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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 148 Documents
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MIKROORGANISME LOKAL BONGGOL PISANG (Musa paradisiaca A.) MENGGUNAKAN MEDIA AIR CUCIAN BERAS (Oryza sativa L.) DENGAN VARIASI KONSENTRASI SUKROSA UNTUK PENGUPASAN BIJI LADA Dede Zainal Arief
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.v10i2.9520

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui pertumbuhan Mikroorganisme Lokal (MOL) bonggol pisang pada media air cucian beras dengan perbedaan konsentrasi sukrosa. Penelitian dilakukan dengan menggunakan bonggol pisang yang direndam pada air cucian beras dengan variasi penambahan sukrosa sebanyak 0%, 5%, 10%, dan 15%. Pengamatan dilakukan setiap 24 jam selama 6 hari dengan parameter total mikroba dan pH. Nilai total mikroba tertinggi pada puncak Fase logaritmik secara keseluruhan didapat oleh konsentrasi sukrosa 15% dengan nilai total mikroba 2,42 x 1010 cfu/mL atau setara dengan log 10,38 cfu/mL; diikuti perlakuan sukrosa 10% dengan jumlah koloni 2,53 x 109 cfu/mL atau setara dengan log 9,40 cfu/mL; konsentrasi sukrosa 5% menghasilkan jumlah koloni 2,46 x 108 cfu/mL atau setara dengan log 8,39 cfu/mL; serta nilai total mikroba terendah pada konsentrasi sukrosa 0% sebesar 2,70 x 106 cfu/mL atau setara dengan log 7,39 cfu/mL.
PENGARUH PERBANDINGAN SARI KULIT SEMANGKA (Citrullus lanatus (thunb.)) DENGAN SARI DAUN KELOR (Moringa oleifera) DAN KONSENTRASI KARAGENAN TERHADAP KARAKTERISTIK JELLY DRINK Suliasih, Neneng Suliasih
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.v10i2.10481

Abstract

This research aims to obtain the right concentration of carrageenan and the ratio of watermelon rind juice to Moringa leaf juice to produce the best jelly drink characteristics. The benefit of this research is to increase the usability of watermelon rinds and Moringa leaves as a form of long-lasting processed food. Can increase local food productivity as food diversification. As well as providing information about making watermelon rind jelly drink with Moringa leaves. The experimental design used in this research was a randomized block design (RAK) with 9 treatments, each treatment repeated 3 times to obtain 27 experimental units. With the ratio factor of watermelon rind juice to moringa leaf juice p1 (1: 3), p2 (2 : 2), p3 (3 : 1) and the second factor is carrageenan concentration k1 (0.2%), k2 (0.25%), k3 (0.3%). The response in this research is a chemical response including determining potassium levels; Vitamin C; pH. Physical responses include viscosity; Syneresis; Color. Based on the research results, it shows that the ratio of watermelon rind juice to Moringa leaf juice has an effect on potassium levels, vitamin C levels, pH, viscosity and syneresis. The concentration of carrageenan affected pH, viscosity and syneresis, but had no effect on potassium and vitamin C levels. The interaction between the ratio of watermelon rind juice to Moringa leaves and the concentration of carrageenan had an effect on syneresis, but had no effect on potassium levels, vitamin C levels, pH and viscosity.
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
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.

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