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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 8 Documents
 1 
Search results for , issue "Vol 12 No 2 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL" : 8 Documents clear
PENINGKATAN KUALITAS MINYAK GORENG KELAPA MELALUI VARIASI KONSENTRASI RAGI DAN LAMA PEMANASAN Triani, Rini; Devinor, Monica; Izzata, Nasywa; Hervelly, Hervelly; Marthia, Nabila
Pasundan Food Technology Journal (PFTJ) Vol 12 No 2 (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.v12i2.23884

Abstract

Coconut oil is derived from coconut fruit. This study explores an alternative processing method involving yeast addition to shorten heating time. The yeast used is baker's yeast (Saccharomyces cerevisiae), which expedites emulsion breakdown in coconut milk. A factorial randomised block design was used with varying yeast concentrations (1%, 2%, 4%, 6%) and heating durations (30 and 45 minutes). Parameters tested included yield, moisture content, acid value, peroxide value, impurity level, turbidity, colorimetric value, and organoleptic properties of colour and aroma. A control group with 0% yeast was also evaluated. Analysis of variance indicated that yeast concentration significantly affects oil quality, whereas cooking time and their interaction do not. The best treatment, using 1% yeast concentration and a 30-minute cooking duration, produced the highest quality oil (de Garmo method), yielding 31.20% with superior characteristics (moisture content <1%, free fatty acid content at 0.33%, and a Brightness L* value of 44.68) compared to traditional commercial coconut oil. This method meets several elements of the Indonesian National Standard (SNI) and offers a more efficient production method yielding high-quality coconut cooking oil. Overall, yeast fermentation enhances coconut oil quality, surpassing the control group, and provides a more efficient production method for high-quality coconut oil.
UJI PENDUGAAN BAKTERI COLIFORM PADA MINUMAN JAJANAN DI SEKITAR KAWASAN PENDIDIKAN TINGGI JATINANGOR Azizah, Rini Nur; Quddus, Ati Atul; Kuswardhani, Liana; Lathifa, Cempaka; Lathifah, Mila Nur; Syarqiyah, Zainul; Khoerunnisa, Jihan Dila; Fauziyyah, Yasmien Hanifah
Pasundan Food Technology Journal (PFTJ) Vol 12 No 2 (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.v12i2.28311

Abstract

The snack drinks sold around higher education areas, including Jatinangor, are often at risk of contamination by pathogenic bacteria such as Coliform. Coliform is an important indicator for assessing the cleanliness and safety of beverages, and its presence may indicate contamination from the environment, polluted water, or poor sanitation during production and serving. The high activity levels of students and the abundance of street vendors increase the chances of contamination if hygiene standards are not followed. Snack drinks in this area are often under-monitored, from the provision of clean water, storage of raw materials, to handling by vendors, which raises the risk of diseases such as diarrhea and gastrointestinal infections. This study focuses on examine the detection of coliform bacteria in snack beverage for sale around the higher education area of Jatinangor. This test will give a summary of the safety level about the beverages also assist in efforts to prevent and enforce hygiene standards by vendors. The study results are also expected to provide policy recommendations that support the improvement of hygiene standards for snack drinks in the area, as well as provide useful information for local governments and health authorities to oversee food safety in public areas. This research aims to raise awareness among vendors and consumers concerning the necessity of maintaining hygiene in the preparation as well as consumption of beverages relatig to prevent health risks.
VARIASI KONSENTRASI JELLY POWDER PADA PEMBUATAN JELLY DRINK BROKOLI (Brassica oleracea var. Italica) Widjaja, Willy Pranata; Cahyadi, Wisnu; Suliasih, Neneng; Ridzkiani, Hana Putri
Pasundan Food Technology Journal (PFTJ) Vol 12 No 2 (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.v12i2.28817

Abstract

This study investigates the effect of jelly powder concentration on the quality characteristics of broccoli jelly drink (Brassica oleracea var. Italica). A randomized block design with four levels of jelly powder (0.6%, 0.7%, 0.8%, and 0.9%) was applied. Parameters analyzed included pH, vitamin C content, viscosity, sensory attributes (color, aroma, taste, suction power), and antioxidant activity (IC₅₀) for the best treatment. Results showed significant effects (p < 0.05) of jelly powder concentration on all variables. Higher concentrations increased viscosity but decreased pH, vitamin C stability, and sensory acceptability. The 0.6% concentration was selected as optimal, showing balanced pH (4.78), viscosity (198.83 cP), vitamin C (131.67 mg/100 g), and favorable sensory scores. However, its antioxidant activity was classified as very weak (IC₅₀ = 4667.89 ppm). Optimization is required to enhance functional benefits.
KARAKTERISTIK ORGANOLEPTIK DAN CEMARAN YOGHURT SINBIOTIK UBI UNGU DAN SUSU SEGAR Fitriyah, Dina; Jannah, Miftahul; Ayu, Dessya Putri; Werdiharini, Agustina Endah; Warsito, Heri; Ratri, Putri Rahayu
Pasundan Food Technology Journal (PFTJ) Vol 12 No 2 (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.v12i2.29654

Abstract

Purple sweet potato synbiotic yogurt is a synbiotic drink that utilizes local food and is beneficial for health. The synbiotic purple sweet potato yoghurt is expected to enhance the functional value of yoghurt as a probiotic and increase the utilization value of purple sweet potatoes. Nevertheless, yoghurt with the addition of other food ingredients must still meet the standard quality requirements for yoghurt. The purpose of this study was to analyze the organoleptik and contamination of pathogen bacteria and heavy metal. This study used an experimental design with the development of 4 formulations with a ratio of fresh milk and purple sweet potato extract, namely 1: 4 (P1), 2: 3 (P2), 3: 2 (P3), 4: 1 (P4). Purple sweet potato synbiotic yogurt and fresh milk were subjected to organoleptic tests on 30 untrained panelists, microbiological contamination and heavy metal contamination. The results showed that on average panelists liked the P4 formula based on the characteristics of taste, aroma and texture, and liked the P3 formula based on the characteristics of color. Contamination test showed negative contamination of Salmonella, coliform, and L. monocytogenes and no contamination of Hg, Pb, Sn was detected. Cu contamination of 0.19 is still below the standard. The synbiotic yoghurt made from purple sweet potato and fresh milk was generally well accepted by the panelists, and contamination levels, it is complied with SNI standard.
A KARAKTERISTIK PUTU AYU DENGAN SUBSTITUSI UBI JALAR UNGU: Substitusi Putu Ayu Ubi Jalar Ungu Wulandari, Yesi Dwi; Holinesti, Rahmi; Faridah, Anni; Siregar, Juliana
Pasundan Food Technology Journal (PFTJ) Vol 12 No 2 (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.v12i2.30578

Abstract

This study aims to determine the effect of purple sweet potato (Ipomoea batatas L.) substitution on the organoleptic quality of putu ayu, evaluated based on shape, color, aroma, texture, and taste. The research employed a Completely Randomized Design (CRD) with four levels of purple sweet potato substitution (0%, 10%, 20%, and 30%) and three replications. Organoleptic tests were conducted with 30 untrained panelists using a structured rating scale. The results showed that treatment X0 (0%) yielded the best scores for shape and taste, while treatment X3 (30%) provided the best results for color, aroma, and texture softness. Statistical analysis indicated that purple sweet potato substitution had a significant effect on color, aroma, and taste, but no significant effect on shape and volume expansion. In conclusion, up to 30% purple sweet potato substitution can improve the appearance and aroma of putu ayu, although flavor balance should be considered.
A KUALITAS PUTU AYU DENGAN SUBSTITUSI LABU KUNING: Substitusi Putu Ayu Labu Kuning Syajida, Jihan; Holinesti, Rahmi; Faridah, Anni; Siregar, Juliana
Pasundan Food Technology Journal (PFTJ) Vol 12 No 2 (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.v12i2.30579

Abstract

Putu ayu is a traditional Indonesian steamed cake made from a mixture of wheat flour, eggs, coconut milk, and grated coconut. This cake has a sweet and savory flavor with a soft texture; however, the use of wheat flour as the main ingredient result in relatively low fiber content and still relies on imported materials. This study aimed to analyze the effect of steamed pumpkin substitution on the quality of putu ayu in terms of square shape, neat shape, color, aroma, soft texture, expanded volume texture, and taste. The research was conducted in May 2025 at the Culinary Arts Workshop, Department of Family Welfare Science, Faculty of Tourism and Hospitality, Universitas Negeri Padang. This study employed a true experimental method using a Completely Randomized Design (CRD) with 4 treatments and 3 replications: 0% (X0), 10% (X1), 20% (X2), and 30% (X3) pumpkin substitution. Organoleptic testing was carried out involving 30 semi-trained panelist to assess the quality of putu ayu. The data were tabulated using ANOVA; if F-count > F-table, further analysis was conducted using Duncan”s Multiple Range Test. The results showed that pumpkin substitution had a significant effect on all quality parameters. Treatment X0 (0%) obtained the highest scores for square shape (3,74), neat shape (3,68), soft texture (3,39), and expanded volume texture (3,86), while treatment X3 (30%) showed the best results in term of color, aroma, and taste. Therefore, the best quality of steamed putu ayu was achieved with 30% steamed pumpkin substitution.
ANALISIS SIFAT KIMIA DAN KARAKTERISTIK SENSORI YOGHURT NABATI BERBASIS SARI HANJELI (Coix lacryma-jobi) Mimah Mutmainah; Riandani, Andini Putri; Hasibuan, Anggi Khairina Hanum
Pasundan Food Technology Journal (PFTJ) Vol 12 No 2 (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.v12i2.31306

Abstract

The development of plant-based yogurt is necessary as an alternative for individuals with lactose intolerance and cow’s milk allergies. Cereals, legumes, and nuts can serve as raw materials for producing plant-based yogurt. This study aims to evaluate the nutritional content and sensory characteristics of yogurt made from Coix lacryma-jobi (hanjeli) milk as a locally sourced fermented product alternative. The research employed an experimental method using a completely randomized design with a single factor: the ratio of hanjeli milk added at levels of 50%, 60%, and 70%. Proximate analyses were conducted, including moisture, ash, protein, fat, and carbohydrate content, alongside sensory evaluations (taste, aroma, texture, color, appearance, and overall acceptance). The optimal formula was determined using the Exponential Comparison Method. The selected yogurt formula (F1), with a 50% hanjeli milk ratio, had the following characteristics: moisture (83.36%), ash (0.69%), protein (3.09%), fat (2.21%), carbohydrate (10.65%), taste score (4.30), aroma (4.97), texture (5.00), color (5.67), appearance (5.63), and overall acceptance (4.50). Keyword: plant-based yogurt, hanjeli milk, nutritional content, sensory evaluation
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK YOGURT SERBUK DENGAN PENAMBAHAN EKSTRAK UBI JALAR UNGU (Ipomoea batatas L.) Anindita, Valdira; Quddus, Ati Atul; Tubagus, Robi
Pasundan Food Technology Journal (PFTJ) Vol 12 No 2 (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.v12i2.31505

Abstract

Yogurt memiliki umur simpan yang rendah jika disimpan pada suhu ruang. Oleh karena itu, dilakukan pengeringan pada yogurt menjadi serbuk untuk memperpanjang umur simpan yogurt. Penambahan ubi ungu pada yogurt untuk menambah nilai gizi dan cita rasanya. Tujuan dilakukan penelitian untuk mengetahui pengaruh dan menentukan formulasi terbaik berdasarkan penambahan ekstrak ubi jalar ungu terhadap karakteristik fisik, kimia dan organoleptik yogurt serbuk. Penelitian ini menggunakan metode rancangan acak lengkap (RAL) non faktorial empat taraf dan tiga kali ulangan. Dengan perlakuan penambahan formulasi ekstrak ubi jalar ungu yaitu sebesar 0%, 10%, 20%, dan 30%. Hasil dari analisis menunjukan berpengaruh nyata (p<0,05) pada kadar abu, kadar air, asam laktat, lemak, kelarutan, total padatan bukan lemak dan organoleptik terhadap rasa, warna, tekstur dan keseluruhan. Namun tidak ada pengaruh nyata (p>0,05)terhadap atribut aroma. Perlakuan terbaik berdasarkan hasil skor tertinggi terdapat pada perlakuan P1 (10% ekstrak ubi ungu) dengan karakteristik kimia meliputi kadar air 6,30%, abu 2,79%, kadar lemak 5,00%, kadar asam laktat 0,47%, kelarutan 68,00%, padatan bukan lemak 88,71%, organoleptik meliputi rasa 3,80% (netral), warna 4,72% (agak suka), aroma 5,16% (agak suka), tekstur 3,80% (netral), dan total keseluruhan 4,36% (netral)

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