Food ScienTech Journal最新文献_第4页

Sago Starch Bagea Cookies with Moringa Leaf Powder Composite as a Fiber and Antioxidant Enhancer 以辣木叶粉复合为纤维及抗氧化增强剂的西米淀粉Bagea饼干

Food ScienTech Journal Pub Date : 2022-07-01 DOI: 10.33512/fsj.v4i1.14057

H. Herlina, Rodame Bonalisa Sinaga

{"title":"Sago Starch Bagea Cookies with Moringa Leaf Powder Composite as a Fiber and Antioxidant Enhancer","authors":"H. Herlina, Rodame Bonalisa Sinaga","doi":"10.33512/fsj.v4i1.14057","DOIUrl":"https://doi.org/10.33512/fsj.v4i1.14057","url":null,"abstract":"Bagea is a traditional food typical of Eastern Indonesia such as the Ternate and Maluku regions. The addition of moringa leaf powder to bagea cookies can increase the nutritional content, so that it can meet the needs of dietary fiber and the antioxidant properties of bagea cookies. This study aims to determine the effect of adding moringa leaf powder to the physical, chemical and sensory characteristics of bagea cookies and to determine the best formulation of bagea cookies with sago starch with the addition of moringa leaf powder. This study used an experimental method with a completely randomized design (CRD) with a single factor, namely the addition of moringa leaf powder 3%, 6%, 9%, 12%, 15%. The tests included physical characteristics (color lightness, texture), chemical characteristics (moisture content, crude fiber content and antioxidant activity), sensory tests (color, aroma, texture, taste and overall) and effectiveness tests. The results showed that the addition of moringa leaf powder to bagea sago starch cookies had a significant effect on physical, chemical, sensory characteristics and gave no significant effect on the moisture content of bagea cookies. The best formulation of bagea cookies was in the L3 treatment which resulted in a color lightness characteristic of 76.42; texture; 262.92 g/2mm; moisture content 4.82%; crude fiber content 1.71%; antioxidant activity 8.52%; color preference 5.97 (slightly like-like); aroma preference 4.90 (neutral-slightly like); texture preference 5.33 (slightly like-like); taste preference 4.83 (neutral-slightly like); and overall preference of 5.57 (slightly like-like). The nutritional content of bagea cookies per 100 g is protein, fat, ash, and carbohydrates of 9.32%, 9.40%, 0,13%, and 76.30% respectively.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41919008","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: 1

Image Analysis as a Tool for Estimation of Red Peppers’ Color 图像分析作为红辣椒颜色估计的工具

Food ScienTech Journal Pub Date : 2022-07-01 DOI: 10.33512/fsj.v4i1.13381

Ramesh Babu Natarajan, Ranjith Arimboor

引用次数: 0

Sodium Cyclamate Identification and Determination of Dawet Ice Sold in Wedi District Indonesia 印尼韦迪地区销售的Dawet冰中的仙客来钠的鉴定和测定

Food ScienTech Journal Pub Date : 2022-07-01 DOI: 10.33512/fsj.v4i1.14206

Makhabbah Jamilatun, Pradea Indah Lukito, Irana Astuti

{"title":"Sodium Cyclamate Identification and Determination of Dawet Ice Sold in Wedi District Indonesia","authors":"Makhabbah Jamilatun, Pradea Indah Lukito, Irana Astuti","doi":"10.33512/fsj.v4i1.14206","DOIUrl":"https://doi.org/10.33512/fsj.v4i1.14206","url":null,"abstract":"Sweeteners are food additives that are added to food or beverages to create a sweet taste, improve taste, aroma as well as a source of calories for the body. Sodium cyclamate is a sweetener food additive that is permitted to be used in food products but is often misused by food manufacturers. Excessive consumption of sodium cyclamate can cause bladder cancer, stomach pain, headache, and fever. This study aims to determine the content of sodium cyclamate in dawet ice sold in Wedi District. This study uses descriptive methods for both qualitative and quantitative. Identification of sodium cyclamate content in dawet ice sold in Wedi District using the precipitation test method, determination of sodium cyclamate content was determined quantitatively using UV-visible spectrophotometry. The results of the precipitation test showed that 5 positive samples contained artificial sodium cyclamate, with sodium cyclamate levels of 58.683 mg/L, 79.466 mg/L, 95.066 mg/L, 94.116 mg/L, and 79.5 mg/L, respectively. The conclusion is that the sodium cyclamate content in dawet ice sold in Wedi District from all samples analyzed does not exceed the maximum usage limit set by BPOM Regulation of the Republic of Indonesia No. 4 of 2014, concerning the Maximum Limit for the Use of Sweetener Food Additives, amounted to 250 mg/kg.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45891438","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: 2

THE EFFECT OF ADDING GELATIN AND SALT SOLUTION TO OFF-GRADE SAPODILLA JELLY CANDY THROUGH THE PROCESS OF REDUCING ITS TANNIN CONTENT 考察了在劣质皂角果冻中加入明胶和盐溶液对降低其单宁含量的影响

Food ScienTech Journal Pub Date : 2022-01-01 DOI: 10.33512/fsj.v3i2.13223

Siti Hanifah Khairun Nisa, M. Djali, Y. Cahyana

{"title":"THE EFFECT OF ADDING GELATIN AND SALT SOLUTION TO OFF-GRADE SAPODILLA JELLY CANDY THROUGH THE PROCESS OF REDUCING ITS TANNIN CONTENT","authors":"Siti Hanifah Khairun Nisa, M. Djali, Y. Cahyana","doi":"10.33512/fsj.v3i2.13223","DOIUrl":"https://doi.org/10.33512/fsj.v3i2.13223","url":null,"abstract":"The young sapodilla fruit will take when harvesting is brownish green and has an astringent taste, called off-grade sapodilla fruit. The astringent taste of the fruit is due to the high tannin content. Soaking with a salt solution is a treatment done to reduce the astringent taste so that the fruit can continue as raw material for making jelly candy. Gelatin is added as a gelling agent to get a good jelly candy. This study aimed to determine the effect of adding gelatin and salt solution used in the manufacture of off-grade sapodilla fruit jelly candy, which has been studied for its tannin content reduction. The research method used is an experimental method followed by a Factorial Randomized Block Design test consisting of 6 treatments. The tested treatment consisted of two factors: the first factor was soaking sapodilla off-grade with variations in salt solution of 2%, 4%, and 6%, and the second factor was gelatin concentration of 18% and 20%. The results showed that the off-grade sapodilla sample gave the greater salt concentration was given, the more the salt could reduce the amount of tannin content. In jelly candy, the tannin content obtained was decreased compared to the tannin content of off-grade sapodilla fruit. The tannin is due to the unstable or too high cooking temperature. Based on the results of the texture test, found that the L2G2 treatment (4% salt solution, 20% gelatin) was closest to the commercial texture, while based on the organoleptic test, the L3G1 treatment (6% salt solution, 18% gelatin) had the highest value by the panellists","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69563996","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: 1

ACUTE TOXICITY, PHYTOCHEMICAL SCREENING, AND ANTIMICROBIAL INVESTIGATION OF AQUEOUS EXTRACT OF SODOM APPLE TREE (Calotropis procera Ait.F) LEAF OBTAINED WITHIN ANCHOR UNIVERSITY, LAGOS 拉各斯州安克雷大学苹果树（Caltrophis procera Ait.F）叶片水提取物的急性毒性、植物化学筛选和抗菌研究

Food ScienTech Journal Pub Date : 2021-12-30 DOI: 10.33512/fsj.v3i2.13344

O. Oseni, Hilda. A. Emmanuel-Akerele, Wura Adebayo

引用次数: 0

CHARACTERIZATION OF DRIED NOODLES FROM SEAWEED (Kappaphycus alvarezii) AS POTENTIAL SUBSTITUTE FOR WHEAT FLOUR 海带干面作为小麦粉潜在替代品的特性研究

Food ScienTech Journal Pub Date : 2021-12-23 DOI: 10.33512/fsj.v3i2.13001

A. N. Hasanah, A. Munandar, D. Surilayani, S. Haryati, R. P. Aditia, Mulkas Hadi Sumantri, G. Pratama, B. A. Meata

{"title":"CHARACTERIZATION OF DRIED NOODLES FROM SEAWEED (Kappaphycus alvarezii) AS POTENTIAL SUBSTITUTE FOR WHEAT FLOUR","authors":"A. N. Hasanah, A. Munandar, D. Surilayani, S. Haryati, R. P. Aditia, Mulkas Hadi Sumantri, G. Pratama, B. A. Meata","doi":"10.33512/fsj.v3i2.13001","DOIUrl":"https://doi.org/10.33512/fsj.v3i2.13001","url":null,"abstract":"The main ingredient of dry noodles is wheat flour which made from milling wheat. However, we usually obtain wheat from overseas by import. Therefore, to achieve food resilience in Indonesia, it is necessary to find substitutes for local ingredients with high nutrition that can be used to make dry noodles. This research aims to investigate the characteristics of dry noodles made from Kappaphycus alvarezii seaweed flour. The method used in this study was to substitute K. alvarezii seaweed flour as much as 0, 5, 10, 15, 20, and 25% in the production of dry noodles. Analysis was carried out on its chemical composition, physical properties, and organoleptic characteristics. The results showed the best result of substitution of K. alvarezii in the 5% treatment. The chemical composition in dry noodles of this treatment showed water content of 8.39%; ash content 3.07%; fat content 0.59%; protein content 12.43%; and 0.29% crude fiber content. Meanwhile, the results of the physical test showed7.95% cooking loss;210.5 seconds cooking time; and 89.34% water absorption. The organoleptic values obtained are color 4.60 (like); fragrance 4.80 (like); texture 4.23 (like); and taste 4.20 (like).","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47398129","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: 1

MICRO BUSINESS STUDY OF TRADITIONAL HEALTH DRINK PRODUCTS “TELANG LIMAO BANGKAK” (GREEN BUSINESS CANVAS STUDY “ECOCANVAS”) 传统保健饮料的微观商业研究特朗力茂BANGKAK（绿色商业画布研究ECOCANVAS）

Food ScienTech Journal Pub Date : 2021-12-22 DOI: 10.33512/fsj.v3i2.13048

Muhammad Alfarizi, R. K. Sari

引用次数: 0

PRELIMINARY STUDY OF FISH OIL FROM MILKFISH SATAY BY PRODUCT USING DRY RENDERING EXTRACTION 干法提取遮目鱼沙茶副产品鱼油的初步研究

Food ScienTech Journal Pub Date : 2021-12-11 DOI: 10.33512/fsj.v3i2.12906

H. Fitriani, A. Munandar, D. Surilayani, S. Haryati, G. Pratama, B. A. Meata, A. N. Hasanah, R. P. Aditia

{"title":"PRELIMINARY STUDY OF FISH OIL FROM MILKFISH SATAY BY PRODUCT USING DRY RENDERING EXTRACTION","authors":"H. Fitriani, A. Munandar, D. Surilayani, S. Haryati, G. Pratama, B. A. Meata, A. N. Hasanah, R. P. Aditia","doi":"10.33512/fsj.v3i2.12906","DOIUrl":"https://doi.org/10.33512/fsj.v3i2.12906","url":null,"abstract":"Milkfish satay processing has been left viscera waste that may causes environmental pollution. The viscera waste has contained omega-3 which can be extracted as fish oil. Dry rendering is a method of fish oil extracting using temperature without water addition. The temperature of extraction greatly affects to quality of fish oil. The purpose of this study was to determine the optimal temperature of extraction and characterized fish oil quality extracted from milkfish viscera. This study used dry rendering extraction methode with three different temperatures (40oC, 50oC, and 60oC) and tested the yield, free fatty acids, peroxide value, p-anisidine and total oxidation, for the best fish oil will be tested for its fatty acid profile. The best treatment for extracting fish oil from milkfish viscera used extraction temperature of 50oC with yield (6.88%), free fatty acid (4.89%) peroxide value (29.35 mEq/kg), anisidine value (4.61 mEq/kg), and total oxidation (63.53 mEq/kg). The fatty acid profile of fish oil was dominated by palmitic acid (31.17%) and also contains omega-3 such as linoleic acid, docosahexaenoate acid (DHA), and eicosapentaenoate acid (EPA).","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69563971","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: 1

THE USE OF STEVIA AND MONK FRUIT SWEETENERS FOR SUGAR REPLACEMENT IN GREEN TEA AGAR JELLIES 在绿茶琼脂果冻中使用甜菊糖和罗汉果甜味剂代替糖

Food ScienTech Journal Pub Date : 2021-12-10 DOI: 10.33512/fsj.v3i2.12404

A. Akesowan, A. Choonhahirun

引用次数: 0

MICROBIOLOGICAL ANALYSIS OF KUNUN-ZAKI: A FERMENTED MILLET DRINK IN BENIN CITY, EDO STATE, NIGERIA 尼日利亚埃多州贝宁市发酵小米饮料kuunzaki的微生物分析

Food ScienTech Journal Pub Date : 2021-12-10 DOI: 10.33512/fsj.v3i2.12228

Hilda. A. Emmanuel-Akerele, Etin-Osa Edobor

引用次数: 1