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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 156 Documents
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CHARACTERISTICS OF STRAWBERRY (Fragaria x anassa) AND MANALAGI APPLE (Malus sylvestris) BEVERAGE POWDER AS AFFECTED BY ENCAPSULANT TYPE AND CONCENTRATION Adhwa Nurulalifah; Nuzlan Rasjid; Willy Pranata Widjaja; Yudi Garnida
Pasundan Food Technology Journal (PFTJ) Vol 13 No 1 (2026): 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.v13i1.32682

Abstract

Encapsulation plays a crucial role in protecting phenolic compounds, which are abundant in strawberry (Fragaria ananassa) and Manalagi apple (Malus sylvestris), two fruits commonly used in powdered beverage formulations due to their high antioxidant activity. This study aimed to evaluate the effects of encapsulant type, concentration, and their interaction on the characteristics of strawberry and Manalagi apple powder drinks. A 3×3 factorial experiment was conducted using a randomized block design (RBD) with two factors: encapsulant type (maltodextrin, maltodextrin + alginate, and maltodextrin + chitosan) and encapsulant concentration (20%, 25%, and 30%), each replicated three times for a total of 27 experimental units. Freeze drying was employed as the drying method. The study assessed chemical responses (total polyphenols, total flavonoids, antioxidant capacity), physical response (solubility time), and organoleptic properties (taste, aroma, and color). Results demonstrated that both encapsulant type and concentration, as well as their interaction, significantly affected the chemical and physical responses but did not influence the organoleptic attributes. In silico toxicity analysis revealed moderate risks, including potential mutagenic, carcinogenic, and hepatotoxic effects, along with the ability of the compounds to cross the blood–brain barrier. Nevertheless, the compounds also showed beneficial biological activities, such as antioxidant, gastroprotective, and anti-ulcerative properties, suggesting potential therapeutic applications. Keywords: powder drink, encapsulant, strawberry, manalagi apple
FORTIFIKASI TEPUNG TULANG IKAN NILA PADA FLAKY CRACKERS nindya hendri; Rahmi Holinesti; Anni Faridah; Risma Rahmatunisa
Pasundan Food Technology Journal (PFTJ) Vol 13 No 1 (2026): 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.v13i1.45801

Abstract

This study aimed to evaluate the effect of tilapia bone flour addition on the sensory quality of flaky crackers as a calcium-enriched functional food. An experimental approach using a Completely Randomized Design (CRD) was applied with four treatments: 0%, 5%, 10%, and 15% bone flour substitution, each in triplicate. Sensory evaluation was conducted by 30 untrained panelists using a hedonic scale to assess shape, color, aroma, texture, and taste. Data were analyzed using analysis of variance (ANOVA) followed by Duncan’s Multiple Range Test at a 5% significance level.The results indicated that bone flour addition had no significant effect on shape (fish-shaped, neatness, and uniformity), color, porous texture, and taste (p>0.05), but significantly affected aroma and crispness (p<0.05). Descriptively, the 10% treatment produced the most optimal shape and porous texture, while the 15% treatment resulted in the highest scores for color, crispness, and taste. However, increasing substitution levels tended to reduce aroma quality due to the presence of volatile compounds. In conclusion, tilapia bone flour can be incorporated up to 15% without significantly compromising sensory acceptability and may enhance the nutritional value, particularly calcium content. These findings highlight its potential as a sustainable fortification ingredient in value-added food products derived from fishery by-products.
PENGARUH PEKTIN NANGKA DAN KITOSAN UDANG TERHADAP FISIKOKIMIA DAN ANTIBAKTERI JELI Victoria Diana Indah Lestari; Johan Sukweenadhi; Yayon Pamula Mukti
Pasundan Food Technology Journal (PFTJ) Vol 13 No 1 (2026): 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.v13i1.45299

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh konsentrasi pektin kulit nangka dan kitosan kulit udang terhadap karakteristik fisikokimia dan aktivitas antibakteri permen jelly. Penelitian ini menggunakan rancangan acak kelompok faktorial dengan dua faktor, yaitu konsentrasi pektin (1,5% dan 2,5%) serta konsentrasi kitosan (1,5% dan 2,5%). Parameter yang dianalisis meliputi kadar air, kadar abu, warna (ΔE dan hue), tekstur (elasticity dan chewability), aktivitas antibakteri terhadap Escherichia coli, Salmonella typhi, dan Staphylococcus aureus, serta uji organoleptik hedonik. Hasil penelitian menunjukkan bahwa peningkatan konsentrasi pektin dan kitosan menurunkan kadar air, dengan nilai terendah pada kombinasi D sebesar 20,127%. Nilai chewability tertinggi diperoleh pada kombinasi C. Aktivitas antibakteri menunjukkan adanya zona hambat pada seluruh perlakuan, dengan peningkatan diameter seiring kenaikan konsentrasi kitosan, meskipun tergolong dalam kategori lemah (<5 mm). Uji hedonik menunjukkan bahwa peningkatan konsentrasi ekstrak menurunkan tingkat penerimaan panelis. Hasil penelitian ini menunjukkan bahwa limbah kulit nangka dan kulit udang berpotensi dimanfaatkan sebagai bahan baku inovatif dalam pengembangan produk permen jelly fungsional.
SENSORY QUALITY ANALYSIS OF FETTUCINE PASTA WITH MORINGA LEAF EXTRACT SUBSTITUTION zahwa devilia; Rahmi Holinesti; Wiwik Gusnita; Riski Gusri Utami
Pasundan Food Technology Journal (PFTJ) Vol 13 No 2 (2026): PASUNDAN FOOD TECHNOLOGY JOURNAL (IN PRESS)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v13i2.61036

Abstract

Fettuccine pasta is a widely consumed food product due to its distinctive flavor and high carbohydrate content. However, pasta products generally have relatively low levels of vitamins, minerals, and antioxidants, necessitating innovation through the use of highly nutritious local ingredients. One potential ingredient is Moringa oleifera (moringa) leaf extract, which is rich in vitamins, minerals, protein, and antioxidant compounds. This study aimed to analyze the effect of substituting moringa leaf extract on the sensory quality of fettuccine pasta, specifically regarding shape, color, aroma, taste, texture, and overall acceptability. An experimental method was employed using a Completely Randomized Design (CRD) with a single factor—the concentration of moringa leaf extract substitution—comprising two treatments replicated three times. Sensory quality was assessed via organoleptic testing with 30 untrained panelists, and data were analyzed using an independent sample t-test. The results indicated that the substitution of moringa leaf extract significantly influenced the shape, color, aroma, taste, texture, and overall acceptability of the fettuccine pasta. Higher concentrations of moringa leaf extract resulted in a more intense green color; however, at certain concentrations, the aroma, taste, texture, and level of acceptability remained acceptable to the panelists. Based on the findings, the formulation with the optimal concentration of moringa leaf extract produced fettuccine pasta with favorable sensory characteristics, showing potential for development as a more nutritious functional food product that is competitive as a natural-ingredient-based food innovation.
KARAKTERISTIK KIMIA DAN ORGANOLEPTIK TORTILLA CHIPS BERBASIS KOMPOSIT TEPUNG SORGUM (Sorghum bicolor) DAN PATI SINGKONG NURKHANA AFIPAH; Atia Fizriani; Fathya Rahmina
Pasundan Food Technology Journal (PFTJ) Vol 13 No 2 (2026): PASUNDAN FOOD TECHNOLOGY JOURNAL (IN PRESS)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v13i2.47925

Abstract

Diversifikasi pangan lokal saat ini terus dikembangkan sebagai upaya memperluas pemanfaatan sumber pangan alternatif, salah satunya melalui penggunaan tepung sorgum. Sorgum memiliki profil gizi kaya protein dan serat, sementara pati singkong memberikan karakteristik tekstur yang unggul untuk membentuk kerenyahan pada produk snack tortilla chips. Penelitian ini bertujuan mengetahui pengaruh perbandingan tepung tepung sorgum dan pati singkong pada karakteristik mutu tortilla chips dan menentukan perbandingan tepung tepung sorgum dan pati singkong yang optimal. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) satu faktor pada perbandingan tepung tepung sorgum : pati singkong (75:25%, 70:30%, 65:35%), pengulangan sebanyak 3 kali ulangan. Parameter yang diuji meliputi analisis kimia kadar air, kadar abu, karbohidrat, protein, lemak dan serat kasar. Analisis Organoleptik uji hedonik parameter warna, aroma, rasa, tekstur, dan overall. Hasil Penelitian menunjukkan peningkatan penambahan pati singkong berpengaruh nyata terhadap karakteristik kimia tortilla chips namun tidak berpengaruh nyata pada uji organoleptik. Berdasarkan hasil analisis, P1 (75% tepung sorgum : 25% pati singkong) merupakan formulasi terbaik. Dari hasil analisis kimia P1 mengandung kadar air (%db) 1.41, kadar abu (%db) 1.45, protein (%db) 8.38, lemak (%db) 5,19, serat kasar (%db) 1.98, karbohidrat by different (%db) 84.98, dan pada uji organoleptik rasa (4.64), aroma (4.08), tekstur (4.92), warna (4.80), dan overall (4.72) dengan rata-rata penilaian pada skala 4-5 ( netral-agak suka). Kata kunci : Sorgum, Pati Singkong, Tortilla Chips, Pangan lokal.
KARAKTERISTIK KIMIA DAN SENSORI COOKIES BEBAS GLUTEN BERBASIS TEPUNG SORGUM (Sorghum bicolor L.) DENGAN VARIASI PENAMBAHAN CHIA SEED (Salvia hispanica L.) Sipa Nurajijah; Atia Fizriani; Anita Khairunnisa
Pasundan Food Technology Journal (PFTJ) Vol 13 No 2 (2026): PASUNDAN FOOD TECHNOLOGY JOURNAL (IN PRESS)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v13i2.53320

Abstract

Cookies based on sorghum flour have potential to be developed as a local food product with increased nutritional value through addition of chia seeds. This ingredient is known to contain fiber, protein, and bioactive compounds and can be used as an egg substitute in plant-based cookie formulations. To analyze effect of adding chia seeds on chemical also sensory characteristics of cookies made from sorghum flour as well as to determine best concentration based on results of chemical analysis and level of panelists' preference. method used was a non-factorial Completely Randomized Design (CRD) with four levels of chia seed addition treatment, namely 0%, 5%, 10%, and 15%, each of which was repeated three times. results showed that addition of chia seeds had a significant effect on water content, ash content, protein, fat, crude fiber, and carbohydrates, as well as affecting sensory attributes of color and texture. However, this treatment did not show a significant effect on aroma, taste, or overall acceptance. best treatment was obtained by adding 10% chia seeds with a water content of 4.20% db, an ash content of 1.41% db, a protein of 6.82% db, a fat of 34.24% db, a crude fiber of 1.49% db, and a carbohydrate of 57.53% db. Based on sensory testing, this treatment obtained highest level of preference for color and texture attributes in "like" category, while attributes of aroma, taste, and overall acceptance were in "somewhat like" category.

Page 16 of 16 | Total Record : 156

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