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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 153 Documents
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Pengaruh Substitusi Tepung Talas (Colocasia Esculenta L.) Terhadap Kualitas Soft Cookies Rintan Wilyasri; Ezi Angraini; Yuliana; Yolanda Intan Sari
Pasundan Food Technology Journal (PFTJ) Vol 13 No 1 (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.v13i1.41560

Abstract

This study aimed to evaluate the effect of Belitung taro flour (Colocasia esculenta L.) substitution on the sensory quality of soft cookies. An experimental design using a Completely Randomized Design (CRD) with one factor, namely the level of taro flour substitution, was applied: 0% (X0), 50% (X1), 60% (X2), and 70% (X3). Sensory evaluation was conducted using a 7-point rating scale to assess shape, color, aroma, texture (outer crispness, inner softness, and pore structure), and taste, involving five panelists. Data were analyzed using one-way ANOVA at a 5% significance level, followed by Duncan’s Multiple Range Test when significant differences were observed. The results showed that taro flour substitution did not significantly affect the sensory attributes of shape, color, aroma, inner softness, pore structure, and taste of soft cookies. A significant effect was only observed on outer crispness, where higher levels of taro flour substitution reduced the crisp texture of the cookie surface. Descriptively, substitution levels of 50–60% provided the most balanced sensory quality. Therefore, Belitung taro flour has strong potential as a partial substitute for wheat flour up to 70% in soft cookie formulation without reducing sensory acceptability, supporting the development of local-based food diversification.
CHARACTERISTICS OF STRAWBERRY (Fragaria x anassa) AND MANALAGI APPLE (Malus sylvestris) BEVERAGE POWDER AS AFFECTED BY ENCAPSULANT TYPE AND CONCENTRATION Nurulalifah, Adhwa; Rasjid, Nuzlan; Widjaja, Willy Pranata; Garnida, Yudi
Pasundan Food Technology Journal (PFTJ) Vol 13 No 1 (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.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 hendri, nindya; Holinesti, Rahmi; Faridah, Anni; Rahmatunisa, Risma
Pasundan Food Technology Journal (PFTJ) Vol 13 No 1 (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.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.

Page 16 of 16 | Total Record : 153

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