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All Journal E-Journal Home Economic and Tourism Jurnal Penelitian Pendidikan IPA (JPPIPA) JURNAL PENDIDIKAN TAMBUSAI Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat JPGI (Jurnal Penelitian Guru Indonesia) Jurnal Pendidikan dan Keluarga Pasundan Food Technology Journal (PFTJ) Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Journal of Community Service SENTRI: Jurnal Riset Ilmiah Journal of Multidisciplinary Science: MIKAILALSYS Journal of Global Research Education The Indonesian Journal of Computer Science Jurnal Sains dan Teknologi Pangan Teknobuga : Jurnal Teknologi Busana dan Boga
Wiwik Gusnita
Universitas Negeri Padang
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Physics Social Sciences Other

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Sensory Quality of Fresh Noodles with Pandan Leaf Extract as a Natural Colorant Nisa Yusnia; Rahmi Holinesti; Wiwik Gusnita; Riski Gusri Utami
Journal of Multidisciplinary Science: MIKAILALSYS Vol 4 No 1 (2026): Journal of Multidisciplinary Science: MIKAILALSYS
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/mikailalsys.v4i1.9698

Abstract

Fresh noodles are widely consumed food products; however, their production commonly involves synthetic additives, including artificial colorants, which may pose potential health risks. Therefore, natural ingredients are needed as safer alternatives, one of which is pandan leaf extract, known for its natural green color and distinctive aroma. This study aimed to analyze the effect of pandan leaf extract substitution on the sensory quality of fresh noodles, including color, aroma, texture, resistance to breakage, and taste. An experimental method was applied using two treatments: 150 mL of water as the control treatment (X₁) and 150 mL of pandan leaf extract as the substitution treatment (X₂). Organoleptic evaluation was conducted by 30 panelists using a sensory assessment scale covering color, aroma, texture, and taste attributes. The collected data were analyzed using a pooled variance t-test, also referred to as an independent samples t-test, with SPSS version 22. The findings indicate that pandan leaf extract substitution had a significant effect on all sensory attributes of fresh noodles. Treatment X₂ obtained the highest mean scores across all assessed parameters, including color (5.36; light green), aroma (5.70; highly fragrant), chewy texture (5.17), resistance to breakage (5.00), and taste (5.04; savory). These results demonstrate that pandan leaf extract can improve the sensory quality of fresh noodles while functioning as a natural colorant and aroma-enhancing ingredient. The study concludes that substituting 150 mL of pandan leaf extract produces better overall sensory quality in fresh noodles and may support the development of food products using natural ingredients.
Inovasi Bentuk Lamang Tungkek Sebagai Kue Khas Tradisional Minangkabau: Inovasi Bentuk Lamang Tungkek Velina Irawan; Lucy Fridayati; Wiwik Gusnita; Rahmi Holinesti
Pasundan Food Technology Journal (PFTJ) Vol 13 No 1 (2026): 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.v13i1.41309

Abstract

This study aimed to evaluate the effect of form innovation of Lamang Tungkek on panelists’ preference levels using a hedonic test. The research involved one control sample and three innovative samples, which were evaluated by 24 panelists. The sensory attributes assessed included shape, color, texture, aroma, and taste. The data were analyzed descriptively based on the mean values of the hedonic test. The results showed that sample 234 consistently achieved the highest mean preference scores across most sensory attributes. Variations in hedonic test values indicated differences in panelists’ acceptance of the Lamang Tungkek form innovations. Form innovation primarily influenced panelists’ perception of texture, while the other sensory attributes remained generally well accepted. It can be concluded that the form innovation of Lamang Tungkek has the potential to enhance panelists’ acceptance without diminishing the product’s sensory characteristics. Sample 234 shows strong potential for further development as a traditional food product that is adaptive to modern consumer preferences.Keywords: Lamang Tungkek, Form Innovation, Hedonic Test, Sensory Evaluation.
SENSORY QUALITY ANALYSIS OF FETTUCINE PASTA WITH MORINGA LEAF EXTRACT SUBSTITUTION zahwa devilia; Rahmi Holinesti; Wiwik Gusnita; Riski Gusri Utami
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.v13i2.61036

Abstract

Fettuccine pasta is a widely consumed food product due to its distinctive flavor and high carbohydrate content. However, pasta products generally have relatively low levels of vitamins, minerals, and antioxidants, necessitating innovation through the use of highly nutritious local ingredients. One potential ingredient is Moringa oleifera (moringa) leaf extract, which is rich in vitamins, minerals, protein, and antioxidant compounds. This study aimed to analyze the effect of substituting moringa leaf extract on the sensory quality of fettuccine pasta, specifically regarding shape, color, aroma, taste, texture, and overall acceptability. An experimental method was employed using a Completely Randomized Design (CRD) with a single factor—the concentration of moringa leaf extract substitution—comprising two treatments replicated three times. Sensory quality was assessed via organoleptic testing with 30 untrained panelists, and data were analyzed using an independent sample t-test. The results indicated that the substitution of moringa leaf extract significantly influenced the shape, color, aroma, taste, texture, and overall acceptability of the fettuccine pasta. Higher concentrations of moringa leaf extract resulted in a more intense green color; however, at certain concentrations, the aroma, taste, texture, and level of acceptability remained acceptable to the panelists. Based on the findings, the formulation with the optimal concentration of moringa leaf extract produced fettuccine pasta with favorable sensory characteristics, showing potential for development as a more nutritious functional food product that is competitive as a natural-ingredient-based food innovation.
Co-Authors Abdullah, MT, Dr. Rijal Ade Irferamuna Afdal Akbar Agus Rianti Ali Anis Amanda Ramadhani Safitri Anni Faridah Ariani, Ulfah Asmar Yulastri baidar baidar Bunga Walia Cici Andriani Dahnia, Whustoh Dewi Utami Dewi, Ayu Prastika Dikki Zulfikar Dini Faisal Elida elida elida Ezi Anggraini Ezi Anggraini Fadhila Ramadhanti Fadhilla, F. Faisal, Dini Fiannisa, Resti Hafazah, Siti HANI, IKHVAR Hilma Yunifa Humairah, Uttri Ifnalia Rahayu Ika Purnama Sari Ilyasa Afriantoro Indra Yeni Ira Mariana Juliana Siregar Juniyati, Fatimah Kaputri, Yossy Kasmita Kasmita Kasmita Kasmita Lise Asnur Lucy Fridayati Lucy Fridayati Mariana Agustina Maswati Maswati Murni, Ravika Nabilla Bunga Syakhira Nathania, Dinda Olyvia Nisa Yusnia Nizwardi Jalinus Novita Sari Nur Rahmah Jamil Nurhasanah Nurhasanah pasaribu pasaribu Pasaribu, Pasaribu Putri Zahra Putri, Rani Kurnia Rahmi Holinesti Ranggi Rahimul Insan Reynaldy Reynaldy Ridwan Riski Gusri Utami Riski Gusri Utami Rizky Azizah Rusi Cahdian Rusmiati, Tika Santi, Titen Darlis Sarah Aliyah Fadil Sarah Indah Naffira sastika, Nadhiya Silfeni Silfeni Siregar, Juliana Siti Khairun Nisa Sukiyaki, Lamtiur Ester Supriani, Nike Titen Darlis Santi Tobing, Lukman Muhammad ULWAN, NASEH Velina Irawan Wannur, Nabilah Azzahra Wiki Lofandri Wirnelis Syarif Wirnwlis Syarif Yelvis Tanti Yolanda Intan Sari Yolanda Intan Sari Yori Raudhatil Jannah Yossa Rezona Yuliana Yuliana zahwa devilia