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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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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.
the OPTIMASI PERBANDINGAN PELARUT DENGAN WAKTU PERENDAMAN EKSTRAKSI BUNGA TELANG (Clitoria ternatea) Dede Zainal Arief; Taufik, Yusman; Ghaffar, Rizal Maulana; Yelliantty; Widjaja, Willy Pranata; Rahmadhani, Pingkan Aulia
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.v12i3.35566

Abstract

Bunga telang (clitiria ternatea) merupakan jenis tanaman indonesia yang sedang dikembangkan manfaat kandungan senyawa antosianin ataupun antioksidan. Proses ekstraksi untuk mendapatkan antosianin ataupun antioksidan dari ekstraksi bunga telang membutuhkan beberapa variasi dari segi penggunaan pelarut agar hasilnya optimal. Penelitian ini bertujuan untuk mempelajari pengaruh pelarut dengan waktu ekstraksi terhadap pH, warna, kadar antosianin dan kadar antioksidan. Proses perendaman bunga telang menggunakan pelarut etanol dan etil asetat dengan masing masing waktu selama 85 dan 95 menit. Analisis dilakukan menggunakan Design Expert 13 dengan metode Central Composite Design (CCD) untuk menentukan kondisi optimum ekstraksi. Hasil penelitian menunjukkan bahwa jenis pelarut dan waktu perendaman berpengaruh nyata terhadap karakteristik ekstrak bunga telang. Pelarut etanol menghasilkan nilai kadar antosianin dan aktivitas antioksidan tertinggi, yaitu masing-masing 35,63 mg/L dan 52,93 g/m, serta memberikan intensitas warna ungu kebiruan yang lebih kuat dibandingkan etil asetat. Waktu perendaman yang terlalu lama cenderung menurunkan kadar antosianin akibat degradasi senyawa aktif. Kondisi optimum diperoleh pada penggunaan pelarut etanol dengan waktu perendaman 90 menit.
KARAKTERISTIK KIMIA DAN FISIK FETUCINI DENGAN VARIASI PERBANDINGAN TEPUNG TERIGU DAN TEPUNG PORANG (Amorphophallus muelleri) Asti Mayada; Mardiana; 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.v12i3.36053

Abstract

Wheat grains, as the main ingredient of wheat flour, have experienced an increase in imports, so alternatives are needed to address this issue. The use of porang flour, which is rich in glucomannan, in the production of fettuccine can reduce the use of wheat flour and improve physical and chemical characteristics. This study aims to determine the effects and identify the best formulation based on variations in the ratio of wheat flour to porang flour in fettuccine on its chemical and physical characteristics. This research was conducted experimentally using a completely randomized design with one factor and four treatment variations: P1 (80% wheat flour: 20% porang flour), P2 (70% wheat flour: 30% porang flour), P3 (60% wheat flour: 40% porang flour), P4 (50% wheat flour: 50% porang flour), with each treatment repeated three times. The analytical parameters used in this study included chemical analysis, moisture content, ash content, protein, fat, carbohydrates, and oxalic content, as well as physical analysis, namely cooking loss, and elasticity. The results showed that variations in the ratio of wheat flour to porang flour had a significant effect on chemical parameters (moisture content, ash content, protein, fat, oxalic acid) and physical parameters (cooking loss, elasticity), but did not have a significant effect on carbohydrate content. Treatment P1 (80% wheat flour: 20% porang flour) produced the best fettuccine, including a moisture content of 8.06% db, ash content 4.37% db, protein 9.11% db, fat 2.20% db, carbohydrate 85.34% db, oxalic content 8.31 mg/100g, cooking loss 6.09%, and elasticity 13.32%.
POTENSI EKSTRAK BIJI ALPUKAT SEBAGAI KOMPONEN AKTIF PENGAWET DALAM EDIBLE FILM BERBASIS PATI UBI KAYU Inayah, Istiyati; Nurminabari, Ina Siti; Ira Endah Rohima; Zahrah
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.v12i3.36221

Abstract

Edible films derived from natural materials have emerged as sustainable alternatives to conventional food packaging; however, their limited functional properties necessitate the incorporation of bioactive compounds. Avocado seed extract is a potential source of natural antibacterial agents, yet its application in edible film matrices remains underexplored. This study aimed to develop cassava starch–based edible films enriched with avocado seed extract and to evaluate their physicochemical characteristics and antibacterial properties. The ethanol extract of avocado seeds was characterized using GC–MS, analyzed for total polyphenol content, and assessed for antibacterial activity. Edible films were prepared from cassava starch, glycerol, and avocado seed extract at various concentrations (0–10% w/w). The films were evaluated for moisture content, water vapor transmission rate, solubility, water absorption, texture profile, and antibacterial activity. The results showed that the extract contained four dominant compounds—n-hexadecanoic acid, 2-(2-hydroxycyclooctyl)-furan, 5,10-pentadecadien-1-ol (Z,Z), and 1H-1,2,3-triazole-4-carboxaldehyde—with a total polyphenol content of 29.82%. At 10% extract concentration, the inhibition zone against Escherichia coli reached 15.44 mm. Incorporation of the extract significantly affected the films’ moisture content, solubility, water absorption, and antibacterial activity, but had no significant effect on water vapor transmission. The 5% extract formulation provided the best balance of mechanical strength, barrier properties, and antibacterial effectiveness. Overall, the addition of avocado seed extract demonstrates strong potential as a natural active packaging component to enhance food safety and extend shelf life.
PENGARUH PENAMBAHAN KONSENTRAT TOMAT (Lycopersium esculentum) TERHADAP KARAKTERISTIK BUBUK FLAVOR KULIT dan KEPALA UDANG (Litopenaeus vannamei) MENGGUNAKAN METODE FOAM-MAT DRYING Yelliantty, Yelliantty; Nurjannah, Mariska; Garnida, Yudi
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.v12i3.36870

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan konsentrat tomat terhadap karakteristik bubuk flavor kulit dan kepala udang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) terdiri dari 1 (satu) faktor dengan 3 (tiga) kali ulangan. Terdapat faktor A merupakan Konsentrat Tomat yang terdiri dari 5 taraf yaitu a0 (0%), a1 (5%), a2 (10%), a3 (15%), dan a4 (20%).Rancangan respon yang dilakukan pada penelitian ini yaitu respon kimia yang meliputi kadar air, dan kadar asam glutamat. Respon fisik meliputi kelarutan, rendemen, kolorimetri, dan Respon Organoleptik. Hasil penelitian pendahuluan yaitu didapatkan hasil bahwa variasi suhu dan waktu pengeringan terpilih yang disukai oleh kebanyakan panelis pada uji hedonik yaitu suhu 60oC selama 6 jam, sehingga suhu dan waktu pengeringan yang digunakan pada penelitian utama adalah suhu 60oC selama 6 jam Hasil penelitian utama menunjukkan bahwa penambahan konsentrasi konsentrat tomat berpengaruh nyata terhadap kadar air, kadar asam glutamat, kelarutan, nilai rendemen, kolorimetri nilai L* a* b*. Penambahan konsentrasi konsentrat tomat berpengaruh terhadap respon organoleptik uji mutu hedonic dengan atribut warna coklat, aroma khas udang dan rasa gurih.

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