Food Science and Technology Journal (Foodscitech)

Characteristics of Avocado Seed Starch in Ultrasound-Assisted Extraction

Novian Wely Asmoro — 2025-12-22

Avocado seeds are one of the agro-industrial wastes that have potential but have not been optimally utilized. This study aims to evaluate the effect of ultrasound technology on the starch extraction process based on the high starch content in avocado seeds, rendering it a viable raw material for high-value products such as bioplastics, edible films, and other food applications. The research process starts with grinding avocado seeds that have been cut into small pieces, using a blender in the presence of a NaHSO₃ solution. The ground solution is then subjected to sonication treatment using ultrasonic waves with an amplitude of 35 kHz. The sonication duration varies according to the treatment, namely 0, 10, 20, 30, and 40 minutes. After treatment, the extracted starch will be analyzed to determine the yield, water content, Water Holding Capacity (WHC), Oil Holding Capacity (OHC), and morphology. The study results are expected to contribute to the development of more efficient and environmentally friendly extraction methods, while supporting the utilization of agro-industrial waste for value-added products. These findings also have the potential to be the basis for the development of extraction technology in food and biotechnology. The data obtained from the characteristic analysis were calculated statistically using SPSS 17 software with the ANOVA method, then continued with Duncan's Multiple Range Test (DMRT) if there was a significant difference between treatments. The results revealed that the application of ultrasound treatment to avocado seeds significantly decreased the starch yield, suggesting that sonication may disrupt starch structure. The highest avocado seed starch yield was 7.26% in the sonication for 10 minutes. The ultrasound-assisted avocado seed starch extraction process affected the physical and morphological characteristics of the starch produced

Kinetics Model of Onion Extraction (Allium cepa) using Microwave Hydrodiffusion and Gravity (MHG) Method

Yeni Variyana — 2025-12-22

The demand for natural essential oils continues to increase as public awareness of natural and environmentally friendly products increases. However, conventional methods such as hydrodistillation still have limitations in energy efficiency and process time. This study aims to study the kinetic characteristics of essential oil extraction from shallots (Allium cepa) using the Microwave Hydrodiffusion and Gravity (MHG) method as an efficient and solvent-free green technology alternative. The process is carried out with variations in microwave power (300, 450, and 600 W) and extraction time (10–40 minutes). The yield of the resulting essential oils was analysed experimentally, then modelled using four kinetic approaches: the first-order, second-order, Power law, and Weibull models. The results showed that the Weibull model provided the best match with the experimental data (R² > 0.98 and the lowest RMSE), which indicated the extraction process was based on internal diffusion and desorption. The increase in microwave power accelerates the rate of oil diffusion from the cell tissue, as indicated by the parameters of time (α) and form constant (β). The activation energy (Ea) obtained ranges from 25–35 kJ/mol, confirming that the process takes place with a controlled internal diffusion mechanism. The GC–MS analysis identified the main compounds in the form of disulfides and trisulfides that are responsible for the distinctive aroma of shallots. Overall, the MHG method has been proven to improve extraction efficiency, save up to 40% energy, and maintain essential oil quality compared to conventional distillation

Analysis of Characteristics and Organoleptic of Tomato Sauce with the Addition of Various Concentration Levels of Guar Gum

Intarina Suswi Suyantari Intarina Suswi Suyantari — 2025-12-22

Guar gum is a thickening agent that has the advantage of increasing viscosity even when added in low concentrations, has a neutral taste and aroma and is easily soluble in water when compared to other types of seed gum. The utilization of guar gum as a thickening agent is reported to be able to produce good viscosity. The use of thickening agents is necessary in the manufacture of tomato sauce because tomatoes contain a high enough water content to produce a watery textured sauce. Therefore, the addition of a thickening agent in the form of guar gum is done to improve the texture of tomato sauce. The purpose of this study was to determine the best concentration of guar gum on pH, viscosity, total soluble solids and organoleptic levels of tomato sauce. The method used in this research was a laboratory experiment using a completely randomized design (CRD) with guar gum concentration treatment (0.4, 0.5, 0.6, 0.7 and 0.8%). The analysis tested in this study was pH, viscosity, total soluble solids and organoleptic test. Data analysis was performed with Analysis of Variant (ANOVA) using Statistic Product and Service Solution (SPSS) version 23 and for non-parametric data using Kruskal-Wallis. The results showed that the addition of guar gum had a very significant effect on the pH, viscosity and total soluble solids of tomato sauce. The best treatment was A5 with a guar gum concentration of 0.8%, which gave the best results.

Keywords: Guar Gum; pH; Tomato Sauce; Total Dissolved Solids; Viscosity.

Characterization of Advanced Fermentation of Kombucha Rose Flower Extract

Karina Bianca Lewerissa — 2025-12-22

With the addition of rose extract, kombucha offers functional health benefits that could help strengthen the immune system, particularly during climate change, when the risk of illness increases. Meanwhile, rose extract is rich in bioactive compounds such as flavonoids, polyphenols, and vitamin C, known for their antioxidant and anti-inflammatory properties. The fermentation process in kombucha produces probiotics that support digestive health. Three different rose extract concentrations were added to kombucha tea for the second fermentation process, namely 20%, 30%, and 50% for 3 days. The results showed that all samples' pH decreased during 3 days of fermentation, and the final pH is in the range of 2.5-2.8, with the lowest value on the control sample. The highest pH was found in 50% rose extract addition. The addition of rose extract decreased the total solid content of the products, due to the dilution of kombucha tea, which produces tiny pellicles during the fermentation process. However, it increased the antioxidant activity in the product. The higher the rose extract, the higher the antioxidant activity. The most preferable kombucha could be found in a 50% rose extract sample.

Formulation and Evaluation of Mocifu (MOCAF-Purple Sweet Potato) Biscuits on Crude Fiber, Reducing Sugar, and Shelf Life

Sarlina Palimbong — 2025-12-22

Lifestyle changes in modern society have increased the demand for convenient yet nutritious foods such as
biscuits. However, most commercial biscuits still rely on wheat flour, which contains gluten and may trigger
allergies and celiac disease. This study aimed to evaluate the effect of substituting wheat flour with modified
cassava flour (MOCAF) and purple sweet potato on the crude fiber content, reducing sugar, and shelf life of
biscuits. A completely randomized design was used with five MOCAF–purple sweet potato ratios (0:100,
25:75, 50:50, 75:25, and 100:0), each replicated three times. Crude fiber content was determined by the
gravimetric method, reducing sugar content was measured by the Luff-Schoorl method, and shelf life was
assessed through periodic sensory, moisture, and color evaluations over a six-week period. Data were
analyzed using one-way ANOVA followed by the LSD at 5% significance. The highest fiber content (56.42%)
was observed in the 75:25 formulation, while the 100:0 formulation showed the best stability, maintaining
low moisture (from 4.77% to 5.91%) and minimal color change (ΔE < 3) after six weeks. Reduced sugar
increase with higher proportions of purple sweet potato. This finding suggests that MOCAF and purple sweet
potato have a significant impact on the nutritional and storage quality of biscuits. The 75:25 formulation has
potential as a high-fiber functional biscuit, whereas the 100:0 formulation provides better storage stability.

Evaluating the Effect of Fruit-to-Water Ratio on the Characteristics of Snake Fruit Jelly Drink

Alvin Gunawan — 2025-12-23

Developing a healthy, ready-to-eat food product that can both postpone hunger and satisfy consumer
demand is a challenge. A potential product with such characteristics is jelly drink, a semi-solid
beverage with a weak gel consistency, easily consumed through a straw. It can be combined with fruit
juice to improve its nutritional value and functional properties. The ratio of fruit-to-water in the
preparation of fruit juice determines the amount of fruit components dissolved in the fruit juice, which
could affect the characteristics of jelly drink produced. This research aims to evaluate the effect of fruit-
to-water ratio (1:1; 1:2; 1:3; 1:4; 1:5) on the physicochemical and organoleptic properties of snake fruit
jelly drink. Obtained results show that fruit-to-water ratio significantly affected (α = 0.05) the
physicochemical and organoleptic properties of snake fruit jelly drink. Higher water ratio led to
decrease of total soluble solids, but increased the pH, suction power, syneresis, and preference score.
Ratio of fruit-to-water 1:5 resulted in the most preferred snake fruit jelly drink with preference scores
of color, suction power, mouthfeel, and taste were 5.98, 6.36, 5.92, 4.80 respectively. It has the pH of
6.33, total soluble solid value of 4.24 °Brix, suction power of 7.68 mL/20 s, syneresis 3.35-4.38%,
lightness (L*) value of 25.70, redness (a*) -1,00, yellowness (b*) -1.28, chroma (C) 0.38 and hue (H)
51.90

The Effect of Packaging Type and Storage Duration on the Physicochemical Characteristics of Temulawak Cookies (Curcuma xanthorrhiza Roxb.)

Isti Handayani — 2026-01-09

Temulawak (Curcuma xanthorrhiza Roxb.) is a rhizome plant containing various compounds such as curcuminoids, essential oils, starch, protein, fat, and cellulose. The drawback of temulawak lies in its strong aroma and taste, which cannot be easily eliminated when applied to processed products, leading to a decline in public interest. An alternative solution is to use microencapsulation. One application of temulawak microencapsulation is as a functional food. Temulawak cookies are functional foods that are expected to be accepted in terms of taste and aroma. Functional foods are prone to damage if not stored under appropriate conditions and in suitable packaging. Packaging is a preservation technique for processed food products that helps prevent or reduce product damage. Processed food products are typically packaged in aluminum foil or plastic to protect them from physical damage and nutrient content loss. This study aims to investigate the effects of packaging type and storage duration on the physicochemical and sensory characteristics of temulawak cookies during storage at room temperature.

The data results were tested using ANOVA followed by DMRT testing at a 5% level if there was a significant effect, Friedman testing, and De Garmo effectiveness index testing. The results of the study showed that there was an interaction between treatments on moisture content, phenol content, DPPH antioxidant activity, curcumin lightness (L*), and redness (a*). After 60 days of storage, aluminum foil packaging was the best packaging for maintaining the content of temulawak cookies, with moisture content still meeting SNI 4.38%, total phenol content of 5.43 mg GAE/mL, DPPH antioxidant activity of 68.09% inhibition, curcumin content of 1.25 mg/mL, L* color of 63.32, and a* color of 5.10. In the organoleptic test of temulawak cookies, the results showed a slightly distinctive temulawak aroma, a slightly bitter aftertaste, and an overall slightly pleasant taste.