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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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PENGARUH KONSENTRASI BAHAN PENGISI DAN SODIUM TRIPOLYPHOSPHATE (Na5P3O10) TERHADAP KARAKTERISTIK SOSIS JAMUR TIRAM PUTIH (Pleurotus ostreatus) iyan sofyan
Pasundan Food Technology Journal (PFTJ) Vol 5 No 1 (2018): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (464.964 KB) | DOI: 10.23969/pftj.v5i1.807

Abstract

The purpose of the research is to determine the effect of the concentration of filler material and concentration sodium tripolyphosphate to the characteristics of white oyster mushrooms sausage. The research method consists of preliminary research and primary research. The preliminary research conducted to determine the type of filler material to be used in the main research. The primary research is to determine of the varying concentration of filler material and sodium tripolyphosphate concentration.The Experimental design that used in this research is a Randomized Block Design with factorial pattern of 3x3 in followed by Duncan test. . The first factor of the primary research is the concentration of filler material (a) that is 8.00% (a1), 8.25% (a2), 8.50% (a3) and 8.75% (a4). The second factor of the primary research is the concentration of sodium tripolyphosphate (b) that is 12% (b1), 13% (b2), 14% (b3), and 15% (b4). Observation parameter conducted to physical analysis covering hardness level by using penetrometer appliance. Organoleptic test that covering color, aroma, texture, and flavor. and also chemical analysis of selected samples covering protein rate, fiber rate, and ash content rate.The results of research showed that the chosen sample a3b1 treatment with (filler material concentration (a) 15%, and sodium tripolyphosphate (b) 0.24%). has a hardness level of 7.80 mm / sec, protein content of 4.9%, ash content of 0, 95% and fiber content of 6.86%. based on organoleptics test show that the value of a favorite on the attributes of color, flavor, taste and texture are 4.62, 2.30, 4.65, 4.44 respectively.
PENAMBAHAN KOLAGEN SISIK DAN TULANG IKAN GURAMI (Osphronemus goramy) PADA MINUMAN JUS JAMBU BIJI (Psidium guajava L) Widjaja, Willy Pranata
Pasundan Food Technology Journal (PFTJ) Vol 6 No 3 (2019): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (373.092 KB) | DOI: 10.23969/pftj.v6i3.2174

Abstract

The addition of collagen derived from bone and scales gouramy into red guava juice drinks and the characteristics of collagen red guava juice drinks based on chemical, physical and organoleptic properties was done. This study used a 5x5 factorial experimental design in a factorial randomized block design (RCBD) with 5 replications, which included factors: added collagen concentration, namely a1 (1%), a2 (1.5%), a3 (2%), a4 (2.5%), a5 (3%). The analysis responses included organoleptic responses (taste, aroma and color), physical responses (viscosity) and chemical responses (protein content and Vitamin C levels). The results of this study indicate that the concentration of collagen added to red guava juice drinks affect the response of taste, aroma, viscosity, protein and Vitamin C from red guava juice drinks. The concentration of collagen added to the red guava juice drink has no effect on the color of the drink
PENGARUH SUBSTITUSI UBI JALAR UNGU (Ipomoea batatas) SERTA PERBANDINGAN KACANG KORO (Canavalia ensiformis) DENGAN SUSU SKIM TERHADAP KARAKTERISTIK ES KRIM Tantan Widiantara
Pasundan Food Technology Journal (PFTJ) Vol 6 No 1 (2019): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (497.263 KB) | DOI: 10.23969/pftj.v6i1.1506

Abstract

This research was aimed to determine and to assess the influence of the substitution of purple sweet potato and the comparison between skim milk and jack bean extract to the characteristic of purple sweet potato ice cream. The benefits of this research are to diversifying local food-based products, to increase the value of jack bean and purple sweet potato, and as the reference for the researchers about the process of making purple sweet potato ice cream. This research consist of two stages. The first stage is preliminary research, then followed by the second stage; main research. The experiment was designed using Randomized Block Design (RBD) with (3x3) factorial pattern which is consist of 2 (two) factors. The first factor is the substitution of purple sweet potato (17,5% ; 22,5% ; 27,5%) and the second factor is the comparison between skim milk and jack bean extract (80%:20% ; 70%:30% ; 60%:40%), each combination was replicated three times. The results of the preliminary stages showed that jack bean extract contains HCN levels of 0.04968 mg/kg and protein content of 2.0499%, antioxidant activity of purple sweet potato paste of 178.218 ppm. The results of the main research showed that the substitution of purple sweet potato had an affect on protein content, fat content, overrun, attributes of color, aroma, taste, and texture of the ice cream. The comparison of skim milk and jack bean extract affect the protein content, attributes of color, aroma, taste, and texture of ice cream. The interaction between the two effects on protein content, fat content, attributes of color, taste, and texture of purple sweet potato ice cream. The antioxidant activity of the highest protein sample was 791.403 ppm.
PENGARUH KONSENTRASI BUBUR BUAH DAN TEPUNG KEDELAI TERHADAP KARAKTERISTIK FIT BAR BLACK MULBERRY Nana Sutisna Achyadi; Yusman Taufik; Darin Intan Khairunissa
Pasundan Food Technology Journal (PFTJ) Vol 4 No 3 (2017): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (461.05 KB) | DOI: 10.23969/pftj.v4i3.670

Abstract

Tujuan penelitian ini untuk memperoleh produk pangan darurat dan diharapkan sebagai alternatif produk pangan yang memiliki kandungan gizi lengkap sehingga dapat memenuhi kebutuhan energi. Penelitian ini menggunakan rancangan percobaan faktorial 3x3 dalam rancangan acak kelompok (RAK) dalam ulangan sebanyak 3 kali, dimana faktornya meliputi : pengaruh konsentrasi bubur buah (A) yang terdiri dari tiga taraf, yaitu a1 (5%), a2 (10%), a3 (15%) serta konsentrasi tepung kedelai (B) yang terdiri dari 3 taraf, yaitu b1 (14%), b2 (16%), b3 (18%). Respon pada penelitian ini adalah respon kimia, yaitu kadar protein, kadar karbohidrat, dan kadar lemak. Respon fisik yaitu kekerasan. Respon organoleptik yang meliputi warna, rasa, dan tekstur dan pengujian aktivitas antioksidan pada sampel terpilih.Konsentrasi bubur buah berpengaruh nyata terhadap kadar karbohidrat, kadar protein, kadar lemak, kekerasan, rasa, dan warna. Konsentrasi tepung kedelai berpengaruh nyata terhadap kadar karbohidrat, kadar protein, kadar lemak, tekstur, dan kekerasan. Interaksi antara konsentrasi bubur buah dan tepung kedelai berpengaruh nyata terhadap kadar karbohidrat, kadar protein, kadar lemak, dan kekerasan pada fit bar black mulberry. Berdasarkan respon fisik dan respon kimia yang telah dilakukan a3b3 (konsentrasi bubur buah 15% dan konsentrasi tepung kedelai 18%) adalah prduk terpilih dengan kadar karbohidrat 43,21%, kadar protein 11,53%, kadar lemak 9,23%, kekerasan 2,15 mm/sec/100 gram, dan aktivitas antioksidan sebesar 139,480 ppm (sedang).
KARAKTERISTIK MINUMAN BIR PLETOK BERKARBONASI DENGAN PERBEDAAN KOMPOSISI JENIS RIMPANGNYA Siti Nur Kholishoh; Ria Ulfiasari; Niko Kurniawan; Iffah Muflihati
Pasundan Food Technology Journal (PFTJ) Vol 6 No 3 (2019): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (517.279 KB) | DOI: 10.23969/pftj.v6i3.2120

Abstract

This research aimed to study the characteristics of carbonated bir pletok with different types of rhizome composition. The research design used factorial randomized design with 1 factor, it’s the type of rhizome which comprised of javanese turmeric, cutcherry, and fingerroot. Carbonated bir pletok was analysed of total dissolved solids, color and sensory analysis. The total dissolved solids of Carbonated rhizome drinks range from 5.76 to 8.13 ˚brix. Color analysis showed no significant difference (p <0.05) on the level of brightness (L *) and the level of redness (a *). While the yellowish level (b *) showed a significant difference (p> 0.05) between rhizome drinks samples (javanese turmeric, cutcherry, and finger root) to the control. Brightness level (L *) ranges from 42,236-38,182. The redness level (a *) ranges from 55,212-59,135. The yellowish level (b *) ranges from 7,6323-21,586. The result of hedonic analysis showed fingerroot bir pletok rather liked. Hedonic characteristics of fingerroot bir pletok for color intensity, ginger aroma, bitter flavor, pungent flavor, carbonation and overall of 3.80, 3.93, 3.10, 3.16. dan 3.70 respectively. The results of descriptive analysis showed the treatment of javanese turmeric, cutcherry, and fingerroot were not significantly different from the control (p <0.05) on the carbonation parameters. While the parameters of color intensity, ginger aroma, bitter flavor, pungent flavor showed significant differences (p> 0.05).
PENGARUH KONSENTRASI GELATIN TULANG IKAN PATIN (Pangasius sp.) DAN KONSENTRASI SUSU SKIM TERHADAP KARAKTERISTIK ES KRIM UBI JALAR UNGU (Ipomoea batatas L.) Hervelly Velly
Pasundan Food Technology Journal (PFTJ) Vol 5 No 2 (2018): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (433.167 KB) | DOI: 10.23969/pftj.v5i2.1043

Abstract

Tujuan dari penelitian ini adalah untuk menentukan konsentrasi gelatin tulang ikan patin (Pangasius hypotalamus) dan susu skim pada pembuatan es krim ubi jalar ungu. Manfaat dari penelitian ini adalah meningkatkan nilai guna dari tulang ikan, memanfaatkan tulang ikan patin untuk suatu produk dan diversifikasi pangan olahan ubi jalar ungu. Penelitian yang dilakukan terdiri dari dua tahap yaitu penelitian pendahuluan dan penelitian utama. Penelitian pendahuluan yang dilakukan adalah pembuatan gelatin tulang ikan patin dan membandingkan waktu leleh es krim menggunakan konsentrasi gelatin kering 0,3% dengan gelatin cair 0,3%. Penelitian utama yang dilakukan adalah membuat es krim ubi jalar ungu dengan menggunakan gelatin tulang ikan patin yang telah didapatkan dari penelitian pendahuluan dan menggunakan susu skim. Rancangan percobaan yang digunakan adalah pola faktorial 3x3 dalam Rancangan Acak Kelompok (RAK) yang terdiri dari 2 faktor yaitu faktor konsentrasi gelatin tulang ikan patin yang terdiri dari 3 taraf yaitu 0,1%, 0,3%, 0,5% dan faktor konsentrasi susu skim yang terdiri dari 3 taraf yaitu 8%, 10%, 12%. Respon yang dianalisis adalah kadar lemak, kadar protein, waktu leleh, overrun serta warna, rasa, aroma, tekstur es krim. Hasil dari penelitian pendahuluan menunjukkan gelatin kering tulang ikan patin mempunyai viskositas 65 mps, nilai pH 4,55, kekuatan gel 126,054 bloom dan rendemen 4,97%, waktu leleh es krim dengan konsentrasi gelatin tulang ikan patin kering 0,3% diperoleh 40,05 menit. Hasil penelitian utama menunjukan bahwa konsentrasi gelatin tulang ikan patin berpengaruh terhadap warna, aroma, rasa, overrun, waktu leleh dan protein es krim ubi jalar ungu, tetapi tidak berbeda nyata terhadap tekstur dan lemak. Konsentrasi susu skim berpengaruh terhadap warna, aroma, rasa, overrun dan waktu leleh es krim ubi jalar ungu, tetapi tidak berpengaruh terhadap kadar protein dan lemak. Interaksi antara konsentrasi gelatin tulang ikan patin dan konsentrasi susu skim berpengaruh terhadap rasa, aroma, waktu leleh dan overrun es krim ubi jalar ungu. Aktivitas antioksidan dari sampel terpilih dengan menggunakan metode DPPH diperoleh aktivitas antioksidan ubi mentah, ubi kukus dan es krim ubi ungu berturut-turut adalah 1684,76 ppm, 1825,17 ppm dan 1560,56 ppm
KAJIAN KONSENTRASI LARUTAN PENYALUT (Susu Skim, Fero Fumarat dan Tiamin) DAN JENIS VARIETAS BERAS TERHADAP KANDUNGAN NUTRISI BERAS Asep Dedy Sutrisno
Pasundan Food Technology Journal (PFTJ) Vol 5 No 3 (2018): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (436.608 KB) | DOI: 10.23969/pftj.v5i3.1271

Abstract

Penelitian ini bertujuan untuk meningkatkan kandungan protein, zat besi dan tiamin pada beras varietas IR 64-3 dan varietas IR 42 yang ditambahkan susu skim, fero fumarat dan tiamin sebagai larutan fortifikan sehingga dapat memenuhi kebutuhan zat gizi harian yang dibutuhkan untuk menekan timbulnya defisiensi vitamin dan mineral. Rancangan percobaan penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan pola faktorial 3 x 2 dan ulangan sebanyak 4 kali. Faktor pertama adalah konsentrasi larutan fortifikan (f) terdiri dari f1 (7%), f2 (14%), dan f3 (21%). Faktor kedua adalah varietas beras (v) terdiri dari v1 (IR 64-3) dan v2 (IR 42). Respon penelitian adalah analisis kimia meliputi kadar protein, kadar besi, kadar tiamin dan kadar air serta analisis organoleptik berdasarkan uji hedonik terhadap atribut warna, aroma dan rasa. Hasil penelitian menunjukkan bahwa konsentrasi larutan fortifikan dan varietas beras berbeda nyata terhadap kadar protein, kadar besi dan kadar tiamin pada fortifikasi beras varietas IR 64-3 dan IR 42. Interaksi antara konsentrasi larutan fortifikan dan varietas beras berbeda nyata terhadap kadar protein dan kadar tiamin pada beras fortifikasi. Hasil uji hedonik untuk beras fortifikasi dengan atribut warna menunjukkan konsentrasi fortifikan dan interaksinya tidak berbeda nyata terhadap beras fortifikasi. Sedangkan faktor varietas beras berbeda nyata terhadap beras fortifikasi. Dalam hal atribut warna menunjukkan konsentrasi fortifikan berbeda nyata terhadap beras fortifikasi sedangkan faktor varietas beras dan interaksinya tidak berbeda nyata terhadap beras fortifikasi. Dan dalam atribut rasa untuk nasi fortifikasi, menunjukkan konsentrasi fortifikan, varietas beras dan interaksinya tidak berbeda nyata terhadap nasi fortifikasi.
PENGARUH KONSENTRASI JELLY POWDER TERHADAP KARAKTERISTIK MINUMAN JELI IKAN LELE (Clarias sp.) Willy Pranata Widjaja; sumartini .
Pasundan Food Technology Journal (PFTJ) Vol 4 No 3 (2017): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (568.384 KB) | DOI: 10.23969/pftj.v4i3.648

Abstract

The motive of research is to find out how to make a jelly drink from catfish. While the purpose of this researchis to determine the effect of jelly powder concentration on the characteristics of catfish jelly drink. The benefits of this research is to provide a reference processing functional beverage made from animal foods, provide product information diversification catfish jelly drinks,manufacturing process of catfish jelly drink and accurate concentrate jelly powder also panelists preferred to make a catfish jelly drink.The research was conducted in two stages; preliminary research and primary research. Preliminary research was involve the removal of the fishy smell, raw materials analysis and determining the ratio of meat catfish and the water that used in the primary research. The method was used in this research is a randomized block design (RBD) with 12 × 1 factorial with two replications. Variable concentrations of jelly powder were used to make a catfish jelly drink is f1 (0.10%), f2 on (0.15%), f3 (0.20%), f4 (0.25%), f5 (0.30%), f6 (0.35%), f7 (0.40%), f8 (0.45%), f9 (0.50%), f10 (12:55%), f11 (0.60%) and f12 (0.65%). Based on the results of research, concentration of jelly powder give significant effect on water content, viscosity, total dissolved solids, color, flavor, texture and appearance of jelly drinks catfish but it is not give significant effect on reducing sugar content and smell. Selected samples of the research are f7 with the concentration of jelly powder as much as 0.40% and that catfish jelly drinks contains moisture 80.15%, levels of reducing sugars 1.175%, viscosity 1:53 dPas, total dissolved solids 18.7 ° Brix, protein content 3.72% and levels 1.78% crude fiber.
PENGARUH KONSENTRASI PENSTABIL DAN SUKROSA TERHADAP KARAKTERISTIK SARI BONGGOL NANAS (Ananas comosus l. merr) INSTAN DENGAN METODE KOKRISTALISASI ina siti nurminabari
Pasundan Food Technology Journal (PFTJ) Vol 6 No 2 (2019): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (338.61 KB) | DOI: 10.23969/pftj.v6i2.1641

Abstract

Pineapple is one of the fruit plants that has long been widely known by the public. Pineapple is not native to Indonesia, this plant comes from the American continent. The purpose of this study was to study the effect of CMC stabilizer and sucrose concentration on the characteristics of instant pineapple cork extract (Ananas comosus L. merr) with the cocrystallization method. The benefit of this research is to add insight to the research, add and develop science and technology regarding pineapple hump juice as food preparations, and to lift local raw materials that have not been utilized so that they have added value and increase the use value and economic value of pineapple corm. The experimental design method used in the study of cocrystallization of pineapple hump juice was a 3 x 3 factorial experimental design in a randomized block design (RBD), carried out 3 (three) times repetition, to obtain 27 experimental units. The experiment variable consisted of CMC (p) and sucrose (s) stabilizer concentration. The response in this study is the chemical response, namely reducing sugar content, crude fiber content, vitamin C content, water content. Physical response is soluble time. Organoleptic responses include aroma, color, and taste. The results showed that the levels of vitamin C extract of pineapple extract in the introduction were 55.73 mg / 100 grams, the reduction level of pineapple cusp extract was 18.92%, and the crude fiber content of pineapple cusp extract was 0.953%. The results of the main research testing that the concentration of CMC stabilizer and sucrose affect the water content, soluble time, organoleptic response, namely color, and aroma. The interaction between stabilizer and sucrose concentrations influences the water content, when soluble the organoleptic response to color, and Rome.
KARAKTERISTIK FRUIT LEATHER JAMBU BIJI MERAH (Psidium guajava L) DENGAN JENIS BAHAN PENGISI Dede Zaenal Arief
Pasundan Food Technology Journal (PFTJ) Vol 5 No 1 (2018): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (277.288 KB) | DOI: 10.23969/pftj.v5i1.813

Abstract

Tujuan penelitian yang telah dilakukan untuk menentukan jenis bahan pengisi yang mampu memperbaiki karakteristik fruit leather jambu biji merah. Manfaat dari penelitian diantaranya sebagai upaya penganeka ragaman produk olahan buah jambu biji merah yang sering berlimpah saat musim berbuah. Penelitian dilakukan dengan rancangan percobaan Acak Kelompok (RAK) dengan 2 faktor, dan diulang sebanyak 3 kali. Produk fruit leather jambu biji merah yang terpilih adalah produk dengan perlakuan j1t1 (jenis pengisi dekstrin dan suhu pengeringan 500C). Jenis bahan pengisi dan suhu pengeringan hanya berpengaruh terhadap kadar air. Dari hasil pengamatan tidak terjadi interaksi antara jenis pengisi dan suhu pengeringan terhadap karakteristik fruit leather jambu biji merah.

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