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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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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)
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.

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