Authors:Yunta Gombang Armando, ulyarti ulyarti, Melati Rulaini, Mursyid, Fitry Tafzi, Surhaini, Nazarudin Pages: 40 - 44 Abstract: This study was conducted to determine the effect of substitution of wheat flour with purple yam flour on the physicochemical and organoleptic characteristics of sticks cracker and to obtain the appropriate concentration of purple yam flour for the best physicochemical and organoleptic characteristics of stick crackers. This study used a completely randomized design (CRD) with 6 levels of purple yam flour (0, 12.5%, 25%, 37.5%, 50%, and 62.5%) and 4 replications. The purple yam flour substitution gave a significant effect on physical parameters, namely hardness and color (L*, a*, b* and hue), anthocyanin content of stick crackers, and on the color and texture of sticks cracker, but gave no significant effect on its taste and aroma. The purple yam flour substitution increased the water, ash, fat, and crude fiber content, but decreased the value of carbohydrate and protein content when compared to the control. It is suggested that stick crackers be made with substitution of 50% purple yam flour. This level of substitution produced stick crackers with hardness value 1.55 gF, L* 14.58, a* 4.60, b* 0.19, 54.87% carbohydrate, 4.35% water, 28.87% fat, 9.34% protein, 2.57% ash, 0.67% crude fiber and anthocyanin 62.48 mg cyanidin3-glucoside equivalent/g. PubDate: 2023-07-30 DOI: 10.22437/ifstj.v6i2.21133 Issue No:Vol. 6, No. 2 (2023)
Authors:Erkigul Bukyei, Buyanchimeg Baasanjargal, Enkhbat atar Tumurba, Altanzul Ragchaa, Solongo Ganbold Pages: 45 - 49 Abstract: The article presents the evaluation of dried peels from sea-buckthorn fruit pomace obtained after juice production in Tes Sum, Uvs province, and its use in producing boiled-sausages. The boiled-sausages were enriched with four different sea buckthorn peel amounts: 0.2%, 0.3%, 0.4%, and 0.5%. According to the experimental research, compared to the reference, the amount of oil increased by 1.9%, fiber by 0.4%, flavonoids by 0.2mg%, calcium and magnesium by 2mg%, and iron by 0.2% in boiled sausages that were enriched with 0.4% sea buckthorn peels. Moreover, the moisture and nitrite content decreased by 3.3% and 2.2mg%, respectively. PubDate: 2023-07-30 DOI: 10.22437/ifstj.v6i2.20870 Issue No:Vol. 6, No. 2 (2023)
Authors:Novriyanti Lubis, Baiq Inges Setyaningsih, Doni Anshar Nuari Pages: 50 - 54 Abstract: Sumbawa wild horse mik is pure milk produced by a mare which is bred in sumbawa and is a healthy drink that has antibacterial activity and longer shelf life duration without using preservatives. This study aims to analyze the shelf life and antibacterial activity of Sumbawa wild horse milk (SWHM) against Escherecia coli and Staphylococcus aureus bacteria, with test parameters including water content, fat content, protein content, pH, and testing was carried out on the 15th day and 30th day after milking and storage at room temperature. The results showed that SWHM did not decay or changes in levels that were far different during the storage period of 15-30 days at room temperature, with the results of fat content of 86.182% and 1.6650%, protein content of 2.1624% and 2.2961%, 86.1821% water content and pH 5.21 and 4.00. Antibacterial activity plays more role in inhibiting Escherichia coli bacteria compared to Staphylococcus aureus with a concentration of 50%, 75%, and 100% with a maximum inhibition of 12.77 mm. PubDate: 2023-07-30 DOI: 10.22437/ifstj.v6i2.24191 Issue No:Vol. 6, No. 2 (2023)
Authors:Madyawati Latief, Addion Nizori, Silvi Leila Rahmi, Annisa Candra Nabila, Indra Lasmana Tarigan, Nurul Huda, Yus Aniza Yusof Pages: 55 - 64 Abstract: This research was conducted to determine the effect of the addition of CPO (Crude Palm Oil) lecithin as an Emulsifier on the physicochemical and sensory characteristics of dark chocolate, and to determine the amount of lecithin addition as an appropriate Emulsifier to produce chocolate with the best physico-chemical and sensory characteristics. This study used a completely randomized design (CRD) method with a treatment level of 0%. 0.1%, 0.2%, 0.3%, 0.4% with 4 repetitions to obtain 20 experimental units. Parameters observed included color degee, antioxidant activity, fat blooming, stability level, color sensory test, taste, aroma, texture and overall acceptability. The data obtained were analyzed using ANOVA levels of 1% and 5%. If there is a significant effect on the treatment, it will be continued with the Duncan's Multiple Range Test (DNMRT) at the 5% level. The best concentration of adding lecithin to dark chocolate is 0.3% which contains 66.76% antioxidant activity, color degee L*28.58, a* 13.67, b* 22.67, hue 58.75, good stability (melting properties), able to prevent fat blooming, has good color very chocolatey (4.20), very distinctive aroma of chocolate (4.44), bitter taste (2.68), smooth texture (3.36) and the overall acceptance of the panelists really liked it (8.16). PubDate: 2023-07-30 DOI: 10.22437/ifstj.v6i2.29184 Issue No:Vol. 6, No. 2 (2023)
Authors:Onyinyechi Sunday, Joel Ndife, Felicia Okwunodulu, Innocent Okwunodulu Pages: 65 - 71 Abstract: This study investigated the cyanide, moisture and microbial content of white and yellow gari sampled from the five market locations using standard analytical methods. Cyanide levels of white gari samples from Ndoki market location was least (0.122mgHCN) and highest (0.429mgHCN) in Isialangwa market location. Yellow gari samples had the least cyanide content (0.121mgHCN) in Ndoki market location and highest (0.373mgHCN) in Isialangwa market location. Moisture content of white gari samples was least (6.32%) in Ndoki market location and highest (10.16%) in Ndoro market location while yellow gari was least (5.82%) in Uzuakili market location and highest (11.26%) in Ariara market location. Total bacterial count of white gari was least (2.15cfu/g) in Ndoki market location and highest (3.10cfu/g) in Ariara market location. Yellow gari sample was least (2.40cfu/g) in Ndoki market location and highest (3.20cfu/g) in Ariara market location. Total fungi count of white gari was least (1.16cfu/g) in Ndoki market location and highest (2.70cfu/g) in Ariara market location while the yellow gari cyanide was least (1.07cfu/g) in Ndoki market location and highest (2.90cfu/g) in Ariara market location. All the quality indexes evaluated varied significantly (p<005) with market locations and lower than recommended safe limits. PubDate: 2023-07-30 DOI: 10.22437/ifstj.v6i2.18864 Issue No:Vol. 6, No. 2 (2023)
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