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All Journal Jurnal Sains dan Teknologi Pasundan Food Technology Journal (PFTJ)
Nurhawa, Shalli
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Engineering Industrial & Manufacturing Engineering Mathematics Physics Social Sciences

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Pengaruh Konsentrasi Tepung Dedak Beras Merah tentang Ciri-Ciri Bubur Instan Ubi Jalar Ungu (Ipomoea batatas L. Poir ) Nurhawa, Shalli; Suliasih, Neneng; Nurminabari, Ina Siti; Rahmah, Siti
Jurnal Sains dan Teknologi Vol. 5 No. 2 (2023): Jurnal Sains dan Teknologi
Publisher : CV. Utility Project Solution

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Abstract

Tujuan penelitian ini adalah untuk mempelajari pengaruh konsentrasi tepung dedak padi merah pada pembuatan bubur instan ubi jalar ungu sehingga diperoleh karakteristik bubur instan yang baik sehingga bubur instan yang dihasilkan dapat diterima dan dikonsumsi. oleh publik. Manfaat dari penelitian ini adalah menjadikan bubur instan sebagai produk pangan olahan berbahan dasar ubi jalar ungu dengan penambahan tepung dedak beras merah dan melakukan variasi (diversifikasi) pangan sumber karbohidrat, protein dan serat untuk mendapatkan produk pangan instan dengan kualitas yang lebih baik. komposisi. Rancangan percobaan yang digunakan dalam penelitian ini adalah rancangan acak kelompok (RAK) yang terdiri dari 1 faktor dengan 7 taraf dengan 4 ulangan yang dilanjutkan dengan uji Duncan. Variabel percobaan pada penelitian ini adalah konsentrasi tepung dedak beras merah dengan variasi 7,5%, 10,5%, 12,5%, 15%, 17,5%, 20% dan 22,5%. Respon pada penelitian ini meliputi kadar air, kadar karbohidrat total, kadar protein, kadar lemak, kadar abu, dan kadar serat serta organoleptik terhadap warna, rasa, aroma dan tekstur. Hasil penelitian menunjukkan bahwa konsentrasi tepung dedak padi merah mempengaruhi seluruh respon baik respon kimia maupun respon organoleptik yang meliputi kadar air, kadar karbohidrat total, kadar protein, kadar lemak, kadar abu, dan kadar serat serta warna, rasa, aroma. dan tekstur. Formula K3 dengan konsentrasi tepung dedak beras merah 12,5% merupakan perlakuan yang paling disukai dengan kadar air 3,98%, kadar karbohidrat total 73,59%, kadar protein 12,89 % .
ANALISIS NUTRISI DAN ANTIOKSIDAN UMBI MENTAH DAN KUKUS DARI GANYONG (Canna edulis Kerr.) KULTIVAR LOKAL LEMBANG Triani, Rini; Marthia, Nabila; Nurhawa, Shalli; Siti Nurminabari, Ina
Pasundan Food Technology Journal (PFTJ) Vol 10 No 2 (2023): 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.v10i2.7261

Abstract

This study aims to analyze the nutritional and antioxidant content of raw and cooked canna tubers (steamed) of the local Lembang cultivar, agricultural products of Pasir Angling, Suntenjaya Village, Lembang District, West Bandung Regency. The method used is chemical analysis to determine the content of nutritional values of the tuber such as carbohydrates, proteins, fats and also the total antioxidant content (DPPH). The results showed that canna steamed tubers had higher nutritional and antioxidant content compared to raw tubers. This shows that the cooking process can affect the content of nutrients and antioxidants in canna tubers. Consequently, Ganyong steamed tubers can be considered as a source of nutrients and antioxidants that are beneficial to human health.
OPTIMASI KUALITAS MINYAK GORENG KELAPA MELALUI PENGATURAN KONSENTRASI ASAM ASETAT DAN LAMA PEMANASAN Triani, Rini; Izzata, Nasywa; Devinor, Monica; Hervelly, Hervelly; Marthia, Nabila; Nurhawa, Shalli
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.v12i3.23885

Abstract

The traditional production of coconut oil utilizes the heating of coconut cream for oil extraction. Prolonged heating can damage the quality, increase fuel consumption, and shorten shelf life. This study focuses on the impact of acetic acid concentration and cooking duration on coconut oil quality. Employing a Factorial Randomized Block Design, two main factors were analyzed: acetic acid concentration (2% and 2.5%) and cooking duration (30, 45, 60 minutes). A control group with 0% acetic acid was also evaluated. Several parameters, such as oil yield, water content, acid number, peroxide value, impurities, and color were analyzed. The analysis of variance showed that each factor: the variation in acetic acid concentration and cooking duration, affected oil quality, but the interaction between them did not. Treatment with 2% acetic acid for 30 minutes yielded the best quality oil (according to the De Garmo method), with a 29% oil yield and superior quality (water content < 1%, Free Fatty Acid content as Lauric Acid (0.27%), and Brightness Value L* 43.68) compared to traditional commercial coconut cooking oil and successfully met several elements of the Indonesian National Standard for coconut cooking oil. Overall, acidification using acetic acid improved the quality of coconut oil, better than the control group, and is able to offer a more efficient and high-quality coconut cooking oil production method.
Co-Authors AA Sudharmawan, AA Devinor, Monica Hervelly, Hervelly Izzata, Nasywa Marthia, Nabila Neneng Suliasih nurminabari, ina siti Siti Nurminabari, Ina Triani, Rini