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All Journal Jurnal Pangan dan Gizi 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
Tubagus, Robi
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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 Other

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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 Fauziyyah, Tsalist Nur karamy, Aliefa bintan Khoerunisa, Puja MARDIANA Mardiana M Nasiroh, Fahra Fahrihatun Quddus, Ati Atul qudus, Ati Atul Quddus atul Ramadhan, Rahma Aula Sukarna, Riki Veti, Veti Agustina Panca Kusnadi Yudistira, Wandi