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All Journal Pasundan Food Technology Journal (PFTJ) Jurnal Intelek Dan Cendikiawan Nusantara
Rezkia Lailatul Rahmah
Universitas Negeri Padang
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering Industrial & Manufacturing Engineering Other

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Analisis Pengaruh Perbaikan Infrastruktur Jalan terhadap Peningkatan Aktivitas Masyarakat di Jorong Korong Lambah Azmen Kahar; Rezki Pratama; Ingrid Frestika Zai; Clarisa Nadine Alfarisi; Rezkia Lailatul Rahmah; Muhammad Dzaki
Jurnal Intelek Dan Cendikiawan Nusantara Vol. 2 No. 6 (2025): Desember 2025 - Januari 2026
Publisher : PT. Intelek Cendikiawan Nusantara

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Abstract

Peningkatan kondisi permukaan dan pelebaran bahu jalan di Jorong Korong Lambah dilatarbelakangi oleh kebutuhan mempermudah distribusi hasil pertanian dan akses layanan publik yang selama ini terhambat oleh kerusakan perkerasan dan drainase tidak memadai. Metode penelitian kualitatif deskriptif diterapkan melalui wawancara terstruktur dengan perangkat nagari dan tokoh masyarakat, observasi lapangan kondisi fisik jalan, serta studi literatur terkait peran infrastruktur pedesaan dalam kerangka SDGs 9. Hasil analisis menunjukkan bahwa perbaikan jalan menghasilkan peningkatan mobilitas penduduk dalam kegiatan perdagangan keliling, distribusi komoditas, dan kunjungan ke fasilitas kesehatan serta pendidikan, sekaligus memperkuat hubungan sosial melalui lebih lancarnya kegiatan gotong-royong dan acara budaya. Di sisi teknis, titik-titik tikungan tajam dan jembatan kecil masih rawan menimbulkan genangan akibat drainase belum optimal, sehingga disarankan pemasangan inlet drainase, peningkatan kemiringan badan jalan, dan pembuatan swale di bahu jalan untuk mengelola limpasan air hujan. Keberlanjutan fungsi jalan diperkokoh dengan pembentukan pokja jalan desa yang bertugas memantau kerusakan mikro dan berkoordinasi dengan Dinas PUPR untuk pemeliharaan berkala. Dengan demikian, sinergi antara perbaikan fisik, mitigasi lingkungan, dan partisipasi masyarakat diharapkan menjadikan Jalan Korong Lambah sebagai infrastruktur yang tangguh, inklusif, dan berkelanjutan.
KUALITAS SENSORI GELATO YANG MENGGUNAKAN EMULSIFIER KUNING TELUR BEBEK Rezkia Lailatul Rahmah; Holinesti; Anni Faridah; Wiwik Gusnita
Pasundan Food Technology Journal (PFTJ) Vol 13 No 2 (2026): PASUNDAN FOOD TECHNOLOGY JOURNAL (IN PRESS)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v13i2.65894

Abstract

Abstract Gelato is a traditional Italian frozen dessert characterized by a denser and softer texture than conventional ice cream. In its production, emulsifiers play an important role in stabilizing emulsions, improving texture, and influencing the sensory characteristics of the product. The use of natural ingredients as emulsifiers is an alternative approach in food product development, including the utilization of duck egg yolk, which contains emulsifying components. This study aimed to analyze the effect of duck egg yolk as an emulsifier on the sensory quality of gelato, including color, aroma, soft texture, melt-in-mouth texture, and taste. The study employed an experimental method using a Completely Randomized Design (CRD) consisting of two treatments with three replications. Sensory quality was evaluated through an organoleptic test involving 30 untrained panelists, while the data were analyzed using an Independent Sample t-test. The results showed that gelato formulated with duck egg yolk as an emulsifier obtained higher mean scores than gelato using chicken egg yolk for all parameters, namely color (6.11), aroma (6.00), soft texture (6.03), melt-in-mouth texture (6.12), and taste (6.08). The t-test results indicated significant differences in color, soft texture, melt-in-mouth texture, and taste, while no significant difference was found in aroma. Based on these findings, duck egg yolk has potential as a natural emulsifier in gelato production and can produce favorable sensory characteristics.
Co-Authors Anni Faridah Azmen Kahar Clarisa Nadine Alfarisi Holinesti Ingrid Frestika Zai Muhammad Dzaki Rezki Pratama Wiwik Gusnita