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All Journal Jurnal Pangan dan Gizi Pasundan Food Technology Journal (PFTJ)
Quddus, Ati Atul
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering Industrial & Manufacturing Engineering

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Journal : Pasundan Food Technology Journal (PFTJ)

 1 
UJI PENDUGAAN BAKTERI COLIFORM PADA MINUMAN JAJANAN DI SEKITAR KAWASAN PENDIDIKAN TINGGI JATINANGOR Azizah, Rini Nur; Quddus, Ati Atul; Kuswardhani, Liana; Lathifa, Cempaka; Lathifah, Mila Nur; Syarqiyah, Zainul; Khoerunnisa, Jihan Dila; Fauziyyah, Yasmien Hanifah
Pasundan Food Technology Journal (PFTJ) Vol 12 No 2 (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.v12i2.28311

Abstract

The snack drinks sold around higher education areas, including Jatinangor, are often at risk of contamination by pathogenic bacteria such as Coliform. Coliform is an important indicator for assessing the cleanliness and safety of beverages, and its presence may indicate contamination from the environment, polluted water, or poor sanitation during production and serving. The high activity levels of students and the abundance of street vendors increase the chances of contamination if hygiene standards are not followed. Snack drinks in this area are often under-monitored, from the provision of clean water, storage of raw materials, to handling by vendors, which raises the risk of diseases such as diarrhea and gastrointestinal infections. This study focuses on examine the detection of coliform bacteria in snack beverage for sale around the higher education area of Jatinangor. This test will give a summary of the safety level about the beverages also assist in efforts to prevent and enforce hygiene standards by vendors. The study results are also expected to provide policy recommendations that support the improvement of hygiene standards for snack drinks in the area, as well as provide useful information for local governments and health authorities to oversee food safety in public areas. This research aims to raise awareness among vendors and consumers concerning the necessity of maintaining hygiene in the preparation as well as consumption of beverages relatig to prevent health risks.
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK YOGURT SERBUK DENGAN PENAMBAHAN EKSTRAK UBI JALAR UNGU (Ipomoea batatas L.) Anindita, Valdira; Quddus, Ati Atul; Tubagus, Robi
Pasundan Food Technology Journal (PFTJ) Vol 12 No 2 (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.v12i2.31505

Abstract

Yogurt memiliki umur simpan yang rendah jika disimpan pada suhu ruang. Oleh karena itu, dilakukan pengeringan pada yogurt menjadi serbuk untuk memperpanjang umur simpan yogurt. Penambahan ubi ungu pada yogurt untuk menambah nilai gizi dan cita rasanya. Tujuan dilakukan penelitian untuk mengetahui pengaruh dan menentukan formulasi terbaik berdasarkan penambahan ekstrak ubi jalar ungu terhadap karakteristik fisik, kimia dan organoleptik yogurt serbuk. Penelitian ini menggunakan metode rancangan acak lengkap (RAL) non faktorial empat taraf dan tiga kali ulangan. Dengan perlakuan penambahan formulasi ekstrak ubi jalar ungu yaitu sebesar 0%, 10%, 20%, dan 30%. Hasil dari analisis menunjukan berpengaruh nyata (p<0,05) pada kadar abu, kadar air, asam laktat, lemak, kelarutan, total padatan bukan lemak dan organoleptik terhadap rasa, warna, tekstur dan keseluruhan. Namun tidak ada pengaruh nyata (p>0,05)terhadap atribut aroma. Perlakuan terbaik berdasarkan hasil skor tertinggi terdapat pada perlakuan P1 (10% ekstrak ubi ungu) dengan karakteristik kimia meliputi kadar air 6,30%, abu 2,79%, kadar lemak 5,00%, kadar asam laktat 0,47%, kelarutan 68,00%, padatan bukan lemak 88,71%, organoleptik meliputi rasa 3,80% (netral), warna 4,72% (agak suka), aroma 5,16% (agak suka), tekstur 3,80% (netral), dan total keseluruhan 4,36% (netral)
Co-Authors Alawiyah, Iin Siti Siti Anindita, Valdira Azizah, Rini Nur darmawan, Yudha wisnu Fauziyyah, Yasmien Hanifah firzriani, Atia Hafidzi, Marlan karamy, Aliefa bintan Khoerunnisa, Jihan Dila Kuswardhani, Liana Lathifa, Cempaka Lathifah, Mila Nur Mardiana - Mardiana M Selawati, Fitri Syarqiyah, Zainul Tubagus, Robi