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All Journal Teknobuga : Jurnal Teknologi Busana dan Boga Jurnal Penelitian Pendidikan IPA (JPPIPA) MODELING: Jurnal Program Studi PGMI JURNAL PENDIDIKAN TAMBUSAI Ensiklopedia of Journal Edumaspul: Jurnal Pendidikan Jambura Journal of Food Technology Pasundan Food Technology Journal (PFTJ) Jurnal Pendidikan Tata Boga dan Teknologi Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Indonesian Journal of Tourism and Leisure Journal of Community Service Ensiklopedia Research and Community Service Review Al-DYAS : Jurnal Inovasi dan Pengabdian kepada Masyarakat Jurnal Pengabdian Sosial Jurnal Research Ilmu Pertanian
Mustika, Sari
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Journal : Pasundan Food Technology Journal (PFTJ)

 1 
UMUR SIMPAN DAN KESUKAAN PERMEN JELLY EKSTRAK DAGING DAN KULIT BUAH NAGA Diva, Aisha Diva Medina; Elida; Yuliana; Mustika, Sari
Pasundan Food Technology Journal (PFTJ) Vol 12 No 3 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i3.34370

Abstract

This study aims to analyze the differences in shelf life and acceptability of jelly candies made from red dragon fruit flesh extract and red dragon fruit peel extract. The research employed a quantitative approach with a Completely Randomized Design (CRD). The shelf-life test was carried out for 72 days with five untrained panelists by observing mold growth, taste changes, aroma changes, and color changes. The data were analyzed using Analysis of Variance (ANOVA) and followed by the Duncan Multiple Range Test (DMRT) to determine significant differences between treatments. The acceptability test was conducted with 50 untrained panelists using the hedonic test, assessing color, aroma, texture, and taste attributes. The results were analyzed using the t-test to identify differences in panelists’ preference levels. The results showed that mold growth occurred faster in jelly candies made from red dragon fruit flesh extract, while taste and color changes appeared earlier in those made from peel extract. Aroma changes in both treatments occurred at the same time. The ANOVA results indicated significant differences in several shelf-life parameters, while the t-test results revealed significant differences in all acceptability aspects. The mean scores for color (6.43), aroma (6.33), texture (6.17), and taste (6.21) in jelly candies made from red dragon fruit flesh extract were higher than those made from peel extract—color (5.72), aroma (5.91), texture (5.78), and taste (5.77). It can be concluded that jelly candies made from red dragon fruit flesh extract have a relatively shorter shelf life but are more preferred by panelists compared to those made from peel extract. Keywords: shelf life, acceptability, jelly candy, dragon fruit
Pengaruh Substitusi Bengkoang Terhadap Karakteristik Kerupuk zinti, zinti gunari; Mustika, Sari; Faridah, Anni; Utami, Riski Gusri
Pasundan Food Technology Journal (PFTJ) Vol 12 No 3 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i3.34801

Abstract

Crackers are one of the types of traditional light snacks that are popular in Indonesia, known for their crispy texture and distinctive flavor, made from a tapioca flour dough mixed with ingredients such as shrimp, fish, or animal skin. They undergo a process of steaming, freezing, thin slicing, drying, and frying until cooked. The purpose of this study is to determine the effect of jicama substitution on sensory quality, seen from color, aroma, texture, and taste. The study was conducted in September–October 2025 at the Culinary Workshop, Department of Family Welfare Science, Faculty of Tourism and Hospitality, Padang State University. The method used was a pure experiment with a Completely Randomized Design (CRD) consisting of 4 treatments and 3 repetitions, namely jicama substitution of 0% (X0), 50% (X1), 60% (X2), and 70% (X3). A sensory test was conducted to assess product quality involving 50 semi-trained panelists. The data obtained were analyzed using ANOVA, followed by Duncan's test if the calculated F value > F table. The study results showed that jicama substitution had a significant effect on each treatment. Treatment X3 (70%) showed the highest score in the yellow color parameter (4.60), X3 (70%) showed the highest score in the characteristic fragrant jicama aroma parameter (4.04). X2 (50%) showed the highest score in the crispy texture parameter (4.82). X3 (70%) showed the highest score in the sweet-savory taste parameter (4.12).
Co-Authors Adrina, Yetti Agustianingsih, Vira Al Fattaah, Miftah Anggraini, Ezi Anni Faridah Anni, Faridah Anwar, Noviana Asmar Yulastri Astuti, Silvia Sri Cici Andriani Darmadi, Nadia Mastura Dasmayanti, Monica Diva, Aisha Diva Medina Diza, Salsabila Mutiara Efian, Muhammad Ilham Eka Fauzihardani Elida elida elida Fahmil Haris Faiza, Urizinta Jarianti Faradilla, Hilza Mussi Farida, Anni Gusnita, Wiwik Gusri, Serina Harmawan, Violintikha Hidayaturrahmi, Hidayaturrahmi Holinesi, Rahmi Indrayeni, Wiwik Insan, Ranggi Rahimul Kasmita Kasmita Khairunnisa, Hanifa Kholizah, Winda Lailasari, Noviana Lestari, Ninda Tiara Lucy Fridayati Mandra Adrika Putra Najmi, Annisa Neviyarni, Neviyarni Nopalyu, Berliana Putri Prayuda, Robby Pujayatini, Sri Putri, Eneke Suwandi Putri, Nadia Hendria Putri, Rensiana Putri, Yolanda Putri, Zikra Askia Rahma Izah, Nurul Rahma, Azizah Septia Rahmi Holinesti Rika Despica Rino Rino Rinto, Slamet Risandi, Lara Riski Gusri Utami Safitri, Elsa Nur Salmadira, Hanifah Sari, Havivah Mayang Sari, Revita Putna Sari, Yolanda Intan Siti Rahayu Sovia, Arina Syahputri, Nia Febi Wirnelis Syarif Wulandari, Celshea Tiara Wulandari, Dwi Pratiwi Yasih, Fitri Yuke Permata Lisna Yulhendri Yulhendri Yuliana Yuliana Yuliana Yuliana zinti, zinti gunari