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All Journal Jurnal Pangan dan Gizi Jurnal Ilmu Ternak Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Gizi dan Pangan Soedirman (JGPS) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian FoodTech: Jurnal Teknologi Pangan Pasundan Food Technology Journal (PFTJ) Nutriology: Jurnal Pangan, Gizi, Kesehatan
Robi Tubagus A
Universitas Garut
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health Veterinary Other

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Chemical Characteristics and Acceptability of Bagelen Dry Bread with the Addition of Moringa Leaf Flour (Moringa Oleifera Lam) Khoerunisa, Puja; Fizriani, Atia; Tubagus, Robi
FoodTech: Jurnal Teknologi Pangan Vol 7, No 1 (2024): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v7i1.79426

Abstract

Moringa is a plant that is rich in benefits, because Moringa leaves contain good nutritious food content and can be used as herbal medicine for the body. Moringa leaves can be used to complement nutrition and increase the value of liking in making bread. The purpose of this study was to determine the effect of bagelen bread formulation with the addition of moringa flour on chemical characteristics and acceptability as well as the best treatment for bagelen dry bread. The method used in this study is a completely randomized design (CRD) with 4 levels of treatment and 3 replications. The treatment was done with the addition of moringa flour 0%, 5%, 7%, 10%. Based on the results of the research that has been done, the addition of moringa flour has a significant effect on ash content, protein, fat, carbohydrates, vitamin C, calcium, acceptability of aroma, taste, texture, appearance, and overall attributes but has no significant effect on the water content of bagelen bread. The results of the best analysis of bagelen bread with the addition of moringa flour are in the T1 treatment (95% Wheat flour; 5% Moringa leaf flour) which has the best characteristics including: moisture content 5.51%, ash content 1.95%, protein 9.73%, fat 19.67%, carbohydrates 63.13%, vitamin C 181.18mg/100g, calcium 241.14mg/100g, acceptability testing of aroma attributes 2.44 (like), taste attributes 1.88 (like), texture attributes 2.20 (like), appearance attributes 2.12 (like), and overall attributes 2.04 (like).
Utilization of Breadfruit (Artocarpus altilis) Skin Waste in Making Edible Film with the Addition of Glycerol and Chitosan Plasticizer Formulation Ramadhan, Rahma Aula; Fizriani, Atia; Tubagus, Robi
FoodTech: Jurnal Teknologi Pangan Vol 7, No 1 (2024): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v7i1.79427

Abstract

The starch content in breadfruit skin has the potential as a constituent ingredient for making edible films. The addition of glycerol and chitosan plasticizers can produce good edible film characteristics. The aim of this research is to determine the effect, best treatment and application of shelf life on animal and vegetable products with the addition of glycerol and chitosan plasticizers on the chemical, physical and mechanical characteristics of breadfruit peel starch edible film. The method used was a non-factorial Completely Randomized Design (CRD) with 4 treatment levels and 3 replications using the experimental analysis method, then was used to determine shelf life. Based on the research results, the addition of various plasticizers, glycerol and chitosan, had a significant effect on the values of water content, ash content, thickness, tensile strength, elongation and water vapor transmission rate (WVTR). Treatment T1 has the best characteristics including, water content 13.05%, ash content 1.93%, thickness value 0.23 mm, water vapor transmission rate (WVTR) value 4.38 g/m2 hour, tensile strength value 12.57 Mpa, and elongation value 10.93%. The addition of various plasticizers, glycerol and chitosan, affects the shelf life of animal products in the form of pieces of chicken meat and vegetable products in the form of apple pieces packaged using edible film from breadfruit skin starch
A KARAKTERISTIK KIMIA DAN ORGANOLEPTIK SET YOGURT BUAH CAMPOLEH (POUTERIA CAMPECHIANA) DENGAN VARIASI KONSENTRASI STARTER: Karakteristik Kimia dan Organoleptik Set Yogurt Buah Campoleh (Pouteria Campechiana) dengan Variasi Konsentrasi Starter Veti, Veti Agustina Panca Kusnadi; Fizriani, Atia; Tubagus, Robi
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.v12i3.34947

Abstract

Starter concentration is an important factor that influences the yoghurt set fermentation process. Development of a yogurt set with the addition of campolay fruit to enrich the taste, texture and increase the nutritional components. This research aims to determine the influence of chemical and organoleptic characteristics and to find the best treatment for the Campolay fruit yogurt set. This research uses a completely randomized design (CRD) method consisting of 4 treatments, namely 5%, 10%, 15%, 20% and repeated three times. . The research results showed that adding variations in starter concentration to the yogurt set had a significant effect on the parameters of protein, lactic acid and fat levels. However, it has no real effect on vitamin C, ash content, water content, and organoleptic values on taste, aroma, appearance, color and overall attributes. The best yogurt starter set concentration variation treatment was 5% (P1), which had an ash content of 0.87%, lactic acid 0.40%, protein content 5.27%, fat content 2.18%, vitamin C content 3,450mg /100g, color attribute 2.52(like), aroma attribute 2.68(like), taste attribute 2.64(like), appearance attribute 2.60(like) and overall 2.84(like).
KARAKTERISTIK KIMIA DAN FISIK FETUCINI DENGAN VARIASI PERBANDINGAN TEPUNG TERIGU DAN TEPUNG PORANG (Amorphophallus muelleri) Asti Mayada; Mardiana; Tubagus, Robi
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.v12i3.36053

Abstract

Wheat grains, as the main ingredient of wheat flour, have experienced an increase in imports, so alternatives are needed to address this issue. The use of porang flour, which is rich in glucomannan, in the production of fettuccine can reduce the use of wheat flour and improve physical and chemical characteristics. This study aims to determine the effects and identify the best formulation based on variations in the ratio of wheat flour to porang flour in fettuccine on its chemical and physical characteristics. This research was conducted experimentally using a completely randomized design with one factor and four treatment variations: P1 (80% wheat flour: 20% porang flour), P2 (70% wheat flour: 30% porang flour), P3 (60% wheat flour: 40% porang flour), P4 (50% wheat flour: 50% porang flour), with each treatment repeated three times. The analytical parameters used in this study included chemical analysis, moisture content, ash content, protein, fat, carbohydrates, and oxalic content, as well as physical analysis, namely cooking loss, and elasticity. The results showed that variations in the ratio of wheat flour to porang flour had a significant effect on chemical parameters (moisture content, ash content, protein, fat, oxalic acid) and physical parameters (cooking loss, elasticity), but did not have a significant effect on carbohydrate content. Treatment P1 (80% wheat flour: 20% porang flour) produced the best fettuccine, including a moisture content of 8.06% db, ash content 4.37% db, protein 9.11% db, fat 2.20% db, carbohydrate 85.34% db, oxalic content 8.31 mg/100g, cooking loss 6.09%, and elasticity 13.32%.
Co-Authors Alamsyah, Riski Saputra Alawiyah, Iin Siti Siti Anindita, Valdira Aprilianto, Kevin Asti Mayada Ati Atul Quddus Fauziyyah, Tsalist Nur Hartati Chairunnissa karamy, Aliefa bintan Kevin Aprilianto Khoerunisa, Puja Mardiana MARDIANA Mardiana M Nasiroh, Fahra Fahrihatun Ramadhan, Rahma Aula Riski Saputra Alamsyah Roostita L Balia Sukarna, Riki Veti, Veti Agustina Panca Kusnadi Yudistira, Wandi