cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Jaka Rukmana
Contact Email
jakarukmana@unpas.ac.id
Phone
+6281394080506
Journal Mail Official
jakarukmana@unpas.ac.id
Editorial Address
Jalan Dr. Setiabudi, No. 193, Bandung. Gedung C Lantai 1 Prodi Teknologi Pangan, Fakultas Teknik, UNPAS.
Location
Kota bandung,
Jawa barat
INDONESIA
Pasundan Food Technology Journal (PFTJ)
Published by Universitas Pasundan
ISSN : 23561742     EISSN : 26151405     DOI : https://dx.doi.org/10.23969/pftj
Core Subject : Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering Industrial & Manufacturing Engineering
Pasundan Food Technology Journal (PFTJ) adalah majalah ilmiah berisi tulisan yang diangkat dari hasil penelitian dalam bidang Teknologi Pangan. PFTJ diharapkan dapat menjadi media untuk menyampaikan suatu penemuan atau inovasi ilmiah tentang Teknologi Pangan kepada para praktisi yang bergerak dalam bidang industri pangan maupun yang bergerak dalam bidang pendidikan.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 4 Documents
 1 
Search results for , issue "Vol 12 No 1 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL" : 4 Documents clear
ORGANOLEPTIC TEST OF EUTABEN OF EOMUK PRODUCTS BASED ON BENENG TARO (XANTHOSOMA UNDIPES) Martini, Rina; Rizkiriani, Annisa; Harahap, Sarah Aulia; Maisyaroh, Siti Nur; Pratiwi, Nisrina Mulia; Nurhidayati, Vieta Annisa; Nuraeni, Ani
Pasundan Food Technology Journal (PFTJ) Vol 12 No 1 (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.v12i1.22306

Abstract

Food diversification can be applied using local foods such as tubers like Talas Beneng. Talas Beneng is one of the local foods with a fairly high protein content. Talas Beneng which is processed into semi-finished products in the form of flour can be used as an alternative substitute for wheat flour. One of the utilization of beneng taro flour is by making EuTaBen products by substituting talas beneng flour in eomuk to create sustainable food. The purpose of this study was to determine the sensory acceptance of talas beneng eomuk, to determine the nutritional content that contributes most to talas beneng eomuk, and to determine the most preferred ingredient composition of talas beneng eomuk. The method used is the experimental method by making 3 formulas. Formula 1 (using 300g mackerel and 45g talas beneng flour), formula 2 (using 300g mackerel and 45g talas beneng flour), and formula 3 (using 300g mackerel, 45g talas beneng flour, 15g tapioca flour). The instrument used was a questionnaire which was analyzed by organoleptic test through hedonic test involving 30 panelists. The test results were analyzed using the Kruskall-Wallis non-parametric test and the Mann-Whitney follow-up test with a 95% confidence level (α=0.05). The results showed that the Eomuk Talas Beneng product using 300g mackerel and 30g talas beneng flour with the addition of tapioca flour was better than the other products.
PENGARUH JENIS KEMASAN RETORT POUCH TERHADAP KARAKTERISTIK DAGING IGA DALAM SOP IGA READY TO EAT Ikrawan, Yusep; Laverta, Tiar; Yelliantty, Yelliantty
Pasundan Food Technology Journal (PFTJ) Vol 12 No 1 (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.v12i1.24884

Abstract

The purpose of this study was to determine the differences in the characteristics of rib eye meat in instant rib soup using nylon retort and aluminum retort packaging in a vacuum. The method used in this study is the paired samples T test with the application of Statistical Package for the Social Sciences (SPSS) version 22.0. This design consists of two variables, namely the response to the nylon retort pouch packaging and the response to the aluminum retort pouch packaging. The parameters tested consisted of four responses, namely, water content using the gravimetric method, pH value using the pH meter method, total microbes using the Total Plate Count (TPC), and organoleptic using the hedonistic quality test. The results of this study showed that the water content, pH value, and total microbes in rib eye meat in instant rib soup using nylon retort pouch packaging had no or an insignificant difference with the water content, pH value, and total microbes in rib eye meat in instant ribs using aluminum packaging. retort pouch for twenty-one days of storage. The results of the organoleptic response on the scent and texture attributes of ribs in aluminum retort pouch packaging are different from ribs that are packaged in nylon retort pouches and without sterilization. In terms of color and taste attributes of unsterilized ribs packaged with nylon retort pouches and aluminum retort pouches, there was no significant difference.
OPTIMASI PROSES PEMBUATAN TEPUNG KACANG SACHA INCHI (Plukenetia volubilis L.) MENGGUNAKAN RESPONSE SURFACE METHOD Yelliantty, Yelliantty; Limbong, Son Junifer
Pasundan Food Technology Journal (PFTJ) Vol 12 No 1 (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.v12i1.24886

Abstract

This research aims to obtain the optimal process in the production of inchi sacha bean flour using Design-Expert 13 Response Surface Method based on chemical and physical properties. The benefit of this research is to provide information on the use of inchi sacha beans as functional food flour. The research consisted of two stages, namely preliminary research and main research. The preliminary research was to analyze the fat in sacha inchi beans, while the main research conducted was to determine the process optimization of sacha inchi bean flour using the Design Expert 13 program using the Response Surface Method by analyzing each process recommended by the program. The analysis conducted is testing water content, analyzing fat content and solubility. The research results based on the prediction of Design Expert 13 obtained as many as 13 recommended runs. There was one optimal run process with a desirability value of 0.949 with a drying temperature of 80°C and a drying time of 5.325 hours. Based on the selected process, laboratory verification was carried out and obtained moisture content of 0.77%, fat content of 48.70% and solubility of 87.31%.
OPTIMASI JENIS, KONSENTRASI, DAN VOLUME AIR PEMBILASAN PADA BAHAN PEMBERSIH UNTUK PROSES CLEANING TERHADAP LINE PROSES PRODUKSI MINUMAN PASTEURISASI MENGGUNAKAN RESPONSE SURFACE METHODOLOGY rukmana, jaka; Ikrawan, Yusep
Pasundan Food Technology Journal (PFTJ) Vol 12 No 1 (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.v12i1.27436

Abstract

Clean In Place (CIP) is a series of processes that include circulating the washing solution in a path that does not require disassembly of the tool first. So it is necessary to determine the optimum conditions on the type and concentration of cleaning agents in the cleaning process of the pasteurized beverage production line, so that the expected benefits from the results of this study are to obtain the results of the pH test analysis, TPC (Total Plate Count) on the cleaning samples, analysis Swab Test on the storage machine, analysis of the swab test on the mixing machine, and analysis of the swab test on the final faucet on the cleaning process at the Food Technology Study, Faculty of Engineering, Pasundan University, in this case the type used is the type of acid chemical in the form of HNO3, the type of chemical base in the form of NaOH, and the volume of water on rinsing. The type of chemical acid HNO3 used is 0,5%-1,0% concentration in 15L clean water, the type of alkaline chemical NaOH used is 1%-1,5% concentration in 15L clean water, and the volume of rinse water used is 15L-30L. Based on the optimization results using the RSM Box-Behnken Design Methodology, it was found that the optimum conditions were 0,5% HNO3 acid concentration, 1,0% NaOH base concentration, and 30L rinsing water volume. The test values for pH, TPC on hot water samples after washing, swab test on storage machine, swab test on mixing machine, and swab test on final faucet which were obtained were 7,39, -9,55 x 104 cfu/ml, -1,26 x 104 cfu/ml, - 1,39 x 104 cfu/ml, and -135,0 cfu/ml

Page 1 of 1 | Total Record : 4

 1 

Filter by Year

2025 2025


Reset
Filter By Issues
All Issue Vol 13 No 1 (2026): PASUNDAN FOOD TECHNOLOGY JOURNAL (IN PRESS) Vol 12 No 3 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL Vol 12 No 2 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL Vol 12 No 1 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL Vol 10 No 2 (2023): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ) Vol 10 No 1 (2023): PASUNDAN FOOD TECHNOLOGY JOURNAL Vol 9 No 2 (2022): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ) Vol 9 No 1 (2022): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ) Vol 8 No 3 (2021): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ) Vol 8 No 2 (2021): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ) Vol 8 No 1 (2021): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ) Vol 7 No 3 (2020): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ) Vol 7 No 2 (2020): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ) Vol 7 No 1 (2020): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ) Vol 6 No 3 (2019): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ) Vol 6 No 3 (2019): PASUNDAN FOOD TECHNOLOGY JOURNAL Vol 6 No 2 (2019): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ) Vol 6 No 1 (2019): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ) Vol 5 No 3 (2018): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ) Vol 5 No 2 (2018): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ) Vol 5 No 1 (2018): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ) Vol 4 No 3 (2017): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ) More Issue