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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 15 Documents
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Search results for , issue "Vol 12 No 3 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL" : 15 Documents clear
UMUR SIMPAN DAN KESUKAAN PERMEN JELLY EKSTRAK DAGING DAN KULIT BUAH NAGA Diva, Aisha Diva Medina; Elida; Yuliana; Mustika, Sari
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.v12i3.34370

Abstract

This study aims to analyze the differences in shelf life and acceptability of jelly candies made from red dragon fruit flesh extract and red dragon fruit peel extract. The research employed a quantitative approach with a Completely Randomized Design (CRD). The shelf-life test was carried out for 72 days with five untrained panelists by observing mold growth, taste changes, aroma changes, and color changes. The data were analyzed using Analysis of Variance (ANOVA) and followed by the Duncan Multiple Range Test (DMRT) to determine significant differences between treatments. The acceptability test was conducted with 50 untrained panelists using the hedonic test, assessing color, aroma, texture, and taste attributes. The results were analyzed using the t-test to identify differences in panelists’ preference levels. The results showed that mold growth occurred faster in jelly candies made from red dragon fruit flesh extract, while taste and color changes appeared earlier in those made from peel extract. Aroma changes in both treatments occurred at the same time. The ANOVA results indicated significant differences in several shelf-life parameters, while the t-test results revealed significant differences in all acceptability aspects. The mean scores for color (6.43), aroma (6.33), texture (6.17), and taste (6.21) in jelly candies made from red dragon fruit flesh extract were higher than those made from peel extract—color (5.72), aroma (5.91), texture (5.78), and taste (5.77). It can be concluded that jelly candies made from red dragon fruit flesh extract have a relatively shorter shelf life but are more preferred by panelists compared to those made from peel extract. Keywords: shelf life, acceptability, jelly candy, dragon fruit
Pengaruh Substitusi Bengkoang Terhadap Karakteristik Kerupuk zinti, zinti gunari; Mustika, Sari; Faridah, Anni; Utami, Riski Gusri
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.v12i3.34801

Abstract

Crackers are one of the types of traditional light snacks that are popular in Indonesia, known for their crispy texture and distinctive flavor, made from a tapioca flour dough mixed with ingredients such as shrimp, fish, or animal skin. They undergo a process of steaming, freezing, thin slicing, drying, and frying until cooked. The purpose of this study is to determine the effect of jicama substitution on sensory quality, seen from color, aroma, texture, and taste. The study was conducted in September–October 2025 at the Culinary Workshop, Department of Family Welfare Science, Faculty of Tourism and Hospitality, Padang State University. The method used was a pure experiment with a Completely Randomized Design (CRD) consisting of 4 treatments and 3 repetitions, namely jicama substitution of 0% (X0), 50% (X1), 60% (X2), and 70% (X3). A sensory test was conducted to assess product quality involving 50 semi-trained panelists. The data obtained were analyzed using ANOVA, followed by Duncan's test if the calculated F value > F table. The study results showed that jicama substitution had a significant effect on each treatment. Treatment X3 (70%) showed the highest score in the yellow color parameter (4.60), X3 (70%) showed the highest score in the characteristic fragrant jicama aroma parameter (4.04). X2 (50%) showed the highest score in the crispy texture parameter (4.82). X3 (70%) showed the highest score in the sweet-savory taste parameter (4.12).
PENGARUH SUBSTITUSI TEPUNG BENGKUANG (PACHYRIZUS EROSUS) TERHADAP KUALITAS CHOCOCHIP COOKIES: Studi Eksperimental terhadap sifat Organoleptik Chocochip Cookies hasil substitusi tepung bengkuang Suprihartini, Dwiyani; Faridah, Anni; Kasmita; Adriani, Cici
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.v12i3.34951

Abstract

This research aims to determine the effect of yam bean flour (Pachyrhizus erosus) substitution on the quality of Chocochips Cookies. The study applied a Completely Randomized Design (CRD) with four treatments (0%, 20%, 40%, and 60%) and three replications. Organoleptic and hedonic tests were conducted on 50 panelists to evaluate shape, color, texture, aroma, and taste. The results showed that yam bean flour substitution up to 60% did not significantly affect the quality of shape, color, and texture. Meanwhile, aroma and taste exhibited significant differences at the 5% significance level; however, Duncan’s test indicated no real differences among treatments. Therefore, yam bean flour can be used as a partial substitute for wheat flour in Chocochips Cookies as an alternative low-gluten product utilizing local ingredients.
Studi Tentang Makanan Adat dalam Tradisi Ayam Bulek di Nagari Tapan Kabupaten Pesisir selatan: representasi nilai sosial dan religius dalam sajian makanan adat tradisi ayam bulek di nagari tapan Vivi Riadi, Azzahra; Kasmita; Gusnita, Wiwik; Indrayeni, Wiwik
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.v12i3.35012

Abstract

This research is motivated by changes in the implementation of wedding traditions in Nagari Tapan, which causes the younger generation to lack understanding of the meaning and original form of the culture. The purpose of this study is to describe the series of implementation of the Ayam Bulek tradition in Nagari Tapan, with a focus on the types of traditional foods served in the tradition. A descriptive qualitative method is used in the study with observation, interview, and documentation techniques as techniques in the research. The study has 10 informants consisting of Niniak Mamak, Bundo Kanduang, and local people who have in-depth knowledge of the traditions and traditional foods in the Ayam Bulek ceremony. The results of the study are divided into two parts consisting of general and specific findings. General findings cover the geographical and demographic conditions of Nagari Tapan, while specific findings contain the types of food served in the Ayam Bulek tradition, such as bulek chicken, ronjok/rantang, tiered cakes, accompanying cakes, and symbolic mandai containing staple foods. The main food ingredients used include rice, animal and vegetable protein sources, vegetables, flours, and other additional ingredients. The dominant seasoning used is wet seasoning, with cooking techniques including boiling, stewing, deep-frying, baking, and steaming. The dishes served in the Ayam Bulek tradition have deep symbolic and philosophical significance, reflecting the cultural values ​​and moral values ​​of the Nagari Tapan community. Therefore, this tradition is recommended for continued preservation as a local cultural heritage.
KUALITAS BOLU KUKUS DENGAN SUBSTITUSI TEPUNG TEMPE KACANG GUDE (Cajanus cajan) dan TEPUNG UBI JALAR UNGU (Ipomoea batatas) SEBAGAI PEMANIS: bolu kukus, tepung ubi jalar ungu, tepung tempe kacang gude, pemanis alami Sugianto, Emanuella Priscilia; Swasti, Yuliana Reni; Pranata, Franciscus Sinung
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.v12i3.20831

Abstract

Steamed sponge cake is a traditional snack that is often found in markets with a variety of attractive colors. Steamed sponge cake is made from wheat flour, granulated sugar, liquid milk, and eggs. This research used other additional flour, namely pigeon pea tempeh flour and purple sweet potato flour. The research carried out aimed to determine the effect of the substitution of pigeon pea tempeh flour and purple sweet potato flour as natural sweeteners on the quality of steamed sponge cake based on chemical, physical, microbiological, and organoleptic parameters. The experimental design in this study used a Completely Randomized Design (CRD) with variations of wheat flour, pigeon pea tempeh flour, and purple sweet potato flour, respectively, namely control 80:0:0, treatment (A) 40:24:16, treatment (B) 40:20:20, and treatment (C) 40:16:24. The steamed sponge cake in this study contained water content of 35.25-37.76%, ash content of 1.23-2.10%, the fat content of 5.62-9.76%, the protein content of 8.28-10.04%, the carbohydrate content of 43.13-49.73%, insoluble fiber content of 3.59-26.35%, soluble fiber content of 1.67-20.54%, total sugar content of 6.57-24.83%, volume expansion of 55,49-77,45%, texture hardness of 3.18-8.49 N, and microbiology test of Total Plate Number and Yeast Mold Number in accordance with sweet bread standards according to SNI 01-3840-1995. Steamed sponge cake with the substitution of pigeon pea tempeh flour and purple sweet potato flour, which produced the best treatment based on physical, chemical, microbiological, and organoleptic quality, was treatment B (40:20:20).
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.
KORELASI KONSENTRASI TEPUNG KACANG KORO PEDANG (Canavalia ensiformis L.) TERMODIFIKASI TERHADAP KARAKTERISTIK PRODUK COOKIES Widiantara, Tantan Widiantara; Ghaffar, Rizal Maulana Ghaffar; Asep Dedy Sutrisno; Cindy Zahra Putri Hermawan; Apriani Widiya Zakiyyatunnisa
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.v12i3.34638

Abstract

This study aims to determine the correlation between the concentration of modified sword bean (Canavalia ensiformis L.) flour and the characteristics of cookies. The research was conducted in two stages. In the first stage, modified sword bean flour was produced through fermentation using Lactobacillus plantarum. In the second stage, cookies were prepared with varying concentrations of the modified flour, followed by chemical, physical, and consumer acceptance analyses. Simple linear regression was applied, with the independent variable being the concentration of modified sword bean flour (0%, 10%, 20%, 30%, 40%, and 50%), and the dependent variables being the chemical and physical characteristics. Meanwhile, sensory response data were analyzed using Analysis of Variance (ANOVA). The results showed that the concentration of modified sword bean flour had a very strong positive correlation with protein content (r = 0.9452), a very strong negative correlation with carbohydrate content (r = -0.9408), a strong negative correlation with fat content (r = -0.6697), a very strong positive correlation with moisture content (r = 0.8665), a very strong negative correlation with ash content (r = -0.9398), a very strong negative correlation with pH value (r = -0.8736), and a very strong negative correlation with hardness (r = -0.9528). Consumer acceptance tests revealed that the color attribute achieved the highest score at a 20% concentration, aroma and aftertaste received the highest ratings at 0% concentration (control), while taste and texture scored highest at a 10% concentration.
OPTIMASI EKSTRAK BIOAKTIF PROPOLIS MENGGUNAKAN MICROWAVE-ASSISTED EXTRACTION DENGAN RESPONSE SURFACE METHODOLOGY Marthia, Nabila; Triani, Rini; M, Nur Annisa Fitriana
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.v12i3.34939

Abstract

Propolis is a natural bee product rich in bioactive compounds such as flavonoids and phenols, which act as potent antioxidants and antimicrobials. This study aimed to optimize the extraction of propolis using the Microwave-Assisted Extraction (MAE) method through a Response Surface Methodology (RSM) approach and Central Composite Design (CCD). The independent variables were solvent volume (100–150 mL) and extraction time (5–8 min), while the responses measured included total flavonoids, total phenols, and antioxidant activity (IC₅₀). All responses followed a quadratic model with high coefficients of determination (R² > 0.9) and non-significant lack of fit. The optimum condition was achieved at 150 mL solvent volume and 6.5 min extraction time, with a desirability value of 0.98. Verification showed that experimental values fell within the 95% prediction interval, confirming the accuracy of the model. These results demonstrate that MAE is an efficient method for producing quality propolis extracts with strong biological potential.
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).
KORELASI KONSENTRASI MALTODEKSTRIN TERHADAP SERBUK MINYAK IKAN KOMERSIAL DENGAN METODE FOAM-MAT FREZE DRYING rukmana, jaka; Ikrawan, Yusep; Marthia, Nabila; Raphaella Shiffa, Amandita
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.v12i3.35306

Abstract

Milkfish oil (Chanos chanos) is a rich source of omega-3, but it is easily oxidized, requiring conversion into powder form to improve its stability. One effective method is Foam-Mat Freeze Drying, which utilizes maltodextrin as a foam stabilizer. This study was designed to evaluate the relationship between maltodextrin concentration and the quality attributes of commercial powdered milkfish oil, with the objective of developing a stable, reliable, superior, and use friendly formulation. The research method used was simple linear regression with a single factor of maltodextrin concentration (5%, 10%, 15%, and 20%). The study was divided into preliminary and main stages, with analyses including moisture content, fat content, peroxide value, omega 3-6-9 content, as well as color parameters (L*, a*, along with b*). Based on the results of the analysis results, a very strong and significant correlation was found with moisture content, peroxide value, omega-6 and omega-9 content, lightness (L*), and total color difference (∆E). Additionally, a very strong but not significant correlation was observed with fat content, omega-3 content, the red-green color coordinate (a*), and the yellow-blue color coordinate (b*). Further studies using different coating materials and additional analysis are recommended to comprehensively evaluate how the Foam-Mat Freeze Drying process influences on product quality.

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