Food Scientia : Journal of Food Science and Technology http://jurnal.ut.ac.id/index.php/foodscientia <p><strong>Food Scientia : Journal of Food Science and Technology</strong> is a publication published by the Food Technology Study Program of Universitas Terbuka. This journal is published biannually in January-June and July-December.</p> LPPM Universitas Terbuka en-US Food Scientia : Journal of Food Science and Technology 2807-1549 PHYSICAL QUALITY OF GAMMA RAYS-IRRADIATED MEATBALL STORED AT ROOM TEMPERATURE http://jurnal.ut.ac.id/index.php/foodscientia/article/view/1911 <p>This study was aimed to investigate the meatballs physical qualities that are irradiated with high-doses of gamma rays. This study used the irradiation method with the dosage of 20, 25 and 35 kGy and storage at room temperature. For the control (0 kGy), storage was done in the freezer. The results showed that at 0 month, the samples water contents at 20; 25; 35 kGy were 67,03%; 67,50%; 66,67%, with significant difference (p&lt;0.05) to control 68,73%. Water content (%) at 2 months were 65,03%; 66.00%; 67.50% and control 63,23% 2 months has significant difference (p&lt;0.05) but still meet the SNI standard (&lt;70%). Optimum water activity was obtained at irradiation dose of 35 kGy. The pH results doses of 20; 25; 35 kGy for 0 month were 6,35; 6,34; 6,39 and 2 months were 6,59; 6,47; 6,46, respectively. pH of control was 5,87 at 0 month and 6,49 at 2 months. The pH of samples stored for 0 month were relatively higher than the control pH. At 2-month storage, the pH of the samples was lower than the control, but still meets the standard. Meatball irradiation up to 35 kGy can be used as an alternative for preservation at room temperature.</p> Deudeu Lasmawati Farah Nurlidar Indra Mustika Pratama Henny Widyastuti Ashri Mukti Benita Rindy Panca Tanhindarto Copyright (c) 2021 Deudeu Lasmawati, Farah Nurlidar, Indra Mustika Pratama, Henny Widyastuti, Ashri Mukti Benita, Rindy Panca Tanhindarto https://creativecommons.org/licenses/by-sa/4.0 2021-12-22 2021-12-22 1 2 69 86 10.33830/fsj.v1i2.1911.2021 THE IMPLEMENTATION OF 2D BARCODES ON FOOD LABELS AS A MONITORING MEASURE OF THE NATIONAL OF DRUG AND FOOD CONTROL (BPOM) http://jurnal.ut.ac.id/index.php/foodscientia/article/view/1968 <p>Currently, the distribution of processed food products is required to fulfill &nbsp;the regulations on the safety, quality, and nutrition of the food product. One of the three elements that was &nbsp;applied to processed food is in the form of food labels. Information on food labels aims to explain that the information listed is correct, it is not easily damaged and come off, is easy to see and read through the&nbsp;Distribution Permit Number&nbsp;(NIE). BPOM has a strong synergy in food product supervision by issuing the implementation of 2D barcodes on food labels as a policy to reduce the risk of circulation of counterfeit or illegal food products. The method used in this work is a literature study through data collection based on applicable laws and regulations as well as reporting on food label control. The intensification of food product supervision carried out by BPOM at retail and distribution facilities found many unauthorized (TIE) products, expired products, and damaged products. The results of the data obtained on the findings of the supervision of food products were mostly found in TIE products with the percentage of findings for TIE products at Retail Facilities by 52%, while the percentage of findings for TIE products in Importer/Distributor Warehouses were 72%. With the latest technology, the issuance of 2D Barcode implementations on processed food labels has a large positive impact on stakeholders, including the government, the food industry, and society. The application of 2D Barcode strive to be able to build people's knowledge to be more responsive and intelligent in processing information in the future</p> Dessy Setiawanti Copyright (c) 2021 Dessy Setiawanti https://creativecommons.org/licenses/by-sa/4.0 2021-12-22 2021-12-22 1 2 87 102 10.33830/fsj.v1i2.1968.2021 REVIEW OF PLANT-BASED MILK UTILIZATION AS A SUBSTITUTE FOR ANIMAL MILK http://jurnal.ut.ac.id/index.php/foodscientia/article/view/2064 <p>In general, milk is a white liquid secreted by animal’s mammary gland and contained lactose. Problems occured when some people have an allergy to lactose thus an alternative is created in the form of dairy products with plants as the basic ingredient. This study aims to determine the nutritional value and the advantage of plant-based milk on health and nutrition fulfillment so it can be used as a substitute of animal milk for people with lactose intolerance. In this study, the milk in plant-based milk refers to extracts of various plants. Plant-based milk has a distinctive odor depending on the plant-based ingredients used. In this article, the study was carried on the physical characteristics, nutritional values and benefits of plant-based milk consumption for health and a comparison with animal milk (cow’s milk) was also done. The literature indicated that nutritional value of plant-based milk is comparable to animal milk. Despite no observable physical differences between plant-based milk and animal milk, there was still a need for improvements in the way to add flavour to plant-based milk to attract consumer’s interest. Plant-based milk has its benefits for heart health due to its lack of cholesterol levels in it. There are five types of plant-based milk studied within the scope of this article; these are soy, almond, oat, mung beans, and cashew.</p> Intan Maris Mohamad Rajih Radiansyah Copyright (c) 2021 Intan Maris, Mohamad Rajih Radiansyah https://creativecommons.org/licenses/by-sa/4.0 2021-12-22 2021-12-22 1 2 103 116 10.33830/fsj.v1i2.2064.2021 THE QUALITY TEST OF PALM COOKING OILS IN ENTIKONG, WEST KALIMANTAN http://jurnal.ut.ac.id/index.php/foodscientia/article/view/1916 <p>Palm cooking oil is a common food ingredient used by the community to meet their daily needs. Cooking oils distributed in the border area between Malaysia and Indonesia, especially around the Entikong, West Kalimantan region are very vulnerable to counterfeiting and their qualities are unknown. This study was aimed to test the quality of cooking oils from Malaysia distributed in the border areaof Entikong, West Kalimantan to test whether they comply with the requirements of SNI 7709: 2012 regarding Palm Cooking Oil. The cooking oil quality test includes parameters of odor, taste, color, water content, free fatty acid number, peroxide number, pelican oil, vitamin A and metal contamination (Pb, Cd, Hg, As and Sn). The results of this study indicated that cooking oils from Malaysia which were used as test samples met the requirements of SNI exception for peroxide number in which four of six samples didn’t meet the standard</p> Thamren Juniarto Ida Diyanti Isnasia Copyright (c) 2021 Thamren Juniarto, Ida Diyanti Isnasia https://creativecommons.org/licenses/by-sa/4.0 2021-12-22 2021-12-22 1 2 117 130 10.33830/fsj.v1i2.1916.2021 THE EFFECT OF VARIATION OF TAPIOCA FLOUR ON THE LEVEL OF LIKES OF MILKFISH PRESTO (Channos channos Forsk ) MEATBALLS http://jurnal.ut.ac.id/index.php/foodscientia/article/view/2075 <p>Modification of milkfish (Chanos chanos) by high pressure processing was done to increase added value and to develop new product innovations. One of the innovative products that can be developed is in the form of meatballs. The addition of&nbsp; milkfish into the manufacturing of meatballs is expected to produce meatballs with a distinctive aroma. The purpose of this study was to determine the effect of different variations of tapioca flour amount using organoleptic tests. The tests included testing of color, aroma, taste, and elasticity as well as testing the shelf-life of presto milkfish meatballs at room temperature. The experimental design used was Completely Randomized Design (CRD) with the scoring test method based on the level of consumer preference. The factors studied were the percentage of tapioca flour proportions to the raw material of presto milkfish which consisted of three treatments, namely P1 treatment 20 grams; P2 30 grams; P3 40 grams. Based on the results of the organoleptic test by 20 panelists, it can be concluded that the presto milkfish meatballs favored by the panelists are presto milkfish meatballs with milkfish: tapioca flour ratio 60 gr: 30 gr. Storage of the meatballs in room temperature at 24 hours cause discoloration.</p> Tirani Pratiwi Dini Nur Hakiki Copyright (c) 2021 Tirani Pratiwi, Dini Nur Hakiki https://creativecommons.org/licenses/by-sa/4.0 2021-12-22 2021-12-22 1 2 131 141 10.33830/fsj.v1i2.2075.2021 THE EFFECT OF WILD HONEY (Apis dorsata Fabr.) CONCENTRATIONS ON PH AND ORGANOLEPTIC VALUES OF ULTRA HIGH TEMPERATURE (UHT) MILK http://jurnal.ut.ac.id/index.php/foodscientia/article/view/2181 <p>The research aims to observe the effect of addition wild honey (Apis dorsata Fabr.) on pH and organoleptic values of ultra high temperature milk (UHT). The research was&nbsp; done using an experimental method using a non-factorial completely randomized design with five levels using SPSS 16. Different concentrations of wild honey (A1= control; A2= 5%; A3= 10%; A4= 15% and A5=20%) were used. The data was statistically analyzed using analysis of variance (ANOVA) with 5% significance level and further processed with Duncan's Multiple Range Test (DMRT). Organoleptic tests for colour, taste and overall preference were also done using qualitative tests (scores). The value of pH gave a significant value (P&lt;0,01) between treatment. The higher the use of &nbsp;wild honey concentration, the lower the pH value produced. The higher the concentration of wild honey, the higher the organoleptic value. The best treatment in terms of colour, taste, and level of preference was observed in the sample with the 20% honey concentration, each of which resulted in an average score of 4.</p> Selawati Palilati Fahrullah Ishak Korompot Copyright (c) 2021 Selawati Palilati, Fahrullah, Ishak Korompot https://creativecommons.org/licenses/by-sa/4.0 2021-12-22 2021-12-22 1 2 142 152 10.33830/fsj.v1i2.2181.2021