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Food ScienTech Journal
ISSN 2685-4279 · Department of Food Technology · 130 artikel di indeks
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Artikel Jurnal
The Effect of Adding Cocoa Bean Shells (Theobroma cacao L.) on The Physicochemical and Sensory Characteristics of Instant Powder Drinks
Cocoa is a leading commodity widely cultivated around the world, especially in Indonesia, which ranks as the fourth largest cocoa-producing country. Cocoa bean shells (Theobroma cacao L.) are a byproduct of cocoa bean processing, constituting about 10–16% of the dry weight of cocoa beans. Cocoa…
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Artikel Jurnal
Characterization of Arabica and Robusta Powder Coffee From Gayo and Toraja Regions Due To Different Brewing Techniques
The increase in coffee consumers is marked by the growing number of coffee shops. The quality of the best taste of brewed coffee is influenced by the roasting process and brewing technique. The purpose of the study was to determine the taste of coffee based on different types of coffee and brewing…
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Artikel Jurnal
Sensory Characteristics of Tauco with Lemon Extract as Natural Preservative
Tauco is a traditional Indonesian fermented soybean paste product offering nutritional and sensory benefits, however has a relatively short shelf-life. In this study, we used lemon extract as a natural preservative to extend the shelf-life of tauco while maintaining its sensory acceptability. Six…
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Artikel Jurnal
Comparative Assessment of Physico-Functional, Nutritional, and Antioxidant Properties of Yam Flours From Southern Sri Lanka
Yams (Dioscorea spp.) are traditional starchy root crops grown mainly by small-scale farmers in Sri Lanka and valued for their rich content of fiber, vitamins, and minerals. This study aims to fill the gap by characterizing the physico-functional, nutritional, and antioxidant properties of selected…
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Artikel Jurnal
Physicochemical Characteristics of Ketapang (Terminalia catappa L.) Seed–Fortified Yogurt
Ketapang (Terminalia catappa L.) seeds are rich in protein and unsaturated fatty acids, making them a promising ingredient for fortifying functional dairy products. This study evaluated the effects of Ketapang seed fortification and starter culture concentrations on the physicochemical…
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Artikel Jurnal
Evaluation of Chemical Composition, Functional Properties, and Sensory Attributes of Cabbage-Fortified Cassava Fufu
Cassava fufu is a widely consumed staple food limited in protein, fiber, and micronutrients. This study investigated the potential of cabbage flour fortification to improve its nutritional quality and consumer appeal. Cassava-cabbage flour blends were formulated in ratios of 100:0 (control), 60:40…
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Artikel Jurnal
Evaluation of Functional Bread From Wheat, Yellow Corn, African Catfish, Mackerel, and Red Crayfish Flour Blends
Consumers’ awareness of the need to eat functional foods is increasing. Functional bread was produced from wheat, yellow corn, African catfish, mackerel fish, and red crayfish. 100% wheat flour (WF100) was the control. Ten bread samples were formulated: a control (100% wheat flour, SWF100) and nine…
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Artikel Jurnal
Beneng Taro Starch and Chitosan Effect on Edible Film Characteristics
Packaging materials made of plastic have caused quite serious problems. Taro beneng tubers have the potential as an ingredient in making edible films because of starch content. The quality of edible film is influenced by the concentration of starch and chitosan as constituent components in the…
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Artikel Jurnal
Allergen Detection with Optimized Logistic Regression in Indonesian Cuisine to Enhance Food Safety
Traditional Indonesian dishes often contain peanuts, coconut milk, and shrimp which are common allergens. However, allergen information is frequently absent from food vendors and digital recipe sites, posing potential health risks for individual with food allergies. This study presents an automated…
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Artikel Jurnal
Formulation of Impatiens balsamina L. Leaf Extract Nanoemulsion and Its Activity Against Foodborne Pathogen Salmonella Spp.
Growing demand for safer preservatives has increased interest in plant-derived antimicrobials, yet many bioactives show poor compatibility and instability in aqueous systems. This study formulated and characterized Impatiens balsamina L. leaf-extract nanoemulsions and assessed anti-Salmonella…
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Artikel Jurnal
Image Processing and Computer Vision System For Color Evaluation of The Extrusion-Cooked Corn Meal
Product sensory specialists find themselves adrift, lacking clear guidance on how to instruct sensory panelists in the art of evaluating product color and conducting color sensory tests designed to mitigate any color biases that might skew perceptions. To address this gap, Image Processing (IP) and…
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Artikel Jurnal
Sago as a Prebiotic to Increase Short-chain Fatty Acid Production in The Digestive Tract
Sago (Metroxylon sagu) is a locally abundant source of resistant starch (RS) found in eastern Indonesia. Resistant starch has attracted considerable attention because it resists enzymatic digestion in the small intestine and serves as a fermentation substrate for gut microbiota in the colon. As a…
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Artikel Jurnal
Life Cycle Assessment of Indonesian Traditional Food: A Case Study of Lumpia Semarang
The production process of traditional food in small industries can have significant environmental impacts due to energy consumption, agricultural inputs, and emissions generated during production. This research aims to analyze the life cycle of Lumpia Semarang production using a functional unit of…
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Artikel Jurnal
Predictive Modeling of Functional and Physical Properties of Extrusion Cooked Ready-To-Eat Corn Meal
Cornmeal is the product of corn-based food processed or pre-cooked through extrusion to produce a ready-to-eat breakfast. The quality of the meal depends on the extrusion cooking factors and process variables. The study focused on the effects of screw speed (SS: 100-120 rpm), barrel temperature…
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Artikel Jurnal
Optimization of Red Ginger, Alginate and Drying Time on the Characteristics of Antidiabetic Effervescent Powder Drink with Combination Design
Red ginger and alginate contain antidiabetic compounds such as flavonoids. The purpose of this study was the optimization of red ginger, alginate, and drying time on the characteristics of antidiabetic effervescent powder drinks with a combined design. The tests were physical quality (flow time…
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Artikel Jurnal
Assessment of Selected Properties of Finger Millet (Eleusine coracana L.) Flours as Influenced by Fermentation Period
Finger Millet (FM) is an important cereal with high nutritional value. However, it is underutilized due to its small grain size and the presence of anti-nutritional factors. Therefore, this study determined the effect of fermentation period on selected properties of finger millet. Finger millet…
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Artikel Jurnal
Evaluation of Physical, Chemical, and Microbial Quality of Toned Milk Available in Bangladesh Market
Toned milk has been gaining popularity in Bangladesh day by day, but its qualities are yet to be evaluated. The study was conducted to assess the qualities of toned milk of the available brands (Brand A, Brand B, and Brand C) in the local markets of Bangladesh. The physical quality including color…
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Artikel Jurnal
Enhancement of Gluten-Free Cookies Fiber Through Utilization of Spent Coffee Grounds
The growing prevalence of gluten intolerance has increased demand for gluten-free food alternatives. This study aimed to enhance the crude fiber content of the gluten-free cookies by incorporating spent coffee ground (SCG) flour and evaluating its effect on physicochemical properties. Cookies were…
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Artikel Jurnal
Enhancing Mineral Content in Cookies: Beetroot and Holy Basil Composite Flour with Butter and Margarine
Cookies are a popular snack with many varieties available on the market. While the use of beetroot in cookies is relatively common, incorporating holy basil is rare, with limited research on its potential. This study explores composite flour made from beetroot and holy basil as a substitute for…
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Artikel Jurnal
Smart Film From Chitosan–Anthocyanin Extracted From Allium cepa L. (Red Onion Skin) For Detecting Freshness of Chicken Meat
This study aimed to develop and evaluate a chitosan-based smart film incorporating anthocyanins extracted from red onion peel (Allium cepa L.) using a green extraction method for visual detection of chicken meat freshness. Anthocyanins were extracted via maceration using Deep Eutectic Solvent (DES)…