Food Scientia : Journal of Food Science and Technology https://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> en-US foodscientia@ecampus.ut.ac.id (Dini Nur Hakiki) athiefah.fauziyyah@ecampus.ut.ac.id (Athiefah Fauziyyah) Tue, 28 Jun 2022 11:53:11 +0700 OJS 3.3.0.11 http://blogs.law.harvard.edu/tech/rss 60 The Effects of Immersion Temperature with Sodium Metabisulfite on the Physicochemical Properties of Pumpkin Flour (Cucurbita moschata D.) https://jurnal.ut.ac.id/index.php/foodscientia/article/view/2488 <p>Pumpkin (Cucurbita moschata D.) is an agricultural commodity with a fairly complete nutritional content and high fiber. The use of pumpkin which is still limited to traditional processed food can be expanded by processing it into flour. Pumpkin flour has a longer shelf life than a fresh pumpkin. It is also easy to distribute and to process into various types of processed food. This study is aimed to evaluate the physicochemical characteristics of pumpkin flour produced from different pretreatments. Pretreatments such as soaking in 0.10% sodium metabisulfite solution at room temperature 30 ºC and&nbsp; 80ºC for 10 minutes. The parameters measured were moisture content, ash, protein, fat, carbohydrates,&nbsp; dietary fiber, and color.&nbsp; Based on the test results, the difference in immersion temperature only significantly affected the color value. Pumpkin flour soaked in 0,10% sodium metabisulfite at an initial temperature of 80 ºC had color values of L= 64,87 ± 0,04; b* +52,95 ± 0,05, higher but color value a* =+6,89 ± 0,06.</p> Rina Rismaya, Yesika Kristiani, Elvira Syamsir, Didah Nur Faridah Copyright (c) 2022 Rina Rismaya, Yesika Kristiani, Elvira Syamsir, Didah Nur Faridah https://creativecommons.org/licenses/by-sa/4.0 https://jurnal.ut.ac.id/index.php/foodscientia/article/view/2488 Tue, 28 Jun 2022 00:00:00 +0700 Analysis of Added Value and Development Strategy of Dragon Fruit Skin Processing Industry in Banyuwangi Regency, East Java https://jurnal.ut.ac.id/index.php/foodscientia/article/view/2686 <p>Dragon fruit is one of the leading commodities in Banyuwangi Regency. In 2020, the dragon fruit commodity was recorded to have a land area of 4,787 Ha with a productivity of 263 Kw/Ha. High production causes the consumption of dragon fruit in the community is very high and results in the accumulation of dragon fruit skin. One alternative to overcome the buildup of dragon fruit skin is to use it into a product that is worth selling more. This study uses the value added analysis method and SWOT analysis to obtain the formulation of a strategy for developing the dragon fruit peel processing industry followed by a grand strategy and value added analysis using the hayami method. Meanwhile, based on the SWOT analysis of the IFE matrix value, a total value of 2,68 was obtained, the EFE matrix obtained a total value of 3,00. This value shows the potential for the development of the dragon fruit peel industry is in a strong position. Referring to the added value and SWOT analysis, it shows that the processing of dragon fruit peel waste into various processed products has the potential to be developed into an industry.</p> Ahmad Haris Hasanuddin Slamet, Dini Nafisatul Mutmainah, Rafly Rizqullah, Fanecia Apriani Copyright (c) 2022 Ahmad Haris Hasanuddin Slamet, Dini Nafisatul Mutmainah, Rafly Rizqullah https://creativecommons.org/licenses/by-sa/4.0 https://jurnal.ut.ac.id/index.php/foodscientia/article/view/2686 Tue, 28 Jun 2022 00:00:00 +0700 Development Strategy of Traditional Javanese Jamu in CV. Santoso, Banyuwangi District, East Java https://jurnal.ut.ac.id/index.php/foodscientia/article/view/2844 <p>CV. Santoso is a traditional Javanese herbal medicine company in Banyuwangi Regency. The development of the herbal medicine industry in Indonesia is growing very rapidly. This condition pushes CV. Santoso to determine the right marketing strategy so that their products can compete with various herbal products in the market. This study aimed to analyze the internal and external factors of CV. Santoso, to find out several alternative development strategies and the appropriate priority strategy for the company. The method in this study used a qualitative descriptive approach. The analysis techniques used were SWOT analysis and AHP analysis. The results showed that promotional activities by creating a promotion team were the main priority strategy for the development of traditional Javanese herbal medicine of CV. Santoso. The weight value generated from the top priority strategy was 0.139, using a logical consistency of 8%. He main priority strategy was to create a promotion team that can be implemented to expand product marketing through print media, mass media and social media.</p> Dini Nafisatul Mutmainah, Ahmad Haris Hasanuddin Slamet, Dian Kumaila Dewi, Nadhirotul Diniyah Copyright (c) 2022 Dini Nafisatul Mutmainah, Ahmad Haris Hasanuddin Slamet https://creativecommons.org/licenses/by-sa/4.0 https://jurnal.ut.ac.id/index.php/foodscientia/article/view/2844 Wed, 29 Jun 2022 00:00:00 +0700 The Antimicrobial Potency of White Turmeric (Curcuma ceasia) in Breadfruit Starch (Artocarpus altilis) Edible Film https://jurnal.ut.ac.id/index.php/foodscientia/article/view/2948 <p>Breadfruit starch contains a relatively high number of amylose which has potency to be develop as edible film. It is also necessary to develop packaging materials which also contain natural antimicrobial compounds. White turmeric contains phytochemical compounds that have antimicrobial activity. This study aimed to determine the optimal concentration of breadfruit starch in edible films and to study the effect of white turmeric extract addition to inhibit the growth of Eschericia coli and Staphylococcus aureus. The study used factorial completely randomized design which consist of 2 factors and two fold replication, namely the concentration of breadfruit starch and the concentration of white turmeric extract. The results showed that breadfruit starch at 8% concentration produce good edible film with a tensile strength reach up to 4.57 ± 0.135 MPa. Meanwhile the addition of 2.5% white turmeric could inhibit the growth of tested bacteria. Inhibition zone reached 1.38 cm for E. &nbsp;coli and 1.40 cm for S. aureus. White turmeric has the potency to be developed as a natural antimicrobial compound in breadfruit starch edible films.</p> Nanik Suhartatik, Merkuria Karyantina, Crisdyana Eko Setyaningsih Copyright (c) 2022 Nanik Suhartatik https://creativecommons.org/licenses/by-sa/4.0 https://jurnal.ut.ac.id/index.php/foodscientia/article/view/2948 Wed, 29 Jun 2022 00:00:00 +0700 Organoleptic Quality Assessment of Fresh Catfish (Pangasius sp.) Sold at Bauntung Markets in Banjarbaru, South Kalimantan https://jurnal.ut.ac.id/index.php/foodscientia/article/view/2555 <p>The level of fish consumption in South Kalimantan, especially by the people of Banjarbaru is very high. In some traditional markets, the process of handling catfish (Pangasius sp.) still needs to be reviewed for their quality management, so the quality of catfish received by consumers is still in a good condition. The purpose of this study was to assess the organoleptic quality of fresh catfish during sales at Bauntung market in Banjarbaru city. In this study, the method used was organoleptic testing with the score test method. The score test used was determining quality levels based on a scale of 1 to 9, with 1 as the lowest value and 9 as the highest value by using the organoleptic score sheet of fresh fish performed by 7 untrained panelists. Observation method used using score sheets to observe fish handling activities by 2 different sellers. Observations were made at 10:00 and 15:00, local time. On the observation at 10:00, the two groups of catfish retained their good organoleptic qualities, on the other hand, at 15:00, there was a decrease in organoleptic quality in both catfish groups. For both groups and at both observation times, the organoleptic quality scoring was higher than 7. The score showed that the catfishes at Bauntung Market maintained their fresh qualities and were suitable for consumption after handling.</p> Fadel Muhammad Sudarmanto, Imam Setiawan Copyright (c) 2022 Fadel Muhammad Sudarmanto https://creativecommons.org/licenses/by-sa/4.0 https://jurnal.ut.ac.id/index.php/foodscientia/article/view/2555 Thu, 30 Jun 2022 00:00:00 +0700 The Effect of Chitosan on Microbial Contamination in Brined Mackerel Tuna (Euthynnus affinis) Floss https://jurnal.ut.ac.id/index.php/foodscientia/article/view/3138 <p><em>The processing of pindang tongkol becomes floss is a food technology to aim in extending the shelf life. The addition of chitosan inside the floss is to prevent the development of Vibrio sp., Proteus sp. and Pseudomonas sp. These bacteria live in high-salt environments such as brined mackerel product. The aim of this study was to examine the effect of chitosan to the quantity of Vibrio sp., Proteus sp. and Pseudomonas sp. in brined mackerel processing. In this study, were tested on samples of pindang tongkol, pindang floss without chitosan and pindang floss contains of 50 mg of chitosan. The total plate count (TPC) of pindang tongkol was reported to numerus to count (TNTC). TPC of floss without chitosan and floss contains chitosan, were less than 2.5 × 102 colonies/ml (g). This value was qualify to the Indonesian National Standard (SNI) 7690.1:2013 and these result indicate that the processing of brined mackerel into floss and the addition of chitosan can reduce bacterial contamination. Identification of bacteria were using Thiosulfate Citrate Bile Salt Sucrose (TCBS) media, gram staining and API 20E kit. The bacteria from pindang tongkol was identified as Proteus vulgaris, while Pseudomonas luteola was from floss without chitosan. The addition of 50 mg of chitosan in floss was proven to prevent the development of halophilic bacteria such as Vibrio sp., Proteus sp., and Pseudomonas sp</em><em>.</em></p> Purwaningtyas Kusumaningsih Copyright (c) 2022 Purwaningtyas Kusumaningsih https://creativecommons.org/licenses/by-sa/4.0 https://jurnal.ut.ac.id/index.php/foodscientia/article/view/3138 Sun, 07 Aug 2022 00:00:00 +0700