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All Journal Jurnal Penelitian Pertanian Terapan Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Pasundan Food Technology Journal (PFTJ)
gozaly, thomas
Universitas Pasundan
Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Industrial & Manufacturing Engineering Public Health Social Sciences

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PENGARUH PERBANDINGAN TEPUNG JAGUNG NIKSTAMAL DAN TEPUNG TERIGU TERHADAP KARAKTERISTIK ROTI TAWAR MANIS Thomas Gozaly; Yudi Garnida
Pasundan Food Technology Journal (PFTJ) Vol 8 No 3 (2021): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v8i3.4437

Abstract

Jagung merupakan tanaman pangan yang penting selain padi dan gandum. Jagung diolah menjadi tepung agar lebih praktis dan tahan lama. Salah satu metode pembuatan tepung jagung yaitu nikstamaMANlisasi. Tepung jagung nikstamal dapat diolah menjadi produk pangan salah satunya roti tawar. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh perbandingan tepung jagung nikstamal dan tepung terigu terhadap karakteristik roti tawar manis. Metode penelitian yang dilakukan terdiri dari penelitian pendahuluan yaitu menentukan lama perendaman dari proses nikstamalisasi untuk membuat tepung jagung yang digunakan pada penelitian pendahuluan, serta penelitian utama yaitu menentukan perbandingan tepung yang sesuai. Rancangan percobaan yang digunakan dalam penelitian adalah Rancangan Acak Kelompok (RAK) dengan 5 taraf dan 5 kali ulangan. Variabel respon pada penelitian ini adalah respon fisik yaitu volume pengembangan, respon kimia yang meliputi analisis kadar air, kadar abu, dan kadar pati, serta respon organoleptik. Hasil penelitian pendahuluan diperoleh tepung jagung nikstamal yang terpilih untuk digunakan pada penelitian pendahuluan yaitu dengan lama perendaman 8 jam. Sedangkan hasil penelitian utama diperoleh bahwa perbandingan tepung terigu dengan tepung jagung nikstamal berpengaruh pada kadar air, kadar abu, kadar pati, volume pengembangan, atribut warna, atribut rasa, atribut aroma, dan atribut tekstur dari roti tawar.
PENGARUH KONSENTRASI CMC DAN KONSENTRASI GLISEROL TERHADAP KARAKTERISTIK EDIBLE PACKAGING KOPI INSTAN DARI PATI KACANG HIJAU (Vigna radiata L.) Thomas Gozaly
Pasundan Food Technology Journal (PFTJ) Vol 7 No 1 (2020): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v7i1.2690

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi CMC, konsentrasi gliserol serta interaksi keduanya terhadap karakteristik edible packaging pati kacang hijau. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan pola faktorial 3x3 dengan 3 kali pengulangan. Faktor pertama adalah konsentrasi CMC (C) yang terdiri dari c1 (1%), c2 (2%), dan c3 (3%). Faktor kedua adalah konsentrasi gliesrol (P) yang terdiri dari p1 (1%), p2 (2%), dan p3 (3%). Respon meliputi respon organoleptik, kimia, fisik, dan uji kuat tarik, persen perpanjangan (elongasi), serta laju transmisi uap air pada sampel terpilih. Hasil penelitian menunjukkan bahwa konsentrasi CMC berpengaruh nyata terhadap kadar air, kecepatan larut, tekstur dan warna, namun tidak berpengaruh nyata terhadap kenampakan edible packaging pati kacang hijau. Konsentrasi gliserol berpengaruh nyata terhadap kadar air, kecepatan larut, dan tekstur, namun tidak berpengaruh nyata terhadap kenampakan dan warna edible packaging pati kacang hijau. Interaksi konsentrasi CMC dan konsentrasi gliserol berpengaruh nyata terhadap kadar air, kecepatan larut, dan tekstur namum tidak berpengaruh nyata terhadap kenampakan dan warna edible packaging pati kacang hijau. Hasil analisis dipilih dengan karakteristik terbaik dari edible packaging yaitu c1p2 memiliki nilai kuat tarik 2,48108 MPa, persen elongasi sebesar 70% dan laju transmisi uap air sebesar 0,172522 (g/m2/h), c1p3 memiliki nilai kuat tarik 3,94227 MPa, persen elongasi sebesar 37% dan laju transmisi uap air sebesar 0,195397 (g/m2/h) dan c2p2 memiliki nilai kuat tarik 1,09344 MPa, persen elongasi sebesar 106% dan laju transmisi uap air sebesar 0,157729 (g/m2/h).
OPTIMASI FORMULASI NORI BROKOLI DENGAN MENGGUNAKAN PROGRAM DESIGN EXPERT METODA MIXTURE D-OPTIMAL thomas gozaly
Pasundan Food Technology Journal (PFTJ) Vol 5 No 1 (2018): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (545.779 KB) | DOI: 10.23969/pftj.v5i1.808

Abstract

The purpose of this research was to obtain the optimal formulation of making nori broccoli with Design Expert program using the D-Optimal method. This research was conducted to produce characteristic of chemical, physics, and organoleptic in accordance with the desire so that generated the selected formulation. The response in this research was chemical analysis of water content, fiber content and vitamin C content, physics response is tensile strength test, and organoleptic test with attributes of color, flavor,texture, and taste. The result of this research was obtain 11 formulation offered for produce one optimal formulation (selected) based on desirability value 0,825 was broccoli 70%, water 16,50%, carrageenan 3%, and other additional materials as fixed variable consist of sesame oil 2,9%, salt 1,4%, sugar 3,3%, dried ebi 2%, and glycerol 0,9%. The selected sample has conducted an analysis of antioxidant activity and tensile strength test. The results of laboratory analysis against water content 12,63%; fiber content 11,44%; vitamin C content 5,38%; organoleptic test attribute of taste 3,60; texture 4,20; flavor 3,80; and color 4. The results of laboratory analysis approach of design expert program prediction method of d-optimal. For the result of antioxidant activity in raw material was 239,485 ppm and product was 8031,786 ppm and the average result of tensile strength test in the product was 129,68 kPa.
OPTIMASI FORMULASI FLAKES BERBASIS TEPUNG UBI CILEMBU TEPUNG TAPIOKA SERTA TEPUNG KACANG HIJAU thomas gozaly
Pasundan Food Technology Journal (PFTJ) Vol 6 No 1 (2019): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (515.347 KB) | DOI: 10.23969/pftj.v6i1.1510

Abstract

The purpose this research is to determine the best formulation of Flakes have as a base Cilembu sweet potato flour, tapioca flour,and green bean flour making using the Design Expert Application with Design D-optimal method. This research was done within two phases. The preliminary phase is was to determine starch and carotenoid in Cilembu sweet potato flour. The main this research is determine the best formulation of Flakes The respon in this research are chemical responses (including protein content, fat content, fyber content, and water content), physical response (including water absorption, and wrecked time), and sensory response (including color, aroma, flavor, and texture). The Flakes is made from Cilembu sweet potato flour, tapioca flour,and green bean flour. The application provides 11 formulations and made 1 formulations optimal, which Cilembu sweet potato flour 27,73%, tapioca flour 14,99%, and green bean flour 12,29%, sugar 14%, salt 1%, and water 30%. The responses results are 8,87% for protein content, 0,38% for fat content, 3,96% for crude fyber contect, 3,5% for water content, 141,03% for water absorption, 15 minutes wrecked time, 4,7 for color attribute before add milk, 5,33 for color attribute after add milk, 5,47 for flavor attribute after add milk, 5,27 for aroma attribute after add milk, 4,57 for flavor texture after add milk.
KARAKTERISTIK PRODUK FOODBAR BERBASIS TEPUNG JAGUNG NIKSTAMAL (ZEA MAYS L.) DAN TEPUNG KACANG MERAH (PHASEOLUS VULGARIS SP.) DENGAN LAMA PEMANGGANGAN YANG BERBEDA Thomas Gozaly
Pasundan Food Technology Journal (PFTJ) Vol 9 No 2 (2022): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v9i2.5943

Abstract

The purpose of this study was to determine the effect of the comparison of nikstamal corn flour with red bean flour and to determine the roasting time on the characteristics of the resulting food bars. The experimental design used in this study was a factorial pattern (3x3) in a randomized block design (RBD) with 3 replications. The treatment design carried out in this study consisted of two factors, namely the ratio of nikstamal corn flour to red bean flour (A) which consisted of 3 levels, namely a1 (3: 1), a2 (2: 2) and a3 (1: 3) and Roasting time (B) which consists of 3 levels, namely b1 (25 minutes), b2 (30 minutes) and b3 (35 minutes). The responses in this study included chemical responses, namely carbohydrate content, protein content and water content. Physical responses are texture (hardness) and organoleptic responses which include attributes of color, aroma, taste and texture. The results showed that the ratio of nikstamal corn flour to red bean flour had an effect on carbohydrate, protein, water, texture, taste, and aroma attributes. The duration of roasting affects the levels of carbohydrates, protein, water, texture (hardness), texture attributes, color, and aroma. The interaction between the ratio of nikstamal corn flour to red bean flour and roasting time affects carbohydrate content, water, and texture (hardness).
Comparison of Filtration Processes Using Microfiltration, Ultrafiltration, Nanofiltration and Reverse Osmosis Methods on The Characteristics of Lemon Juice Functional Beverages At Pilot Scale ikrawan, yusep; Rukmana, Jaka; Gozaly, Thomas; Triani, Rini; Qoharisma Salam, Wildan; Hariadi, Hari
Jurnal Penelitian Pertanian Terapan Vol 24 No 4 (2024)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v24i4.3759

Abstract

This study aims to determine the comparison of filtration processes using filtration membranes which include Microfiltration, Ultrafiltration, Nanofiltration and Reverse Osmosis on the characteristics of lemon juice functional drinks on a pilot scale, so that the stability of product results from the four different methods can be known. The best product quality parameters in this study include vitamin C content, total acid content, total soluble solids content, antioxidant activity, pH value, viscosity value, *b value (yellowish color), total microbial reduction, and hedonic quality test (aroma, taste, and aftertaste). So that a comparison of product characteristics can be obtained. The research conducted will go through three stages including the manufacture of control juice products as a comparison, the characteristics of products processed using membrane filtration machines and data processing using t tests conducted to find a comparison of the results of these products.The results of this study are the manufacture of lemon juice functional beverages using the filtration membrane method affects the vitamin C content, total acid content, total dissolved solids and antioxidant activity because the pore size of the membrane will decrease and the particles contained in the sample will be increasingly filtered and after being compared between each method, the highest results are obtained in the microfiltration method and the lowest is reverse osmosis. The manufacture of lemon juice functional beverages using the filtration membrane method affects the pH value, viscosity and color because the pore size of the microfiltration membrane to reverse osmosis is getting smaller so that it will decrease the pH value, viscosity and color. The manufacture of lemon juice functional beverages using the filtration membrane method affects the quality of the product, where in organoleptic testing the color attributes of the MF method produce lemon yellow beverage products. At the aroma attribute, the UF method produces a typical lemon-scented beverage product. At the taste attribute, the RO method produces a very sour beverage product typical of lemon. At the aftertaste attribute, the MF method produces very bitter beverage products.
EDUCATION ON FOOD ADDITIVES IN SCHOOL SNACKS FOR STUDENTS AND TEACHERS AT SMAN 11 BANDUNG Gozaly, Thomas; Rukmana, Jaka; Marthia, Nabila; Mulia, Rizqan Karima; Qhaleed, Shahnaz Naurelia Idhna
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 9 No. 3 (2025): SEPTEMBER
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v9i3.2945

Abstract

This community service activity aimed to address the high consumption of snacks containing food additives (BTP) among students who lack sufficient understanding of their types, functions, and health impacts. Many school-sold snacks use artificial colors, preservatives, or sweeteners that may exceed the limits set by the Food and Drug Administration (BPOM). To respond to this issue, lecturers from the Department of Food Technology, Universitas Pasundan, conducted educational outreach at SMAN 11 Bandung to enhance food literacy—especially in recognizing and managing the presence of BTP in school snacks. The outreach was delivered interactively through presentations, group discussions, simulations of reading BTP information on packaging labels, and distribution of educational leaflets. Key materials included: types of commonly used food additives, health risks of excessive BTP consumption, BPOM regulations, identification of BTP through E-numbers and packaging labels, and promotion of local foods and healthy snack alternatives. The activity was well-received by students and staff. Participants showed high enthusiasm, demonstrated by active engagement and many questions during discussions. Teacher involvement also suggested potential for ongoing knowledge dissemination within the school community. As tangible outputs, the team produced a final activity report, two popular articles submitted to national media, and video documentation to be used as teaching materials and promotional tools for similar educational initiatives in other schools.
Co-Authors Hari Hariadi, Hari Ikrawan, Yusep Jaka Rukmana Marthia, Nabila Mulia, Rizqan Karima Qhaleed, Shahnaz Naurelia Idhna Qoharisma Salam, Wildan Triani, Rini Yudi Garnida