuan dari penelitian ini adalah mengetahui interaksi dan pengaruh dari perbedaan konsetrasi dan lama perendaman larutan kapur sirih terhadap kualitas tepung bonggol pisang kepok serta mengetahui formulasi kualitas terbaik sensoris cookies. Penelitian ini dilakukan dalam 2 tahapan. Tahapan pertama adalah pembuatan tepung bonggol pisang kepok menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan 2 kali ulangan. Faktor 1 adalah konsentrasi larutan kapur sirih (5, 10 dan 15%) dan faktor kedua adalah waktu lama perendaman (30, 60 dan 120 menit). Tahapan 2 adalah pembuatan cookies menggunakan Racangan Acak Kelompok (RAK) sederhana yaitu perbandingan komposisi tepung terigu protein rendah dan tepung bonggol pisang kepok den","PeriodicalId":377828,"journal":{"name":"Food Technology and Halal Science Journal","volume":"168 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121708751","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":"Efek Penggunaan Tepung Daun Ubi Jalar Ungu Dan Tepung Daun Ubi Jalar Kuning Terhadap Karakteristik Fisikokimia, Organoleptik Dan Aktivitas Antioksidan Pada Cookies","authors":"Olga Olivia Maretta, S. Sukardi, S. Winarsih","doi":"10.22219/fths.v4i2.16603","DOIUrl":"https://doi.org/10.22219/fths.v4i2.16603","url":null,"abstract":"Abstract. Utilization of sweet potato as a food product has been commonly carried out and the nutrients in it have been known. This is what underlies the existence of food diversification using sweet potato leaves. Sweet potato leaves contain B vitamins, iron, calcium, zinc and protein, besides that sweet potato leaves are a source of natural antioxidants such as β-carotene, anthocyanins, phenolic acids, tannins, polyphenols, including lutein. Utilization of sweet potato leaves into processed products, one of which is by flouring sweet potato leaves as a substitute for cookies. The research design was carried out using a random nested block design, consisting of two factors. The first factor as a nest was purple sweet potato leaves and yellow sweet potato leaves. Second factor as a nesting factor is the formulation of cookies with the substitution of sweet potato leaf flour with different levels (3.3g, 6.6g, 9.9g, 13.2g). Observation parameters include moisture content, ash content, fat content, protein content, total carbohydrates, antioxidant activity, texture, organoleptics (taste, color, preferences, aroma, aftertaste). The results of this study indicate an effect on ash content and protein content in different varieties. In the treatment of different formulations, it is known that there is an effect on moisture, carbohydrate, and protein content. The effect of adding purple sweet potato leaf flour and yellow sweet potato leaf flour in this study affected organoleptics including taste, color, aroma, preferences, and aftertaste. The treatment of cookies with the addition of sweet potato leaf flour with the highest ash content was 2.83%, the lowest water content was 1.51%, the highest protein content was 31.07%, and the largest carbohydrate content was 41.04%.\u0000Keywords: antioxidant, processed, sweet potato leaves\u0000 \u0000Abstrak. Pemanfaatan ubi jalar sebagai produk pangan telah umum dilakukan dan telah diketahui zat gizi didalamnya. Hal inilah yang mendasari adanya diversifikasi pangan dengan menggunakan daun ubi jalar. Daun ubi jalar mengandung vitamin B, zat besi, kalsium, zinc dan protein, selain itu daun ubi jalar merupakan sumber antioksidan alami seperti ß-­carotene, antosianin, asam fenolik, tannin, polifenol, termasuk lutein. Pemanfaatan daun ubi jalar menjadi produk olahan, salah satunya dengan menepungkan daun ubi jalar untuk substitusi cookies. Penelitian ini menggunakan Rancangan Acak Kelompok Tersarang (Nested) terdiri atas dua faktor. Faktor 1 sebagai sarang yaitu jenis daun, faktor 2 sebagai faktor yang tersarang yaitu formulasi dengan level yang berbeda (3,3g, 6,6g, 9,9g, 13,2g). parameter pengamatan meliputi kadar air, kadar abu, kadar lemak, kadar protein, karbohidrat total, aktivitas antioksidan, daya patah, dan organoleptic (rasa, aroma, warna, aftertaste, dan skoring). Hasil dari penelitian ini diketahui bahwa adanya pengaruh dari penggunaan jneis daun ubi jalar yang berbeda meliputi kadar abu dan kadar protein sedangkan pengaru","PeriodicalId":377828,"journal":{"name":"Food Technology and Halal Science Journal","volume":"10 7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121797833","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":"Analisis Pengendalian Kualitas Produk Pengalengan Ikan Dengan Metode Statistical Quality Control (Studi Kasus: Pada CV. Pasific Harvest)","authors":"Melinda Anggita Putri, Cheryll Chameloza, Rista Anggriani","doi":"10.22219/fths.v4i2.15603","DOIUrl":"https://doi.org/10.22219/fths.v4i2.15603","url":null,"abstract":"Abstract. Canning fish is a processed fish product that has gone through a processing stage, packaged in cans and given heat to ripen fish and other fillings and kill spoilage microbes. During the fish canning process there is product damage caused by several factors such as the production process that is not in accordance with the procedures, poor machinery and equipment, and unsupportive environmental conditions. One of the main causes of damage to fish canning products is cans damage which results in products being contaminated with microbes so that the contents of the cans will experience changes in color, taste and odor. Product damage needs to be minimized by carrying out quality control. Product quality is the most important aspect for companies to survive in the midst of competition between companies. One of the efforts that can be used to maintain product quality is the Statistical Quality Control method. This method can be used to analyze, manage and improve non-standard processes using a statistical approach. SQC has the ability to describe process abnormalities, see the pattern of increasing/decreasing processes in the process, so that corrective action can be taken and even preventive action before the problem actually occurs. The purpose of this study was to determine the quality of fish canning products from the level of product damage using the Statistical Quality Control method and to determine the causes of damage to fish canning products. The study was conducted using the Statistical Quality Control method with the stages of making a check sheet, histogram, control chart, and finally making a causal diagram to determine the cause of product damage. Based on the results of the analysis of calculations using the control chart for 26 days of observation, it is known that there is still damage that is outside the upper control limit which indicates a deviation and based on the analysis of the causal diagram of the factors that cause deviations, namely machines, materials, methods, humans and the environment.\u0000Keywords: Cause and Effect Diagram, Control Chart, Deviation, Product Damage\u0000Abstrak. Pengalengan ikan merupakan produk olahan ikan yang telah melalui tahap pemrosesan, dikemas dalam kaleng dan diberi panas untuk mematangkan ikan dan isian lainnya serta membunuh mikroba pembusuk. Pada saat proses pengalengan ikan terdapat kerusakan produk yang disebabkan oleh beberapa faktor seperti proses produksi yang tidak sesuai dengan prosedur, mesin dan peralatan yang kurang baik, serta kondisi lingkungan yang tidak mendukung. Salah satu penyebab kerusakan produk pengalengan ikan yang utama yaitu kerusakan kaleng yang mengakibatkan produk terkontaminasi dengan mikroba sehingga isi kaleng akan mengalami peruabahan warna, rasa dan bau yang tidak sedap. Kerusakan produk perlu diminimalisir dengan melakukan pengendalian kualitas. Kualitas produk merupakan aspek terpenting bagi perusahaan agar tetap bertahan di tengah persaingan antar perusaha","PeriodicalId":377828,"journal":{"name":"Food Technology and Halal Science Journal","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123490583","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 Substitusi Ubi Jalar Putih, Kuning dan Ungu Terhadap Karakteristik Fisikokimia dan Organoleptik Donat Isi","authors":"Silfi Ernayanti, S. Sukardi, Damat Damat","doi":"10.22219/fths.v4i2.16591","DOIUrl":"https://doi.org/10.22219/fths.v4i2.16591","url":null,"abstract":"Abstract. Sweet potato is a local food that is easily found in Indonesia. Sweet potatoes contain vitamins, fiber, antioxidants and are also low in calories. Processing of sweet potato-based food products is also still limited, it is necessary to make an effort to increase the selling value of sweet potato. Making donuts substituted with sweet potatoes is one way to achieve diversification of sweet potato-based local food, in addition to reducing the use of wheat flour. The purpose of this study was to determine the effect of white, yellow and purple sweet potatoes and the effect of sweet potato pasta and flour on the physicochemical and organoleptic characteristics of stuffed donuts. This study used statistical analysis with a factorial randomized block design. Some of the treatments given in this study were types of white, yellow and purple sweet potatoes as well as substitution of 25% sweet potato pasta and 7.5% sweet potato flour. Based on the results of the study, it was known that the treatment of various types of sweet potato pasta and flour had no effect on water content, fat content, protein content, flavonoid content, aroma, texture and taste of stuffed donuts, but the treatment of white, yellow and purple sweet potatoes had an effect on antioxidant activity. and the color of the filling donut. The best treatment based on the physicochemical characteristics of antioxidant activity 74.9% and color organoleptic test 4.36, texture 4.28 and taste 4.52 obtained from yellow sweet potato paste treatment of 25% on donut dough.\u0000Keywords: donuts, effect, flour, paste, sweet potatoes.\u0000 \u0000Abstrak. Ubi jalar merupakan pangan lokal yang mudah ditemukan di Indonesia. Ubi jalar mengandung vitamin, serat, antioksidan dan juga rendah kalori. Pengolahan produk pangan berbasis ubi jalar juga masih terbatas, maka perlu dilakukan suatu upaya untuk menambah nilai jual dari ubi jalar. Pembuatan donat yang disubstitusi dengan ubi jalar merupakan salah satu cara mewujudkan diversifikasi pangan lokal berbasis ubi jalar, selain itu juga untuk mengurangi penggunaan tepung terigu. Tujuan penelitian ini untuk mengetahui pengaruh ubi jalar putih, kuning dan ungu serta pengaruh ubi jalar pasta dan tepung terhadap karakteristik fisikokimia dan organoleptik donat isi. Penelitian ini menggunakan analisis statistik dengan metode rancangan acak kelompok (RAK) faktorial. Beberapa perlakuan yang diberikan pada penelitian ini adalah jenis ubi jalar putih, kuning dan ungu serta substitusi ubi jalar pasta 25% dan ubi jalar tepung 7,5%. Berdasarkan hasil penelitian diketahui bahwa perlakuan berbagai jenis ubi jalar pasta dan tepung tidak berpengaruh terhadap kadar air, kadar lemak, kadar protein, kadar flavonoid, aroma, tekstur serta rasa donat isi, namun perlakuan jenis ubi jalar putih, kuning dan ungu berpengaruh terhadap aktivitas antioksidan dan warna donat isi. Perlakuan terbaik berdasarkan karakteristik fisikokimia aktivitas antioksidan 74.9% dan uji organoleptik warna 4.36, ","PeriodicalId":377828,"journal":{"name":"Food Technology and Halal Science Journal","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130785146","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":"Efektivitas Ekstrak Daun Mangga Dengan Etanol 96% sebagai Pengawet Alami Terhadap Masa Simpan Ikan Lemuru Pada Suhu Rendah","authors":"Bahtyar Hardyansyah Syihab, D. Damat, J. Utomo","doi":"10.22219/fths.v4i2.16654","DOIUrl":"https://doi.org/10.22219/fths.v4i2.16654","url":null,"abstract":"Abstract. Indonesia is the highest fish producer in the world after China and Peru. Fish is a food that is easily damaged, one of which is lemuru fish, which is a fish with high production yields in Indonesia, therefore it is necessary to preserve lemuru. Preservation is a way to prevent damage to lemuru fish, one way is preservation using mango leaf extraction. Mango leaves contain substances that are antibacterial. This study aims to analyze the effectiveness of mango leaf extract as a natural preservative on the shelf life of lemuru fish at low temperatures. The research was carried out at the UPT Laboratory for Quality Testing and Development of Marine and Fisheries Products in Banyuwangi (PMP2KP). The research was conducted using factorial Completely Randomized Design (CRD) method. The mango leaf extract was treated with a dose of 0%, 10%, 20% and 30% soaking time for 30 minutes, then stored at low temperature (5 ^ ° C -10 ^ ° C). Observations were made on day 0, 2 and 4 for lemuru. The parameters observed included microbiology, namely TPC, chemistry, namely protein content, water content, pH and histamine and also organoleptic testing. The results showed that the use of mango leaf extract with a concentration of 20% in lemuru during low temperature storage had the longest shelf life of up to two days with a total bacterial value of 8.4 x10 ^ 3 cfu / g, the degree of acidity of 6.32 levels of protein. 17.28%, water content of 73.31% and histamine 30.11 ppm.\u0000Keywords: histamine, lemuru fish, mango leaf extract, moisture content, protein.\u0000 \u0000Abstrak. Indonesia merupakan penghasil ikan tertinggi di dunia setelah China dan Peru. Ikan merupakan salah satu bahan pangan yang mudah rusak salah satunya adalah ikan lemuru merupakan ikan dengan hasil produksi cukup tinggi di Indonesia maka dari itu perlu pengawetan ikan lemuru. Pengawetan merupakan cara untuk mencegah kerusakan pada ikan lemuru, salah satu cara adalah pengawetan dengan menggunakan ekstraksi daun mangga. Daun mangga memiliki kandungan zat yang bersifat antibakteri. Penelitian ini bertujuan untuk menganalisis efektivitas ekstrak daun mangga sebagai pengawet alami terhadap masa simpan ikan lemuru pada suhu rendah. Penelitian dilaksanakan di Laboratorium UPT Pengujian Mutu dan Pengembangan Produk Kelautan dan Perikanan Banyuwangi (PMP2KP). Penelitian dilakukan menggunakan metode Rancangan Acak Lengkap (RAL) faktorial. Perlakuan ekstrak daun mangga dengan dosis 0%, 10%, 20% dan 30% lama perendaman 30 menit, kemudian disimpan pada suhu rendah (  - ). Pengamatan dilakukan pada hari ke 0, 2 dan 4 untuk ikan lemuru. Parameter yang diamati meliputi mikrobiologi yaitu TPC, kimia yaitu kadar protein, kadar air, pH dan histamine dan juga pengujian organoleptik. Hasil penelitian menunjukkan bahwa penggunaan ekstrak daun mangga dengan konsentrasi 20% pada ikan lemuru selama penyimpanan suhu rendah memiliki masa simpan yang paling lama yaitu hingga dua hari dengan nilai total bakteri 8,4 x  cfu/g, dera","PeriodicalId":377828,"journal":{"name":"Food Technology and Halal Science Journal","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116323902","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}